山口県·特産品
Ube Kamaboko
Enjoy a single slice raw, with just a small dab of wasabi soy sauce. This sashimi-style preparation, known as 'Kabasashi,' is characterized by its plump elasticity and the clean sweetness of the fish. The origins of Ube Kamaboko date back to 1941 (Showa 16), when ten kamaboko shops in the city joined forces to form a cooperative. In 1956 (Showa 31), they introduced Japan's first casing-filled kamaboko to the market. The raw material used is high-quality 'Eso' (lard anchovy) caught in the Goto and Amakusa seas, kneaded with pure spring water from the local Shimofuriyama. The traditional Yamaguchi method of 'Yakinuki'—grilling the underside of the board—creates a soft mouthfeel. It is wonderful enjoyed raw or served with wasabi. It is a masterpiece of processed fish products that Yamaguchi is proud of.
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