Miyagi Okuzukake
At a glance
| Name | Miyagi Okuzukake (Okuzukake) |
|---|---|
| Prefecture | Miyagi |
| Region | Hokkaido & Tohoku |
| Type | Thickened soy broth with Shiroishi umen and seasonal vegetables |
What is it?
Okuzukake simmers short Shiroishi umen noodles with taro, eggplant, carrot, green beans, dried shiitake, wheat gluten and fried tofu in a soy broth gently thickened with starch.
History and local context
This Miyagi Buddhist-style dish is closely associated with Obon and the spring and autumn equinox memorial periods. Meatless household versions use seasonal garden produce, while modern recipes sometimes add chicken, pork or shirataki.
How to enjoy it
Serve it hot enough for the glossy broth to cling to noodles and vegetables, but sip carefully because thickened soup holds heat. Cook ingredients in order of firmness and add dissolved starch at the end to avoid lumps.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Miyagi Okuzukake from?
It is associated with Miyagi, in the Hokkaido & Tohoku region of Japan.
What kind of food is Miyagi Okuzukake?
This guide classifies it as thickened soy broth with shiroishi umen and seasonal vegetables. See the overview for its defining ingredients and texture.
Can I order Miyagi Okuzukake online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
This section contains an advertising affiliate link to Rakuten Japan.