Sasa Kamaboko has its roots in the long history of fish eating in Japan. Before refrigerators existed, people needed ways to keep fish fresh, so they made foods like Kamaboko, which is a fish cake made by grinding and shaping white fish. Kamaboko has been eaten for many centuries, and the first written record of it appears in 1115.

In the Miyagi area, especially near Sendai and the Sanriku coast, people caught a lot of flounder during the Meiji period. Because the fish spoiled quickly, local shops started making a new type of grilled fish cake. They shaped it like a bamboo leaf, and this later became known as Sasa Kamaboko.

At first, people called it names like "Hand-Palm Kamaboko" because of the shape. In the early Showa period, the name changed to "Sasa Kamaboko". This is because the shape looked like the bamboo leaves used in the Date, who ruled Sendai during the Edo period, clan's crest.

Many shops in Sendai began making Sasa Kamaboko every day by hand. The fish was filleted, seasoned, and grilled over charcoal, and the smell filled the streets. One well-known shop was Abe Kamaboko Co., Ltd., which helped make Sasa Kamaboko famous as a Sendai specialty and the company that named Sasa Kamaboko. Today, it is still enjoyed by many people and is an important local food.

Sasa Kamaboko is made from finely mashed white fish. Alaska pollock (スケトウダラ) is the most common fish used because of its lifht flavor and smooth texture. The paste is shaped into a bamboo leaf, which gives the product its unique appearance.

Its surface is lightly grilled, which adds a soft aroma and a pleasant golden color. The inside stays springly and chewy. The taste is mild and brings out the natural flavor of the fish. Temperature control is very important in the process. Skilled professionals adjust the heat carefully to create the ideal texture.

People usually ear Sasa Kamaboko as it is, or grill it slightly to enjoy a warm and richer taste. In recent years, there are also new versions that include herbs, cheese, or special ingredients. Some shops sell decorated Sasa Kamaboko as souvenirs, showing how the tradition has continued to grow and change.