Miyagi

  • Hagi no Tsuki (Bush Clover Moon)

    Famous confection of fluffy castella cake filled with custard cream.

    Since its 1979 release, this has maintained unwavering popularity as a standard Miyagi souvenir. Beloved across generations for gentle sweetness and melt-in-mouth texture modeled after full moon.

  • Hakumatsu-ga Monaka (White Pine Wafer)

    Elegant bite-sized monaka wafers with choice of four fillings.

    Monaka filled with four varieties: red bean, sesame, dainagon, and chestnut. 100% glutinous rice shells are fragrant, perfect with strong tea.

  • Zunda Shake

    Drinkable dessert harmonizing edamame paste and milk.

    Zunda paste blended into vanilla shake with textured edamame grains as accent. New standard souvenir with queues at Sendai Station.

  • Sendai Beef

    Premium Japanese Black wagyu distributed exclusively at A5 rank.

    Sendai beef is a brand name reserved only for Miyagi Prefecture Japanese Black cattle with meat quality grade A5 or B5. Characterized by fine marbling and melt-in-mouth fat, it shows true value in steaks and sukiyaki.

  • Hitomebore Rice

    Main variety with excellent balance of stickiness and sweetness.

    Born in 1991 as successor to Sasanishiki. The ace of Miyagi rice, popular nationwide for its glossy cooked appearance, moderate stickiness, and deliciousness even when cold.

  • Matsushima Bay Oysters

    Rich-flavored oysters raised in plankton-rich bay.

    Characterized by good meat quality even at one year old, creamy and mineral-rich. Winter oyster huts and steamed oysters are extremely popular with tourists.

  • Kinka Saba (Gold Mackerel)

    Premium brand mackerel with excellent fat content.

    Selected mackerel raised in the boundary waters where Oyashio and Kuroshio currents meet off Sanriku. High freshness from immediate processing after landing, boasting quality suitable even for sashimi.

  • Sanriku Sea Squirt (Hoya)

    Sea pineapple raised in nutrient-rich rias coastline.

    A delicacy with distinctive aroma and complex interplay of sweetness, umami, and bitterness. Familiar to prefectural residents in diverse arrangements from sashimi and vinegared dishes to fried and ajillo.

  • Rifu Pear

    Large, juicy Hosui-type brand pear.

    Sandy soil around Rifu Town is suitable for large fruit production, with some exceeding 700g per fruit. Popular for crisp texture and strong sweetness, also as autumn fruit-picking destination.

  • Moikko Strawberry

    Prefectural original strawberry with mild acidity that never gets tiresome.

    Characterized by gentle sweetness that makes you reach for another one! Widely used in winter to spring strawberry picking and sweets.

  • Sendai Miso

    Traditional miso with reddish-brown color and deep richness.

    Developed as warrior's preserved food during Date Masamune's era. Made with rice koji and soybeans with long aging period, resulting in strong saltiness, useful for simmered dishes and miso pickles.

  • Naruko Kokeshi

    Traditional kokeshi dolls originating from Naruko Onsen.

    Characterized by unique structure that squeaks when the head is turned and chrysanthemum pattern painting. Popular not only as souvenirs but also as collector's items with fans domestically and internationally.