Japan's supplemental protein market is surging, driving Ichimasa to develop surimi and fish cakes integrated with familiar dishes, geared towards convenient nutrition.
Using surimi in protein supplements
Directions for developing fish protein products
Ichimasa Kamaboko aims to expand the role of surimi and traditional fish cake products, making fish protein a familiar choice in various formats such as ready-to-eat foods, emergency rations, and dietary supplements.
According to Ichimasa, the protein supplement market in Japan grew roughly threefold between 2014 and 2024. However, many people struggle to maintain a daily protein supplementation routine. The company's survey of Japanese individuals aged 20–60 showed that about 70% were aware of the importance of protein. Among those who actively supplement protein, roughly half felt "bored or tired" of doing so, with this figure reaching around 70% among those in their 20s.
Meanwhile, about half of the surveyed individuals eat fish cakes or surimi at least once a week, but only about 20% recognize it as a protein-rich food group. Notably, 43.6% want to add protein to salads, and 39.7% want to add it to main dinner dishes.
From there, Ichimasa developed products under the "fish protein + ONE" concept, combining fish protein with familiar dishes such as soups, while expanding refrigerated, frozen, and room-temperature products. The company also aims at the family, education, medical, and healthcare sectors, thereby making fish protein a natural part of everyday diets.
Source: VOAA
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