Regional food and famous sweets of Miyagi

Azara is a Kesennuma stew of sour, well-aged pickled napa cabbage, menuke or other redfish, and sake lees. Its pale broth combines lactic acidity...

Harako meshi is Watari and Yamamoto's autumn salmon rice. Rice is cooked with the seasoned liquid used to simmer salmon, then topped with the cooked...

Hokki meshi is a winter-to-spring dish from Watari and Yamamoto: surf-clam meat is briefly simmered in a soy-based seasoning, rice is cooked in the...

Hagi no Tsuki is Kasho Sanzen's round Sendai confection: mellow custard cream enclosed in a pale-yellow, airy castella-style sponge. Its soft moonlike...

Sasa kamaboko forms seasoned white-fish paste into a flat bamboo-leaf shape and grills the surface, creating a springy bite and clean fish flavor.

Okuzukake is a Sennan, Miyagi soup of taro, carrot, burdock, beans, dried shiitake, tofu, fried tofu and mame-fu, often served with short Shiroishi...

Zunda mochi coats soft rice cakes with a pale-green paste of boiled edamame, sugar and a little salt. Unlike red-bean paste, zunda keeps the green...

Sendai gyutan cuts beef tongue thickly, scores and seasons it, rests it for flavor and grills it over charcoal. A classic set combines the tongue with...

Hasekura-yaki is Fujiya Senshu's round Sendai confection: a crumbly baked dough made with butter and egg encloses white-bean paste containing chopped...

Kikufuku is a frozen cream daifuku made in Sendai by tea merchant Ocha no Igeta under its Kikusuian brand. A thin, soft mochi skin encloses a layer of...

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Shiroishi umen are dried wheat noodles made in Shiroishi, Miyagi, without applying oil during stretching. Classified in the somen family, their...

Abura-fu-don simmers slices of Tome's oil-fried wheat gluten in seasoned stock, binds them with egg and serves them over hot rice.

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