Rich Flavor from Fresh Fish of the Sea of Japan
Stokama is made with fresh white-fleshed fish caught in the Sea of Japan. Fish landed in the waters around the San’in region, including tiger goby and Alaska pollock, are used as ingredients, allowing the natural flavor of the fish to shine through.
Its pleasantly firm, springy texture and rich seafood flavor become more pronounced with every bite. Stokama can be enjoyed simply with soy sauce and wasabi, served as part of an everyday meal, or paired with drinks as a traditional Japanese snack.
A Kamaboko Tradition Rooted in the Port Town of Wae
The Wae district of Shizuma Town in Oda City is closely associated with the tradition of Stokama. Wae is a small port community with a long history of fishing, and Wae Port is known for its substantial fish landings within Shimane Prefecture.
Fresh fish brought back from the day’s catch could be quickly processed into kamaboko, helping preserve its freshness and flavor. Fishing boats in Wae often return to the harbor on the same day, providing the exceptionally fresh ingredients that have supported the area’s kamaboko-making tradition.
A Traditional Flavor Dating Back to the Meiji Era
Kamaboko production has flourished in the Wae district since the Meiji era (1868–1912). One of the area’s long-established producers is Uenoya Kamaboko Shop, founded in 1897, which has continued its business alongside the community’s history.
In earlier times, transporting fresh fish paste was difficult. Wrapping the paste in wheat straw and heating it provided a practical way to preserve and carry it. This method is believed to have been the beginning of sumaki kamaboko.
The recipe and production methods have been refined over the years, but the traditional character of this local food has remained an important part of Oda’s culinary heritage.
A Kamaboko with a Distinctive Appearance
One of Stokama’s most memorable features is its unusual appearance. A white cylinder of kamaboko surrounded by a straw-like wrapping looks quite different from the familiar board-shaped kamaboko found elsewhere in Japan.
For local residents, this is an everyday sight, but visitors often wonder, “Why is there a straw around the kamaboko?” Removing the individual strands one by one before eating is itself part of the traditional Stokama experience.
Vacuum-packed versions are increasingly available today, but traditional products with simple packaging still allow visitors to see the characteristic wrapping. Its rustic appearance has a nostalgic charm that reflects the food’s long history.
Local Shops Preserving the Traditional Flavor
Several kamaboko shops in Oda City continue to preserve the traditional taste of Stokama. Well-known examples include Bunbei Kamaboko Shop, Uenoya Kamaboko Shop, and Matsushita Kamaboko Shop.
Each producer has its own subtle differences in flavor and texture, making it enjoyable to compare products from different shops. Stokama is also available at local supermarkets and retailers, making it a convenient choice for visitors looking for a distinctive souvenir from Oda City.
A Local Specialty to Try in Oda City
Stokama is more than simply a type of kamaboko. It is a local food that preserves the fishing culture and everyday life of Oda’s historic port communities.
For local families, it was also traditionally an important food served on special occasions such as New Year’s celebrations and festivals. The traditional production methods passed down through generations give Stokama a flavor closely connected with the history and people of the region.
When visiting Oda City, take the opportunity to try this simple yet distinctive local specialty. Tasting Stokama is a delicious way to experience the bounty of the Sea of Japan and discover a small but fascinating part of Shimane’s culinary culture.