- "Tsuyu Hatto" is a kind of Suiton, with "Hatto" made from thinly rolled out wheat dough simmered in stock. Prepared from soy sauce or miso, it is called "Tsuyu Hatto". Due to its deliciousness, this wheat dish was so favored by farmers that the lords of the area, fearing that they would stop growing rice, made it forbidden "Go-hatto" to eat it. Particularly in the Miyagi prefecture Tome region, they like to add noodles fried in the local oil called "Aburafu". There is also a nationwide festival called the "National Hatto Festival" that was held for the 7th time in 2010. Although it is served throughout the year, it is often enjoyed in the winter with "Hatto stew".
Osaki area / Kurihara / Tome area, Miyagi Prefecture
Miyagi Prefecture Oyster Nabe
- Miyagi is a famous place of oysters boasting the second largest production volume in the country after Hiroshima. The oysters in Miyagi are characterized by the tiny granules in them and their rich flavor and firm chewiness. Stews filled abundantly with these oysters are seasoned with Sendai red miso. The miso is so flavorful that you can eat it as it is, and it overflows with the milky juice from the oysters. Oyster stews can be enjoyed in various parts of the prefecture, but Matsushima, one of Japan's three most scenic spots, has oysters that can't be missed. There is also a special product called the Matsushima oyster, and tourists enjoy eating oyster stew on boats during an "Oyster Stew Cruise" while viewing scenic Matsushima.
- Seri is a perennial of the family Seriaceae and is famous for "Haru no Nanagusa" (Seven herbs of spring) and "Nanagusa Okayu" (Seven herb porridge). In Natori City, the root of the seri is eaten whole in "Seri nabe", it's famous dish. The important part of Natori seri is the thickness of its stem and root, and its leaves, stem, and roots all have a different flavor and texture.
Natori City, Miyagi Prefecture
Warm Noodles (Ramen)
- It is a famous product of Shiroishi city located in the southern part of Miyagi prefecture, and is read as "Umen". The dried noodles have a 400-year tradition and their number one unique characteristic is they are extremely short, as short as only 10 cm. No oil at all is used and they are made with only flour and salt water, they are easy to digest and can be eaten safely by all ages from children to the elderly. It is said that the making of the "warm noodles" with no oil was learned by the son of a man with a stomach illness from a traveling priest in the early days of the Edo era. The son worked hard to make the noodles for his father who said that he wanted to eat "somen" noodles. It is said that they are called "warm noodles" because of his warm caring for his father.
- This dish is said to have been influenced by the "Fucha Ryori" (a vegetarian meal for ceremonies), a must-have special vegetarian meal for the Obon Festival. It was an offering to the priest for Obon and other ceremonial Buddhist days, and served as a set with Zundamochi (edamame sweet) and Okuzukake. It is a dish that features simmered seasonal vegetables, deep-fried tofu, mushrooms, konjac and the like and it uses potato starch to thicken it. In modern times, you can eat it at ceremonial occasions when you also cook red bean rice. Because red bean rice is sticky and somewhat hard to swallow, the thickness of the Okuzukake is a perfect match.
Sendai Mabo Yakisoba
- In the early 1970s, "Sendai Mabo Yakisoba" was born at "Makanai", a Chinese restaurant in Sendai City. Until now, only a few people knew that it existed. However, in 2013, it was featured on a TV program as "Sendai Soul Food" during the local boom, and its presence became known by the younger generation due to Line and Twitter, and the local Chinese restaurants were flooded with requests for it. Once they realized that "young people want to eat other things besides ramen", the shopkeepers all began to feature "Sendai Mabo Yakisoba" on their menus. Aiming to match up to the demand, and make it the new specialty of Sendai, the number of Chinese restaurants that serve the dish are still increasing.