Heat-induced gel was prepared from emulsified fish oil by adjusting the proportions of protein, water and oil in fish meat surimi. To investigate the effect of the dispersion of fish oil particles in surimi on the physical properties of heat-induced surimi gel, the stirring conditions for surimi and fish oil were changed. It was thus clarified that the gel-forming ability of the emulsified surimi is improved and the oxidation of the fish oil is suppressed by dispersing the oil finely and uniformly in the fish meat surimi. Improvement in gel-forming ability varied depending on the type of oil emulsified and the species of fish used for the surimi paste. Over the years, new products based on these developments have been in high demand in Tokyo. Therefore, using this technology, we developed a tofu-like surimi-based product with a texture like tofu that uses raw soybean powder and soybean oil obtained by grinding soybeans, which have been attracting attention as a health food. The resulting cured surimi, or kamaboko, was named “Tokyo-age”．