When it comes to oysters, Hiroshima Prefecture is famous, but Miyagi Prefecture's oysters boast the second largest farmed harvest in the country in 2020. Miyagi Prefecture also has many processed products made with oysters. Oysters as souvenirs...
Shark fin is one of the luxurious ingredients, but did you know that in Kesennuma City, Miyagi Prefecture, there are Kesennuma shark fin bowls and shark fin sushi? Kesennuma City, Miyagi Prefecture, produces shark fin...
The sweet and deliciousness of scallops is amazing. Aomori Prefecture is the second largest catch for scallops after Hokkaido. In particular, scallops are farmed a lot. And Aomori...
Ishinomaki Genki Ichiba has been opening since 2017 along the Kitakami River in Ishinomaki City, Miyagi Prefecture, which was heavily damaged by the earthquake. A market where you can enjoy the "energy" and "delicious" of Ishinomaki City...
Hamadori is a coastal area of Fukushima Prefecture. It boasts rich seafood from the seasons, and has developed a food culture of fisherman's food and seafood dishes. In this article, we will introduce the "Anko" seafood in winter. Deep sea...
Doyu Onsenkyo in Fukushima City, Fukushima Prefecture is a famous hot spring town known for its ancient times. In recent years, it has become a hot topic for new and unique spots, while retaining the atmosphere of a good old hot spring town. Young...
When you think of Iwate Prefecture, it is a prefecture famous for its seafood from Sanriku. The "Umihozuke," a delicacy packed with seafood from Iwate Prefecture, is a popular souvenir. From the origin of the name of the delicacy "Kaihozuke"...
I'm happy to be able to get delicious food as a souvenir from your trip, but have you ever wondered about it because there are so many high-calorie foods? In this article, we recommend this to those...
Murasakihime
Among the year, autumn from September to November is the time when salmon travels upstream to spawn eggs, and many restaurants in Miyagi Prefecture serve many local dishes called "Harakomeshi." Also,...
