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Gyutan-yaki / Sendai City |
Gyutanyaki, finely sliced ox tongue seasoned with salt and cooked over charcoal, is a dish that originated in Sendai City during the 1940s. It is a simple dish, but the taste is not easy to reproduce at home, and it is usually served with rice cooked with barley and ox tail soup.
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Sake |
As Miyagi Prefecture is a large rice producing area, it also uses rice to produce sake. Recently, Ginjo-shu, which is produced using a time-consuming method and has a refreshing taste and distinctive aroma, has been popular.
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Sushi / Shiogama-city |
Sushi is a common seafood dish in Japan, and every area has its famous restaurants. Shiogama-shi is close to the fish markets, so the ingredients used are high quality and delicious.
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Fruit / Rifu Pears and Zao Apples |
The region is hilly, and various kinds of fruit are extensively produced. Improvement of varieties of oriental nashi pears and western apples has taken place, and they are all delicious.
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Oysters / Matsushima-town |
It is said that oysters were first cultivated in Matsushima Bay in the 19th century, and it currently boasts the second largest production in Japan. The oysters, which are cultivated in cool inlets, can be eaten raw or as part of a casserole dish.
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Umen Noodles / Shiroishi-city |
Wheat noodles produced using a unique technique are a traditional food in Shiroishi-shi. They are said to be easy to digest and are delicious hot or cold in a wide variety of dishes.
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