🕓 2023/3/20
＃グルメ
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.
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.
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.
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.
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.
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.
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.