[First Attempt] Abe Kamaboko Co., Ltd. Independently Develops "W-Fish Manufacturing Method" Incorporating Tuna-Derived Ingredients; Second Product Following "Morning Sasa Kamaboko" Born: "SENDAI PROTEIN BAR - Lunchtime Sasa Kamaboko"

Abe Kamaboko Co., Ltd. (Headquarters: Sendai, Miyagi Prefecture; President: Kazuo Abe) will release its new product, "SENDAI PROTEIN BAR - Lunchtime Sasa Kamaboko," on Wednesday, April 8, 2026. This product marks the company's first attempt at incorporating "tuna-derived ingredients" using its proprietary manufacturing technology.

■ Background of Development

Fish protein is the "savior of protein intake." In recent years, the FAO's DIAAS (Digestible Indispensable Amino Acid Score) has highlighted fish paste products like kamaboko as high-quality protein sources due to their superior absorption rates and faster digestion compared to meat, boiled eggs, or soy. Since its founding in 1935, Abe Kamaboko, the originator of Sendai's famous Sasa Kamaboko, has focused on the power of "fish protein." The company is promoting the Sendai Protein Bar series as the "fourth protein" to help modern individuals easily supplement their protein intake and support a healthy body.

■ Key Features: High Protein x Rapid Absorption x Reduced Salt x Low Fat x Delicious!

"SENDAI PROTEIN BAR - Lunchtime Sasa Kamaboko" was developed as a protein source for active daytime hours. It is designed for professional athletes, those aiming for advanced body conditioning, individuals with demanding daily schedules, and health-conscious consumers, offering a delicious protein bar that people will want to eat every day.

1. First Attempt: "W-Fish Manufacturing Method" with Tuna-Derived Ingredients
We adopted our proprietary "W-Fish Manufacturing Method," which incorporates "tuna-derived collagen peptides" into high-quality fish surimi. By fusing tuna-derived protein with artisan craftsmanship, we have completed a "high-protein Sasa Kamaboko."

2. High Protein via Fish x Fish
With 18.7g of protein per 100g (7.5g per 40g piece), it defies conventional wisdom for kamaboko. We achieved this high protein content by focusing on "tuna" rather than soy or dairy.

3. Body-Friendly: 35% Salt Reduction
While high in protein, we successfully reduced salt content by 35% (1). We designed it with health in mind so it can be consumed as a daily habit.
(1) Based on the Standard Tables of Food Composition in Japan (2020 edition) for "Yakinuki Kamaboko."

4. Amazing Absorption via the "Fourth Protein: Fish Protein"
Scientific evidence shows that fish protein is superior to meat, soy, or dairy protein in terms of digestion speed and essential amino acid absorption efficiency (DIAAS index). It is ideal for sports and nutritional recovery, truly acting as a "savior of protein intake."