I really enjoy Japanese food blogs and have muddled my way through this site on many occasions. Thank you for this very useful introduction to a treasury of food porn ^

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No cow meat for me thank you (amongst the first words I learned in Japanese were nikku tabemasen) and it's Shiogama I'm really heading to - where I'm hoping to eat hoya and perhaps, if I'm lucky, some home cooking.

Does Tabelog have any recommendations for sasakamaboko in Sendai? There were so many competing kinds available at the station I found it stressful to blindly pick and buy when I was last there.
How do Japanese people decide on which unfamiliar local foods to buy as omiyage when they go travelling?