In the territory of the Sendai feudal clan, there was a beautiful stretch of sandy seashore dotted with pine trees. The area was good for catching flatfish, especially, in the “Yuriage” area. The ancestor of the current fish cake shop owner, who has been in the same business since the “Keio” period (1865-1868), had his eyes set on a fish-preserving business. He minced, shaped and grilled the paste of flatfish. Then in 1890, he produced and marketed a fish cake which became known as Sasa Kamaboko. The method of making this fish cake has been inherited even now.
You can eat “Sasa Kamaboko” at the following locations
Masuda, 353-1, Aza Yanagida, Natori City
Masuda, 3-10-13, Natori City
The exquisite harmony of distinctive ingredients
Seri, Japanese parsley, has a cultivation history of 380 years or more. It is grown in Natori, but it is famous under the name of “Sendai Seri”. Try the fresh Seri hot pot harvested in Natori. It’s like "Shabu-shabu" !
A steamed bun with a sweet bean paste filling named after the Lieutenant General, "Fujiwara Ason Sanetaka"
Winning fame throughout the country, the high-quality "Yuriage" ark shell is called the real thing at "Tsukiji" Market in Tokyo for its thick but tender texture.
A castella cake, a kind of sponge cake, made from beer yeast