Why not try gourmet foods made with in season produce, when you visit Sendai? Here are some of our recommendations.

Winter Gourmet Delights in Sendai

One of the pleasures of winter in Sendai is the seasonal gourmet food! “Sendai seri” (Japanese parsley or water dropwort) is known for its crunchy stem and sweet root, making it popular nationwide. In addition to enjoying it in various forms such as ohitashi (blanched) and tempura (battered and deep-fried), we particularly recommend trying Sendai seri hot pot. The accompanying ingredients for Sendai seri hot pot include chicken, duck, or anago (conger eel). The combination of the broth and Sendai seri is exquisite.

Additionally, many traditional Sendai vegetables are in season during winter. For example, “Sendai magari negi” (curved green onions) are characterized by their sweetness and tenderness. The process of growing Sendai magari negi involves lifting the green onions once during cultivation and then replanting them at an angle of about 25 to 30 degrees. This bending causes them to grow curved, and due to this bending stress, the white part of the green onion becomes tender and sweet.

Another must-try is “oysters.” Rich in nutrients such as glycogen and zinc, oysters are often referred to as the “milk of the sea.” Miyagi Prefecture is known as one of Japan’s leading oyster production areas, and it is the top region in Japan for raw oysters. The best season for eating raw oysters is said to be winter, and the oysters from Miyagi are on the smaller side but have a rich flavor.