Imoni
- Simmered taro yam -
For more than 300 years it has been a local custom for friends to hold outdoor gatherings at which they sit around a large cauldron and eat this dish.
The basic ingredients are taro yam, konnyaku jelly, and scallions, simmered together in a broth.
Other ingredients vary according to locality.
Inaniwa Udon
- Inaniwa udon noodles –
Inaniwa udon noodles are made not by cutting the dough, but by stretching it. Because the noodles are fine, they do not take much time to cook.
They have a nice chewy texture and slip down the throat very easliy. In winter, they are usually eaten in hot broth, or added to hot pots.
In the heat of summer, they are eaten chilled with a dipping sauce. They are refreshing and satisfying all year round.
Wanko Soba
- Soba noodles in many small bowls -
This style of eating soba noodles that is traditional to the cities of Morioka and Hanamaki.
The noodles are served in small lacquered bowls, in portions not much bigger than a mouthful, wichi you season with a little soy sauce and some zesty condiments.
The server will keep refilling your bowl and urging you to eat more. Every year, contests are held to see who can eat the most servings of wanko soba in a fixed time.
Gyutan Yaki
- Grilled beef tongue -
Compared with beef sirloin, the tongue is considered healthier because it is lower in calories and fat. Gut into thick slices and grilled until it is soft, the meat is usually seasoned simply with salt.
Sendai was the first city in Japan where this dish was developed. There are many restaurants serving it, typically accompanied by rice cooked with barley grain, along with a bowl of beef tail soup.
Yokote Yakisoba
- 2009, No.1 B class gourmet of the year in Japan -
This variation on the theme of stir-fried noodles was developed soon after the end of World War II in the city of Yokote, Akita Pref, as an afternoon snack for local children.
Wheat flour noodles are wok-fried, seasoned with a sweetened Worcester-style sauce, then topped with a fried egg. The each serving comes with a relish of soy-pickled vegetable known as Fukujin-zuke.
Zunda Mochi
- One of Famous Traditional Sweets In Japan -
Mochi, pounded sticky rice, is a very popular traditional food in Japan, and Zunda-Mochi is very famous in Miyagi Pref.
Edamame, young green soybeans from the pod, are boiled, then mashed to a paste and sweetened with sugar, with a little salt to taste.
The pounded sticky rice is covered with a layer of the green soybean mash: this is zunda mochi.
Morioka Jaja-Men
- Delicious Morioka style Noodle -
This dish of wide, flat noodles originated in northeast China and is said to have first gained popularity in Japan as a fast food served at outdoor stalls in the city of Morioka.
The noodles are topped with a sauce of ground meat fried up with miso, along with slivers of cucumber and chopped scallions. You mix this up thoroughly and season with grated ginger, vinegar, garlic, and chili oil.
Morioka Reimen
- Enjoy Korean barbecue and Reimen at Morioka -
Morioka reimen was introduced to Morioka at Iwate pref by Korean restaurant. Reimen is chilled Korean-Style noodles. The semi-transparent noodles have a firm, al-dente texture and are served with plenty of savory broth made by boiling down beef.
