Hokki-meshi
Miyagi
Hokki-gai is a large bivalve molluscs whose formal name is Uba-gai, and is calle…
Miyagi ｜ Our Regional Cuisines
Miyagi
mock title
Heso-daikon no nisime
Miyagi
In the Tohoku region, where the weather is severely cold, there has long been a …
Bakke-miso
Miyagi
During the Edo period (1603-1867), the teaching that "if you eat tree leaves or …
Nasu-iri
Miyagi
Eggplant is in season from summer to fall, and the types grown in different regi…
Takenoko-gohan (Bamboo shoots rice)
Miyagi
Bamboo shoots are an indispensable ingredient in Japanese cuisine, and there are…
Sendai Hakusai no Tsukemono
Miyagi
It was not until the Meiji period (1868-1912) that Chinese cabbage began to be c…
Shiso-maki
Miyagi
Shiso has been consumed by the Japanese since ancient times, so much so that fos…
Sanma no Surimi-jiru
Miyagi
Sanma(pacific saury) is a fish that represents the waters off Mt. Kinkasan and h…
Sanma no Kigaki
Miyagi
In the Motoyoshi region of Kesennuma, Bonito fish flocks have been migrating to …
Go-jiru (mashed soybeans miso soup)
Miyagi
Soybeans, are known as the "meat of the field" and are rich in high-quality prot…
Kishazu-iri
Miyagi
Traditional local dish also known as "Kirazu-iri", or "Kishazu-iri",. "Kirazu," …
Iwana no Shioyaki (Salt-grilled Char)
Miyagi
Char is a fish only lives in the upper stream of headwater areas where clear wat…
Ichijiku no Kanroni (Fig Compote)
Miyagi
Fig has been used since antient time. In Japan, it is said that "Fig was introdu…
Aburafu don (Rice Bowl with deep-fried wheat gluten)
Miyagi
In Obon holidays (mid-August), tofu merchants worked hard making fried thin tofu…
Ganzuki
Miyagi
"Ganzuki", so named because of its resemblance to "Gan (goose in Japanese) meat"…
Kaki Namasu(Pickled Daikon Radish and Carrot with Dried Persimmon)
Miyagi
As the old saying goes, "when a persimmon turns red, the doctor turns blue," per…
Azara
Miyagi
Kesennuma City, located in Miyagi Prefecture, is well-known for its fresh fish. …
Myoga no Hayaki
Miyagi
"Myoga" is a perennial plant that grows in the wild from Honshu to Okinawa, and …
Donko Jiru (brown hakeling soup)
Miyagi
"Donko" is another name for the brown hakeling, a fish that is in season from fa…
Sasa Kamaboko no Isobeage
Miyagi
Miyagi prefecture is rich in fishing grounds, with fishing ports in Kesennuma, I…
Ebi mochi(Shrimp mochi)
Miyagi
Miyagi Prefecture has an abundance of mochi dishes; there are said to be over 50…
Sea Squirt
Miyagi
Sea squirts are raised in the coastal areas of Sanriku. The main kind of sea squ…
Fusube Mochi
Miyagi
In Miyagi Prefecture, a major region for rice production, mochi has long been ea…
Nametagarei no nitsuke(Boiled slime flounder)
Miyagi
The slime flounder is also known as “granny flounder” or “Indian flounder” in ot…
Hattojiru
Miyagi
Hatto is a local flour dish eaten throughout the northern part of the prefecture…
Zunda mochi
Miyagi
In Miyagi Prefecture, there are many opportunities to eat mochi, and it is said …
Harakomeshi
Miyagi
Miyagi Prefecture is home to a variety of rivers, large and small, including the…
Sendai zoni
Miyagi
Sendai Zoni has been eaten since the end of the Edo period. It is a beautifully …
Okuzukake
Miyagi
Shojin ryori (vegetarian food) is eaten mainly in the southern part of the prefe…
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
