Sendai zoni

Sendai zoni introduction

Sendai zoni has been eaten since the end of the Edo period. Halle's day meal with beautiful grilled Goby, Harako (salmon roe), Sendai Seri, and hikina that are so big that they protrude from the bowl. Daikin, carrots, and burdock cut into strips and blanched quickly, is divided into one serving and then exposed to the open air and frozen. This makes it easier to taste (in recent years of warming, freezing in freezers is the mainstream). The soup stock is made from grilled and dried in large quantities in Matsushima Bay. A few of these grilled Goby are sold in a row of straw. In the past, there were several grilled goby huts, but it was drastically reduced due to recent catches. Therefore, baked Goby is becoming more expensive year by year. Harako, taken from salmon that has been dating back to the Abukuma River, is also eye-catching, but the price has improved in recent years, and Sendai zoni is becoming a luxury overall. Incidentally, it is recorded that zoni that Masamune DATE had eaten was not this Sendai zoni, but dried abalone, dried sea cucumber, and herring soup stock. From 28th to 30th of the end of the year, make “Ohikina” with radish, carrot and burdock and freeze. Some families take soup stock from omisoba in water, while others are boiled on the day of New Year's Day. Once the soup is taken, the yaki goze is taken off, zuiki and oikina are added, and seasoned with soy sauce. It is finished if you color it with grilled goby, harako, Sendai Seri etc. It is common to eat this zoni on the third day of New Year in the area around Sendai city.

仙台雑煮の作り方

Other information

• NameSendai zoni
• Area Miyagi
• Kind of food Seafood

Miyagi Other recommended dishes

Seafoodrelated dishes