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Taste Sendai/Miyagi at home! 12 must-try snacks you can order online!

2020/11/11

Since the "new normal" way of life is being recommended for prevention of Novel Coronavirus, more people are deciding to relax with drinks at home instead of going out to bars or restaurants. If that is the case, how about adding some must-try snacks from Sendai, Miyagi to go with your drinks?
In this issue, we feature snacks, appetizers and side dishes such as pickles, delicacies, sushi, and even noodles, which match drinks perfectly. Best of all, you can have them all delivered directly to your home!

Traditional-Style Japanese Pickled Eggplants "Sendai Naga-Nasu" with 400 years of history

Sendai Japanese Eggplants were first cultivated in 1593 when the original seed stock from Hakata in Kyushu was brought to Sendai via Korea when Date clan soldiers were sent there to aid in Japanese military invasions. "Okada Shokuhin Kogyou" has been making their pickled eggplants ever since for over 400 years, from planting seeds, to harvesting, manufacturing and sales.
Sendai "Naga-Nasu" Eggplants are cultivated in open fields with minimum pesticides and are known for their characteristic small and slender shape. The eggplant’s shiny dark purple skin is thin and its inside is meaty, so when made into pickles, you can enjoy the firm and chewy taste. Making the best of these characteristics, it is best to marinate eggplants with light soy sauce. This way there won’t be any bitterness, so even those who are not big fans of pickled eggplants can fall in love with Sendai Naga-Nasu. We recommend to cut the eggplants diagonally and mix them with chopped ginger or enjoy with mustard.

The original color of Sendai Japanese Eggplants are preserved with no artificial colors thanks to an original manufacturing process. "Okada’s Sendai Naga-Nasu Pickled Eggplants", carefully selected for its looks such as length and thickness (140g, 594 yen/tax incl.). Consume within 60 days.

Preserving the traditional taste of Japanese Pickled Eggplants

Since starting to make pickles in 1946, "Yutakaya Shokuhin Kogyou" has been contributing to the development of Miyagi’s food culture by making varieties of pickles in the method that suits the characteristics of each ingredient. Among these is the store’s flagship product "Yutaka’s Pickled Eggplants" which preserves the traditional taste from the age of Samurai Lord Date Tsunamune (early 1700s).
Sendai Eggplants adapted to the Tohoku region’s harsh environment are harvested during a short period and their small but soft-skinned and firm meat is perfect for pickling.
A refreshing taste spreads in your mouth the more you chew, thanks to the Japanese eggplant’s firm texture. Furthermore, to taste the eggplant’s natural flavor, it is pickled with a low amount of salt. Whether an ingredient for breakfast or side dish to accompany drinking the refreshing taste of these pickled eggplants is an ideal match for any occasion.

"Yutakaya’s Pickled Eggplants" made only from high quality eggplants (150g, 440 yen/tax incl.). Consume within 90 days.

Enjoy the taste of temple town’s specialty at home! Let’s try "Sankaku Jogi Abura-Age" Deep-fried Tofu!

Jogi Nyorai is known as one of the most ancient temples in the Tohoku region. The bustling temple town has been loved by the locals for years. Inside Jogi temple town is a shop called "Jogi Tofu Ten", which was established in 1890. Their flagship product "Sankaku Jogi Abura-Age"(Triangle Jogi deep-fried Tofu) has been popular since the store opened and people queue during the weekends to taste the specialty for themselves.
The special feature of this triangle shaped deep-fried Tofu, which is as big as the size of a hand, is its unique texture.Under strict temperature control, a heavy stone is left on top of the Tofu, which is made from 100% specially selected whole soy beans, to slowly drain the water. Tofu is fried twice, once in oil set at a low temperature then again in oil set at a high temperature. By frying twice, the Tofu becomes crispy on the outside yet fluffy on the inside.
When eaten at home, you can enjoy the crispiness again by reheating it in the toaster oven or on the grill. The standard way of eating the deep-fried Tofu is to have it with soy sauce and seven spice chili pepper, yet bonito flakes and grated Japanese radish is also recommended – enjoy any way you like!

Packed straight after frying for delivery "Sankaku Jogi Abura-Age"(5 pieces per bag for 600 yen/tax incl.). Keep refrigerated and consume within 3 days.

Salted sea pineapple with an addictive ocean aroma

Since 2016, "Kaitaku", an association founded by Mr. Yamanome who was born-and-bred in Ishinomaki, has been trying to solve issues such as the shortage of manpower and market cultivation which arose after the 2011 Great East Japan Earthquake and Tsunami.
Not only has the association been promoting their proud products - mainly processed seafood- at events both in and outside Miyagi prefecture, they have been selling originally produced products in collaboration with the local companies through the online store "Sanriku Ishinomaki Kaitaku Shoten".
Among these, they have been putting much effort into processing sea pineapples. There is a variety of sea pineapple products made from fresh Miyagi sea pineapples, including sashimi (raw), boiled, spiced, and "Salted Pineapple", which is quite popular as a snack to pair with alcohol. Fresh sea pineapples harvested offshore are seasoned with salt from Shiogama, producing a rich ocean scent and sophisticated umami flavor to enjoy. The product is kept frozen to preserve the thick and firm texture of fresh sea pineapple. Once you try it, you will want to eat it again and again.

"Salted Sea Pineapple" - more than 2 sea pineapples in each bottle (880 yen/tax incl.). Consume within 10 days after thawing.

Sea pineapple delicacy which is perfect match for beer

"Suigetsudo" takes pride in processing and selling their local seafood immediately after it is caught. Their flagship product "Hoya Suimei" has been loved by many as the regular snack sold inside the Shinkansen for more than 30 years since the Tohoku Shinkansen opened.
Fresh sea pineapples are marinated right after being harvested. Once the flavor is just right, the sea pineapples are dried to become "Hoya Suimei". Pop it into your mouth and experience the scent of the ocean spreading throughout your mouth, while the more you chew, its unique umami taste oozes out. Its firm texture is a unique feature only found in the freshest of sea pineapples. Sea pineapples live among the rocks at the bottom of the ocean, where they grow to be full of minerals and glycogen, which is known to be effective for fatigue recovery. "Hoya Suimei" has 2 meanings to its name, one for "being drunk until dawn", and the other to "become cheerful after drinking".
The people of Miyagi love to eat and drink, so this snack represents the prefecture well!
("Sui" is written with the Japanese kanji character meaning "drunk", "Mei" is written with the character meaning "bright" or "dawn".)

You can enjoy the rich flavor of sea pineapple "Hoya Suimei – Small Packet" (350 yen/tax incl.). Consume within 60 days.

Oyster delicacy from specialty store

Since 1927, "Sendai Kakitoku" has been specializing in oyster dishes and processed oyster. Blessed with an environment rich in nature, Miyagi’s oysters born and raised in nutritious water are small yet rich and sweet in flavor.
Among these fresh oysters from Miyagi, this specialty store has been offering a variety of dishes using carefully selected oysters based on size, freshness and quality of how they are shucked. "Set meal of fried oysters" and other various dishes offered at the restaurant are popular, yet their processed products made for souvenirs are also attractive. Among many different types of products like "Fried oysters" and "Oyster curry", "Oyster Delicacy" has a good reputation. There are 6 flavors of "Oyster Delicacy", such as Tsukudani(oyster boiled in soy sauce), Shigure (ginger shimmered oyster in sweetened soy sauce), Kabayaki(glaze-grilled oyster) and most loved by drinkers is the "Smoked oyster". Smoked with cherry blossom chips leads to the oyster’s rich umami taste standing out more, leaving the smell and the good taste of oyster remaining for some time.

"Smoked Oyster" goes well with rice (70g 1,080 yen/tax incl.). Keep refrigerated and consume within 14 days.

Fish pickled with a secret sake lees recipe

Yuriage beach had flourished as a port of the wealthy Sendai clan from the early 17th century to the mid-19th century. At the factory the clan had built here, "Shunkaidou" has been producing "Shunkai-zuke", the rich seafood pickled in sake lees made using a traditional method.
Marinade used to make the pickles is made from sake lees left behind after the production of Miyagi sake and matured Sendai Miso (fermented paste made of soybeans). Fish are cleaned one by one, pickling only the best part of the fillet. Not to lose the umami of the ingredients, "Shunkaido" takes on the traditional method of wrapping each slice with gauze before covering it with sake lees for packaging. For the best taste, gently wipe off the sake lees covering the fish with cloth or paper and grill the skin side down for 4 to 5 minutes, then turn over to grill for another 2 to 3 minutes. You can taste how good the quality of the fish is and how carefully it is being processed through the ocean smell and the slight sweetness of the sake lees which spreads in our mouth when you eat the perfectly firm textured "Sunkai-zuke".

"Shunkai-zuke" made with Pacific Ocean Perch (1 slice, 660 yen/tax incl.). Keep frozen and consume within 30 days (keep refrigerated after thawing and consume within 7 days).

Kanroni – fresh ayu fish full of umami taste (simmered ayu in sweetened soy sauce)

"Miyagi Ayu Koubou" is a business located in Kamimachi, Miyagi prefecture, surrounded by mountains filled with nature and a beautiful river, where they process their own farmed ayu (sweetfish). Ayu of "Miyagi Ayu Koubou" are called "Hayase Ayu" since they are grown in an environment resembling where wild ayu living in a fast-flowing river ("Hayai se" in Japanese). Ayu are farmed in fish pens with fast-flowing water to increase their amount of exercise resulting in a better tasting fish. These Ayu are healthy with a good amount of fat, so you won’t be able to notice the difference between wild Ayu and these farm-raised Ayu.
These Ayu are made into various products from Ichiya-boshi (salted and dried overnight), Shiokara (salt-pickled), to Ikejime Ayu (Japanese technique used to keep the fish fresh and tasty). Among these are the "Hayase Ayu Kanroni", recommended as snacks to go with alcohol. There are 2 flavors: a rich miso flavor simmered with sweetened Sendai Miso and a light soy sauce flavor which you can enjoy the taste of Ayu itself. The company’s website also sells Kamimachi’s local sake which pairs well with their Ayu products. Why not enjoy a relaxing time at home with a local Ayu dish paired with sake?

"Hayase Ayu Kanroni Ayu Gokoro" Sendai Soy Sauce flavor/ Sendai Miso Flavor (1 piece 432 yen/tax incl.) Consume within 6 months.

Shiso-Maki, handmade with traditional method

Shiso-Maki is a local dish of Miyagi, in which miso mixed with sugar and walnuts is wrapped with Japanese Shiso into a thin roll and then fried or grilled. At "Tohoku Ichiba", representative Mr. Toshio Shibata makes the Shiso-maki based on the taste he is fond of from his childhood.
Miso used as the main ingredient is from Konno Jyouzou brewery at Kamimachi, Miyagi. This particular miso is specially made for "Yaki Shiso-Maki", using eco-friendly cultivated soybeans and Koji (rice malt). Matured and rich miso is wrapped into rolls one by one. Compared to the usual Shiso-Maki that are fried to produce the crispy texture, "Yaki Shio-Maki" are grilled. By grilling, they are less oily, creating a healthier taste. Furthermore, the walnuts and seven spice chili pepper kneaded with the miso accents the flavor, leaving you wanting more.

"Kachimi Ba-chan no Teppan Yaki Shiso-Maki" (Kachimi Grandma’s Teppan grilled Shiso roll) (8 for 365 yen /tax incl.). Consume within 7 days.

Shiso-Maki with original taste and texture

"Hosokawaya" started doing business with the goal to make a modern version of Miyagi’s local dish "Shiso-Maki" after Hiroko Hosokawa wanted to "make a delicious dish which is safe and nutritious for the whole family".
What makes the taste of her Shiso-Maki special is the miso is made by "Yokoyama Miso Shoyuten", which has been making miso in Sendai city from 1909. She has been creating her original Shiso-Maki depending on the characteristics of the miso she uses, for example "Sendai Shiso-Maki Kuro Kiwami" is made with sesame and nuts kneaded with traditionally made red miso with balanced umami and salt, whereas "Sendai Shiso-Maki Kurumi Kiwami" is made with sweet and mild white miso kneaded with whole walnuts. Hiroko is also particular about the large-sized, fresh Japanese Shiso which is produced in greenhouses by contract farmers. Fried Japanese Shiso and nuts accents the rich flavor of her Shiso-Maki.
Enjoy the gentle taste of "Sendai Shiso-Maki" handmade at a small factory, hoping to deliver you a healthy and flavorful treat.

"Sendai Shiso-Maki Kurumi(walnuts) Kiwami" (10 for 1,320 yen /tax incl.), ‘Kin Goma Kiwami’(Golden sesame) (5 for 550 yen /tax incl.). Consume within 7 days.

Sharing the charm of Kinka-Saba with the technique handed down from Kyoto’s established restaurant.

Just offshore the island of Kinkasan (Mt. Kinka) in the Sanriku coastal area, where the Oyashio and Kuroshio currents meet, is one of the three major fishing grounds of Japan.
Only the large-sized fatty mackerels caught here can be called "Kinka-Saba (mackerel)", a name that is now known across Japan. At "Hanazushi", they serve "Saba-zushi of Kinka-Saba (Mackerel Sushi)" made with especially fat Kinka-saba and Miyagi prefecure’s "Sasanishiki" rice. After salting the saba, they are cleaned with bones removed one by one and carefully coated with vinegar to keep its taste. Sushi rice is paired with Saba to emphasize the rich taste which is made with a secret vinegar blend recipe. Once you put in your mouth, it gently melts and its perfect texture is where you’ll taste the expertise of the sushi chef. Kinka-Saba is juicy thanks to its good quality fat and its firm texture originates from its life in the cold ocean, these characteristics making the perfect match to the aromatic Sasanishiki rice. Why not try a dish where you can enjoy the taste of 2 great ingredients Miyagi is proud of?

"Saba-zushi of Kinka-Saba(Mackerel Sushi)" has a short best-by date and are cooked after the order is made (For 2 – 3 servings 1,980 yen/tax incl.) Consume within 3 days.

Curry Noodles you’ll want to finish your evening with

Umen was invented about 400 years ago when a young man made his sick parent noodles which did not use oil as an ingredient. This historical noodle, which is said to have been loved by Katakura Kojuro, lord of Shiroishi Castle, is made at "Kichimi Seimen" using the same original method.
Umen has a firm texture yet a silky and easy-to-swallow texture, as it is made from a matured soba dough created with several different kinds of flour and hand stretched using the traditional method. It can be enjoyed both hot or cold and taking advantage of this feature,"Kichimi Seimen" has been producing "Curry Men(noodle)", which had been mentioned in various media recently. The noodle made with a matured curry spice kneaded into the dough produces a rich flavor that matches and accents their original broth. This rich in taste but light to eat noodle is a perfect dish to finish your evening.

Just boil 3 minutes – easy to cook "Curry Men (noodle)"(1 package 152 yen/tax incl.) Consume within 1 year.

*Prices shown are applicable as of 30th October, 2020.

Okada Shokuhin Kogyou Oroshimachi Honten
1-4-9 Oroshimachi, Wakabayashi-ku, Sendai city
TEL/ 022-284-0131
Open/ 9:30~17:00
Closed/ Sundays(Irregular)
How to order/ Online (Half price delivery for orders over 5,400(tax incl.), Free delivery in Japan for orders over 10,000 (tax incl.))
P/ None
Access/ 6 minute walk from Oroshimachi Station on the Tozai Subway Line
HP/ https://www.sendai-naganasu.com/
*External link
*Only available in Japanese

 

Yutakaya Shokuhin Kogyou
*Products can be purchased at “Tohoku Meguri Iro-to-iro” at the below location.
2F S-PAL East Building, 1-1-1 Chuo, Aoba-ku, Sendai city
TEL/ 022-385-6245
Open/ 10:00~21:00
Closed/ –
How to order/ TEL, E-mail
P/ None
Access/ Inside “Date-no-Komichi” 2F JR Sendai station West exit.
HP/ http://www.yutaka-ya.com/
*External link
*Only available in Japanese

 

Jogi Tofu Ten
1-2 Shimomichi, Okura, Aoba-ku, Sendai city
TEL/ 022-393-2035
Open/ 8:00~16:30, Saturdays, Sundays and Holidays 8:00~16:00
Closed/ –
How to order/ TEL, FAX
P/ 300 spots
Access/ 39 minute drive from Ayashi Station on the JR Senzan Line
HP/ http://www.sankaku-age.jp/
*External link
*Only available in Japanese

 

Kaitaku
3F JR Sendai Station, 1-1-1  Chuo, Aoba-ku, Sendai city
*Products can be purchased at “Omiyage Dokoro Sendai 9 Gouten” at the concourse area of JR Sendai station.
TEL/ 022-714-4332
Open/ 7:00~21:30
Closed / –
How to order / Online
P/ None
Access/ Concourse area of Shinkansen South Gate on 3F of JR Sendai Station
HP/ https://s-kaitaku.stores.jp/
*External link
*Only available in Japanese

 

Suigetsudobussan
1-50 Oki, Nagaru, Ishinomaki city
*Products can be purchased at “Newdays” convenience stores, travel centers at Tohoku Expressway and kiosks at Sendai International Airport.
TEL/ 0225-97-5225
How to order/ Online
HP/ https://www.suigetsudo.jp/
*External link
*Only available in Japanese

 

Sendai Kakitoku
5F Kakitoku bldg., 4-9-1 Ichibancho, Aoba-ku, Sendai city
TEL/ 022-222-0785
Open/ 11:00~19:00(Fridays and Saturdays~20:00、Sundays~17:00)
*currently open with shorter business hours 11:00~15:00
Closed/ Mondays
How to order/ TEL, FAX, Online
P/ None
Accsess/ 5 minute walk from Kotodai-koen station on the subway Namboku Line
HP/ http://www2.enekoshop.jp/shop/kakitoku/
*External link
*Only available in Japanese

 

Shunkaido Nakada Bypass store
15-1 Shimizu, Nakadamachi, Taihaku-ku, Sendai city
TEL/ 022-738-7358
Open/ 9:00~18:00
Closed/ Sundays
How to order/ Online (Free delivery in Japan over 10,800(tax incl.))
P/ 12 spots
Accsess/ 15 minute walk form Minami-Sendai station on the JR Tohoku Main Line
HP/ http://shunkai.co.jp/
*External link
*Only available in Japanese

 

Hayase Ayu MIyagi Ayu Koubou
50-3 Ipponyanagi, Kami-machi, Kami-gun
TEL/ 0229-63-5659
Open/ Spring, Autumn and Winter 10:00~16:30, Summer 10:00~17:00
Closed/ Irregular
How to order/ TEL, FAX, Online
P/ 3 spots
Access/ 11 minute drive from Nishi-Furukawa station on the JR Rikuu-tosen Line
HP/ https://www.ayu-koubou.com/
*External link
*Only available in Japanese

 

Tohoku-Ichiba Shogen Factory
10-13-3 Shogen, Izumi-ku, Sendai city
TEL/ 022-772-9188
Open/ 9:00~16:00
Closed/ Saturdays, Sundays and Holidays
How to order/ TEL, E-mail, Online
P/ 5 spots
Access/ 20 minute walk from Izumi-chuo station on the subway Namboku Line
HP/ http://yakishisomaki.com/
*External link
*Only available in Japanese

 

Hosokawaya
1-23-24 Kami-Iida, Wakabayashi-ku, Sendai city
TEL/ 022-286-5882
Open/ 9:00~17:00
Closed/ Saturdays, Sundays and Holidays
How to order/ TEL, FAX, Online
P/ None
Access/ 10 minute drive from Nagamachi station on the subway Namboku Line
HP/ http://shisomaki.shop-pro.jp/
*External link
*Only available in Japanese

 

Hanazushi Mori-no-Ichibaten
5-2-6 Oroshimachi, Wakabayashi-ku, Sendai city
TEL/ 022-231-8376
Open/ 9:00~19:00
Closed/- (No delivery on Wednesdays due to sushi chefs being off work on Tuesdays)
How to order/ E-mail, Online
P/ 150 spots (Car Parking at Mori-no-Ichiba)
Access/ 15 minute walk from Oroshimachi station on the subway Tozai Line
HP/ https://www.hanazushi.com/
*External link
*Only available in Japanese

 

Kichimi Seimen
46 Honcho Shiroishi city
TEL/ 0120-046-484
Open/ 9:00~17:00
Closed/ Irregular
How to order / TEL, E-mail, Online(Free delivery in Japan for orders over 10,800 (tax incl.)
P/ 10 spots
Access/ 10 minutes walk from Shiroishi station on the JR Tohoku Main Line
HP/ https://www.tsurigane.com/
*External link
*Only available in Japanese