Japanese Traditional Food Sendai Sasa Kamaboko made from only the finest ingredients

Sasa-kamaboko (vacuum packed)

1.We are a veteran producer of Sasa-kamaboko, a local specialty of

Sendai City, Miyagi.
2.Food safety is our priority.

Product name

Sasa-kamaboko (vacuum packed)

Ingredients

Fish meat (cod, golden threadfin bream, broadfin thornyhead, etc.), egg white, starch, refined sake, salt, sugar, starch syrup, mirin, trehalose, seasonings (amino acids, etc.)
Some ingredients contain wheat or soybeans.

Contents

40g

Shelf life

90 days in refrigerator (max. 10°C)

Produced at

Abe Kamaboko-ten, Inc., Izumi Plant (4-10 Akedori, Izui-ku, Sendai-shi)

HACCP certification

We are certified by the Ministry of Health, Labour, and Welfare.

Sendai HACCP certification

(We received an 8 out of 8, the highest possible score.)
*The Sendai HACCP is the City of Sendai’s health certification.

Radiation safety

We test all of our ingredients, the water we use, and our final products for

radiation to ensure that everything is safe.

Unit

Calories

102

Kcal/100g

Liquid content

73.2

g/100g

Protein

13.1

g/100g

Fat

0.8

g/100g

Carbohydrates

10.7

g/100g

Mineral content

2.2

g/100g

Sodium

850

mg/100g

Calories (kcal)

Protein (g)

Fat (g)

Sendai Sasa-kamaboko

102

13.1

0.8

Hen egg (raw whole egg)

151

12.3

10.3

Pork loin
(with fat, large cut)

263

19.3

19.2

Step 1) Cleaning and

preparing the fish

Our expert workers efficiently prepare

the fish meat

Step 2) Kneading

The salt and spices are added, and the fish is kneaded into a sticky, savory mixture.

Step 3) Shaping

The fish mixture is shaped

nto a bamboo (sasa) leaf.

Step 4) Cooking

The “leaves” are cooked to a delicious

golden brown.

Step 5) Packaging

Each slice is packaged in a sterile room.

Step 6) Boxing

Step 7) Shipment

Abe Kamaboko’s headquarters in Aoba-ku, Sendai.

We are a veteran producer of Sasa-kamaboko, a local specialty of

Sendai City, Miyagi.