“I can’t believe I’ll come across this flavor here.”
Those words from a foreign chef were the moment that affirmed our challenge.
“Sasakamaboko” is a traditional food that is loved mainly in Sendai City, Miyagi Prefecture.
This exquisite delicacy, made by shaping fish paste into the shape of a bamboo leaf and grilling it until it is fragrant, has been a staple on Japanese dining tables and in gift-giving culture for many years.
However, this project was an unprecedented challenge: to recreate sasakama overseas using local ingredients with the same quality as in Japan.
It all started in a small factory in a foreign country
We chose a factory in Thailand that produces frozen surimi.
The project began with the desire to establish the culture of “sasakama” in this area, which is rich in marine resources and has a strong Japanese culture.
Struggling with materials
The biggest challenge was choosing the fish.
We conducted numerous tests in search of a fish that could be reliably supplied locally to replace the white fish used in Japan, such as walleye pollack and croaker.
The fish we ultimately chose was the locally caught “threadfin reef bream.”
The rich fat content and lack of distinctive flavor reproduced a flavor that was surprisingly close to the ideal.
The key to seasonings is “subtraction”
Local salt and mirin substitutes do not bring out the subtle sweetness and umami, so we imported a special fish extract from Japan to adjust the flavor.
And it’s finished. The same shape, the another place
The finished sasakama faithfully reproduces the soft elasticity, fragrant browning, and melt-in-your-mouth texture that people are accustomed to eating in Japan.
The local people who tried it for the first time said,
– “This isn’t just processed fish. It’s a complete dish.”
– “Even kids who don’t like fish ate it all up.”
– “It’s like a Japanese smoked cheese.”
Voices of surprise and excitement continued to come in one after another.
Mentaiko and cheese: Japan’s “flavor adventure” also crosses the ocean
In addition, this project will also simultaneously develop “evolved sasakama” with ingredients such as mentaiko and cheese.
It is highly compatible with local gourmet tastes and is attracting attention as a bridge to new food culture, such as pairing it with wine and craft beer.
Comments from the Development Manager
“The local people honestly say, ‘This is delicious.’ That makes me happiest. It’s not just a reproduction of Japanese food; I feel like I’ve stood at the crossroads of food culture.”
Bringing Japanese craftsmanship to the world. Sasakama moves to the next stage
This challenge is not just about expanding overseas.
It was the very definition of “exporting craftsmanship,” recreating traditional flavors and techniques using local ingredients and creating Sasakama will continue to cross borders and encounter diverse food cultures.new value.
Baked, steamed, or made into a snack – this loaf of bread has endless possibilities, and the day is not far off when it will grace dining tables around the world.
