If you have been to Japan, one of the foods you must try is kamaboko. These delicate, yet flavourful, Japanese fish cakes have been a part of Japanese culinary tradition for centuries. Made from pureed white fish and steamed to perfection, these bite-sized morsels come in a variety of shapes, colors, and flavors. Enjoyed as an everyday snack as well as part of a traditional feast, kamaboko holds a special place in Japan’s rich food culture.
“Miyagiya,” based in Akita City in Akita prefecture, is a specialty kamaboko store that still makes their fish cakes the old way, by hand. And they’ve been doing it this way since they opened up almost 100 years ago, in 1927! They pride themselves in using the finest and freshest ingredients with no preservatives. As a result, their kamaboko are nothing short of works of art, made by a master craftsman. Let’s learn a little bit about this specialty store and its special treats!
Toramaki – Photo Credit: Miyagiya
Hello, thank you for your time today! Can you briefly introduce yourself and Miyagiya Kamaboko?
My name is Masakazu Goto, President of Miyagiya Kamaboko Shoten Co. Miyagiya Kamaboko-ten is a long-established kamaboko store that has been in business since 1927. We have been loved by many customers for our unchanged manufacturing method since our establishment.
Miyagiya – Photo Credit: Miyagiya
Your store has been around Akita for almost 100 years. Who started your store first? Can you share some history about it?
My great-grandfather started it in Ishinomaki City, Miyagi Prefecture. At the time, there were no kamaboko shops in Akita Prefecture, so the second generation, Tokubei Goto, moved to Akita Prefecture and started manufacturing and selling kamaboko.
How do you prepare your kamaboko? Do you still use the traditional techniques or do you use more modern methods?
Kamaboko is made using the traditional “hand-applied” method, without the use of machines. “Tetsuke” refers to the process of shaping fish surimi on a kamaboko board using a special knife.
Akayama – Photo Credit: Miyagiya
What are some of the most popular kamaboko varieties you offer, and are there any exclusive recipes or flavors that are unique to your store?
The most popular type of kamaboko is “Toramaki”. “Kohaku” and “Datemaki” are also popular for New Year’s and other festive occasions. “Tomoe-maki” is our original product. “Tomoe-maki” is the only kamaboko in Japan that contains a boiled egg in a cylindrical shape, and it uses the store’s original recipe.
Your kamaboko has also won a few awards over the years. Can you tell us about this award-winning kamaboko?
“Tomoe-maki” won the Minister of Agriculture, Forestry, and Fisheries Award.
Is there a way you recommend eating kamaboko?
Of course, we recommend eating kamaboko as is, but we also recommend enjoying “Kohaku” and “Tomoemaki” with wasabi soy sauce or mayonnaise as a snack. Also, deep-fried kamaboko with chili peppers goes well with sake if you dip it in the mayonnaise!
Are there any particular stories or memorable moments with customers that stand out during your time running the store?
I am very happy when customers tell me that they cannot celebrate New Year’s without eating Miyagiya’s kamaboko.
Are your customers only locals, or do you also have travelers from out of town?
Most of our customers are local, but we also receive inquiries from all over the country. In recent years, we have also had tourists from all over the world visit our store.
Shiroyama – Photo Credit: Miyagiya
What is your favorite flavor of kamaboko?
I like the classic red and white kamaboko, which allows the true flavor of the fish to be fully appreciated!
Do you have any special recommendations that you have for visitors coming to Akita? Some hidden gems, only the locals are aware of?
I recommend a ramen shop called Chinatown. You can enjoy old-fashioned ramen, and it is so popular that there is often a long line of people waiting at lunchtime.
Thank you for taking the time out of your day to answer our questions. Is there anything else you would like to share with our readers?
Akita Prefecture is surrounded by beautiful nature and is a place where you can enjoy spring, summer, fall, and winter. Please visit Miyagiya when you come to Akita Prefecture. We sincerely look forward to serving you!
Tomoemaki – Photo Credit: Miyagiya
Thank you once again. Our readers love eating, and many of them must be eager to try out the kamaboko at Miyagiya the next time they are in Akita. I know I can’t wait to try them out!
Where To Find Miyagiya:
Website: https://akita-miyagiya.com/
Featured Photo Credit: Miyagiya
