Miyagi

  • Grilled Beef Tongue (Gyutan)

    Sendai's specialty of thick-sliced beef tongue grilled over charcoal with salt seasoning.

    A dish said to have been created by a Sendai yakitori restaurant shortly after the war, featuring thick-sliced beef tongue that craftsmen score with knives, season only with salt, and grill fragrantly over charcoal. The standard gyutan set meal includes barley rice and tail soup, offering juicy umami and unique texture with every bite.

  • Zunda Mochi

    A local confection of mochi coated with sweet edamame paste.

    Fresh edamame harvested from summer to early autumn are boiled and seasoned with sugar and a little salt to create a paste called zunda. Characterized by vivid green color and edamame aroma, the Miyagi style is to coat mochi generously with it. Modern derivative sweets like zunda shakes and roll cakes are also popular.

  • Harako Meshi (Salmon Roe Rice)

    Autumn-limited specialty of salmon rice topped generously with homemade salmon roe.

    A fisherman's meal eaten since the Edo period in Watari Town at the Abukuma River mouth. Rice is cooked in broth from salmon simmered in soy sauce and sake, mixed with flaked salmon, then topped with soy sauce-marinated salmon roe (harako). The harmony of salmon's umami and popping salmon roe texture makes this an autumn tradition eagerly awaited by prefectural residents.

  • Sasa Kamaboko (Bamboo Leaf Fish Cake)

    Fragrant grilled fish paste shaped like bamboo leaves.

    A processed food born in the Meiji period as preserved food using surplus white fish. Fish paste from cod and croaker is mixed with salt, sugar, and a little seasoning, formed into bamboo leaf shape, and grilled over low heat. Characterized by springy texture and elegant fish sweetness, with diverse variations including cheese and beef tongue fillings.

  • Sendai Miso Ramen

    Rich soup based on fragrant Sendai miso.

    Sendai miso, with 400 years of history, is characterized by red miso type with strong saltiness. This miso is blended into soup combined with stir-fried vegetables and medium-thick curly noodles, with some shops finishing with butter or spicy miso. Beloved as local ramen that warms the body in cold winters.