Miyagi’s local cuisine recommended in September

Table of contents

4.”Morioka Reimen” and “Morioka Jaja-men”

1.Introduction

There are two types of local cuisine in Miyagi prefecture selected by the Ministry of Agriculture, Forestry and Fisheries: “Harako-meshi” and “Zunda mochi”. September, when the “Harako-meshi” season begins, is the time to eat both when traveling to Miyagi prefecture.

https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-1.pdf

2.”Harako-meshi”

“Harako-meshi” is in season from September to December. This is an autumn specialty dish using locally produced salmon. Miyagi Prefecture is the fourth largest salmon catch in Japan (2019). For “Harako-meshi”, salmon fillet and salmon roe are placed on top of the cooked rice.

The picture below is not “Harako-meshi” but salmon and salmon roe bowl. The salmon and salmon roe bowl in the photo is just salmon and salmon roe lined up on white rice, but in the case of “Harako-meshi”, it is different in that it is cooked rice.

3.”Zunda mochi”

“Zunda mochi” was introduced in “Miyagi’s local cuisine recommended in July”, but only the photo is reprinted.

4.”Gyutan-yaki”

Miyagi Prefecture’s “Local dishes loved by the nation” is “Gyutan-yaki”, but you can eat it all year round, so of course it’s okay in September. Most of the beef tongue used for “Gyutan-yaki” is not from Miyagi prefecture, and most of it is imported from the United States and Australia.

https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-6.pdf

5.PRIDE FISH

Autumn fish in Miyagi Prefecture has not been announced as a “PRIDE FISH” by Japan Fisheries Cooperatives. There are many fish and shellfish in Miyagi prefecture that are in season in autumn, so let’s look forward to future announcements.