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.

流传地区

Southern part of the prefecture

主要食材

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.

流传地区

Sendai area and other areas in the prefecture

主要食材

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).

流传地区

Watari Town

主要食材

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.

流传地区

All over the prefecture

主要食材

Glutinous rice, edamame (soybeans)

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

流传地区

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

主要食材

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.

流传地区

Sendai City

主要食材

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.

流传地区

Kurihara City

主要食材

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.

流传地区

The coast of Miyagi Prefecture

主要食材

Sea squirt, cucumber, myoga, green shiso

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

流传地区

Kurihara City and northern Miyagi Prefecture

主要食材

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…

流传地区

Entire Miyagi prefecture

主要食材

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.

流传地区

All over Miyagi Prefecture

主要食材

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.

流传地区

Northern Miyagi Prefecture

主要食材

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.

流传地区

Kesennuma city

主要食材

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.

流传地区

Tome City

主要食材

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.

流传地区

Miyagi Prefecture

主要食材

Figs,Sugar

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

流传地区

Kurihara City and environs

主要食材

Char

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

流传地区

Southern Region of Miyagi Prefecture

主要食材

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.

流传地区

All of Miyagi Prefecture

主要食材

Wheat flour, Egg, Sugar, Baking soda, Vinegar

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

流传地区

All of Miyagi Prefecture

主要食材

“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" .

流传地区

All of Miyagi Prefecture

主要食材

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.

流传地区

Port Towns such as Kesennuma

主要食材

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.

流传地区

Miyagi Prefecture

主要食材

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.

流传地区

Miyagi Prefecture

主要食材

Green Shiso (Japanese basil), Miso, Sugar

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

流传地区

Miyagi Prefecture

主要食材

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…

流传地区

All of Miyagi Prefecture

主要食材

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

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

流传地区

All of Miyagi Prefecture

主要食材

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.

流传地区

All of Miyagi Prefecture

主要食材

"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.

流传地区

South Area

主要食材

"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…

流传地区

All of Miyagi Prefecture

主要食材

Hokki-gai, Rice