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Abe-Kamaboko
2-3-18 Chuo, Aoba-ku, Sendai City

Category: Kamaboko
Raw Materials: Fish meat, Egg white, Potato starch, Sugar, Salt, Sake, Rice seasoning, Water candy, Glucose and fructose, Honey, Bonito extract, pH adjustment agent, Seasoning, Sorbit, Vitamin C

Best-Before Date: About 1 week (refrigeration required)

Sasa-Kamaboko


When people think of Sendai souvenirs, they usually think of sweets, but don't forget about another specialty, "Sasa-Kamaboko". You don't usually eat ordinary kamaboko, but "Sasa-Kamaboko" is usually sold in supermarkets in Sendai and loved by the locals as a daily food. And the freshly made sasa-kamaboko is so good that some supermarkets in Sendai sell it with the message "I made it this morning".

It is said that Sasa-Kamaboko was started to sell surimi in the shape of a palm in order to avoid wasting the large amount of kichiji and flounder caught in the nearby sea. Recently, both kichiji and flounder have become high-class fish, so they are often mixed with other fish. The original one is said to be "Abe Kamaboko" (see note), the high class one is "Shiraken" in Ishinomaki, and there are some tourist facilities where you can bake and eat freshly baked Kamaboko by yourself.

Afterword)
"Sasa-Kamaboko", which began to be made in the Sendai area in the early Meiji era (1868-1912), was also called "Tenohira-Kamaboko" in the beginning. After that, it was unified into "Sasa-Kamaboko".

As for who the godfather is, I heard that "Abe Kamaboko" started to say that he was the godfather, and other shops were saying that it's not clear.

By the way, "Itakamaboko" is a steamed kamaboko and "Sasa-Kamaboko" is a grilled kamaboko. Yes, there's a difference between steaming and baking.


It was actually sold in a supermarket. When you look at it, the charring on the surface (on top of my hunger) makes me want to eat more and more. You can eat it as it is, but if you put a little soy sauce on it, it's delicious. If you put too much on it, it will be too short (of course). You only need to add a little bit of it. It's even better if you put wasabi on it (I think it was in a commercial). It looks like it would go well with sake, but let's not do that today.

p.s. Afterwards, I tried it with nentsuyu, saying that it was reduced salt, and it was delicious. The noodle soup adds a deep flavor to the protein-like taste of the sasa-kama, and that's what you get.
©Japanese Famous Foods , Update:2020/06/04