For traveler friendly "washoku" info
For traveler friendly "washoku" info
Taste the seasonal delicious white fish from the open sea right in front of Sendai! With such spirit, in 2009, “Sendai Zuke-don” was created when fish was marinated in a unique sauce and served. There is a wide range of flavours of “Sendai Zuke-don” for you to enjoy.
Gyu-tan Yaki (fried beef tongue) began at yakitori establishments in Sendai’s Ichiban-cho area shortly after the end of World War 2. Each restaurant fries its beef tongue with its treasured flavour, whether salt, sauce or miso, and served as a meal with rice and barley, oxtail soup and pickled vegetables. It is fried on a strong heat, so you can really taste the flavour and beef juices. The oxtail soup is rich in collagen.
Sendai has a history of the Sendai clan since the times of Date Masamune. You can’t turn a blind eye to the food arrangement on the trays of Sendai-Tansu (chest of drawers), which is a local traditional handicraft.
In Toyoma, known for Miyagi Meiji Village, products such as “aburafu” (deep-fried wheat gluten) were handed down in the Edo Period when the castle town was prosperous. This “aburafu” was made into an egg-drop soup, and while it may be similar to Oyako-don and Katsu-don, Aburafu-don has a healthy flavour. It was an entrant in the Japan B-1 Grand Prix and is a national talking point.
In Kensennuma, one of Japan’s leading fishing cities, it is said that the seamen who are particular about their food, love “Kesennuma Horumon”. Naturally, fresh offal is used, and is perfect when eaten with heaped cabbage and the restaurant’s uniquely created sauce.
Kesennuma shark fin is the most authentic shark fin in Japan. Shark fin cuisine can be enjoyed in a variety of ways, including a raw or boiled full fin, or as shark fin soup.
In the fishing city of Ishinomaki, brown pilchard soba is made from kneading pilchards. Although the soba is a similar colour of brown to that of normal soba, this is Ishinomaki Yakisoba. The brown soba is steamed twice, fried in a Japanese-style sauce, and topped with a fried egg, giving it a pleasant balance.
“Soba-Dango” is a new type of Kurihara cuisine, using flour made from buckwheat cultivated at the foot of Mount Kurikoma. The flour and water mix is aired and made into fluffy balls.
The flour has a Japanese flavour that is light and has a gentle characteristic, and is suited to a soy sauce-based soup.
At restaurants and ryokans (Japanese inns), Soba-Dango is topped with seasonal local and wild vegetables, mushrooms, etc. giving rich individual flavours.
Please come and enjoy the taste of Kurihara.
Hatto-jiru is a soup of kneaded wheat flour and water, thinly stretched, boiled in a soup and then dressed with mocha-like mashed green soybeans and adzuki beans. It is a traditional dish introduced in the north of the prefecture in the Tome region, bringing out the flavour of the beautiful water of the Hasama River and Kitakami River basin regions.
Famous cuisine of Matsushima would have to be eel in summer and oysters in autumn and winter. Added to this is the oyster dish “Kaki-don”. Each restaurant has its own unique sauce in which the oysters are marinated, and served hot and steamy on a bed of rice.
