|Sasakamaboko is a perfect souvenir for friends and relatives|
Kamaboko, which is essentially steamed fish paste, is first made by grinding up the white meat of fish, kneading it with salt, sweet cooking rice wine – also called “mirin”, sugar and starch and then steaming or roasting.
Sasakamaboko, however, is named after its bamboo (sasa) leaf shape, and also from the marks left from toasting.
A specialty of Miyagi, it is a popular gift or souvenir.
The most famous Sasakamaboko is from Sendai, where rows of shops have prepared their home-made style for years. It is also produced in Shiogama, Ishinomaki, Kesennuma, Watari and Onagawa. Some say that it originates from minced fish made into paste by hand and grilled in order to preserve the seasonal catch of flounder.
If you’re interested in other Traditional Japanese Foods, feel free to help yourselves to the links below! =)
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