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Miyagi has no scarcity of wonderful meals.
With blessings from each the land and sea, the prefecture is dwelling to a tasty array of seafood and agricultural produce. Listed under are a few of Miyagi’s high eats!
Gyutan
Definitely, gyutan, or cow tongue, is certainly one of Miyagi’s hottest meals. This dish originated within the Forties at restaurant named Tasuke in Sendai—the prefecture’s capital metropolis. Gyutan is characterised by its savory taste and charcoal aroma and is historically paired with rice, soup, and dipping salts. At present, you possibly can take pleasure in gyutan in a wide range of methods, together with gyutan don (gyutan rice bowl), gyutan yakiniku (Japanese barbecue), gyutan katsu (deep-fried gyutan), gyutan curry, and extra.
Sasa Kamaboko
Sasa Kamaboko is processed white fish cake that’s formed to resemble a bamboo leaf after which grilled on a stick and eaten heat. Due to the roasting, Sasa Kamaboko’s exterior achieves a golden and crispy texture, whereas the within stays mushy. In Miyagi, it isn’t unusual to seek out small retailers and stands the place you possibly can sit down for a couple of minutes and revel in this tasty deal with.
Zunda
Acknowledged by its distinctive inexperienced coloration, zunda is a paste constructed from edamame (younger soy beans) and seasoned with salt and sugar. Zunda is served in a wide range of dessert objects, together with the well-known zunda mochi (mochi topped with zunda paste), zunda daifuku (mochi full of zunda), zunda manju (small steam buns full of zunda), and rather more! If you’re in Sendai, remember to go to Kokubuncho because it is among the greatest neighborhoods to pursue a big number of connoisseur zunda picks.
Oysters
Miyagi is among the second largest producers of oysters in Japan and unsurprisingly, is dwelling to a few of the nation’s freshest and most scrumptious oysters. You’ll be able to take pleasure in these oysters uncooked, grilled, steamed, fried, or in a hotpot! Apart from their unparalleled freshness, the oysters are additionally famend for his or her giant dimension, wealthy taste, and delicate essence of the ocean. In Miyagi, oyster season is often from October to March.
Harako-meshi
If you’re a fan of salmon, harako-meshi is the dish for you. This dish is historically from the Watari space and options tender salmon and roe over rice that has been boiled in flavored salmon broth. Every part of the dish enhances the opposite, creating depth of taste in each chew. One of the best time to eat harako-meshi is from September to November when contemporary autumn salmon is obtainable.
Shiroishi Umen
Shiroishi Umen are 9-10cm lengthy, wheat noodles from the southern metropolis of Shiroishi. The regional delicacy originated when a monk taught a baby find out how to make simply digestible noodles with out oil for the kid’s sick father. You’ll be able to benefit from the gentle, soft-texture noodles each cold and warm, and they’re usually served with dashi soup. The refreshing meal is ideal for summer time!
Seri Nabe
Seri Nabe is a hotpot dish centered round Japanese parsley, known as seri. This fragrant herb has a bitter, celery-like taste and provides distinct vegetal notes to the nice and cozy dish. Seri Nabe is often loved from winter to spring and other than seri, is commonly full of meat and different greens. Every a part of seri is edible and gives totally different tastes and textures.
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Miyagi Prefecture is a spot of nice pure magnificence; Sendai, the capital, has typically been affectionately known as the “Metropolis of T..
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