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  • 執筆者の写真yshigemura3

Sasa Kamaboko

If you're a big seafood fan then you'll definitely be pleased to know that Japan has many delicacies, aside from sushi, that will surely peak your interest. One delicacy that you can buy from souvenir shops is Sasa Kamaboko, a dish that resembles a fish cake and has been made for over 1,000 years, has many varieties for you to choose from that people who don't like fish might like as well.

It is believed to have originated in Sendai city in Miyagi Prefecture and has spread to various regions in Japan with some regions developing their own version of the dish with different tastes, textures and shapes. The best thing about it is that Sasa Kamaboko is that it is a nutritious dish rich in fish oil that maximizes the taste of its ingredients. The Sendai specialty has the biggest production and is also said to have the most consumption of Sasa Kamaboko in Miyagi Prefecture probably because of the wide variety of fish available in the fishing grounds in their area. Preparing this dish is fairly simple but a lot of factors definitely affect the final product. Selecting the right type of fish, the temperature of the area which the fish is prepared, and other factors make preparing it quite a tedious yet rewarding task.

Preparing this delicacy starts with mincing white-fleshed fish and adding seasoning to it, much like how a sausage is prepared. This preparation method is called Kamaboko. The fish is then shaped into a bamboo leaf shape and followed by cooking with the use of various kinds of methods but mainly by baking, steaming or roasting. On the other hand, “sasa” is Japanese for bamboo grass which is where Sasa Kamaboko got its name because shape of this dish is theoretically inspired by the family crest of the Date clan which contains bamboo leaves during the Edo Period from 1603 – 1868.





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