Miyagi Prefecture

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Miyagi and Sendai


Miyagi Prefecture (宮城県, Miyagi-ken is a prefecture of Japan located in the Tōhoku Region on Honshū island. The capital is Sendai.
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. Sendai Shiroo 仙台四郎 / 仙臺四郎 Sendai Shiro
Haga Shiroo 芳賀四郎 Haga Shiro . (1855 - 1902)
A legendary man good for business !

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Specialities from Miyagi 宮城郷土料理





aburafu 油麩 fried gluten croutons
aburafu-iri nishime 油麩入り煮しめ with fat-fu あぶらふ(油麩）
fryed gluten in vegetable oil. Speciality from Tome town
It is prepared from wheat gluten powder, water is squeezed out carefully.
The dough (mottsu もっつ) is cut with a special knife (ohsigiri 押し切り) with two handles and then kneaded again to squeeze out the water.
Then it is rolled to a long strip and put into a large square box full of oil. Four ladies are busy turning the pieces round and round. They have to be elongated to the proper lenght and then one cut is made with a special knife. After that, they get bigger and a second cut is made whilst turning them. One shop produceds 700 sticks per day, they almost look like french bread.
One dish is a bowl of rice
aburafu don 油麩丼, where the fu is cut and prepared almost like a piece of chicken meat, and an egg on top of it.
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frittierter FU (Weizen-Gluten)


azara あざら "ara" (rough fish meat) mixed with vegetables, from Kesenuma


dotenabe 土手鍋 pot with oysters and miso "as an embankment" around the rim of the pot.



gyuu 牛 oxen and cows
gyuumotsu hatto 牛肚 (ぎゅうもつ はっと)
from the Ishikoshi area, consisting of cooked cow intestines with Japanese flour dumplings in soy broth.

gyuutan 牛タン ox tongue
Sendai gyuutan 仙台牛タン from Sendai
This dish started after WWII in Showa 23 (1948) in a shop named Daisuke 太助. Its owner Sano Keishiroo 佐野啓四郎 served it to his friends.
Ochsenzunge



Hakuchozuke (local pickles)


hattojiru はっと汁 speciel hatto soup


hesodaikon, heso daikon へそ大根 "radish with a navel"
from 宮城県伊具郡丸森町筆甫（ひっぽ）地区
Igu Gun Marumori village
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Daikon is cut in rounds, boiled for a moment, then skewed on a bamboo stick and let to dry in the cold winter air for about 1 month. It becomes a delicious brown candy color. It is usually prepared in December and January and can be eaten in February. When the bamboo sticks are pulled out, it looks as if the round piece has a "navel" in the middle.


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hoya and hoya dishes 海鞘; 老海鼠 sea pinapple
Sea pineapple (Halocynthia roretzi)
hoya nimono ホヤ雑煮 boiled
hoya no su no mono ホヤの酢の物 with vinegar dressing.
hoya is a very primitive animal. lonley planet says it tastes like ""rubber dipped in ammonia".
Hoya is found mostly along the beaches of Miyagi and Iwate.
Ascidiacea (commonly known as the ascidians or sea squirts) is a class in the Tunicata subphylum of sac-like marine filter feeders.
bakurai ばくらい "water bomb" 爆雷 is the original meaning.
a mix of hoya and salted konowata 海鼠腸. Best eaten is very small bits and washed down with a very dry sake.
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Seescheide

"Wasserbombe", Mischung aus Hoya und Konowata. Sehr salzig.


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ika ninjin いか人参 squid and carrots


imoni いもに、芋煮 boiling sweet potatoes
usually by the riverside in an outing with many people.
Sendai-Miso is used for the soup and many vegetables are used too.
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inago no tsukudani イナゴの佃煮 sweetly simmered grashoppers

inohana gohan イノハナご飯 rice with wild mushrooms


kakimeshi カキめし rice with oysters

karamen からめん cold reimen noodles with spicy broth, which is finally soaked up in a portion of rice


manboo no sumiso マンボウの酢味噌 ocean sunfish in vinegar miso dressing
Mondfisch; Mola mola

matsuba jiru 松葉汁 soup with chopped leaves of radish and sanma fish

mekabu zuke メカブ漬け wakame seaweed pickles

Mokkori Wagyu
brand of beef produced in Minamikata town
Mokkori Nira Sembei (rice cracker)
made from rice flour mixed with chopped leeks, and it goes well with beer.


Mokusakueki もくさくえき（木酢液）
Mokusakueki is a liquid made by cooling smoke from charcoal kilns. It is used for making soaps, face creams, and various other products. Some people put several drops of Mokusakueki into their bath tubs.
Mokusakueki is said to contribute to healthy, radiant looking skin. It also helps to enrich soil.


Monzen Kuroame Black sweets
a hand made black sugar candy. The recipe has been handed down from generation to generation, and reminds us of what our grandmothers used to make.

Nakada Rice

Nirakko no Gyoza にらっこ Chinese dumpling
Minamikata is famous for nira leek. They grow 250 tons of leeks a year.
Local people add chopped leeks to their gyoza dumplings.


Numano Shiki (Japanese sake)

oborojiru おぼろ汁 miso soup with oboro dofu tofu

okuzukake おくずかけ dashi soup with vegetables
with additional ankake sauce

sasa kamaboko 笹かまぼこ料理 kamaboko with sasa bamboo grass
eaten raw with wasabi shoyu. or put in soup with noodles and vegetables.
sasa maki 笹まき

Shiitake Mushroom, Maitake Mushroom


Shiroishi uumen, umen 白石温麺 dried "warm" noodles from Shiroishi town
It has a history of more than 400 years.
A pious son wanted to prepare some light food for his ill father. A wandering monk showed him how to make these noodes. They are only made from salted water and komugiko flower. His father ate these noodles and soon became better. The lord of Shiroishi heared of the story and gave the noodles the name "warm noodles" because of the warm feeling we get from hearing the story of the thoughtful caring son.


Warm noodles and kokeshi wooden dolls, the local specialities
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Toyoma Miso (soybean paste) and Shoyu (soy sauce)

Taihaku Ame 太白飴 "big white sweet"
Taihaku Ame is a traditional local candy made from wheat and glutinous rice. No artificial sweeteners are added . It is very nutritious. . . . CLICK here for Photos !


Yubeshi 柚辺志（ゆべし）sweet cake
Yubeshi is a traditional Japanese sweet cake, from rice flour and walnuts.
It is not too sweet and typically served with green tea. Toyosato speciality.
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zundamochi ずんだ餅 rice cakes with edamame beans.
jindamochi じんだ餅
10 different kind of mochi from the local Miyagi rice are used for various dishes.
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Worldwide use


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Things found on the way

Kesennuma (気仙沼市; -shi) is a city located in the extreme northeast of Miyagi Prefecture. It wraps around the western part of Kesennuma Bay, and also includes the island of Ōshima. Its coastline forms the southern boundary of the Rias Coastline National Park, which stretches north all the way to Aomori Prefecture.

The city borders Hirota Bay, Kesennuma Bay, and the Pacific Ocean to the east and Motoyoshi, Miyagi to the south. Iwate Prefecture makes up the remainder of its borders, with Murone Village to the west, and Rikuzen-Takata City to the north.

The highest point in Kesennuma is 711.9 m high, on the border with Motoyoshi, while the lowest point is at sea level.
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Tooth Coastline
Kesennuma is a naturally favorable harbor marked by waters that are calm due to the presence of Oshima Island at the mouth of the harbor. Visitors can soak up powerful sights at Rikuchu Coast National Park, a place of scenic beauty characterized by a deeply indented coastline imbued with the natural beauty of the four seasons.

Slow Food Declaration
Kesennuma, a leading fishing town in Japan, is famous for landing tuna, bonito, and Pacific saury and for producing the largest catches of shark fin in the world. As the first city in Japan to adopt a slow food declaration, Kesennuma is committed to promoting a unique and attractive community sustained by local foods.
Shark 鮫 (さめ) same Haifisch in Kesenuma

Toyoma (Tome town, Miyagi)
Experience the Joys of School Dining
Visitors can enjoy consuming school meals served in a century-old school building. Sample a typical school meal from the 1950s, which would have included a bread roll and curry stew. (Reservations required.)
School-provided lunches are lunch meals provided to all elementary-school students in Japan according to a standard menu that is very much a traditional feature of school life in this country.

source : 　www.jnto.go.jp



Shark fin menu during the "Shark Fin Week", each December.


. Shark (same 鮫) .

. fukahire purin ふかひれプリン vanilla pudding with sharks fins
from Kesennuma


Kesennuma was badly damaged by the earthquake on March 11, 2011


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Der Fischmarkt von Kesennuma

Die „Schwarze Strömung“ (kuroshio) bestimmt die Anwesenheit der Fische vor den Küsten Japans im Pazifischen Ozean. Sie hat eine tiefblaue Farbe und bringt warmes Wasser aus den Gebieten um Taiwan zu den kalten Polarregionen. Sie ermöglicht sogar das Wachstum von Korallenriffen in Japan, den nördlichsten Riffen der Welt. Ein Teil der Strömung zweigt ins Japanische Meer ab und wird hier nach einer Insel die „Tsushima-Strömung“ genannt. Mit der „Schwarzen Strömung“ schwimmen viel Fischarten im Sommer nach Norden und ziehen im Herbst und Winter wieder zurück; „Fische bringen die Jahreszeiten nach Japan“ sagt ein alter Spruch.

Der „erste Bonito“ der Saison kündigte in Edo den Sommer an und viele reiche Bürger liessen sich den ersten Bissen der Saison viel kosten. Bei seinem Zug nach Norden bis vor die Küste Hokkaidos heißt der Fisch „aufwärts schwimmender Bonito“. Im Herbst bei seiner Rückreise wird er „zurückkehrender Bonito“ genannt; er ist nun besonder fett und wohlschmeckend.

Kesennuma ist ein Fischereihafen im Norden der Präfektur Miyagi an der Bucht von Kesennuma.
Der Fischmarkt hat den größte Umsatz Japans an frischem Bonito, Schwertfisch und Haifisch. Weiterhin werden hier Thunfisch, Makrelenhechte und Seezungen gehandelt.
Ende Dezember findet eine „Woche der Haifischflossen“ statt, bei der besondere Menüs mit dieser Delikatesse angeboten werden.

Haifischflossensuppe ist ein fester Bestandteil der chinesischen Küche. In Kesennuma werden auch andere Gerichte davon zubereitet: Ramen-Nudelsuppe, Sushi und Kochen bei Erhaltung der Form (sugata ni).

Der Makrelenhecht bringt den Herbst nach Kesennuma. Er schmeckt am besten auf Holzkohlen gegrillt mit etwas Salz. Aber auch als Sashimi oder gekocht mit Soyasauce wird er hier verzehrt.

Die lokalen Austern schmecken am besten im Winter. Durch die Sedimente von den nahen Wäldern, die viele Flüße in die Bucht bringen, sind sie besonders mineralhaltig. Sie schmecken in jeder Form gut, roh oder gekocht, im Eintopf oder frittiert.

Schwertfische werden auf eine ganz besodere Art gefangen: Vom Vordeck des Bootes aus wirft der Fischer eine Lanze nach dem Fisch und betäubt ihn dann mit einem elektrischen Schlag. Danach kann der bewegungslose Fisch einfach ins Boot gehievt werden.

Eine besondere Spezialität dieses Küstenbereiches bis hinauf nach Iwate sind die Seescheiden, auch „Ananas des Meeres“ genannt. Sie werden mit Essig angemacht, haben aber einen stark ammoniakhaltigen Geschmack und eine gummiartige Konsistenz, sie sind im wahrsten Sinne des Wortes „Geschmacksache“.

Kesennuma bemüht sich um eine nachhaltige Landwirtschaft und hat eine Deklaration zur „Slowfood-Bewegung“ herausgegeben.


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HAIKU



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Related words

***** WASHOKU : Regional Japanese Dishes


March 11, 2011
. Japan - after the BIG earthquake - 　　


. Folk Toys from Miyagi .

. Folk Toys from Kesennuma 　気仙沼　.

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