Sasa Kamaboko no Isobeage ｜ Our Regional Cuisines

Miyagi Prefecture

Sasa Kamaboko no Isobeage

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Image source: Miyagi Prefectural Board of Education
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Image source: Miyagi Prefectural Board of Education Sasa Kamaboko

Main lore areas

Entire Miyagi prefecture
Main ingredients used

Sasa Kamaboko (fish cake), aonori (green laver)

History/origin/related events

Miyagi prefecture is rich in fishing grounds, with fishing ports in Kesennuma, Ishinomaki, Shiogama, and Yuriage, and large amounts of fish such as flounder, sea bass, and sea bream have been caught there since the middle of the Meiji period. In those days, when transportation was not as developed as it is today, "Grilled Kamaboko" emerged as a method for preservation. Until then, each household would mince white fish into a paste, shape it with their palm, then grill it on a bamboo skewer, and this eventually entered the market as a food product. At the time it was referred to as "Tenohira (Palm) Kamaboko" or "Bero (Tongue) Kamaboko," but it later came to be called "Sasa (Bamboo) Kamaboko" in connection to the "Take ni Suzume (Bamboo and Sparrow)" Date clan family crest of the former Sendai domain, and it was unified into "Sasa Kamaboko" at the start of the Showa period.
Since then, there has been a dramatic drop in the catch of flounder and other fish, so other white-fleshed fish such as walleye pollock are used today instead. Now, they are mainly processed into fish paste and flash frozen while still fresh on the fishing boat.
It is gaining popularity as a health food due to its light flavor, high-quality protein, and low calorie count.
Thanks to advances in packaging technology and transportation speed in recent years, Sasa Kamaboko is widely beloved as a local specialty and souvenir representing Miyagi prefecture. There are over 40 manufacturers of various sizes in Miyagi prefecture, each offering many products featuring their own unique concepts. In addition to eating it plain, it is also eaten in arranged dishes such as kakiage, oden stew, and tempura.
Opportunities and times of eating habits

It is commonly eaten at home as a snack for children or as a drinking snack. It can also be served at the dinner table in tempura, oden, or salad. It is served at izakaya pubs specializing in regional cuisine.
How to eat

Make a batter by adding eggs, green laver, and water to cake flour, then dip the Sasa Kamaboko and fry it. It is delicious when eaten hot or cold.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
There are many Sasa Kamaboko manufacturers in Miyagi prefecture, all of whom are working hard to expand the market.

RECIPE

Ingredients (for 2 persons)

Sasa Kamaboko 5 pieces (1 piece is 30g)
Salt to taste
Cake flour 20g
Green laver 1.5g
Egg 7g
Water 1 scant tablespoon (14g)
Frying oil as needed

How to cook

1. Lightly mix the salt, cake flour, green laver, egg, and water in a bowl to form a batter with a bit of powder remaining.
2. Put the Sasa Kamaboko in the bowl and coat with the batter from step 1.
3. Pour the frying oil into a pan, and fry at 180℃ for about 2 minutes.

provider : Recipe provided by: Miyagi Prefectural Board of Education

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Sasa Kamaboko no Isobeage ｜ Our Regional Cuisines

Miyagi Prefecture

Sasa Kamaboko no Isobeage

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (for 2 persons)

How to cook