Frozen kamabokos are cut into thin slices and dried. The products are placed in a freeze-drying machine and vacuum freeze-dried. Compared to hot-air drying, freeze-drying is characterized by less loss of aroma and nutrients because the frozen materials are sublimate dried under vacuum and low temperature. After drying, the material is passed through a specific gravity sorting machine to remove defective cuttings, and then stored as semi-finished products.

Frozen fish cakes are cut into thin slices and placed in a microwave heating machine for drying. Microwaves are transmitted to the center of the food and rapidly heat up and evaporate, leaving gaps where water used to be inside the food, resulting in a product with a light texture and good restorability. After drying, the materials are passed through a specific gravity sorting machine to remove defective cuttings, and then stored as semi-finished products.