After World War II when Japan started experiencing rapid economic growth, hors d'oeuvre called canapés became widely popular. In particular, canapés with the traditional taste of Kokura Kamaboko were loved by all.

For 100 years, locals have been enjoying the Kokura Kamaboko fish paste made with pepper, carrots, and onions, but when wrapped in a thin loaf of bread and deep-fried as a canapé it's even more delicious. It’s hard not to get addicted to the crispy exterior and soft interior, not to mention its unique taste and satisfying texture. Eating a Kokura Kamaboko Canapé will leave you both physically and mentally satisfied.