Sasa Kamaboko - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

MiyagiSasa Kamaboko

Classification (Large)

Seafood products

Classification (Small)

Fishcakes

Main ingredients used

white fish

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Region of inheritance

Prefecture-wide

Product overview (special characteristics and types)

Sasa-kamaboko is one of the most famous specialties of Miyagi Prefecture. The food used to have flounder as its main ingredient, but as the number of flounder being caught is on a sharp decline, white-meat fish, such as walleye pollack, are now being used as substitutes. This dish has a light flavor with high-quality protein, and is gaining popularity as a health food due to its low-fat and low-calorie properties.

History and culture

Miyagi Prefecture and its abundant fishing grounds have fishing harbors, such as Kesennuma, Ishinomaki, Shiogama, and Yuriage, and fish, such as flounder, sea bass, and sea bream, which were caught here in large numbers during the mid-Meiji era. However, as transportation methods had not been developed yet, broiled kamaboko was created as a way of preserving the fish. Each household would mash fish to a paste, create shapes using the palms of their hands, and grill them on bamboo skewers. In time, this food appeared on the market as a processed product. Although it was initially called names such as [palm kamaboko] or [tongue kamaboko], because the shape of the food was similar to the bamboo leaf on the bamboo-and-sparrow family crest of the first lord of Sendai, Date Masamune, people came to call it sasa-kamaboko, which was unified as the name in the Showa period.

Production method

Salt, mirin, and sake are added to mashed fish meat and kneaded until very sticky. The kneaded mixture is placed into sasa-kamaboko molds to shape, and slowly baked until fragrant and browned. It is then chilled quickly to create the unique, plump sasa-kamaboko texture.

Conservation and succession efforts

There are more than 40 sasa-kamaboko manufacturers, both large and small, in Miyagi Prefecture, and all of these companies are making efforts to expand the market. Sasa-kamaboko is extremely popular as a gift, and some stores offer workshops where participants can make it by hand.

Main consumption method

Sasa-kamaboko has a fragrant browned surface, and it is soft and easy to chew. Each is individually wrapped, making it perfect for an easy snack or appetizer. Eating with wasabi and soy sauce or with plum paste is also delicious. Recently, there are variations of sasa-kamaboko featuring cheese or green perilla that are mixed in or smoked. People can enjoy the variety between different shops. The food is also used in tempura, oden, and salads.

At-home recipes：Sasa-kamaboko carpaccio

Ingredients

Sasa-kamaboko

4 pcs.

Yellow paprika

10 g

Cherry tomato

2 tomatoes

Parsley (chopped)

Small amount

Salt and cracked black pepper

As needed

Extra virgin olive oil

As needed

How to make

Cut yellow paprika into 5-mm squares. Cut cherry tomatoes into quarters lengthwise.

Put sasa-kamaboko in a dish, and put the yellow paprika, cherry tomatoes, and parsley on top of it.

Sprinkle them with salt and cracked black pepper, and pour olive oil evenly over the dish.