Discover your perfect "Sasakamaboko"
A comparative tasting report
Sasakamaboko, Sendai’s signature bamboo leaf-shaped grilled fish cakes, are the quintessential souvenir of Miyagi and Sendai. Their origins date back to the Meiji era, and to this day, they remain a beloved local favorite. Each specialty shop offers its own unique flavors and textures. Finding your favorite might just make you fall in love with Sendai even more! This comparative tasting report is here to help you select the perfect Sasakamaboko. We invite you to use this guide to discover a taste that truly speaks to you.
Sasakamaboko, Sendai’s signature bamboo leaf-shaped grilled fish cakes, are the quintessential souvenir of Miyagi and Sendai. Their origins date back to the Meiji era, and to this day, they remain a beloved local favorite. Each specialty shop offers its own unique flavors and textures. Finding your favorite might just make you fall in love with Sendai even more! This comparative tasting report is here to help you select the perfect Sasakamaboko. We invite you to use this guide to discover a taste that truly speaks to you.
An incredible lineup of even the most traditional favorites
Discover the distinct personality behind every Sasakamaboko
There are more than 40 varieties of Sasakamaboko available at S-PAL Sendai! From the classic plain to the popular cheese-filled versions, and even varieties with textured vegetables or seafood. Beyond the flavor, the thickness and the outer skin of the fish cake create subtle differences in texture. Why not take a moment to choose a Sasakamaboko that suits your own palate, or one with a special someone in mind? Here, we introduce seven of our standard Sasakamaboko selections!
A balanced, classic Sasakamaboko
With a hint of delicate sweetness
This exquisite fish cake features a supple, firm texture with a satisfying bite. Its flavor has remained unchanged since the shop's founding in 1935. Crafted with premium honjozo soy sauce from Tome, Miyagi, and local sake, it highlights the natural aroma and savory umami of the fish. Special care is taken to minimize any fishy scent, making it enjoyable even for those who typically avoid seafood. In 2020, it received the prestigious Minister of Agriculture, Forestry and Fisheries Award at the National Processed Marine Food Exhibition.
Main Building B1F / Abe’s Sasa-Kamaboko
Abe no Sasakamaboko 220 yen (tax included) per piece
- Storage: Refrigerated
- Shelf Life: Approx. 1 week
- Note: Individually wrapped
Impressive size and thickness
A light, soft, and fluffy texture
Crafted without artificial flavors, preservatives, starch, or egg whites, this fish cake offers a delicate and refined flavor that can only come from such simple ingredients. Among the 8 varieties compared this time, it boasts impressive size and thickness, making it exceptionally satisfying. To fully enjoy its light, fluffy texture and the gentle spread of savory fish umami, it is recommended to let it return to room temperature for about 30 minutes and slice it into seven equal pieces at 18mm intervals!
Main Building B1F, East Building 2F / Kanezakiya
Kanezaki Sasakamaboko "Tairyobata" 313 yen (tax included) per piece
- Storage: Refrigerated
- Shelf Life: 7 days from date of manufacture
- Note: Individually wrapped (90g per piece)
A deep, rich taste of fish
A fluffy and plump premium Sasakamaboko
The aroma of the sea enhances the delicate sweetness of this refined fish cake. It possesses a strong, natural fish flavor and a light, pleasant texture that some might describe as "fluffy." The skin is slightly firm, creating a delightful contrast with the plump interior that makes it very satisfying to eat. For the best experience, simply slice it and enjoy it like sashimi with a touch of wasabi soy sauce as this truly brings out the savory umami of the kamaboko!
Main Building B1F, East Building 2F / Shiraken Kamaboko Store
Gokujo Sasakamaboko 227 yen (tax included) per piece
- Storage: Refrigerated
- Shelf Life: 8 days from date of manufacture
- Note: Individually wrapped
Established in 1916!
A fluffy and supple traditional recipe
The creator of the Tenohira Kamaboko, the original root of all Sasakamaboko. To highlight the natural taste of the fish, they use a specific junmai sake also named Sasanao, crafted exclusively for their fish cakes. This enhances the savory umami while ensuring a clean and crisp finish. With its supple texture and simple composition, this variety is highly recommended to be lightly warmed before eating. This extra step brings out a freshly made fluffiness and further elevates the rich flavor of the dashi.
Main Building B1F / Kamaboko Sasanao
Sasakamaboko "Kichiji" 205 yen (tax included) per piece
- Storage: Refrigerated
- Shelf Life: 7 days
- Note: Individually wrapped
Experience it with "Rebake"
The versatility of simplicity!
A simple Sasakamaboko that offers a supple texture along with the natural umami of the fish and a subtle hint of saltiness. While it is delicious as is, please do take the extra step to toast it or lightly sear it in a pan. The skin becomes fragrant and soft and elastic while the interior gains a firmer, plumper snap, recreating a truly freshly made experience. You will be surprised by the incredible transformation in taste and texture brought about by this different way of eating!
Main Building B1F, East Building 2F / Kamaboko Shop Takamasa
Sasakamaboko Kichiji 216 yen (tax included) per piece
- Storage: Refrigerated
- Shelf Life: 7 days from date of manufacture
- Note: Individually wrapped
A flavor you’ll find yourself craving
The crisp, fresh texture of onions
Otofu Kamaboko is made from soybeans and white fish. Carefully kneaded with a traditional stone mill, it features a moist, fluffy, and refined texture. The generous amount of onions provides a pleasant crisp accent to every bite. Since it is well-seasoned, it is highly recommended as a standalone snack or an appetizer. Simply sauté it with seasonal vegetables and butter to easily create a flavorful new dish!
Main Building B1F / Otofu Kamaboko no Naoe
Otofu Kamaboko Sasa 160 yen (tax included) per piece
- Storage: Refrigerated
- Shelf Life: Around 20 days from date of manufacture
- Note: Individually wrapped
Strong fish flavor and firm elasticity
A Sasakamaboko with a hint of sweetness
Recommended for any kamaboko lover, this variety offers a remarkably firm, springy texture that bounces back with every bite. The flavor profile is enhanced with sea bream dashi, giving it a rich and slightly sweet finish. Because the fish flavor is so distinct, it practically calls for a touch of wasabi soy sauce. The natural taste of the fish holds its own against the soy sauce, while the saltiness further highlights its sweetness, making it a true standout on the plate. When rebaked, the fragrance intensifies, making it impossible to stop at just one!
Main Building B1F / Matsuzawa Kamaboko Ten
Sasa Hyakunen Kichiji 194 yen (tax included) per piece
- Storage: Refrigerated
- Shelf Life: 7 days from date of manufacture (Vacuum-sealed refrigerated type available with 4-week shelf life)
- Note: Individually wrapped
Popular items beyond the classics
How about something a little different?
Beyond the classic Sasakamaboko, each shop offers its own unique and popular creations. You’ll find variety that includes cheese-flavored items loved by children, ajillo-style dishes that easily add a gourmet touch to your meal, cheese-filled types perfect for snacks or pairing with alcohol, and bite-sized fried kamaboko. Is there a unique variety that catches your eye? We invite you to explore the shops with a sense of discovery. You might just find a new favorite you never knew existed!
Main Building B1F / Abe’s Sasa-Kamaboko
Cheese Ball [5 pieces in a specialty bag] 900 yen (tax included)
Main Building B1F, East Building 2F / Kamaboko Shop Takamasa
Puchiage [Onion / Vegetable]
346 yen (tax included) each
Main Building B1F / Matsuzawa Kamaboko Ten
Hanjuku Bakudan
378 yen (tax included)
- (Top Left) Abe’s Sasa-Kamaboko (Main Building B1F) Cheese Ball [5 pieces in a specialty bag] 900 yen
- (Top Right) Kamaboko Shop Takamasa (Main Building B1F, East Building 2F) Puchiage [Onion / Vegetable] 346 yen each
- (Bottom Left) Matsuzawa Kamaboko Ten (Main Building B1F) Hanjuku Bakudan 378 yen
Origin of Sasakamaboko
〜Evolution of a Miyagi legend〜
Sasakamaboko traces its origins back to the Meiji era. In a time before modern transportation or refrigeration, the waters around Sendai Bay enjoyed bountiful catches of sea bream and flounder. To preserve the surplus, the fish was minced, ground into a paste, shaped into wooden leaves for even cooking, and grilled over charcoal. This process not only extended the shelf life of the fish but also created a savory, roasted aroma that quickly gained popularity. Later, in the early Showa era, it was officially named Sasakamaboko because its shape resembles the bamboo leaves in the "Bamboo and Sparrow" crest of the Date clan, the famous lords of the Sendai Domain. With the opening of the Tohoku Shinkansen, its reputation spread across the country, transforming it into a renowned national specialty.
Note: Various theories exist regarding its origin.
*Prices are current as of May 1, 2025. Prices are subject to change without notice. Please contact the individual stores for the latest information.
