Kuroishi yakisoba
Kuroishi yakisoba noodles are thick and flat, and they look like udon, but they are chewy when eaten, and the Worcestershire sauce is often entwined to creat...
Misawa Pica Cuisine
Pica is the cartilage around pork belly, and it is a valuable part that can only be removed from one pig. Misawa pika ryori was invented as a stew dish that ...
Hirosaki Igamenchi
It is a home-cooked dish in which squid legs (geso) are tapped with a kitchen knife, and seasonal vegetables are mixed with flour, and fried or grilled. Com...
Ominato Navy Croquette
It is said that the Ominato Naval Croquette originated in the Meiji period based on a croquette recipe that was served to meals of former naval units deploye...
Horse meat ramen
Shichinohe has raised many good horses since ancient times. After that, it is a horse meat ramen that we focus on as part of regional revitalization. It cont...
Kuroishi Tsuyu Yakisoba
Kuroishi Tsuyu Yakisoba is said to have started in the late Showa 30s, “Bimanju” in the Nakago district of Kuroishi City, and it is said that it began when “...
Jusanko Freshwater Clam Ramen
Lake Jusan, located in the northwestern part of Goshogawara City, is a brackish lake with a mixture of water and freshwater. Goshogawara's original shijimi r...
Fish squirt
Sea squirt is a marine product rich in minerals from the sea, called “sea pineapple” because of its shape. The production volume in Miyagi prefecture is the...
Hatto
“Hatto” is a local dish in the northern part of the prefecture made by kneading flour Add water to the flour, knead well until it is hard about the earlobe,...
Shiroishi noodles (shiroishi umen)
Shiroishi noodles (shiroishi umen) are a local specialty produced in Shiroishi, Miyagi prefecture. The length of the noodles is as short as 9 centimeters, a...
Nishimonai soba
There have been many soba restaurants in Ugo-machi since ancient times, and each shop competes for its taste, and it is popular as “Nishimonai soba” not only...