Humble Beginnings
In May 1947, Nobuichi "James" Okuhara purchased Aala Delicatessen on the corner of Aala and River Street. Soon after, his brothers Kiyoshi, Charlie, and Tatsuo joined him, and together they transformed the small deli into a kamaboko factory—marking the beginning of the Okuhara family's legacy in handcrafted fishcake.
Unique Local Taste
In the early days, making kamaboko was a meticulous and demanding process. Production began at midnight to meet a daily goal of 300 fishcakes. Marlin or ‘oio was carefully cubed, washed, and ground with other ingredients to create surimi—the essential base of fishcake. Each piece was then hand-shaped onto wooden boards to form the iconic half-circle style. As Hawaii’s first fishcake brand, Okuhara quickly earned a loyal following among local seniors and Japanese nationals alike, celebrated for its authentic craftsmanship and uniquely delicious flavor.
Strong Community Roots
Ten years later, the factory moved to Kewalo Basin, where upgraded machinery allowed for greater efficiency and expanded product offerings—including specialty items imported from Japan and Taiwan. In 1960, the company was officially incorporated as Okuhara Foods Inc. As demand continued to grow, the factory relocated once again in 1973 to its current location on North King Street, where we proudly continue to produce our original, flavorful fishcake using the same care and tradition passed down through generations.
Hawaii's Original
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