宮城県·郷土料理
Sasa Kamaboko
When you bite into the plump texture shaped like a toasted bamboo leaf, the elegant umami of white fish gently spreads through your mouth. Light yet addictive with a springy elasticity—this is Sendai's specialty, Sasa Kamaboko. Fresh white fish surimi, such as Alaska pollock, is mixed with salt, mirin, and sake, then kneaded thoroughly until it develops a sticky consistency. The mixture is shaped into bamboo leaves, slowly grilled until a fragrant golden-brown color appears, and then rapidly cooled. That bouncy texture is born from this meticulous process. If lightly toasted, the aroma rises beautifully, making the surface even more fragrant. Enjoy it as is, or with wasabi soy sauce. Whether as an accompaniment to alcohol or as a souvenir, it is a proud taste of the sea from Miyagi.
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