3 carefully selected gourmet foods in Miyagi (must-try specialties/local dishes, etc.)

Mar 20, 2024 12:51:13 AM

🕓 2023/3/20
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About Miyagi gourmet food

Miyagi Prefecture's gourmet cuisine is supported by the abundance of ingredients produced by its rich sea and fertile land. In particular, you can enjoy different dishes depending on the season, from fresh seafood such as oysters and saury produced in the cold winter, to cold zunda mochi that soothes the summer heat.

Miyagi Prefecture is rich in seafood such as oysters, sea urchin, and salmon, and dishes using these ingredients attract many foodies. Miyagi Prefecture is also famous for producing beef tongue, and there are many restaurants serving beef tongue dishes, mainly in Sendai City. The soft and delicate flavor of the beef tongue is highly praised by visitors from within and outside the prefecture.

Furthermore, Miyagi Prefecture is also known for its sake production, and you can enjoy a wide variety of local sake made with locally produced sake rice. Around Sendai City, there are many izakayas and sake bars where you can enjoy local sake, and these serve as places for locals and visitors to interact.

3 carefully selected gourmet dishes in Miyagi

1. Harako rice

● The charm of Harako Meshi

Harako Meshi is a local dish that is popular mainly in Sendai City, Miyagi Prefecture, Japan, and is a special dish made with plenty of fresh salmon roe. The charm of this dish lies in its rich flavor and delicate texture. First of all, the basics of Harako Meshi are high-quality rice and fresh pink salmon eggs caught in the fall. Salmon eggs are salty when eaten as is, so remove the salt appropriately before using. This is the secret to Harako Meshi's unique and gentle taste.

By mixing salmon eggs with an adjusted amount of salt into freshly cooked rice, the sweetness of the rice and the flavor of the salmon eggs are perfectly fused. In addition, the sensation of the salmon roe bursting in your mouth has a unique charm that cannot be found in any other dish. The texture is so rich that it makes you feel as if you are directly tasting the bounty of the sea.

Harako rice is also beautiful to look at, with the bright orange color of the salmon roe standing out on top of the white rice, whetting your appetite. This dish is often eaten on special occasions, such as autumn harvest festivals and family gatherings, and adds color to the occasion.

● History of Harako Meshi

The exact origin of this dish is not certain, but it is said to have existed as early as the Edo period, and there are records of local fishermen making it using fresh salmon eggs during the salmon fishing season. I am. From this, it is believed that Harako Meshi has a history of at least several hundred years.

During the time of the Sendai domain, especially during the feudal period, it is recorded in literature that salmon and salmon eggs were prized among the feudal lords and upper classes, and that Harako Meshi was recognized as a special meal. I can see it. The Sendai domain was not only focused on agriculture, but also on the use of seafood, and it is thought that dishes using salmon and salmon eggs developed as part of this effort.

Also, the name ``Harako'' (Harako Meshi) refers to salmon eggs in the Miyagi Prefecture dialect. In Miyagi Prefecture, the culture of eating salmon and its eggs is deeply rooted, and one expression of this is harakomeshi. As time passed, Harako Meshi came to be eaten on a daily basis by local people, and also became known as a local dish of Miyagi Prefecture for tourists.

● If you want to eat harako rice, this is the place! !

Store name: Arahama Asuto Nagamachi store
charm:
“Arahama” Harako Meshi begins with delicate preparation. The ``polishing'' process of carefully peeling off the thin skin of Harako is an important process that determines the deliciousness of this dish. At our restaurant, we are particular about using the highest grade Tokusan Harako and heat it with a secret sauce. This process is essential to bring out the flavor of Harako to its fullest and achieve a smooth texture and jewel-like shine. To improve the perfection of the dish, the technique of sucking up the sauce from the harako and then removing it from the heat to determine when it is at its best is a symbol of tradition and pride, reserved only for generations of owners.

The only salmon used is the fatty male fall salmon. This choice brings deep flavor and rich aroma to the dish. Furthermore, the rice cooked in salmon stock is fluffy and glossy, and you will be impressed by its texture and taste.
Address: 1-4-30 Asuto Nagamachi, Taihaku-ku, Sendai City
Access: 3 minutes walk from Nagamachi Station on the Namboku Subway Line
google map：https://maps.app.goo.gl/rAj6fhgY41bKW8Hd6

2. Sasa kamaboko

● The charm of Sasa Kamaboko

Sasa-kamaboko is one of the representative local dishes of Miyagi Prefecture in Japan, especially Sendai City. The greatest appeal of this food is its unique shape, fluffy texture, and elegant taste. Wrapping it in bamboo leaves and grilling it brings out the delicate flavor of the bamboo kamaboko, making it look beautiful and adding color to your dining table.

The raw material for Sasa Kamaboko is mainly ground white fish. The surimi is seasoned with an appropriate amount of salt and sugar, and sometimes mirin or soy sauce, then wrapped in bamboo leaves around bamboo skewers and grilled. This simple yet delicate manufacturing method creates the gentle taste and aroma of bamboo kamaboko.

Freshly grilled Sasa Kamaboko is lightly browned on the outside and has a nice aroma, while the inside is soft and fluffy, with a fishy flavor that fills your mouth.

● History of Sasa Kamaboko

During the Edo period, various kamaboko were made all over Japan, but the Sendai region evolved uniquely, creating a style in which minced fish was wrapped in bamboo leaves and baked. This manufacturing method transfers the natural aroma of the bamboo leaves to the fish paste, adding a unique flavor and improving shelf life, making it a useful portable food for tourists and pilgrims.

In the Meiji period, the manufacturing technology of bamboo kamaboko further evolved and the production volume increased. In addition, with the development of the railway network, the charm of Sasa Kamaboko will spread not only to the local Miyagi prefecture but also to all parts of the country. Sendai City in particular has gained fame as a major producer of bamboo kamaboko, which has come to be known as one of Sendai's most representative products.

In recent years, Sasa Kamaboko products have been developed that incorporate new flavors and shapes while adhering to traditional manufacturing methods, and are gaining acceptance among more consumers. Its appeal is being reevaluated both domestically and internationally, not only as a souvenir for tourists, but also as a food representative of Japanese food culture.

● If you want to eat bamboo kamaboko, this is the place! !

Store name: Abe Kamaboko store main store
charm:
Don't miss the opportunity to enjoy piping hot bamboo kamaboko that you grill yourself as a special experience while strolling through the streets of Sendai. At the long-established Abe Kamaboko store, which was founded in 1935, customers can enjoy roasting their own white-grilled sasa kamaboko in the store's roaster, with a focus on freshness and ingredients. No reservations are required for this hand-baking experience, and you can feel free to stop by while strolling around Sendai.

At the Abe Kamaboko store, each product is carefully crafted one by one by craftsmen who are masters of bamboo kamaboko production and have the title of "1st and 2nd class technicians in the marine pastry product manufacturing industry." These craftsmen use their five senses to assess the condition of the surimi, achieving its softness and springy texture. We use specially brewed soy sauce from Miyagi Prefecture as the secret ingredient to bring out the flavor of the fish to its fullest.
Address: 2-3-18 Chuo, Aoba-ku, Sendai City
Access: About 10 minutes walk from JR Sendai Station
google map: https://maps.app.goo.gl/7PdiZobaUT4FKjrq5

3. Ox tongue

● Charm of beef tongue

Beef tongue is a dish that captivates many foodies with its rich flavor and soft texture. The charm of this dish lies in its simple yet deep flavor, making it extremely popular in Japan, especially in Sendai City, Miyagi Prefecture. One of the charms of beef tongue is its unique texture. Properly cooked beef tongue will be slightly browned and aromatic on the outside, while remaining incredibly tender and juicy on the inside. This exquisite contrast of textures can be said to be one of the unique ways to enjoy beef tongue dishes.

Don't miss the rich flavor of beef tongue. It becomes even more outstanding when combined with salt, spices, and sauces. In particular, grilled beef tongue in Sendai City typically has a simple salty flavor, with an emphasis on bringing out the natural flavor of the meat to its fullest. On the other hand, you can enjoy a wider variety of flavors by using sauces and adding various flavors such as garlic and herbs.

When enjoying beef tongue, garnishes such as tail soup and pickles make it even more appealing. These sets enrich the flavor of your beef tongue dishes and make your dining experience even more satisfying. At many beef tongue specialty restaurants, including those in Sendai, these items are often served when ordering a beef tongue dish.

● History of beef tongue

When talking about the history of Sendai beef tongue, the role of the late Keishiro Sano is extremely important. Mr. Sano is said to be the father of Sendai beef tongue, and its origins date back to the post-war period under GHQ control, when food shortages continued. Sendai beef tongue was made by making effective use of cow tongues and tails that were discarded by the GHQ occupation forces at the time.

At this time, city gas was not yet common, so beef tongue was cooked over charcoal. In addition, barley rice was used due to food shortages, and since there was no refrigeration equipment for the accompanying vegetables, lightly pickled vegetables were chosen because they can be stored for a long time. These circumstances have a very important meaning behind the birth of Sendai beef tongue.

Furthermore, by adding miso nanban (green chili peppers pickled in miso), a traditional dish from Yamagata, Sano's hometown, to the beef tongue dish, the dish reflects his feelings for his hometown.

● If you want to eat beef tongue, this is the place! !

Address: Umami Tasuke
charm:
The appeal of Sendai beef tongue grilling lies in the fact that it has continued to attract many fans with its unchanging handmade taste and deliciousness for about 60 years since its inception. The beef tongue specialty store opened in the center of Sendai city in 1945 by the late Keishiro Sano, the founder of "Tasuke", and later became known as "Umami Tasuke", with its passionate and nostalgic atmosphere. The atmosphere takes everyone who visits the store on a journey through time.

When you step inside Umami Tasuke, you will be surrounded by the lively voices of the craftsmen, making you feel as if you have traveled back in time to the early Showa era. What this restaurant has maintained over the years is the founder's philosophy that ``salt brings out the best flavor of beef tongue.'' Although simple, the exquisite amount of salt that brings out the deliciousness of the ingredients has been passed down as a secret technique. This dedication to salty flavor creates a mysterious charm that you will never get tired of, offering a taste that will leave you discovering something new no matter how many times you visit.
Address: 1F, Senmatsushima Building, 2-11-11 Kokubuncho, Aoba-ku, Sendai City, Miyagi Prefecture
Access: Subway Namboku Line: 4 minutes walk from Kotodai Koen Station
Google Maps: https://maps.app.goo.gl/PAJGUNeq58ZCCgD37