Shojin ryori (vegetarian food) is eaten mainly in the southern part of the prefecture during the higan (equinox) and obon (Bon festival) seasons in spring and fall.

Where it is made

Southern part of the prefecture

Main ingredients

Vegetables such as taro, carrots, burdocks, shiitake mushrooms, deep-fried tofu, tofu, umen (Shiraishi hot noodles), thread konnyaku

Sendai Zoni has been eaten since the end of the Edo period.

Where it is made

Sendai area and other areas in the prefecture

Main ingredients

grilled goby, daikon radish, carrots, harako (harako is a type of fish), Japanese parsnip, gobo (burdock root), zuki (dried taro's stem), frozen tofu, and rice cakes

The most famous local dish using salmon in Miyagi is "harako-meshi" (harako rice).

Where it is made

Watari Town

Main ingredients

Salmon (meat, salmon roe), rice

There are various theories about the name "Zundamochi," including that it was created by a farmer named Jinta, or that Lord Date Masamune crushed edamame (soybeans) with the handle of his sword.

Where it is made

All over the prefecture

Main ingredients

Glutinous rice, edamame (soybeans)

Hatto is a local flour dish eaten throughout the northern part of the prefecture.

Where it is made

Northern part of the prefecture (Kurihara, Senboku and Osaki arable land, Kitakami hills, Sanriku coastal area)

Main ingredients

Flour, daikon radish, carrots, burdock root, dried shiitake mushrooms

The slime flounder is also known as “granny flounder” or “Indian flounder” in other regions. It is said that it came to be called “slime flounder” because it is very slimy.

Where it is made

Sendai City

Main ingredients

Slime flounder

The “fusube mochi” combines Miyagi's mochi culture and the unique food culture in Kurihara City, which is far inland from the sea.

Where it is made

Kurihara City

Main ingredients

Grilled loach powder (loach), burdock root, mochi, radish

Sea squirts are raised in the coastal areas of Sanriku. The main kind of sea squirts cultivated are maboya, which are lowered by attaching oyster shells to ropes and attaching sea squirt spores.

Where it is made

The coast of Miyagi Prefecture

Main ingredients

Sea squirt, cucumber, myoga, green shiso

Miyagi Prefecture has an abundance of mochi dishes; there are said to be over 50 different kinds.

Where it is made

Kurihara City and northern Miyagi Prefecture

Main ingredients

Mochi, Sakura shrimp

Miyagi prefecture is rich in fishing grounds, with fishing ports in Kesennuma, Ishinomaki, Shiogama, and Yuriage, and large amounts of fish such as flounder, sea bass, and sea bream have been caught…

Where it is made

Entire Miyagi prefecture

Main ingredients

Sasa Kamaboko (fish cake), aonori (green laver)

"Donko jiru" is a winter delicacy that uses plenty of donko, which goes well with miso. It is a local dish that warms the body from the inside out and is often eaten mainly in coastal areas.

Where it is made

All over Miyagi Prefecture

Main ingredients

donko, daikon, tofu, green onion

In Miyagi Prefecture, around the time that the "myoga leaves" grow large, "Myoga no Hayaki" is eaten as a children's' snack during breaks from farm work.

Where it is made

Northern Miyagi Prefecture

Main ingredients

Myoga (Japanese ginger) leaves, flour, miso, sugar

"Azara", a popular dish made from this fish, has been enjoyed by the locals for a long time.

Where it is made

Kesennuma city

Main ingredients

Pickled Chinese cabbage, ocean perch (fish meat and fish scraps), sake lees

"Aburafudon (Rice Bowl with deep-fried wheat gluten)" is a famous dish made with "Aburafu" and was made up by the hostess of a local inn.

Where it is made

Tome City

Main ingredients

Aburafu

Fig has been used since antient time. In Japan, it is said that "Fig was introduced to Nagasaki via China", and was used for medicinal purposes. During the Meiji Era (1868-1912), Mr.

Where it is made

Miyagi Prefecture

Main ingredients

Figs,Sugar

Char is a fish only lives in the upper stream of headwater areas where clear water flows.

Where it is made

Kurihara City and environs

Main ingredients

Char

“Kaki Namasu” is a New Year's dish that incorporates "Korogaki" persimmons, which have stored sweetness after being exposed to severe cold weather.

Where it is made

Southern Region of Miyagi Prefecture

Main ingredients

Dried Persimmon, Daikon Radish, Carrot

"Ganzuki", so named because of its resemblance to "Gan (goose in Japanese) meat", is a familiar snack for Miyagi residents.

Where it is made

All of Miyagi Prefecture

Main ingredients

Wheat flour, Egg, Sugar, Baking soda, Vinegar

Traditional local dish also known as "Kirazu-iri" or "Kishazu-iri".

Where it is made

All of Miyagi Prefecture

Main ingredients

“Kirazu”, Carrot, Gobou(=Burdock root), Dried Shiitake mushroom

Local dishes using Soybeans, can be found all over Japan, and one of the most favorite dishes is "Go-jiru". Soybeans, soaked in water and mashed are called "Go" .

Where it is made

All of Miyagi Prefecture

Main ingredients

Soybeans, Satoimo(=Japanese taro), Daikon radish, Carrot, fried thin tofu, Green onion

In the Motoyoshi region of Kesennuma, Bonito fish flocks have been migrating to the vicinity of the coast and were landed in large quantities since long ago.

Where it is made

Port Towns such as Kesennuma

Main ingredients

Sanma(pacific saury), Daikon radish, green onion

Sanma(pacific saury) is a fish that represents the waters off Mt. Kinkasan and has long been a favorite autumn delicacy.

Where it is made

Miyagi Prefecture

Main ingredients

Sanma(pacific saury), Daikon Radish, Green onion, Tofu

"Shiso-maki" is made by kneading Sendai miso with sesame and walnuts, wrapping it in green shiso, and deep fry it. Its origin is attributed to Lord Date Masamune.

Where it is made

Miyagi Prefecture

Main ingredients

Green Shiso (Japanese basil), Miso, Sugar

It was not until the Meiji period (1868-1912) that napa cabbage began to be cultivated in Japan.

Where it is made

Miyagi Prefecture

Main ingredients

Hakusai (Napa cabbage)

Bamboo shoots are plucked everywhere in the prefecture, and after the rains, there are more than enough to eat, so farmers serve them as Takenoko-gohan (bamboo shoot rice), Nishime (simmered bamboo…

Where it is made

All of Miyagi Prefecture

Main ingredients

Takenoko (Bamboo shoots), Rice, Carrot, Fried thin tofu

The nutritious eggplant stir fried with its skin intact is called Nasu-iri.

Where it is made

All of Miyagi Prefecture

Main ingredients

Eggplants, Abura-fu (Deep fried flour gluten cake)

Among these seasonal Miso paste, "Bakke-miso" is the most commonly eaten Miso in Miyagi Prefecture. "Bakke" is the Miyagi dialect word for Butterbur sprouts.

Where it is made

All of Miyagi Prefecture

Main ingredients

"Bakke(Butterbur sprouts)", Miso

In the Tohoku region, where the weather is severely cold, there has long been a custom of making preserved foods by exposing vegetables and fish to the cold wind.

Where it is made

South Area

Main ingredients

"Heso- Daikon radish (Daikon radish which has navel)", Carrot, Satoimo (Japanese taro), Dried shiitake mushrooms, Knotted Kombu (kelp), Freeze-dried tofu

In Yamamoto Town, the fishing cooperative's resource management regulations stipulate that the catch size must be 9.5 cm or larger, and the large Hokki-gai are prized as high-end sushi items, and…

Where it is made

All of Miyagi Prefecture

Main ingredients

Hokki-gai, Rice