Author: Justin

^*Not to be confused with Japanese Fish Cake (“kamaboko“)
Early attempts at manufacturing sausages from fish meat (employing cellophane or sheep innards as the outer wrapper/skin) have been traced back to the Taisho period (1912 – 1926). It is not clear why these early experiments failed but one might suspect the very concept of a “fish sausage” sounded pretty weird, even to the inventor’s own family. After all, fish was delicious even without encasing it in animal entrails and could be preserved, to an extent, with traditional methods such as salting and drying. In addition, the formula for creating fish sausages were not perfected before the idea was shelved.
In the years following the war, huge demand was seen for canned and preserved foodstuffs that could be easily manufactured, stored, and distributed, and a new development effort was started in the industry to revive the fish sausage project. By borrowing a technology used in the aforementioned kamaboko industry at the time – using rubber hydrochloride (!) to make transparent skins for the sausage – and fine-tuning the recipe, a feasible product was achieved and mass production of fish sausages began in 1951. The following year it was brought to market, and the rest, as they say, is history. The product was a huge hit and demand increased every year to the point where entire generations of Japanese were brought up eating fish sausages in their school lunch, at home, and everywhere in between.
The industry is definitely not at its peak these days, but there are still many companies producing varied and successful fish sausage products. Here is one site with good photos linked to an online store that will deliver to your door (in Japan). There was even a Japan Fish Sausage Association until a few years ago. It disbanded and joined up with the Japan Canners Association where they became – you guessed it – the Japan Fish Sausage Committee. The legacy lives on.
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All the information used in this post was gleaned from various Japanese web sites. I can’t possibly be the ONLY PERSON in the ENTIRE ENGLISH-SPEAKING WORLD interested in the WONDERFUL HISTORY OF FISH SAUSAGE, right?… Actually, judging by the absence of research materials available on it, maybe I am. Which is strange, because I don’t like eating the stuff – it just seems wrong to stress my mouth, which is used to pork, beef, and other normal ingredients for sausage (I may have gotten used to corn on pizza, but fishy-tasting sausage? NEVER!)
Other fun stuff unearthed in my search for the elusive fish sausage:
– This is processed fish products nirvana: GYONIKUKAN (JP-only, go look anyway)
– In regard to sausage filling, some sausage academics use the term “farinaceous filler” instead of, simply, “starch”
– According to one account, the fish used in the first mass-produced fish sausages was Alaska Haddock. Over the years the industry preference changed to tuna (shockingly, these were called Tuna Sausages), then to whale (now I see why the fish sausage trend never caught on in the west), then to, well – everything with scales.
– Somehow, it’s easier for me to accept that the waste parts of fish (as Mandy said here, “lips and peckers,” are most probably used to make these sausages. Easier than thinking about “hooves and assholes” in an “all-beef” hot dog, that is. If you know what I mean.
– The Japan Canners Association has an inspirational theme song on its site. Scroll down to the bottom of the page for the music files.
– The now-defunct Japan Fish Sausage Association was once located at:
Japan Fish Sausage Assn
Nihon Gyoniku Soseji Kyokai
Kusumoto 6 Bldg
1-3-9 Higashi Shimbashi
Minatoku Tokyo 105-0021
Tel 03 35735586 Fax 03 35735587

I am too respectful to post a pic, but believe me, I have surreptitiously photographed several. Yes, Concerned Reader, it is true: The Humpbacked Obachan is on the verge of becoming an endangered species. On my island, at least. And seeing how Awajishima is basically a giant, floating retirement community for aoriika longliners and graying mobsters alike, I am an eminent expert on, for lack of a better term, old people.
The subject in question, humpticulous spinstrisis, or, “Humpy” for short, is, simply, an ancient, stooped-over (sometimes more than 90 degrees!) lady (some of who sport humps on their backs – duh!). And I say “lady” in the female sense of the word, because some of them, quite frankly, are not nice people at all:
My first encounter with a Humpy was at the giant ishibutai tomb in Asuka Mura, where I first lived in Japan, at my second cousin’s church (long story). I thought this old woman was stooped over looking for dropped coins or something, so I went over to help her. After a few minutes, an ancient croak emitted from her direction, “just what in the hell are you doing?” I suddenly realized my mistake and was greatly embarassed, but intrigued by this person who was spending her declining years staring down at the dirt, and decided to do more research.
My research method was simple: Go to where old people gather, and observe. This explains my numerous visits to gateball tournaments, Nodoka-mura, and inner-city public housing complexes on “big trash” day. Some of my findings over the years:
– As can be inferred from the above, almost all humpies are female.
– Humpies are generally highly regarded in Japanese society, although this just might be the age factor. In Japan, as elsewhere, age = respect.
– I suspect advanced Humptosity is at least partially caused by osteoporosis, although it wouldn’t surprise me to see similar posture in, say, game company employees.
– In speaking with several Humpies, I found out that the condition itself does not cause a lot of pain, but it’s hard not to be able to sleep on your back (They all tend to sleep in chairs or propped up on cusions.).
– Humpies hibernate in winter.
– More humpies are spotted taking out the trash than in any other situation.
In the course of four years of observation of the Humpy colony on my island, I have been able to distinguish 1,796 (!) individuals (population has since declined to a current approximated level of 1,450). Most have been unresponsive to my questions, and several brooms have been raised in defensive positions. A radio tagging effort has been unsuccessful. Still, my research continues, because the fact of the matter is that Humpy population should be growing, not rapidly declining as they are now. Also, Humpies don’t really have a voice in the blogosphere for some reason.
SPEAK UP, HUMPIES! THIS IS YOUR FORUM!