Regional food and famous sweets of Miyagi
Sendai's urban food culture, fertile plains, and the Sanriku coast are reflected in seafood, rice dishes, and soybean sweets.
Miyagi is part of the Hokkaido & Tohoku region. This page lists the guides currently available in English.
14 guides in English
- Harako MeshiMiyagi
Harako meshi is an autumn specialty from the Watari area of Miyagi. Rice cooked in a seasoned salmon broth is topped with tender slices of salmon and...
- Kesennuma AzaraMiyagi
Azara slowly simmers bony scraps and chunks of menuke rockfish with well-aged pickled napa cabbage and sake lees, producing a warming stew whose sour...
- Miyagi Abura-fu Rice BowlMiyagi
Abura-fu-don simmers rings of abura-fu, a deep-fried wheat-gluten specialty, with onion in a sweet-savory broth, binds them with egg and serves the...
- Miyagi Hagi no TsukiMiyagi
Hagi no Tsuki is a round Sendai souvenir cake with smooth custard cream enclosed in a pale, airy sponge, its shape and color evoking a full moon.
- Miyagi Hokki MeshiMiyagi
Hokki meshi cooks rice in a sweet-savory broth made by briefly simmering sliced surf clam with its liquor, soy sauce, sugar and often carrot, then...
- Miyagi OkuzukakeMiyagi
Okuzukake simmers short Shiroishi umen noodles with taro, eggplant, carrot, green beans, dried shiitake, wheat gluten and fried tofu in a soy broth...
- Miyagi Sasa KamabokoMiyagi
Sasa kamaboko shapes seasoned white-fish paste into a flat bamboo-leaf form and grills the surface, producing a springy bite and clean seafood flavor.
- Sendai GyutanMiyagi
Sendai gyutan is thick-cut beef tongue seasoned, rested, and grilled over high heat. A classic set pairs it with barley-mixed rice, clear oxtail soup...
- Sendai Hasekura-yakiMiyagi
Hasekura-yaki wraps a moist white-bean filling enriched with chopped walnuts in a tender Western-style baked dough.
- Sendai KikufukuMiyagi
Kikufuku wraps cream and flavored bean paste such as matcha, zunda or hojicha in a thin, soft mochi skin for a cool, creamy daifuku.
- Sendai ZoniMiyagi
Sendai zoni is Miyagi's richly garnished New Year soup, traditionally using a clear stock from grilled and dried goby with mochi, frozen tofu, daikon...
- Shiroishi UmenMiyagi
Shiroishi umen are fine somen-family noodles made in Shiroishi without applying oil while stretching the dough. Their bundles are only about 9 to 10...
- Tome Hatto-jiruMiyagi
Hatto-jiru stretches rested wheat dough into thin irregular pieces and simmers them in soy broth with seasonal vegetables, mushrooms and sometimes...
- Zunda MochiMiyagi
Zunda mochi is soft rice cake coated with a bright green paste made from cooked young soybeans, usually edamame, mashed with sugar and a little salt...