It is certainly true that "Fish Stick" has the flavor of crab. However, it was definitely not the intention of our 2nd President Katsuichi to make a type of product that was "like such and such". He wanted to develop a new range of products with his wide vision without being trapped by preconceptions about "Kamaboko". One of those was the crab-flavored "Fish Stick", reflecting Katsuichi's product development philosophy of always looking one step ahead.

[　Hama no Matsutake　]
The first project we will look at was "Hama no Matsutake". It involved skillfully blending the flavor of the "matsutake" mushroom with "Kamaboko". At the time "matsutake" was an expensive gourmet treat. Considered luxury items even in Hiroshima Prefecture, famous for its "matsutake", they rarely reached the tables of the ordinary people. Just around this time, "matsutake" extract was developed - an event that did not escape Katsuichi's notice. Using the extract, he created a product, which cleverly combined the fruit of the sea and mountains. He chose a size smaller than the usual "matsutake" to make easier to use in various soups and "Chawanmushi", a thick custard soup popular in winter. This product received high marks from professionals in the restaurant and hotel world.
[　Kanikosode　]
"Kanikosode" was made by adding crab joint meat on top. This made for, as the name implies, the joining of the fascinating appearance of the kimono with the luxurious gourmet taste of crabmeat. Developed several years before "Fish Stick", it helped to lead to the use of crabmeat.
[　Sazareishi　]
"Sazareishi" (Pebbles) is a popular "Kamaboko" product containing cheese and chopped welsh onions. The important point is to use fresh onions, their flavor blending harmoniously with that of the cheese. Dried onions were used in trials, but both the aroma and color were inferior. Then, the method of kneading the fresh onions to preserve the aroma was researched and the present style was adopted. Various other combinations besides fresh onions and cheese were considered, but, at the present time, none has been found which can beat this golden combination.
[　Salami Cheese　]
The idea "I want to make a side dish to eat with liquor." led to the creation of "Salami Cheese". Salami is a sandwiched by cheese, then wrapped in fish meat, then roasted in oil, resulting in a Western-style "Kamaboko". The cheese and salami blend well, the final flavor a perfect match for wine, whiskey, and other Western liquor.
Besides this, more than 20 other types, including fish meat with handmade "Somen" noodles "Kamaboko", quail's eggs wrapped in fish meat, and then again in bacon, fish meat with the yolks of eggs spread inside, and many other kinds. These represented the fruition of "Katsuichi's philosophy of wanting "more and more people to enjoy newer and more delicious products".