宮城県は奥羽山脈から仙台平野、三陸海岸まで山海の幸に恵まれ、食通として知られる伊達政宗公が礎を築いた食文化が息づきます。政宗は城下に御塩噌蔵を設けて味噌醸造を奨励し、塩分が高く遠征でも腐りにくい仙台味噌は全国に名を馳せました。戦後1948年、佐野啓四郎が仙台に牛タン焼き専門店「太助」を開業し、炭火で厚切りの牛タンを焼くスタイルは仙台の代名詞となりました。三陸リアス式海岸はカキ・ホヤ・ワカメの一大産地で、ホヤ養殖量は全国シェア約8割、ワカメ養殖量も全国1位を誇ります。気仙沼港はカツオやサンマの水揚げで知られる日本有数の漁港です。枝豆をすり潰した鮮やかな緑のずんだ餅は伊達藩ゆかりの伝統菓子で、笹かまぼこは明治期に豊富な魚を保存する知恵から生まれ、伊達家の家紋「竹に雀」の笹にちなんで名づけられました。仙台銘菓・萩の月は1979年の発売以来、カスタードクリームをカステラで包んだしっとりとした味わいで全国区の人気を誇ります。
Food
📍塩竈市
Specialties from 塩竈市 are also available via furusato nozei
郷土料理
With a single bite, you experience the sweetness of meltingly tender toppings alongside the warmth of the seasoned rice. The incredibly fresh seafood simply dissolves in your mouth.
Shiogama is known as a 'sushi town,' boasting what is said to be the highest number of sushi restaurants per capita in Japan. Because it is a port town that prides itself on being one of Japan's top landing sites for young tuna, an abundance of seasonal fish is caught throughout the year, and many sushi restaurants have competed with their skills since ancient times.
From melt-in-your-mouth tuna to sea urchin, abalone, and seasonal local fish—each piece, crafted by shops that have refined their unique flavors and techniques, is a true delicacy unique to this port town. When you visit Shiogama, please be sure to taste the authentic nigiri sushi.
特産品
A single pinch between your fingertips, sprinkled over a dish. When you take a grain into your mouth, despite being salt, it has no harsh edges and feels soft and mellow. Afterward, the savory umami of seaweed lingers gently on your tongue.
Mosho is an ancient sea salt made using seaweed such as Hiromote (Sargassum). Dried seaweed is soaked in seawater to create a 'kan-sui' (alkaline solution) infused with the umami of the seaweed, which is then slowly boiled down in a flat cauldron. The pale beige color is a natural hue produced solely by the seawater and the seaweed.
Just adding a little to white fish sashimi, tempura, or grilled meat significantly enhances the natural sweetness of the ingredients. If used in rice balls, it imparts a subtle aroma of the sea. It is a mellow pinch that defines the flavor of your cuisine.
📍加美町
Specialties from 加美町 are also available via furusato nozei
特産品
As the mountain snow melts, it presents a succession of spring blessings.
Kami Town in Miyagi Prefecture is a nature-rich town embraced by the mountains of the Funagata range. In the mountainous areas, natural wild plants such as tara no me, warabi, udo, and kogomi (ostrich fern) can be harvested, and char raised in mountain streams is also a beloved local specialty. These wild plants, carrying the subtle bitterness of spring, are seasonal flavors that the local people eagerly await.
Tara no me is delicious when lightly fried as tempura, while warabi is enjoyed in ohitashi (blanched with dashi) or simmered dishes. When you savor them by bringing out the aroma and pleasant bitterness of each ingredient, the breath of the mountains spreads throughout your mouth. These are nutritious blessings nurtured by the mountains of Kami, which can only be tasted during the short spring season. They are seasonal tidings that arrive along with the melting snow.
📍丸森町
Specialties from 丸森町 are also available via furusato nozei
郷土料理
Slices of radish on skewers swaying in the cold wind. The name comes from the fact that the part pierced by the bamboo skewer remains as a hole, resembling a 'navel' (heso).
'Heso Daikon' is a type of freeze-dried radish passed down in the Hippo district of Marumori Town, Miyagi Prefecture. Radishes harvested in early winter are sliced, boiled, skewered on bamboo sticks, and hung under the eaves for about one month. As they repeatedly freeze at night due to radiative cooling and thaw during the day, the fibers soften, and they dry to a beautiful amber color. The process of simmering and drying begins in December, with the finished product ready around mid-February. It is a winter preserved food nurtured by labor and the cold.
When used in simmered dishes, it absorbs plenty of dashi (broth), and the savory umami of the radish bursts forth with every bite. Please enjoy this crystallization of wisdom born from life in cold regions.
特産品
As the mountains of spring awaken, fresh and succulent bamboo shoots emerge from the bamboo groves of Marumori Town.
In the Kono district of Marumori, Miyagi Prefecture, the area has long been known as a production center for bamboo shoots, with production cooperatives working to brand them while maintaining high quality. They adhere to strict standards, refusing to ship anything that is more than a day old or fails to meet their criteria. The morning-harvested shoots boast a flesh so tender and low in bitterness that they can be boiled without removing the astringency, thinly sliced, and enjoyed like sashimi with wasabi soy sauce.
There are many ways to enjoy them, including simmered dishes, tempura, and mixed rice (takikomi gohan). The shipping season is short, lasting only until mid-May, making it a flavor available only right now. Please enjoy this bounty from the mountains of Marumori that heralds the arrival of spring.
📍気仙沼市
Specialties from 気仙沼市 are also available via furusato nozei
郷土料理
Take a spoonful of simmered shark fin with your soup spoon. The plump fibers melt on your tongue, as the thickness of the collagen and the savory flavor of the infused dashi spread throughout your mouth.
Kesennuma is the top city in Japan for shark fin production. Approximately 90% of the sharks landed in the country gather at this port, and about 80% of domestic shark fin is produced here. It is said that shark fin production in Kesennuma has continued since the Edo period, and its quality is highly acclaimed as being "the best in the world."
From hot simmered dishes to thick, velvety soups, the jiggly texture of the shark fin, having absorbed the dashi, is irresistible. It is a luxurious treasure of the sea that the port town of Kesennuma proudly presents to the world.
ご当地グルメ
On the iron griddle, the offal coated in miso sauce grills to a fragrant perfection. As the aroma of garlic-infused miso rises, once it is placed atop the shredded cabbage, you won't be able to stop your chopsticks.
Kesennuma Horumon is a soul food of this port town, featuring pork offal marinated in a secret garlic miso sauce and then grilled. The local way to enjoy it is to feast on the well-grilled offal together with raw cabbage drizzled with Worcestershire sauce. Some people also prefer to eat it with vinegar soy sauce.
The combination of the plump texture, the rich miso, and the refreshing crunch of the cabbage is irresistible. It pairs perfectly with both beer and rice.
📍栗原市
Specialties from 栗原市 are also available via furusato nozei
特産品
This brand beef is carefully raised in the Wakayanagi district of Kurihara City, at the foot of Mount Kurikoma. It prides itself on its fine marbling and the rich, inherent flavor of the beef.
The Wakayanagi Beef brand was established in 1970. Only the highest-grade beef, produced by slow-fattening Japanese Black Wagyu for approximately 20 months or more in the Wakayanagi area, is permitted to use this name. Its quality is well-proven, having won second place and an Honorable Mention at a nationwide carcass competition in 1989. Raised amidst the pure nature of Mount Kurikoma, the meat possesses an elegant and deep umami.
Tasting Wakayanagi Beef at local restaurants will become an unforgettable feast when you visit Kurihara.
特産品
Raised on a special feed blended with 14 different types of medicinal herbs—this is Kampo Wagyu, a brand of beef that is rare even on a national scale, born in Miyagi.
Created at Sekimura Farm in Miyagi through over ten years of trial and error, it was driven by the desire to produce beef that is also good for human health. By continuously providing the unique herbal feed, which the farm owner passionately formulated themselves, during the final approximately 8 months of growth, a distinctive flavor is refined. Under the cool climate of Miyagi, the cattle are carefully raised over about 30 months while maintaining high-quality meat texture.
With a flavor that highlights the natural umami of the meat, this is a hidden gem of Miyagi that is attracting attention even from health-conscious individuals.
ご当地グルメ
Towering above the rice is a light and fluffy fried char fritter. This local curry is visually delightful, designed to represent the majestic peaks of Mount Kurikoma.
Kurikoma Kogen Curry is a dish that makes generous use of the rich ingredients from Kurihara, nurtured by Mount Kurikoma and volcanic activity. The char fritter, which serves as the mountain peak, uses local char raised in the cold, pure waters of the Kurikoma and Hanayama districts. The base is layered with seasonal vegetables sautéed in butter for a fragrant finish, packing the dish with the bounties of the highlands.
It is a hearty dish that allows you to taste the entirety of Kurikoma's nature. It is also the perfect companion for a drive through the highlands.
📍山元町
Specialties from 山元町 are also available via furusato nozei
特産品
Known as 'edible jewels,' these are the pride brand strawberries of Yamamoto Town.
Facing the Pacific Ocean, the warm climate of Yamamoto Town, along with the neighboring Watari Town, has long been a representative strawberry production area in Tohoku. However, the town suffered devastating damage during the Great East Japan Earthquake, forcing many strawberry farmers at the time to cease operations. Amidst that adversity, driven by a strong desire for reconstruction, the premium brand 'Migaki Ichigo' was born in 2012. By combining the expertise of veteran farmers with the latest IT, these are special strawberries where each individual berry is carefully polished.
The sweet, bright red fruits are incredibly popular during strawberry picking. Now serving as a symbol of reconstruction, they are attracting attention from all over the country.
特産品
Thick-fleshed, intensely sweet, and with a plump texture—the surf clam represents the quintessential taste of winter in Yamamoto Town.
Isohama Fishing Port in Yamamoto Town boasts the highest surf clam landings in the prefecture. To protect resources, they have established a unique and strict rule to 'only harvest clams that have grown to 9.5 cm or larger,' which results in clams that are larger and meatier than those from other regions. Following the Great East Japan Earthquake, the port also has a history of successfully resuming fishing by developing new fishing gear capable of spraying high-pressure seawater to clear debris left on the seabed by the tsunami.
As one of the three major specialties of Yamamoto Town, alongside strawberries and apples, it is a bounty of the winter sea that you must enjoy via sashimi or Hokki-meshi.
特産品
These apples from Yamamoto Town are nurtured by the sea breeze from the Pacific Ocean and a relatively mild climate.
The history of apple cultivation in Yamamoto Town dates back to around 1914. Production increased following the decline of the once-thriving sericulture industry, and the area's development as a production hub accelerated rapidly about 60 years ago. Today, it boasts one of the highest production volumes in Miyagi Prefecture, with over a dozen varieties being cultivated, including Fuji, Kougyoku, Akiemi, and Shinano Sweet. Nurtured by an ideal growing environment and the passion of local producers, these apples are highly regarded both within and outside the prefecture for their exceptional flavor.
As one of the three major specialties alongside strawberries and surf clams, these are unique apples grown in a seaside town.
📍女川町
Specialties from 女川町 are also available via furusato nozei
ご当地グルメ
The sea of the day sparkles atop the bowl.
Onagawa Don is a seafood bowl generously topped with seafood freshly landed at the fishing port in Onagawa Town, Miyagi Prefecture. It can feature over ten different types of toppings; the contents change depending on the day's catch—including thick slices of fresh fish, shellfish, and large shrimp—which is a unique pleasure of living in a port town. Onagawa, with its rias coastline, is a treasure trove of seafood, also famous for the cultivation of oysters, scallops, sea squirts, and silver salmon. A bowl topped with plump, thick scallops is also very popular.
A bowl enjoyed in this port town, which rose from the Great East Japan Earthquake, is filled with gratitude for the blessings of the sea. Please enjoy the entire essence of Onagawa's incredibly fresh sea in a single bowl.
郷土料理
The sound of dripping fat and the fragrant smoke. In autumn, Onagawa is dyed entirely in the colors of sanma.
Onagawa Town in Miyagi Prefecture once boasted the highest sanma landings in Honshu and was known as the 'Town of Sanma.' When autumn arrives, fresh, fatty sanma are brought one after another to the Onagawa Fish Market. The bold flavor of grilling these whole fish over charcoal is truly a seasonal hallmark of this port town.
At the annual 'Onagawa Sanma Harvest Festival,' many visitors are served charcoal-grilled sanma, creating a lively atmosphere. Taking a bite of a single, seasonal, fatty fish, the scent of the sea spreads through your mouth along with the bittersweet flavor of the innards. If you visit Onagawa in autumn, this is a dish from our proud port town that you must taste.
📍松島町
Specialties from 松島町 are also available via furusato nozei
郷土料理
Slurping them straight from the shell, your mouth is filled with the scent of the sea and a rich, creamy umami flavor. Though slightly small, the meat is firm, and a subtle sweetness surges with every bite. This is the star of Matsushima Bay in winter: the Matsushima Oyster.
Matsushima is one of the top oyster-producing regions in Japan, located in Miyagi Prefecture. Raised in the nutrient-rich waters of a calm, rias-type bay, these oysters are characterized by their firm texture and concentrated umami, despite their somewhat petite size. This makes them light enough that you can eat as many as you like.
Enjoy them raw for a rich, milky taste; grilled to release an enticing aroma; or fried for a crispy, piping-hot delight. The season is limited only to the cold months from October to March. It is truly the 'milk of the sea' that you must taste in Matsushima during winter.
📍色麻町
Specialties from 色麻町 are also available via furusato nozei
特産品
Small seeds packed tightly with wishes for good health.
Shikomasa Town in Miyagi Prefecture is known as a production area called the 'Village of Perilla.' Contract farmers grow perilla, an annual plant of the Lamiaceae family, without using pesticides during the cultivation period. The extracted oil is rich in omega-3 fatty acids (alpha-linolenic acid). 'Egoma eggs,' produced by chickens that eat perilla, are also a specialty of Shikomasa Town.
Perilla oil can be used in various ways, such as drizzled over salads and dressings or taken directly. Because it is pressed without heating, its delicate flavor and nutrients remain intact. This is a health-conscious delicacy grown in the fields of Shikomasa, attracting attention from all over the country as a premium mail-order product.
観光名物
A hungry Kappa still watches over the town today.
Shiroma Town in Miyagi Prefecture is the home of Kappa legends. The Isora Shrine within the town is known as "Okappa-sama," and it is said to be the only shrine in the country that enshrines a wood-carved Kappa as its deity. Founded in the 22nd year of the Enryaku era, it has long been a center of faith for local people as a deity for protection against water accidents, matchmaking, and safe childbirth. Unique legends also remain, such as an anecdote about a Kappa falling in love at first sight with a princess.
With this Kappa as the town's symbol, Shiroma Town welcomes tourists with Kappa-themed souvenirs and local gourmet food. Please visit us to encounter these unique legends.
📍石巻市
Specialties from 石巻市 are also available via furusato nozei
ご当地グルメ
On the iron griddle, the brown noodles, having absorbed the dashi, sizzle loudly. Break into a soft, runny sunny-side-up egg and twirl it with the noodles for a single bite—the savory aroma and gentle umami of the dashi spread softly through your mouth.
The noodles used in Ishinomaki Yakisoba are 'double-steamed' noodles, which are steamed once, washed with water, and then steamed again. This process is exactly what creates the unique brown color and perfect chewy texture. The finishing touch—pouring dashi broth over them to steam-fry—is a cooking method unique to this region.
The sauce is sprinkled on top just before eating, according to your preference. You can add it or leave it off. It is a nostalgic, addictive Ishinomaki soul food that allows you to fully enjoy the rich flavor of the noodles and the dashi itself.
郷土料理
When you pierce it with chopsticks, the fat oozes out melt-in-your-mouth style. With firm, bouncy flesh and high-quality fat that dissolves instantly on the tongue—it is rich yet surprisingly light in aftertaste. This is Kinka Saba, the brand mackerel that Ishinomaki is proud of.
Off the coast of Mt. Kinka in Sanriku, one of the world's three major fishing grounds. Only the largest Pacific mackerel raised in these nutrient-rich waters, possessing exceptional freshness and fat content, are permitted to bear the name 'Kinka Saba.' The fat content can sometimes reach 20–30%, with some top-tier specimens being so fatty that they even repel soy sauce.
The peak season is from autumn to winter, when the fat content is at its highest. Whether served as sashimi, cured (shime-saba), or grilled, it is a single bite you will never forget.
ご当地グルメ
Seasonal seafood, glistening and bright, is piled so high it almost overflows from the bowl. The fatty Kinka mackerel, succulent sweet shrimp and sea urchin, and crunchy scallops—the bounties of the Sanriku Sea are presented in abundance.
Kinka-don is a seafood bowl from the port town of Ishinomaki, featuring plenty of seafood caught off Mt. Kinka in the Sanriku area, known as one of the world's three major fishing grounds. Since the main ingredients are seasonal catches landed that very day, it is delightful to see how the dish's character changes with each season.
When eaten together with the vinegared rice, the blessings of the sea spread throughout your mouth. The fatty mackerel, sweet shrimp, and rich sea urchin reveal a different profile with every bite. It is a luxurious bowl unique to Ishinomaki, where freshness itself becomes a feast.
郷土料理
When you bite into the perfectly toasted bamboo leaf shape, you experience a plump, bouncy texture. The elegant umami of white fish then gently spreads throughout your mouth.
Hakuken Kamaboko Store is a long-standing establishment in Ishinomaki, founded in the first year of the Taisho era (1912). Our focus is on ingredients and freshness. We combine surimi made from high-quality fish known as Kichiji with carefully selected fresh fish, further enhancing the savory flavor by adding local sake.
This Sasa-kamaboko, filled with over a hundred years of refined craftsmanship and sincerity, becomes even more aromatic when lightly toasted. It is a proud taste of the sea from Ishinomaki that accompanies you whether as a souvenir or as a companion to your evening drink.
📍仙台市
Specialties from 仙台市 are also available via furusato nozei
郷土料理
A thick slice that puffs up over the charcoal, releasing fragrant steam. Sendai's specialty, grilled beef tongue, was created specifically to achieve this unique texture and savory flavor.
It was invented by Keishiro Sano, who ran a yakitori shop in Sendai. Shortly after the war, he focused on Western-style tongue dishes and developed his own unique style of cutting the beef tongue thickly and grilling it over charcoal. The extra effort of salting it and letting it rest for several days before carefully making incisions to grill it is what creates that signature elasticity.
The 'Beef Tongue Set Meal,' served with barley rice, tail soup, and pickled greens, has become a symbol of Sendai's food culture. With many specialty shops lining the streets of Sendai, please come and experience an authentic dish.
郷土料理
Take a bite of the beautifully toasted surface. After an initial springy texture, the elegant umami of white fish gently spreads through your palate. The bamboo leaf shape feels incredibly refreshing.
It is said that Sasa Kamaboko was born in the middle of the Meint era in Sendai. At that time, there were continuous large catches of flounder from Yuragi to Kinkasan, but due to a lack of preservation facilities, it is said that the surplus fish was processed into surimi and grilled. Later, during the Showa era, it was named 'Sasa Kamaboko' after the 'bamboo' in the Date clan's family crest, 'Sparrow on Bamboo,' and became established as a Sendai specialty.
The aroma of freshly grilled kamaboko is exceptional. Serving as the face of Miyagi, it is a perfect companion for both souvenirs and evening drinks.
郷土料理
Smooth, cold noodles topped with colorful ingredients. A single bite coated in refreshing sauce is a summer delicacy that truly hits the spot on a hot day.
Hiyashi Chuka is said to have been born in Sendai. It is told that in 1937 (Showa 12), Ryotei, a Chinese restaurant in Sendai, devised 'Liangbanmian' in an attempt to overcome declining summer sales. 'Ban' means 'to mix' in Chinese. It was named as a dish where cold sauce, noodles, and toppings are all mixed together. While some theories suggest Tokyo as the origin, Sendai is considered one of its roots.
A perfect bowl to help prevent summer fatigue. If you come to Sendai, please try the authentic taste.
ご当地グルメ
Hot, creamy Mapo Tofu flows over fried noodles. The aromatic noodles and spicy sauce intertwine, creating an addictive flavor with every bite—it is Sendai's true soul food.
It is said to have originated in the early 1970s from the staff meals at the Chinese restaurant 'Manmi' in Sendai. When leftover noodles from unsold mixed yakisoba were topped with extra Mapo Tofu, a customer saw it and said, 'That looks delicious, please make it,' which led to its addition to the menu.
After being featured on television in 2013, its popularity exploded, leading to the establishment of a promotion committee. Today, it can be enjoyed at many restaurants as a new local specialty of Sendai.
郷土料理
Take a bite of seri dipped briefly in dashi, root and all. The crunchy texture and the refreshing aroma that drifts through the nose will make you unable to stop using your chopsticks.
Seri Nabe is a hot pot featuring Sendai seri, a specialty of Miyagi Prefecture, as its star ingredient. It is said to have become known as a local specialty around 2004, making it a relatively new flavor with a short history. It is believed that farmers in Natori City, the production area for seri, worked together with restaurants in Sendai to spread its popularity. The defining feature is enjoying the entire plant—from the leaves and stems to the white roots.
The season spans from winter to early spring. It is a cold-weather delicacy that allows you to fully enjoy the unique aroma of seri. Please enjoy it along with the warm rising steam.
📍蔵王町
Specialties from 蔵王町 are also available via furusato nozei
特産品
As a pioneer of domestic natural cheese, this cheese has continued to be produced in the land of Zao for over 40 years.
The Zao Dairy Center began manufacturing natural cheese in 1980. At that time, processed cheese was mainstream in Japan, and there was a cautious atmosphere surrounding natural cheese. However, driven by the conviction that "natural cheese will surely take root in Japan, a country with a fermentation culture of pickles, miso, and soy sauce," they ventured into making domestic natural cheese. They also focused on training successors, allowing their techniques to spread throughout the country.
The rich and creamy flavor, nurtured by the pure water and air of Zao, is a treasure of Miyagi with fans nationwide.
📍村田町
Specialties from 村田町 are also available via furusato nozei
特産品
Large-grained and intensely sweet, these broad beans are an exquisite snack just by boiling them in salt—they are the pride of Murata Town.
Known as the 'Little Kyoto of Michinoku,' Murata Town retains an old cityscape lined with traditional storehouses called 'Tengura' featuring sea cucumber walls (namako-kabe), a section of which has been designated as a National Important Preservation District for Groups of Traditional Buildings. The broad beans grown in this historic town boast one of the highest production volumes in the country. A wide variety of processed goods are also produced, including broad bean rice flour noodles, udon, ice cream, and various sweets.
Every June, the 'Broad Bean Festival' is held, where you can enjoy the fresh taste of newly harvested beans at the roadside station. It is a luxurious flavor available only during the short season of early summer.
📍多賀城市
Specialties from 多賀城市 are also available via furusato nozei
特産品
When cooked mixed with white rice, this ancient rice dyes the grains a beautiful purple. It is an interesting type of rice that offers a chewy texture and a unique, savory aroma.
This ancient rice is a specialty product of Tagajo City. During the Nara period, Tagajo Castle flourished as a political, cultural, and military center of ancient Tohoku. Wooden tablets inscribed with "Kuroshomai" (black pounded rice) were excavated from the Special Historic Site of the Tagajo Castle ruins, telling the story of how rice was collected and distributed even back then. Purple black rice is rich in anthocyanins, a type of polyphenol, attracting attention for its beauty and health benefits.
It is a flavorful rice that allows you to experience history and health in a single grain, passed down from the ancient capital to the present day.
📍大郷町
Specialties from 大郷町 are also available via furusato nozei
特産品
The slimy protagonist responsible for the town's vitality is right here.
Osato Town in Miyagi Prefecture has been putting its efforts into Molokhia cultivation as a means of town revitalization. Using this highly nutritious vegetable, a truly diverse range of processed products are created, such as soft serve ice cream, ramen, gyoza, manju (steamed buns), and dried noodles. At Michi-no-Eki Osato, you will find rows of these Molokhia products.
If you want to enjoy its unique mucilaginous texture, we recommend adding it to soups or curries. Its high nutritional value is another great bonus. You can also purchase fresh Molokhia at the direct sales shop in Michi-no-Eki Osato. Please take a look at the world of Osato's healthy vegetables, filled with creative ideas ranging from sweets to noodles.
特産品
This is a single item that will significantly elevate the flavor of a bowl of miso soup.
Produced in Osato Town, Miyagi Prefecture, Osato Miso is a traditional miso that makes full use of locally grown soybeans. It features a rich soybean umami, adding depth to your daily cooking. In recent years, through a collaboration between the town, professional sports teams, and high schools, 'Osato Miso Curry' was developed and has even appeared in school lunches, marking the creation of a new local specialty.
By combining Sendai Miso with miso from different aging periods, it achieves a deep, rich flavor. It is perfect not only for daily miso soup but also for simmered dishes and dressed salads. As a popular condiment available for mail order, it is a local treasure that supports the food culture of Osato. Please try incorporating it into your dining table.
📍大崎市
Specialties from 大崎市 are also available via furusato nozei
伝統工芸
When you rotate the head, an adorable 'kyu-kyu' sound is produced—this is the most defining feature of Naruko Kokeshi. It is a representative traditional kokeshi doll of Miyagi, which Naruko Onsen takes great pride in.
It is said that kokeshi production began in Naruko Onsen during the late Edo period. Using a 'press-fit' structure where the head is inserted into the body, the neck part is larger than the hole in the body, and it is pressed in all at once using friction while rotating the lathe. This advanced technique is what creates that signature sound. The 'Kasane-giku' (layered chrysanthemum) pattern, featuring prominent shoulders and overlapping chrysanthemums on the profile, is magnificent. In 1s981, it was designated as a National Traditional Craft as part of the 'Miyagi Traditional Kokeshi'.
A piece where the artisan's handiwork shines, perfect to be admired slowly while soaking in a hot spring.
📍登米市
Specialties from 登米市 are also available via furusato nozei
郷土料理
When you pierce the aburafu, which has absorbed plenty of dashi, the savory juices burst out. Covered in creamy, soft-boiled egg and served over piping hot rice, it is rich and fragrant yet surprisingly gentle on the palate—this is Tome's specialty, Aburafu-don.
Aburafu is an ingredient made by deep-frying rod-shaped wheat gluten, said to have been invented by a tofu shop in Tome at the end of the Meiji era. Once it absorbs dashi, it becomes soft and fluffy, releasing more flavor with every bite. To make it, the gluten is sliced into rounds, simmered in a sweet and savory dashi, and then bound with beaten eggs.
While it possesses a richness similar to meat, it is plant-based and healthy. It is a satisfying, hearty feast that gained sudden fame through the B-1 Grand Prix.
郷土料理
Flour is kneaded, rolled out thinly, and boiled into smooth noodles, then simmered in a soy sauce-flavored broth—this is 'Hatto,' a local specialty passed down in the Tome region.
Its history dates back 400 years to the feudal era. Although it was a rice-producing region, farmers who could not eat their own rice due to tax requirements used their ingenuity to grind field wheat into flour and knead it into this dish. A legend even says that the dish was so delicious that the local lord, fearing farmers would neglect rice cultivation, established a 'Hatto' (prohibition) stating they must not eat it except on special occasions.
The dashi and ingredients vary from household to household. It is the taste of the Tome homeland, passed down from mother to child.
特産品
In addition to rice straw, the brand beef of Tome is carefully raised with specialized feed including brown sugar, glutinous rice, and even powdered charcoal.
Tome City is one of the leading rice-producing regions in Miyagi. Utilizing this rich environment, the cattle are fed high-quality rice straw from environmentally friendly rice and locally produced Miyakogane glutinous rice. Some farms even feed them charcoal made from thinned Akita Cedar to help eliminate waste from their bodies, resulting in healthy livestock. The beef produced in Tome boasts the capability of accounting for approximately 40% of the top-rated 'Sendai Beef.'
The fine marbling and melting umami are best experienced locally. It is a hidden gem of premium beef that the Tohoku region is proud of.
📍東松島市
Specialties from 東松島市 are also available via furusato nozei
特産品
The moment it touches your mouth, the gentle aroma of the sea spreads through your senses. The seaweed grown in Ogurihama, Higashimatsushima, is a premium variety, characterized by its thick texture and rich fragrance.
Ogurihama boasts a 50-year history of seaweed cultivation, blessed with nutrient-rich fishing grounds where cold and warm currents meet. Its quality is well-established; it has received numerous awards at competitions held at Shiogama Shrine, and until the 2011 Great East Japan Earthquake, it was presented to the Imperial Family for six consecutive years. Although the earthquake swept away all the cultivation farms and boats, the industry achieved a magnificent recovery after five years, reclaiming its reputation as a beachside provider for the Imperial Family.
The deep flavor, unique to seaweed grown in the open sea, is the pride of Higashimatsushima and makes for a highly appreciated gift.
ご当地グルメ
The noodles have a dark hue, much like soba. Their true identity is "Nori Udon," made by kneading plenty of seaweed from Higashimatsushima into the dough.
The seaweed used is from Ogurihama, which was once frequently presented to the Imperial Family. By turning this seaweed into powder and kneading it into two types of medium-strength flour from Miyagi Prefecture, a firm texture and a rich oceanic flavor that spreads in the mouth with every bite are created. The local chanko restaurant "Haginoi" is the creator of this dish; in addition to the standard Zaru Nori Udon, you can enjoy various original menus crafted by different shops.
In 2015, a long-awaited dried noodle version was released, becoming an explosive hit as a souvenir. It is a local specialty unique to Higashimatsushima, the town of seaweed.
📍南三陸町
Specialties from 南三陸町 are also available via furusato nozei
ご当地グルメ
The jewels of the sea from each season shine atop the bowl.
The Minamisanriku Kirakira Don is a signature brand bowl luxuriously topped with seafood from Minamisanriku Town, Miyagi Prefecture. Starting with the 'Ikura Don' in 2009, it now changes its form every season. In spring, the colorful 'Harutsuge Don'; in summer, the premium sea urchin 'Uni Don' made without alum; in autumn, the bountiful 'Akiuma Don'; and in winter, the bright red 'Ikura Don'.
Each bowl is a magnificent dish in both appearance and taste, reflecting the seasonal bounty of Minamisanriku. You can encounter these seasonal bowls at locations such as the Sansan Shopping District within the town. The charm of the Minamisanriku Kirakira Don lies in the excitement of finding a new flavor whenever you visit—please come and taste these sparkling jewels of the sea in a bowl.
特産品
"The Akashi of the West, the Shizugawa of the East" — in the world of octopus, there is a production area spoken of in these terms.
The common octopus raised in Shizugawa Bay, Minamisanriku Town, Miyagi Prefecture, has firm flesh that releases a deep umami flavor with every bite. Shizugawa Bay is rich in seaweed, and because the octopus feed on abalone and sea urchins that grow by eating this seaweed, it is said that the taste and texture of the octopus become exceptional. The area is also blessed with an environment where octopuses can easily thrive due to the low number of natural predators like moray eels.
This bountiful marine environment nurtures a flavor worthy of being compared to Akashi. Whether served as sashimi or simmered, its firm elasticity and rich sweetness are extraordinary. Fresh specimens can be found at local direct sales shops. Please, try it for yourself and experience the true quality of the brand octopus, "Shizugawa Octopus."
📍白石市
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郷土料理
The characteristic of Shiroishi Umen is its short noodles, about 9 centimeters long, which are prepared without using oil, making them gentle on the stomach and easy to digest.
Approximately 400 years ago, a young man named Miemon Suzuki, living in the Shiroishi castle town, learned a method of making oil-free noodles from a traveling monk for his father, who had lost his appetite due to gastrointestinal issues. Katakura Kojuro, the lord of Shiroishi Castle, was so moved by this anecdote of filial piety—where the noodles helped restore his father's health—that he named them 'Umen' (warm noodles), meaning 'noodles of a warm heart that cares for others.'
Made simply from only wheat flour and salt, these noodles can be enjoyed as nyumen (hot noodle soup) or zaru (cold noodles). It is a traditional food that Shiroishi is proud of, filled with gentle care.
📍美里町
Specialties from 美里町 are also available via furusato nozei
特産品
Even that single leaf served alongside sashimi carries the dedication of its production region.
Ooba (green shiso) is a specialty product cultivated in areas such as the Kogota region of the Osaki district in Miyagi Prefecture. Highly aromatic and high-quality ooba is shipped to restaurants nationwide to be used as garnish or accompaniment for sashimi. Locally, it is also transformed into processed goods like shiso rolls, ooba tofu, and ooba konnyaku, becoming a familiar presence on people's dining tables.
Its refreshing aroma adds a touch of coolness to any dish. It can be used in various ways, such as chopped and mixed into rice or fried as tempura. While it may seem like a supporting player, its presence is unmistakable—a dish is significantly different with or without it. It is a hidden specialty of Miyagi, nurtured by the Osaki region.
特産品
With just one bite, juicy nectar overflows.
Kitaura Pears are grown in the Kitaura district of Misato Town, Miyagi Prefecture. This historic specialty product dates back to the Meiji era when seedlings were first introduced, with full-scale production beginning in the Taisho era. Today, approximately thirty farms cultivate them, making Misato Town known as one of the leading pear-producing areas in the prefecture, alongside towns like Zao and Rifu.
With a diverse range of varieties including Kosui, Hosui, and Akizuki, they are characterized by their crunchy texture, abundant juice, and rich sweetness. During the peak harvest season in autumn, the 'Kitaura Pear Fair' is held with participation from local shops, creating a lively atmosphere. Please consider them for your seasonal fruit orders during this bountiful time.
📍富谷市
Specialties from 富谷市 are also available via furusato nozei
特産品
These sweet and tangy, large-sized blueberries are a specialty of Tomiya City that can be enjoyed straight from the vine.
Blueberry cultivation in Tomiya began in 1983 as an initiative to repurpose rice paddies. We take pride in our safe, high-quality produce, having received certification from Miyagi Prefecture for "pesticide-free and reduced chemical fertilizer cultivation." In 2016, we achieved the honor of having our blueberry juice served to world leaders during the G7 Summit held in Ise-Shima.
Our blueberry picking experiences are also popular, and our processed products, such as jams and sweets, are highly rated via mail order. These are jewel-like fruits grown under the abundant sunlight of Tomiya.
📍名取市
Specialties from 名取市 are also available via furusato nozei
郷土料理
When you bite into the plump, firm flesh, sweetness and the aroma of the sea spread throughout your mouth. The blood clams landed at Yurakami Fishing Port in Natori City are known as a top-tier brand that high-end sushi restaurants across the country specifically request.
Since around 1945, these blood clams have been landed in Yurakami, and they are claimed to be number one in Japan in both production volume and taste; in Tsukiji, Tokyo, they were highly prized and referred to as 'Hon-tama' (true gems).
The texture is elastic yet soft, with a rich sweetness that intensifies as you chew—a flavor that is difficult to find from other production areas. The peak season is from around January to April, when the flavor is at its absolute best.
It is a jewel of the sea that Yurakami is proud of, renowned nationwide as a star ingredient for Edomae-style sushi.
郷土料理
When you bite into the plump texture shaped like a toasted bamboo leaf, the elegant umami of white fish gently spreads through your mouth. Light yet addictive with a springy elasticity—this is Sendai's specialty, Sasa Kamaboko.
Fresh white fish surimi, such as Alaska pollock, is mixed with salt, mirin, and sake, then kneaded thoroughly until it develops a sticky consistency. The mixture is shaped into bamboo leaves, slowly grilled until a fragrant golden-brown color appears, and then rapidly cooled. That bouncy texture is born from this meticulous process.
If lightly toasted, the aroma rises beautifully, making the surface even more fragrant. Enjoy it as is, or with wasabi soy sauce. Whether as an accompaniment to alcohol or as a souvenir, it is a proud taste of the sea from Miyagi.
郷土料理
The raw shirasu from Yuragi features translucent flesh that sparkles brilliantly. This flavor, where freshness is everything, is a luxury that can only be experienced at the source.
In Yuragi, Natori City, juvenile anchovies that arrive in Sendai Bay via the Kuroshio Current are primarily landed from summer to autumn. Often referred to as the 'northern limit of shirasu,' they are characterized by their plump texture and subtle sweetness. At Kawamachi Terrace Yuragi, a riverside commercial facility rebuilt following the Great East Japan Earthquake, you can enjoy various bowls crafted with each shop's unique touch, such as raw shirasu bowls, boiled shirasu bowls, and two-color bowls.
The availability of raw shirasu depends on the day's catch. If you are lucky enough to encounter a fresh bowl, it becomes a reward for visiting Yuragi.
📍涌谷町
Specialties from 涌谷町 are also available via furusato nozei
郷土料理
The moment it touches your mouth, the flavor of the soybeans gently unfolds.
Wakaya Oboro Tofu is a traditional taste passed down in Wakaya Town, Miyagi Prefecture, since the Edo period. It is said to have begun when a monk visiting from the Kansai region taught the local people how to make oboro tofu and how to eat it as oboro-jiru (soup).
By using 100% locally grown 'Miyagishirome' soybeans, we achieve a soft and smooth finish.
While there were once many tofu shops in the town, they have decreased over time, and now only Wakaya Tofu Shop remains to protect this flavor in the town. Please enjoy this smooth and simple oboro tofu, which has been passed down with great care, whether served as chilled tofu (hiyayakko) or enjoyed spoonful by spoonful.
特産品
In summer fields, this slimy, healthy vegetable grows vigorously.
Wakaya Town, Miyagi Prefecture, is a well-known production area with the highest sales of Moroheiya in the prefecture. About twenty-one producers cultivate approximately 9.9 tons annually across an area of 80 ares. Introduced in 1988 as a highly nutritious recommended agricultural product by the prefecture, it has taken root as a precious vegetable that can be grown during the summer when leafy greens are difficult to produce.
The harvest season is from mid-July to around October. The unique viscosity that appears when chopped is packed with nutrients. Whether served in soup, ohitashi (blanched greens), or dressed salads, it brings vitality to the summer dining table. Please bring this gentle green, which Wakaya takes pride in and which is highly valued during the season when leafy vegetables are hard to grow due to the heat, to your table.
📍亘理町
Specialties from 亘理町 are also available via furusato nozei
郷土料理
Glossy, amber-colored cooked rice topped with tender, flaking salmon and bursting salmon roe. With a single bite, the savory flavor of the rice infused with salmon dashi and the melting saltiness of the roe rush over your palate.
Harakomesshi is an autumn local dish passed down in Wataru, Miyagi. In this region, 'harako' refers to salmon roe. The salmon is simmered in soy sauce and mirin, the rice is cooked using that flavorful simmering liquid, and it is finished with a generous topping of the cooked salmon flakes and roe. This ensures that every single grain is infused with the blessings of the sea.
Every household has its own unique seasoning, and in Wataru, the motto is 'ours is the best.' It is an autumn feast from Miyagi that you truly want to taste when the salmon is in season.
郷土料理
Shucked surf clams are simmered in a soy-based sauce, and the rice is cooked using the resulting flavorful broth—a local dish that colors the season from winter to spring in the Wataru and Yamamoto regions.
Known as the 'King of Shellfish,' the surf clam (formally known as the noble surf clam) is a large bivalve. The Isohama Fishing Port in Yamamoto Town has long boasted the highest landing volume in the prefecture. When you take a bite of rice infused with the deep umami of the clam, topped with the flavorful pieces of shellfish, the spreading sweetness and oceanic aroma are truly moving. The main serving season is from mid-December to late March.
It is a simple yet luxurious winter delicacy born from a seaside community where surf clam fishing thrives.
Sake
📍塩竈市
Specialties from 塩竈市 are also available via furusato nozei
日本酒
A single sip brings a gentle ginjo aroma that floats softly. After a mellow mouthfeel, a light yet robust umami follows. It is an elegant cup that pairs seamlessly with the seafood of the Sanriku coast.
Urakasumi is brewed by Saura, a long-established brewery in Shiogama. Its origins date back to 1724, said to have begun with the production of sacred sake for the Shiogama Shrine. They have continued to brew using local rice, such as Sasanishiki and Manamusume from Miyagi, one of Japan's leading rice-producing regions.
With flagship brands like 'Urakasumi Zen,' its charm lies in its outstanding stability, ensuring a delicious taste whenever and wherever it is enjoyed. It is a representative local sake of Miyagi, perfect to pair with Shiogama sushi and tuna.
日本酒
This local sake is produced by a long-established brewery that has continued to brew sake for over 300 years in the sushi town of Shiogama. Its hallmark is a modest and elegant flavor that enhances the taste of food.
Abekan Sake Brewery was founded in the first year of the Kyoho era (1716). Having obtained the right to brew sake by order of the Date clan, it began its journey as an 'Omiki Sake Shop' brewing sacred sake for Shiogama Shrine. Even today, it is a brewery deeply connected to faith, brewing the sacred sake offered to the shrine and never failing to pray for safety before brewing. The new sake is offered to the shrine after production is complete.
Shiogama is one of Japan's leading sushi towns. This sake, refined to accompany fresh seafood, quietly reveals its true value with every piece of nigiri sushi brought to the palate.
📍加美町
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クラフトビール
A glass prepared with authentic methods, to be enjoyed while feeling the highland breeze.
Yakurai Beer is a craft beer born in the Yakurai district of Kami Town, Miyagi Prefecture. It is brewed using natural spring water from the Funagata mountain range and traditional techniques inherited from a brewing engineer (brewmaster) invited from Germany. This craft beer began in 1999 with the hope of revitalizing the town.
We offer an authentic lineup prepared in the German style, including golden Pilsner, dark Dunkel, and fruity Weizen. Our pride lies in the fact that every beer is aged carefully over time to fully bring out its flavor and aroma. Please enjoy a refreshing highland glass amidst the rich nature of Yakurai.
📍角田市
Specialties from 角田市 are also available via furusato nozei
クラフトビール
This is a craft beer from Kakuda City, brewed using traditional German methods and the snowmelt from the foothills of Mount Zao.
Sennan Shinken Factory began brewing beer in 1997. Using malt from Germany and the UK, as well as hops and yeast from the Czech Republic and Germany, they have pursued authentic, traditional flavors since their establishment. Their flagship 'Weizen' is a highly skilled brew that has won awards at international beer contests for five consecutive years, starting with a silver medal in 2014 followed by a gold medal the next year. Its charm lies in the fruity aroma produced by the wheat malt.
A glass born from the nature of southern Miyagi and reliable techniques, offering a flavor that is rooted in the region yet recognized by the world.
📍岩沼市
Specialties from 岩沼市 are also available via furusato nozei
日本酒
This is a long-established local sake that has continued to brew sake for approximately two hundred years in Iwanuma, which flourished as a post town on the Oshu Kaido highway during the Edo period.
Soden Shoten was founded in Bunsei 4 (1821). The name of its flagship brand, "Natori Koma," originates from the fact that Iwanuma, where the brewery is located, once belonged to Natori District and was widely known as a production area for horses. It is also famous as a specialty shop for "Narazuke" (pickles), which utilizes the sake lees produced during the brewing process. Following the opening of the Joban Line in the Meiji era, it also has a history of being enjoyed as the accompanying pickle for ekiben (station lunch boxes) at Iwanuma Station.
With a gentle flavor that subtly enhances local ingredients, it is a familiar bottle that has long been a part of the dining tables in Iwanuma.
クラフトビール
This craft beer is born in Iwanuma, named after 'Sennen Kibo no Oka' (Thousand Years of Hope Hill), which was developed as a symbol of post-disaster reconstruction.
The brewery is operated by Rikyu, famous for its charcoal-grilled beef tongue. At the Kibo no Oka Brewery, which began full-scale operations in 2022, the goal is to brew beer using ingredients produced within Miyagi Prefecture and deliver it across the nation. True to its origins as a beef tongue restaurant, many of the beer names are inspired by various cuts of meat, making them an excellent pairing with meat dishes. In addition to American Pale Ales and IPAs, limited brews using Iwanuma's rare fruit 'Popo' and local blueberries are also popular.
A glass filled with the town's determination to move forward is a brew you definitely want to enjoy alongside some beef tongue.
📍気仙沼市
Specialties from 気仙沼市 are also available via furusato nozei
日本酒
As you tilt your glass, a refreshing citrus-like aroma gently wafts up. A smooth mouthfeel is followed by a gentle sweetness and a clean finish. Paired with seafood, it is a drink you can enjoy cup after cup without ever tiring.
The brewer of Osanayama is the Osanayama Main Store, founded in Kesennuma in 1912. To create a local sake true to this port town, their flagship brand "Soten-den," born in 2002, was named after the image of Kesennuma's clear blue sky.
With its crisp character and pleasant, sharp finish, it pairs effortlessly with both fatty fish and light white fish. It is a local sake of the seaside town of Kesennuma, crafted with the desire to be sipped slowly in the presence of Sanriku's bountiful seafood.
日本酒
This brand is brewed by Tsunoboshi, a long-established brewery in Kesennuma founded in the late Meiji era. It has been cherished as a local sake deeply rooted in daily life, even being used in the miso sauce for the famous Kesennuma Horumon.
The name "Ryogoku" originates from the history of transporting and selling sake brewed in the mountains of Iwate to Kesennuma. "Brewed in the land of Rikuchu, sold in the land of Rikuzen" — it is a prestigious name derived from a business that spanned two provinces. The Tsunoboshi brewery building is designated as a National Registered Tangible Cultural Property and was rebuilt after overcoming the Great East Japan Earthquake.
Its gentle, easy-drinking flavor provides a subtle, comforting companion to your daily evening drink.
📍栗原市
Specialties from 栗原市 are also available via furusato nozei
日本酒
This is a local sake from Kurihara, born from the pursuit of 'shokuchushu' (sake for dining) that gently complements food.
Kanai Shuzo was founded in 1915 (Taisho 4). In 1996, when the fourth-generation owner, Mr. Miura, took over the brewery, he launched the new brand 'Wataya' and significantly shifted the focus toward making sake that enhances meals. The brewing water is 'Kozozan-sui,' drawn from a mountain located about 3 kilometers from the brewery. This mineral-rich water produces a soft texture in the sake. Its specialty is a clean taste where the umami of the rice is balanced with slightly higher acidity and sweetness.
Brewed with dishes rich in dashi (broth) in mind, this sake is quietly but steadily supported by sake lovers across the country.
📍松島町
Specialties from 松島町 are also available via furusato nozei
クラフトビール
This is the first craft beer in Miyagi Prefecture, designed to be enjoyed while gazing at the breathtaking scenery of Matsushima, one of the three most scenic views in Japan.
Matsushima Beer was born in September 1997 as the first craft beer in Miyagi. By using top-of-the-line equipment imported directly from Germany and receiving reliable technical guidance from a German brewmaster, we have achieved an authentic taste. Our lineup includes traditional styles such as Helles, Weizen, Dunkel, and Bock, and our 'Date Masamune Beer,' named after the famous Sengoku warlord, is also very popular. You also shouldn't miss our luxurious Bock, which uses 1.5 times more malt than usual and is aged for twice as long.
A glass enjoyed while looking out over the beautiful islands will add a special memory to your trip to Matsushima.
📍石巻市
Specialties from 石巻市 are also available via furusato nozei
日本酒
Upon taking a sip, a clear umami spreads through the palate along with a dignified elegance. It features a beautiful, soft texture with a light and crisp finish—its compatibility with fish goes without saying.
Suminoe Sake Brewery is an Ishinomaki-based brewery founded in 1845 (the second year of the Koka era). They brew using subsoil water from the Kitakami River and high-quality sake rice from various regions, such as Kura-no-hana and Yamada Nishiki, utilizing Miyagi yeast. Their goal is to create sake that is "beautiful," "soft," and "elegant." They produce their sake by facing the rice with sincerity and sparing no effort.
True to a local sake from a fishing town, its hallmark is a highly polished, clear taste. It is a drink you will want to savor deeply alongside fresh seafood from Sanriku.
日本酒
With a single sip, you experience a transparent umami and a pleasant acidity. While dry, a subtle sweetness also peeks through, followed by a clean, crisp finish. When paired with seafood, it is a cup that beautifully enhances each other's flavors.
Brewed by Heiko Shuzo, located in Ishinomaki at the mouth of the Kitakami River. In this region, which embraces the Sanriku-Kinka Mountain offshore area—one of the world's three major fishing grounds—they have pursued sake that pairs perfectly with sushi under the motto, 'If you're doing it with fish, it's gotta be Hitakami!'
They offer a lineup of brands that have mastered matching with seafood, such as Junmai Ginjo that complements the gentle sweetness of shellfish and crustaceans. It is an Ishinomaki local sake that you will instinctively want to reach for when faced with sashimi or sushi.
クラフトビール
Ishinomaki's craft beer, born from the complete transformation of a closed movie theater into a brewery. They brew beer using hops they cultivate themselves.
Hop cultivation began in 2017 on land in the Kitakami district, which was affected by the Great East Japan Earthquake. Since 2022, brewing has commenced in a renovated building that previously served as a dance hall and sake brewery. Their signature 'Maki Kaze Ale' is an amber pale ale made by vacuum-freezing freshly harvested hops to lock in their fresh aroma.
A key feature of their initiative is supporting diverse working styles through hop farming and brewing. Each glass is filled with the reconstruction and hope of the port town, Ishinomaki.
📍仙台市
Specialties from 仙台市 are also available via furusato nozei
日本酒
With a single sip, a clear umami spreads smoothly, leaving a long and pleasant aftertaste. Rather than overt flamboyance, it is a dignified cup that evokes a sense of etiquette and elegance.
Katsuyama Brewery is operated by the Sendai Izawa family, who have historical ties to the Date clan. Its origins date back to 1688 (the first year of the Genroku era), and it is said to have later been recognized as the official sake merchant for the Sendai Domain. As a sake provided to the warrior class, rather than competing through luxury, they have valued moderation and a clear flavor.
While inheriting a history of over 330 years, its quality has been highly acclaimed at international competitions. It is a local sake of Sendai that allows you to quietly feel the weight of passing time.
クラフトビール
In a small brewery in Wakabayashi, a downtown area of Sendai, these craft beers are handmade one by one using the 'Iwami-style' small-batch production method involving plastic bags.
Established in 2017, this is Sendai's first microbrewery. Named after 'Gokimachi,' a merchant town where rice wholesalers once lined the streets during the Edo period, their creed is to brew using as many ingredients from Miyagi Prefecture as possible, such as 'Kibo no Omugi' (Hope Barley) from Higashimatsushima and barley grown in Sendai. The hallmark of their beer is the fine, delicate foam created through bottle fermentation, similar to champagne.
This is a local-production-for-local-consumption beverage filled with the passion for flavors the owner encountered while studying in the UK and traveling through Europe. Their spirit of supporting Sendai's food culture makes you want to raise a glass in a toast.
クラフトビール
The first authentic brewery to be born in the heart of Sendai. We brew craft beers with fruity and gorgeous aromas, featuring our signature cloudy 'Hazy Style'.
In 2021, we opened in the Cross Bee Plus complex, located at the foot of 'Basho no Tsuji,' an area that has flourished as a hub for transportation, commerce, and finance since the era of Date Masamune. We continue to take on the challenge of connecting Tohoku's food culture with beer, such as our Hazy IPA made with 'IBUKI' hops from Tono, Iwate, and incorporating Zunda (edamame paste).
At our brewery-attached restaurant, you can enjoy a freshly poured glass alongside dishes made with local ingredients. It is a pint that brings a new breeze to the Sendai night.
📍川崎町
Specialties from 川崎町 are also available via furusato nozei
クラフトビール
A craft beer with a story: in a brewery nestled within the forest, the fire from firewood brings the beer to life.
Located in Kawasaki Town, Miyagi Prefecture, ForestBrewing sits by a clear stream fed by the snowmelt from the Zao Mountain Range, upstream from the Kamafusa Dam, which serves as a water source for Sendai. The most distinctive feature is that we use wood scraps from firewood production as a heat source for our wood-fired boiler, covering much of the heat required for brewing. By circulating forest resources, we brew unique glasses of beer using malts from Germany, the UK, and Canada, combined with authentic traditional techniques.
From German-style lagers to top-fermented ales, the joy of tasting different varieties is part of this brewery's charm. We invite you to experience the natural landscape of Kawasaki through every glass.
日本酒
The subsoil water of Mt. Zao nurtures a cup recognized by the world.
Nizawa Brewing Co., Ltd., the brewer of Hakurakusei, is a long-established brewery founded in 1873 in Sanbongi, Osaki City, and has continued sake brewing for nearly 140 years. After suffering total destruction of its brewery during the Great East Japan Earthquake, it relocated its production base to Kawasaki Town, achieving a resurgence in an environment blessed with abundant groundwater from the Zao mountain range. It is a highly skilled brewery that has ranked first for two consecutive years in the 'World Sake Brewery Rankings,' which selects breweries most highly evaluated in competitions around the world.
Brewed with the aim of being the 'ultimate food-pairing sake,' it offers a clean and clear taste. Please enjoy a cup imbued with the brewer's unceasing passion at your dining table.
📍村田町
Specialties from 村田町 are also available via furusato nozei
日本酒
A local sake from Murata Town with a powerful name, featuring 'Kenkon,' which represents Heaven and Earth, Yin and Yang.
Onuma Sake Brewery is a long-established brewery with over 300 years of history, founded in 1712 (Shotoku 2). It is said that the name 'Kenkon-ichi' was proposed by Matsudaira Masayoshi, the first Governor of Miyagi Prefecture, during his inspection of the brewery in 1870.
The brewery's specialty is Sasanishiki rice grown in Miyagi Prefecture. Its flagship product, 'Tokubetsu Junmai Karakuchi,' is widely popular even in the Tokyo metropolitan area for its refreshing and elegant taste reminiscent of high-quality white wine. The winter 'Usunigori' (cloudy sake) brewed with newly harvested rice is also highly acclaimed.
Brewed with a robust character in the brewery town of Murata, this sake pairs exceptionally well with Japanese cuisine, making it a perfect choice to enhance the flavors of your meal.
📍大崎市
Specialties from 大崎市 are also available via furusato nozei
日本酒
As you tilt your glass, you experience the full-bodied umami of rice followed by a crisp, clean dry finish. A soft mouthfeel is succeeded by a substantial, satisfying body. It complements food perfectly and is a cup that never grows tiresome, even for daily evening drinks.
Ichinokura is Miyagi Prefecture's leading large-scale brewery, located in the rice-producing area of Matsuyama, Osaki City. It was formed in 1973 through the merger of four breweries within the prefecture. Despite its size, it steadfastly maintains traditional handmade brewing methods—steaming rice in koshiki (steamers) and preparing koji using koji-muro (koji beds) on a 24-hour basis.
Their signature 'Mukansa Honjozo Karakuchi' was created with the hope of providing an affordable option by not entering it into competitions. It is a representative local sake that remains committed to using locally grown rice.
日本酒
With a single sip, a fruity aroma gently rises, and umami spreads smoothly alongside a clean acidity. By intentionally limiting sweetness, the flavor does not interfere with the food, naturally encouraging you to reach for the next bite—it is truly the ultimate food-pairing sake.
Hakurakusei is brewed by Niizawa Brewing Co., Ltd., founded in 1873. Born in 2002, this sake has pioneered a path of companionship with cuisine under the concept of being the 'ultimate food-pairing sake.' The brewery is a powerhouse that achieved 1st place in the 'World Sake Brewery Rankings' for two consecutive years, 2022 and 2023.
With a profound depth that seamlessly complements both Japanese and Western cuisine, having a bottle on the table makes every dish taste even more delicious. It is a pride of Miyagi Prefecture.
日本酒
Upon removing the cap, a gorgeous aroma reminiscent of fruit wafts through the air. With a single sip, a rich umami and clear sweetness spread smoothly across the palate. It features a well-defined yet elegant flavor profile.
Miyahisame is brewed by Kambai Shuzo, a family-run brewery located in Osaki City. It is one of the few 'cultivation and brewing' breweries in Miyagi, handling everything from rice cultivation to brewing in-house. They grow varieties such as Miyamanishiki and the rare Aikoku rice in their own paddies to use for their sake.
Their flagship Junmai Daiginjo is characterized by its beautiful, gorgeous aroma and a fruity, deep flavor. It is a renowned Miyagi sake that impresses seasoned sake lovers while remaining approachable even for a first-time drinker.
クラフトビール
Craft beer brewed using local water and ingredients in the Naruko Onsen village, surrounded by mountains exceeding 1,000 meters in altitude.
Naruko Onsen Brewery was established in 1999 with the goal of regional revitalization. Using water from the Fukiage Plateau for brewing, they offer the "Naruko no Kaze" (Wind of Naruko) series. Their flagship "Kogen Lager" is a highly skilled beer that won a gold medal at the International Beer Cup, and the lineup features unique offerings found only here, such as "Yukimusubi," made with home-grown rice.
At the adjacent "Restaurant Naruko no Kaze," you can enjoy the beer fresh from the tap. It serves as the ultimate reward to enjoy after a soak in the hot springs.
📍登米市
Specialties from 登米市 are also available via furusato nozei
日本酒
This local sake is produced by the only brewery continuing to brew sake in Tome City, a place also known as the 'Village of Water.'
Ishikoshi Brewing was founded in 1920 (Taisho 9) by four local volunteers. It is a brewery deeply loved by the community, with approximately 80% of its shipments staying within the prefecture. The name 'Sawanoisumi' was created by combining 'Sawa' from the nearby place name 'Nakazawa' and 'Izumi,' meaning spring, referring to the spring that flows on the brewery grounds.
By forming a 'Sake Rice Research Group' with local contract farmers, they have dedicated many years to cultivating sake-brewing rice such as Yamada Nishiki and Kurabana.
True to its name, which implies clear springs, its smooth and clear taste gently complements the local cuisine of Tome.
📍白石市
Specialties from 白石市 are also available via furusato nozei
日本酒
In Shiroishi, a castle town where Shiroishi Castle and samurai residences remain, this is a famous sake brewed by the city's only remaining brewery.
Zao Sake Brewery was founded in 1873 (Meiji 6). For the brewing water, they use underground water pumped from 50 meters below the brewery grounds, sourced from the Zao mountain range. This soft water, well-reputed even among local residents, creates a pure and refreshing taste. They are also working on creating a circular system by having farmers in Shiroishi and Kakuda cities contract-cultivate sake-brewing rice such as Miyama Nishiki and Kurano Hana, then returning the sake lees to the rice fields as fertilizer.
A highly skilled brewery that has won gold medals many times at the National Sake Awards. Each glass is like a direct reflection of the majestic nature of Zao.
📍美里町
Specialties from 美里町 are also available via furusato nozei
日本酒
A Yamahai-style flavor that has been stubbornly preserved while facing the challenges of the marshlands.
Kawakei Shoten, the brewer of Koganezawa, is a small brewery in Misato Town founded in 1902. Since its inception, it has continued the 'Yamahai' brewing method, which relies on the power of natural lactic acid bacteria residing within the brewery. This traditional, time-consuming, and labor-intensive process produces a rich flavor with deep complexity.
It is said that the brewery's name is derived from the ancient history of gold mining in the surrounding area. Despite being a highly skilled producer with multiple gold medals from the National New Sake Awards, it remains a humble brewery quietly nestled among the rice fields. We invite you to savor the Yamahai-style sake, passed down from father to daughter.
📍富谷市
Specialties from 富谷市 are also available via furusato nozei
日本酒
Founded all the way back in the first year of Kanbun (1661). This is a fine sake brewed by a long-established brewery in Tomiya, considered the oldest active brewery in Miyagi Prefecture.
The second generation head, Uchigasaki Sakuzaemon, was granted permission to brew sake by the Lord of the Sendai Clan, and they have continued to brew sake for over 360 years since then. The name of their flagship brand, "Hoyo," is derived from the Chinese idiom "Houming Chaoyang" (a phoenix cries at the rising sun), which suggests that wise ministers gather under a virtuous emperor; it was named with the wish for the prosperity of the family fortune. They aim for a gentle flavor with a mild aroma and a soothing taste that brings a sense of relief with every sip.
This full-bodied sake, which never becomes tiring to drink, is a bottle that carries the weight of history and has long been loved on dining tables across Miyagi.
📍名取市
Specialties from 名取市 are also available via furusato nozei
日本酒
"Local sake is the liquid form of a region's culture" — This is the conviction held since our founding, and it is embodied in every bottle brewed by this brewery in Yagura, Natori City.
Sasaki Sake Brewery was founded in 1871. We began our sake brewing business in Yagura, which flourished as a designated port for the Date Clan. The name of our flagship brand, "Takarabune Naminooto," is derived from the continuous sound of the waves and the prayers for the Treasure Ship (Takarabune) to bring wealth and happiness. Although the brewery was completely destroyed and swept away by the tsunami of the Great East Japan Earthquake, we spent approximately eight and a half years rebuilding the brewery in our founding place, Yagura, successfully achieving full recovery by the 2019 "Japan Sake Day."
Brewed with local rice and subsoil water from the Natori River, our sake holds a story that has progressed alongside the town.
Souvenirs
📍塩竈市
Specialties from 塩竈市 are also available via furusato nozei
和菓子
A single cracker that captures the blessings of the sea, with the aroma of the ocean wafting softly.
Sanriku Uni Senbei is a seafood rice cracker made by kneading the umami of sea urchin caught off the Sanriku coast into the dough and baking it with a sea urchin-based sauce. It is widely enjoyed in souvenir shops throughout Miyagi Prefecture, including "Kaisen Senbei Shiokama" in Shiokama City. "Kaisen Senbei Shiokama" is an "osenbei theme park" featuring over fifty types of rice crackers, and its charm lies in the ability to enjoy tastings.
The rich umami of the sea urchin and the aroma of the ocean are a perfect accompaniment to alcohol. This is a unique Sanriku cracker that concentrates the bounty of the sea. Please find your favorite while enjoying the tastings and take some home with you. It will also be appreciated as a souvenir for seafood lovers.
和菓子
The rich umami of Sanriku oysters is captured in a single, crispy cracker.
Sanriku Kaki Senbei is a seafood confection that incorporates the flavor of oysters raised in the nutrient-rich waters of Sanriku into the rice cracker. It is produced by "Kaisen Senbei Shiokama," based in Shiokama City. This location is an "osenbei theme park" with over fifty types of seafood rice crackers, and a wonderful feature is that you can taste them all.
Upon taking a bite, the rich depth unique to oysters and the aroma of the sea spread softly through your mouth. The joy of choosing souvenirs here lies in being able to pick your favorite while tasting. This item is also a great gift for those who love seafood. Please take home the taste of the bountiful Sanriku sea in this convenient way.
和菓子
📍 仙台空港
A highly satisfying seafood rice cracker with the aroma of a secret sauce.
Sanriku Tako Senbei is the flagship product boasting the highest popularity at "Kaisen Senbei Shiokama" in Shiokama City. We are particular about using octopus from off the Sanriku coast, seasoning it with Shiokama's algae salt and finishing it with a secret sweet and savory sauce. Even among the over fifty types of crackers in this "osenbei theme park," this flavor attracts many people.
The firm texture, the octopus umami that seeps out as you chew, and the fragrant sweetness of the sauce are irresistible. Another great point is its accessibility, as it can be widely found at major souvenir spots throughout the prefecture, including Sendai Station and Sendai Airport. This is a proud cracker from Kaisen Senbei Shiokama that lets you taste the Sanriku sea.
和菓子
A cracker that captures the rich flavor of sea urchin from Sanriku, produced by 'Kaisen Senbei Shiogama,' the first seafood cracker specialty store in Tohoku. The theme park-style shop offers factory tours and hands-on hand-baking experiences, making it fun to choose your favorites while tasting them freshly baked.
和菓子
A playful dish featuring a ship filled with bounties from the sea that is entirely edible.
'Tairyo-sen' from Seafood Senbei Shiogama features an assortment of 9 types of seafood crackers presented in a boat-shaped tray made of shrimp crackers. You can enjoy the full taste of Sanriku's ocean treasures, including octopus, shrimp, crab, and seaweed, all in one box. The packaging, inspired by a large-catch boat returning to port laden with treasures and dreams, is considered good luck and offers an outstanding visual impact.
Since even the tray is edible, you can enjoy it to the very last bit. It is a magnificent souvenir unique to Shiogama that children will surely love. It is a luxurious assortment that is as fun to look at as it is delicious to eat, allowing you to taste various seafood flavors all at once.
和菓子
A rice cracker infused with the umami of oysters raised in the rich seas of Sanriku. The oyster flavor spreads as you chew, and the crispy, light texture becomes addictive. Individually wrapped and easy to carry, it is the perfect snack for bulk gifting to seafood lovers.
📍気仙沼市
Specialties from 気仙沼市 are also available via furusato nozei
洋菓子
A sablé featuring a smile from Kesennuma's popular character, "Umi no Ko Hoya Boya." Developed by the Kesennuma Confectionery Association, the surface is branded with the design of the tourism character, Hoya Boya. A fun feature is the white cream filling containing pineapple, inspired by the fact that sea squirts (hoya) are also known as "sea pineapples." The sweet and sour pineapple cream pairs perfectly with the delicate, crumbly sablé. With its cute appearance and unexpected flavor, it is the perfect souvenir to commemorate a visit to Kesennuma. This gentle souvenir, unique to this seaside town, is sure to delight children. Take home memories of the sea along with its gentle sweetness.
洋菓子
A unique pie has arrived from Kesennuma, the 'City of Sanma (Pacific Saury).' It is a 'Sanma Pie' made with fermented butter pastry coated in shaved flakes of Kesennuma-produced sanma.
During the Showa 60s (1985-1994) when sanma catches were bountiful, a confectionery shop in Kesennuma was inspired by Shizuoka's Unagi Pie and created this, thinking 'we need a souvenir that represents this city.' Although it once disappeared, forty years after its initial release, Koyama Kashiten revived it in 2023 with both a new flavor and updated packaging.
The sweetness of cane sugar and the umami of sanma meet in a pastry made with 100% fermented butter. The sweetness and the savory aroma of the fish harmonize surprisingly well. It is a perfect conversation starter, a single piece unique to this seaside town.
📍栗原市
Specialties from 栗原市 are also available via furusato nozei
和菓子
A zunda manju (steamed bun) that captures the essence of freshly picked edamame. Created by 'Palette,' a European-style confectionery and stone oven bakery based in Kurihara City, Miyagi Prefecture, as part of their 'Field Sweets' series which focuses on high-quality fruits and vegetables. It is baked to a moist perfection using fresh edamame harvested in the morning and premium butter. This milk manju features a concentrated zunda paste, and with one bite, the aroma of edamame gently spreads through your mouth.
It offers a gentle flavor unique to a Kurihara confectionery that values ingredient freshness. It is perfect as an accompaniment to tea or as a small gift. Its cute appearance also makes it visually appealing for presents.
和菓子
A baked confection from Kurihara City's Palette that maximizes the aroma and sweet-and-sour flavor of strawberries grown in Miyagi Prefecture. With strawberry subtly infused into both the dough and the filling, it offers a gentle taste carefully balanced with milk. It is a popular souvenir alongside its sister product, 'Zunda from the Field'.
その他
📍 仙台空港
This jam captures the entire color and aroma of edamame beans.
Produced by 'Palette,' a European-style confectionery in Kurihara City, Miyagi Prefecture, it uses edamame grown on contract farms in local Isshaku. The process involves vacuum low-temperature cooking using a specialized European mixer. This product is crafted to minimize the loss of vibrant green color and nutrients that are easily destroyed by heating. No artificial colors or preservatives are used.
Spread it on bread or add it to yogurt. You can easily bring Sendai's famous 'zunda' flavor to your everyday dining table. It offers a gentle zunda taste where the ingredients are the star. This is also a highly recommended souvenir for edamame lovers. Let the colorful essence of zunda brighten your daily meals.
📍松島町
Specialties from 松島町 are also available via furusato nozei
その他
A product featuring rice crackers made with Miyagi Prefecture rice by Miyagi no Arare in Wataru Town, wrapped in premium seaweed from Higashimatsushima. The oceanic aroma of the crispy seaweed overlaps with the crunchy texture of the rice cracker. A simple flavor that suits both tea time and as a snack with drinks.
📍石巻市
Specialties from 石巻市 are also available via furusato nozei
和菓子
A senbei (rice cracker) that will surprise you with its size, looking just like real roof tiles. These "Kinomi Kawara Senbei" are hand-baked one by one by Michinoku Aobaya.
The shop was originally born in Tome City and is now located in Ishinomaki City. Kawara Senbei has been a local specialty of Tome for a long time. The dough is baked with walnuts inside, made with simple ingredients without additives or artificial coloring.
By adding fine grooves to the surface, they are able to create a crispy, light texture. The fragrance of the walnuts and an unpretentious, simple sweetness spread gently through the palate. It is a nostalgic, comforting flavor—a Tohoku senbei you'll want to savor slowly with a cup of tea.
📍仙台市
Specialties from 仙台市 are also available via furusato nozei
その他
📍 仙台空港、仙台城
When you sink your teeth into the soft, fluffy castella sponge, smooth egg custard cream flows out. The sponge and cream melt together in your mouth, spreading a gentle sweetness.
Hagi no Tsuki is a famous confection created in 1979 by the Sendai confectioner Sanzen. It has a round shape, inspired by the full moon floating over a field of bush clover (hagi) blooming in Miyagino. The plump castella completely envelops the original mellow custard.
It offers a different kind of deliciousness when enjoyed chilled. Now a staple Sendai souvenir known nationwide, it is said that approximately 100,000 are produced every day. It is a perfectly round, happy treat that makes you want to give it to someone special.
和菓子
📍 大館能代空港、仙台空港
When you bite into the chilled, thin layer of mochi, first comes the melting fresh cream, followed by the vibrant green zunda (mashed edamame) paste. The simple sweetness of the edamame and the rich, mellow cream overlap, dissolving beautifully in your mouth.
Kikufuku is a fresh cream-filled daifuku made by Iga no Itada in Sendai. Inside the soft mochi made from Miyagi Prefecture's 'Miyakogane-mochi' glutinous rice, we have wrapped together mashed edamame zunda paste and melting fresh cream.
We recommend enjoying it while cold. With the chewy texture of the mochi, the smoothness of the cream, and the chunky texture of the zunda—it is an irresistible daifuku for zunda lovers that offers three distinct textures in one bite.
和菓子
📍 仙台空港
With a single bite, the fragrant wafer shell crunches, and the plump Dainagon red bean paste overflows.
Shiromatsu ga Monaka Honpo is a long-established Japanese confectionery shop founded in Sendai in 1932. Their signature product, Monaka Dainagon, is a masterpiece featuring a generous amount of Hokkaido red bean (Dainagon) paste inside a wafer baked with glutinous rice grown on their own farm. The 'ga' in the product name is a possessive particle meaning 'our,' reflecting the founder's dedication to prefixing all products with 'Shiromatsu ga' (belonging to Shiromatsu).
This large-sized monaka, made with meticulous attention to every ingredient—the shell, the glutinous rice, and the bean paste—is incredibly satisfying. The natural flavor of the red beans lives within its sweetness. As a staple Sendai souvenir, it has been loved across generations as an accompaniment to tea or as a gift. Please try it for yourself.
和菓子
📍 仙台空港
The fragrant aroma of ground sesame spreads throughout your mouth.
Shiromatsu Monaka is the flagship confectionery of Sendai's long-established Shiromatsu ga Monaka Honpo, available in four flavors: Dainagon, Chestnut, Daifuku Bean, and Sesame. Among them, this Sesame version offers a slightly more mature flavor, filled with highly aromatic sesame paste. The crispy shell, baked with glutinous rice from their own farm, meets the rich paste in your mouth.
The 'ga' in the product name is a possessive particle meaning 'our,' embodying the founder's sentiment that these are 'our' sweets. Since its founding in 1932, Shiromatsu ga has continued to create elegant Japanese sweets that highlight their ingredients. Please compare it with the standard Dainagon flavor and discover the deep, nuanced deliciousness of sesame.
和菓子
📍 仙台空港
As you take a bite of the moist dough, the fragrant aroma of walnuts gently wafts out. From within, an elegant white bean paste infused with walnuts appears, spreading a mellow sweetness that is neither purely Japanese nor purely Western.
Hachisukayaki is a famous confection created in 1958 by Fujiya Senbu in Sendai. The dough, which is like a cookie made with fresh butter, eggs, and granulated sugar, wraps the walnut-infused white bean paste, and each piece is baked using wooden molds that emboss the characters 'Hachisukayaki.'
The flavor transcends the boundary between Japanese bean paste and Western-style dough, a feat possible only through artisanal craftsmanship. It is a proud Sendai confection that pairs perfectly with both tea and coffee.
和菓子
The gentle sweetness of brown sugar melts softly in your mouth.
Tamazawa Sohonten is a long-established confectionery shop in Sendai, founded in 1942. These mini brown sugar manju are elegant, bite-sized steamed buns made using brown sugar from Hateruma Island, the southernmost point of Okinawa. The brown sugar produced from sugarcane grown in the island's soil, nurtured by sea breezes, is characterized by its rich and deep sweetness.
Tamazawa Sohonten strictly adheres to same-day production and same-day sales, prioritizing the freshness of their products above all else. With a moist, soft skin and a rich brown sugar filling, their bite-sized nature makes them easy and delightful for women and children to enjoy. Since they can be easily purchased at Sendai Station, they are the perfect item for a travel souvenir.
その他
📍 仙台空港
A delicate flake of candy that resembles fine glassware. As it gently melts in your mouth, it shatters with a light crispness, leaving behind only a subtle sweetness. Shimobashira is a legendary confection from Sendai, available only during the winter season.
Produced by Kokonohonpo Tamazawa, an established shop founded in 1675. These dry sweets are handcrafted only during the winter months, with artisans carefully monitoring the daily temperature and humidity. Because they are extremely fragile, the inside of the tin is gently filled with rakugan powder made from glutinous rice.
Moving the powder aside to pick up a single flake—the very act begins a special moment. It is a beautiful, melt-in-your-mouth sweet, inspired by the appearance of morning frost in winter.
和菓子
A stylish souvenir that allows you to take home the taste of Sendai's famous beef tongue in a light, crispy cracker format.
Beef tongue crackers are popular sweets produced by various renowned beef tongue specialty stores representing Sendai. Minced beef tongue is kneaded into thin dough and baked to a fragrant, crispy perfection. A major appeal is the ability to enjoy flavors from prestigious shops such as Date no Gyutan Honpo and Rikyu.
Because they are shelf-stable at room temperature, lightweight, compact, and individually wrapped for easy distribution, they are perfect as a souvenir to share with colleagues at work. The savory umami of the beef tongue that spreads with every bite is truly the taste of Sendai itself. These crackers are useful both as a snack with alcohol and as a light treat. You can easily take a piece of Sendai home with you.
その他
📍 仙台空港
Large, fragrant walnut pieces are nestled within a chewy dough. This is a traditional confection nurtured in the Tohoku region.
Yubeshi is a preserved food from Tohoku, with legends suggesting that Date Masamune used it as military rations. It is said to have originated in regions where yuzu was difficult to obtain, using walnuts as a substitute instead. At Sendai confectionery shop Mikasa, skilled artisans finish each of these walnut yubeshi by hand.
The aroma of roasted large walnuts and the moist, chewy texture of the dough leave a lasting impression. Its long shelf life and portability are unique characteristics of yubeshi, born from its history as a preserved food. This assortment allows you to enjoy three varieties—soy sauce, sesame, and matcha—and pairs perfectly with tea, coffee, or black tea. It makes for an ideal souvenir representative of Sendai.
その他
📍 仙台空港、仙台城
The black and gold packaging depicts the history of the Date clan's 620,000 koku fiefdom.
Date Emaki is a famous Sendai confection developed by Kasho Sanzen in 1970. It is a baumkuchen made by carefully baking layers of dough kneaded with eggs, featuring a fusion of Japanese and Western flavors with ogura (sweet red bean) paste and cream rolled inside. This item also carries a narrative, having been inspired by the NHK Taiga drama depicting the Date Disturbance.
The moist cake and the gentle sweetness of the ogura paste and cream provide a flavor loved across all generations. It is a long-selling Sendai staple, often said to rival the popularity of Hagi no Tsuki, and has many local fans. Please enjoy this elegant taste where Japanese and Western styles melt together. It is also an item that will be appreciated as a gift.
洋菓子
📍 仙台空港
The classic KitKat and a Sendai specialty have achieved a dream collaboration.
This Zunda Shake flavor is a unique KitKat exclusive to Sendai, jointly developed by Nestlé Japan and Kasho Sanzen. The cream sandwiched between the wafers is infused with edamame powder and coated in light green chocolate to recreate the taste of the popular "Zunda Shake." The Zunda Shake is the signature drink born in 2001 at Zunda Saryo.
The subtle sweetness of edamame spreads through the crispy wafers and chocolate. A classic snack has transformed into a local Sendai sweet. This adorable item, both in appearance and taste, can be found at Zunda Saryo and select Kasho Sanzen stores. It would make an excellent conversation piece as a souvenir.
和菓子
📍 仙台空港
A burst of sweet and salty flavor rushes from the chilled, refreshing daifuku.
Zunda Batafuku is a new sensation of daifuku that debuted in 2024 from Zunda Saryo, a specialty edamame shop operated by Kasho Sanzen. It features flavorful zunda (edamame) paste combined with smooth butter, accented with high-quality natural salt, and wrapped in fluffy gyuhi (sweet rice cake).
A key feature is that it arrives frozen, and it is delicious even when eaten in a semi-frozen, chilled state. The simple sweetness of the zunda, the richness of the smooth butter, and a hint of saltiness form a trinity that creates an addictive taste. Please enjoy this new deliciousness unlike any previous zunda confectionery.
和菓子
📍 東京国際空港(羽田空港)、仙台空港
Combining them yourself just before eating—that moment is the secret to its deliciousness.
Zunda An-Butter Monaka is a product where the monaka shell and the filling—made of flavorful zunda paste wrapped in domestic butter—are delivered separately. By combining the shell and the filling right before consumption, the design allows you to fully enjoy the crispy texture and fragrant aroma of the monaka.
This thoughtful approach has gained great acclaim, with cumulative sales exceeding 100,000 units in less than a year since its release. The gentle sweetness of zunda melts exquisitely with the mellow richness of domestic butter. This is a popular Kasho Sanzen product that even offers the fun of finishing it yourself. Please enjoy it along with your stories from your travels.
和菓子
📍 東京国際空港(羽田空港)、仙台空港
Upon opening the bag, the aroma of edamame gently spreads.
Zunda Senbei is an edamame-flavored rice cracker produced by Zunda Saryo, a specialty zunda shop. The carefully selected aroma of edamame and a hint of saltiness pair with the crispy dough to keep you coming back for more. It is a product that takes the familiar ingredients of zunda mochi and turns them into fragrant rice crackers.
Each piece is individually wrapped, making it easy to distribute, and unlike fresh zunda mochi, you don't have to worry about its shelf life when taking it home. This is a popular, convenient zunda souvenir also found at Sendai Station. The crispy texture and edamame flavor are perfect for tea time or as a small gift. It is an item that allows you to enjoy zunda casually.
スイーツ
📍 東京国際空港(羽田空港)、仙台空港
A single slice where the richness of cream cheese meets the textured sensation of zunda.
The Zunda Shirayuki Cheesecake is a chilled dessert crafted by Zunda Saryo, a specialty zunda shop. It combines rich, smooth cream cheese with flavorful zunda paste. The balance between the accent of zunda particles felt within the cheese cream and the base sponge is exquisite.
The intense richness of the cream cheese and the simple sweetness of the zunda harmonize in a mysterious way. With the texture of the particles acting as an accent, this slice offers a new way to enjoy zunda through a fusion of Japanese and Western flavors. It is a slightly luxurious chilled dessert that can be found at stores like Zunda Komichi in Sendai Station. Please give it a taste.
スイーツ
📍 東京国際空港(羽田空港)、仙台空港
A moist sponge cake rolled with plenty of special zunda.
The Zunda Roll Cake is a proud creation of the specialty shop Zunda Saryo, embodying the spirit of 'Wakon Yosai' (Japanese spirit with Western learning). A finely baked, moist sponge wraps around fresh cream and special zunda. A pastry chef has exquisitely blended the ratio of cream and zunda to ensure the flavor of edamame spreads softly.
A light, airy taste where the gentle sweetness of fresh cream meets the subtle bitterness of zunda. With every bite, the flavor of edamame expands, making it an elegant roll cake that allows you to fully experience the essence of Sendai. It is perfect as a souvenir or as a reward for yourself after a hard day's work.
和菓子
📍 東京国際空港(羽田空港)、仙台空港
A light green paste gently envelops freshly pounded mochi. It is a traditional taste representing summer in Sendai.
Zunda Mochi is one of the three great specialties of Sendai, alongside beef tongue and sasakamaboko. It is enjoyed by pouring plenty of 'zunda paste'—made by crushing boiled young edamame and adding sugar—over mochi. There are various theories regarding its name's origin, including an anecdote that Date Masamune crushed edamame with his battle sword.
Zunda Saryo uses carefully selected edamame and 'Miyakogane-mochi,' a glutinous rice from Miyagi Prefecture. Because the production method is simple—just crushing boiled edamame and adding sugar—the quality of the ingredients directly reflects in the taste, making it an honest dish with no room for deception. Please enjoy the vibrant light green color, the aroma of the beans, and the texture of freshly pounded mochi.
その他
A legendary confection that is best described as 'lucky if you encounter it.'
Hagi no Shirabe was born in 1990 as a sister product to the famous Sendai confection, Hagi no Tsuki. Its charm lies in the chocolate custard cream gently wrapped in a chocolate-flavored castella sponge. Although it disappeared once in 2011, it has delighted fans by returning as a winter-only limited edition since 2021.
Currently, 'Hagi no Shirabe Kirameki,' which features white cream, is sold as a standard product in Tokyo and Osaka. Its charm lies in the elegant sweetness of chocolate, offering a different experience from Hagi no Tsuki. If you happen to encounter this item, which appears irregularly during the winter season, while traveling, consider it a small stroke of luck. Please try it if you see it.
その他
📍 青森空港、秋田空港、福島空港 ほか2件
The savory umami of scallops and the fragrant aroma of soy sauce butter come to you in a crispy texture.
Tohoku Limited Jagarico Scallop Soy Sauce Butter Flavor is a regional snack sold exclusively by Calbee in the six Tohoku prefectures: Aomori, Iwate, Miyagi, Akita, Yamagata, and Fukushima. You can enjoy a rich flavor that combines the umami of scallops with soy sauce and butter. A delightful feature is the inclusion of real scallop flakes.
The signature crunchy and crispy texture of Jagarico, paired with the lingering scallop umami, makes it irresistible. It is so popular that it is frequently re-released, making it a staple snack for Tohoku souvenirs. Its ease of distribution is also an advantage. It is perfect as a snack or as an accompaniment to alcohol like beer. Please take it home as a memory of your trip.
その他
📍 花巻空港、大館能代空港、仙台空港 ほか4件
The moment you open the bag, the aroma of edamame wafts up.
Tiny Pretz Zunda is a small-sized Pretz sold exclusively by Ezaki Glico in the Tohoku region. It features the rich flavor of zunda (sweetened edamlamme paste) with a subtle hint of saltiness. Since it is baked using rice, you can enjoy a crunchy texture similar to okaki (rice crackers) along with the umami of edamame.
The assortment contains six small boxes, making it an ideal size for sharing as a souvenir at workplaces or gatherings. You can easily enjoy the traditional Tohoku edamame paste 'zunda' in a thin, easy-to-crunch snack. It is perfect both as a snack and as an accompaniment to drinks. Please consider it for a small gift.
洋菓子
📍 仙台空港
A pinch of Sendai essence contained within a crescent moon shape.
Sendai Zunda Financier is a baked confection from Miyagi produced by Shikisai Kobo. It is finished with Tohoku-grown edamame and 'Date no Umashio' (Date's Savory Salt), which is made by simmering seawater from Maniwa, Ishinomaki for two days in traditional iron pots. The crescent-shaped dough, shaped like an edamame bean, is light and fluffy, featuring the flavor of zunda accented with salt.
It offers a deep, elegant taste created by the fragrant aroma of freshly baked butter, the rustic sweetness of zunda, and the subtle saltiness provided by Date no Umashio. This sophisticated souvenir combines the French financier pastry with Sendai's famous zunda. Individually wrapped for easy sharing, it is a treat that will please anyone receiving it as a gift.
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📍 神戸アンパンマンこどもミュージアム&モール
A staple souvenir for travelers with children, found at the Sendai Anpanman Children's Museum & Mall.
Each tiny piece of boro (sweet cracker) is printed with the faces of Anpanman and his friends, bringing a smile just by looking at them. The gentle melt-in-your-mouth texture makes it easy for small children who haven't fully grown their teeth to eat, providing peace of mind for their first snack. It is wonderful because you can take the happy memories from the museum straight home with you.
The cute packaging is perfect as a souvenir for grandchildren. This heartwarming and gentle sweet allows the whole family to savor the afterglow of your trip. Its adorable appearance will surely spark conversation the moment you present it.
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📍 仙台空港
This is a must-try item for those looking for a souvenir that isn't overly sweet.
Yamagataya Shoten, founded in 1909 in Tome, Miyagi, has transformed the local traditional ingredient 'Sendai Abu' (abura-fu) into karinto (sweet fried dough snacks). This set includes two varieties: a rich Sendai Miso flavor and a spicy Nanban Miso flavor, both featuring a crispy, fragrant texture. The light mouthfeel unique to 'fu' combined with the deep umami of the miso leaves you wanting more.
This is a unique Miyagi-style karinto that pairs perfectly with both tea and alcohol. While simple, the flavor is irresistible. Since it has a long shelf life, it is a reliable choice for souvenirs sent to distant locations.
和菓子
📍 仙台アンパンマンこどもミュージアムモール
A limited-edition souvenir available only at the Sendai Anpanman Children's Museum & Mall.
This is a two-in-one item featuring delicious rice crackers inside a cute Anpanman shoulder bag. Once the crackers are eaten, the bag can be used as is, allowing children to enjoy it as a gift for a long time. Taking it along on outings will bring back memories of your museum visit.
The special feeling of being able to buy this only here is a wonderful bonus. It is a special item that allows you to take home a piece of your Sendai trip memories. The fact that the bag remains usable even after the rice crackers are gone is a delightful feature.
和菓子
📍 東京国際空港(羽田空港)、仙台空港
A traditional Japanese sweet that allows you to enjoy the classic Sendai souvenir, Zunda, in a steamed confection.
Kasho Sanzen gently wraps a specially formulated zunda paste—made with a unique blend of flavorful edamame—in a special dough containing mountain yam and steams it. The dough made with mountain yam has a chewy yet fluffy texture, offering a different mouthfeel from traditional Zunda Mochi. The paste, which retains some texture, releases the fresh, green aroma characteristic of edamame.
It is easy to eat in bite-sized pieces and conveniently available at Sendai Station. This is an irresistible treat for zunda lovers, enveloped in a gentle sweetness. Eating it chilled further enhances the refreshing quality of the zunda.
その他
📍 仙台空港
An irresistible snack for natto lovers that can be enjoyed like a light appetizer. Made by slowly drying natto produced from Miyagi Prefecture soybeans and seasoning it thoroughly with soy sauce. The crispy, light texture concentrates the unique umami of natto and the savory aroma of soy sauce. Many people who usually dislike the characteristic stickiness find this version easy to eat, offering a new way to enjoy natto.
Its convenience for carrying at room temperature makes it perfect as a souvenir. It is a quintessential Miyagi item that pairs perfectly with beer or sake, making it hard to stop snacking. The fact that it is soy-derived and contains calcium and plant-based protein is an added bonus.
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📍 仙台空港
A Tohoku-exclusive snack where a familiar treat is dressed in the flavors of Sendai's famous specialty. This version of Morinaga Seika's long-selling 'Ottotto' features the flavor of Sendai's famous beef tongue. The savory umami of beef tongue spreads through the crispy, fish-shaped dough. It is like an adult, regional version of the taste you have known since childhood.
Because it is light and has a long shelf life, it is perfect as a bulk souvenir for the workplace or school. Since it is a snack everyone knows, it is a Sendai souvenir that brings smiles to those who receive it. The individual small bags are also a nice feature, allowing you to enjoy them bit by bit.
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📍 仙台空港
A crunchy snack that can only be found at Sendai Airport. Produced by 'Zunda Saryo,' a specialty zunda brand from the confectioner Kasho Sanzen, this treat features rice puffs generously coated in zunda-flavored chocolate. It transforms Sendai's famous zunda into a crispy, light, Western-style snack. The fresh, green aroma of edamame overlaps with the smooth sweetness of white chocolate, creating a perfect blend of Japanese and Western flavors. One bite and you won't be able to stop.
It is a special souvenir that can only be purchased by those traveling by plane. The exclusivity of being an airport-only item will surely delight anyone you give it to.
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📍 福島空港
A Tohoku-exclusive rice cracker infused with the power of Tako Town in Aomori Prefecture, the home of garlic. We have generously coated the familiar Kameda no Kaki no Tane with garlic powder produced in Tako Town. It features a punchy spiciness characteristic of garlic and a lingering umami, creating a strong flavor that is perfect as an accompaniment to beer. The individual packaging, divided into five small bags per pack, allows you to enjoy them bit by bit. They are widely available at roadside stations, service areas, stations, and airports throughout the Tohoku region, particularly in Aomori. It is a treat that alcohol lovers will instinctively reach for. Please try this addictive, stimulating snack alongside your favorite drink.
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📍 仙台アンパンマンこどもミュージアムモール
A beef tongue flavored snack exclusive to the Sendai Anpanman Children's Museum. While featuring Anpanman packaging, this snack is packed with the flavor of Sendai's famous beef tongue; despite being aimed at children, the taste is authentic. It is a local collaboration confectionery that even adults will find irresistible.
洋菓子
📍 東京国際空港(羽田空港)、松戸駅、リニア鉄道館 ほか1件
A long-selling Langue de Chat that has been baked for over 20 years. Colombin's 'Merveille' is a Western-style confection consisting of thin, crispy wafers sandwiched with three types of chocolate cream: sweet, milk, and coffee. In the Sendai area, they also offer the region-specific 'Sendai Date Chocolat.' This particular item features eye-catching packaging adorned with the silhouette of Date Masamune; it carries a sentiment of support for the reconstruction of Tohoku and has even won the Spanish Embassy Award in a tourism souvenir contest. One bite reveals a light texture and the aroma of chocolate. It is the perfect companion for coffee or tea.
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A new type of Japanese sweet that feels like something that should have always existed. Created by Sanzen, the confectioner famous for 'Hagi no Tsuki' in Sendai, this mochi snack features kinako (roasted soybean flour) made from Miyagi Prefecture soybeans kneaded into the mochi, gently wrapped in a brown sugar syrup-flavored oblate (thin edible film). The chewy texture is layered with the deep sweetness of brown sugar syrup and the fragrant aroma of kinako. Crushed walnuts are hidden inside, providing an enjoyable crunchy accent every now and then. Using carefully selected soybeans for the kinako, this exquisite treat can be found at Sendai Station and nearby NewDays convenience stores. It offers a comforting, gentle flavor perfect with tea. If you find it, please give it a try.
洋菓子
📍 仙台空港
Crunch chocolate from Zunda Saryo. Crunchy bits are coated in zunda-flavored chocolate, creating an exquisite match between the flavor of edamame and the sweetness of chocolate. Since they are individually wrapped and can be stored at room temperature, they are also very useful as souvenirs to distribute at the workplace.
洋菓子
📍 青森空港、福島空港、花巻空港 ほか10件
A zunda-colored Country Ma'am that can only be purchased in the Tohoku region. This is a Tohoku-exclusive flavor where 'edamame paste' has been kneaded into Fujiya's familiar Country Ma'am. The light green dough visually reflects the iconic Tohoku specialty, 'zunda.' It is finished with less sweetness than the regular version, allowing the subtle flavor of zunda to spread within the moist dough. Since it comes in a 16-piece individually wrapped pack, it is a classic choice for souvenirs to distribute at work or school. It is an approachable item that is easy to recommend even to zunda beginners. It is a souvenir that is easy to give and delightful to receive, allowing you to enjoy the special feeling unique to the Tohoku region.
洋菓子
📍 仙台空港
A special baked chocolate available only at Sendai Airport. 'Les Filles,' a Western confectionery brand from the famous confectioner Sanzen (known for Hagi no Tsuki), sells this exclusively at Sendai Airport. Rich chocolate is prepared as a baked confection, with each piece made in a small, easy-to-eat size. The 8-piece pack is also attractive because it is easy to distribute. The aroma of chocolate is tightly packed within the moist dough. The sense of exclusivity from being able to buy it only at the airport will bring a little surprise to the recipient. It is an item you'll want to choose as a souvenir to conclude your trip or to give when seeing someone off. This small box is filled with the deliciousness of Sendai.
洋菓子
A mille-feuille confection named after Sendai's nickname, 'Mori no Miyako' (City of Trees). This is a Western-style baked sweet consisting of crispy pastry layers sandwiched with chocolate cream, finished in bite-sized pieces. You can enjoy two flavors—milk chocolate and matcha chocolate—making it delightful to choose based on your mood. The combination of the light pastry texture and smooth cream comes together elegantly. With its Sendai-inspired name and single-serving size, it is perfect for a tea snack or as a souvenir to distribute. It makes you want to take a relaxing break with coffee or tea. Please enjoy it slowly while thinking of the lush, green City of Trees.
和菓子
An adorable, handmade monaka from Sendai shaped like a whale. This famous confection has been continuously crafted by Kujira Monaka Honpo in Aoba Ward, Sendai, since its birth in 1983. Its shape, modeled after the sperm whales that swim off the coast of Miyagi Prefecture, brings a smile to your face the moment you see it. Under the motto 'Bringing happiness from the seven seas,' we offer seven unique flavors including classics like Ogura (red bean), Sesame, and Matcha, as well as Sendai Miso, Aonori (seaweed), Coffee, and Wine. We use no preservatives or artificial colors to highlight the natural flavor of the ingredients. The filling does not harden easily even when frozen, making it a useful souvenir even during hot seasons. It is a renowned Sendai confection that is sure to delight anyone who receives it; its cute shape will surely brighten the recipient's expression.
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📍 仙台アンパンマンこどもミュージアムモール
Crispy wafers available at the Sendai Anpanman Children's Museum. Featuring a light texture with white cream sandwiched inside, the packaging adorned with Anpanman illustrations is a hit with children. A souvenir you can take home along with your museum memories.
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📍 仙台空港、仙台城
The flagship product of Kasho Sanzen. It features a smooth, yellow castella sponge reminiscent of the hagi flowers and full moon blooming in Miyagino, filled with original custard cream. This steadfast Sendai souvenir took its first step toward national recognition when it was adopted as a souvenir for flights operating out of Sendai Airport.
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📍 仙台空港
These mugwort dumplings feature eye-catching packaging of Sendai Shiro, the deity of prosperity. Sendai Shiro was a real historical figure said to bring prosperity to every shop he visited during the Meiji era, and he is still beloved as a god of good fortune today. These auspiciously named mugwort dumplings consist of bite-sized, chewy mugwort dumplings generously filled with Ogura bean paste and coated in so much kinako (roasted soybean flour) that the dumplings themselves are hidden. The aroma of mugwort, the sweetness of the bean paste, and the savory notes of the kinako harmonize exquisitely. Thanks to their auspicious appearance, they are perfect for gifts. It is a treat you will want to give with the feeling of sharing good fortune. You might even feel like you're bringing home a piece of the deity's blessing.
洋菓子
📍 花巻空港、仙台空港、蔵王温泉街
This is a Tohoku-exclusive package featuring the familiar mushroom-shaped snack in a zunda flavor. We have combined Meiji's 'Kinoko no Yama' with the edamame-based zunda flavor. The chocolate portion contains hints of zunda, allowing you to enjoy the combination with the crunchy cracker part. While maintaining the familiar mushroom shape, it has transformed into a taste characteristic of Miyagi. Individually wrapped and easy to distribute, it is perfect as a casual souvenir. Because it is a local version of a well-known long-selling product, it serves as an enjoyable conversation starter. Since it looks like the usual snack, people will be surprised by the gap in flavor provided by the zunda.
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📍 仙台空港
An elegant bite-sized dorayaki that focuses on a freshly made taste. Produced by 'Zunda Saryo,' the specialty zunda brand of confectioner Sanzen, 'Fuki Dorayaki' features 'Omidori' green peas grown by contract farmers in Kamifurano, Hokkaido, which have been simmered in syrup to a plump texture and sandwiched between hand-baked skins. With a short shelf life of approximately 6 days, you can enjoy its fresh deliciousness. The fluffy skin and the glossy candied beans melt in your mouth. It is perfect for personal enjoyment or as a souvenir to give to someone immediately. This is a heartfelt dorayaki that directly conveys the quality of its ingredients. Please experience the soft, melting texture.
洋菓子
A honey-scented baumkuchen made with honey harvested along the banks of the Abukuma River. It uses 'polyfloral honey' collected by Ishizuka Apiary in Marumori Town, Miyagi Prefecture, from wildflowers blooming on the riverbanks of the Abukuma River. This polyfloral honey, where nectar from various flowers is mixed within the hive, is charming for its fruity and deep flavor. That honey has been thoroughly infused into the moist-baked cake. With every bite, a gentle sweetness reminiscent of natural flowers spreads through your mouth. It is a simple, rustic confection unique to Marumori that allows you to taste the full blessings of bees and nature. It pairs well with coffee or tea. It is a simple and warm honey treat.
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A treasure box (tamatebako) packed tightly with traditional Sendai candies. Sendai Dagashi Honpo "Hitachiya" has arranged these using traditional methods with a modern twist. The name "Chakko" comes from the Sendai dialect word "chakkoi" (small), and features Sendai candies like anko-tama and kinako-nejiri prepared in easy-to-eat, bite-sized portions. Made with glutinous rice from Miyagi Prefecture and containing minimal preservatives, it offers peace of mind. The sight of different flavored candies lined up in the box is truly like a small treasure box. It is a nostalgic yet new souvenir characteristic of Sendai, perfect for tea time. A heartwarming assortment that can be enjoyed across generations.
和菓子
📍 仙台アンパンマンこどもミュージアムモール
Features an exclusive "Ikuzo! Sendai" design, available only at the Sendai Anpanman Children's Museum & Mall. This character goods set is perfect as a Sendai souvenir for children, consisting of a foldable lunch case accompanied by sweet soy-flavored soft rice crackers.
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📍 仙台空港、仙台城
The other flagship product from Kasho Sanzen, alongside the famous Hagi no Tsuki. It comes in two varieties—Ogura bean paste and cream—and its strength lies in its 16-day shelf life. With prices starting from 1,306 yen for 10 pieces, it offers great cost-performance, making it a popular choice among locals as a souvenir to distribute at workplaces.
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📍 仙台空港
This Sasa Yubeshi is crafted by a long-established Sendai confectioner that has preserved its traditions since the Meiji era. Produced by Okashi Shinise Hirose, founded in 1909, this delicacy features a chewy dough flavored with Sendai miso and Sendai soy sauce, with a luscious center of kuromitsu (black sugar and honey) hidden inside. A fragrant Japanese walnut sits neatly on top. The combination of the chewy texture, the moderate saltiness of the miso, and the sweetness of the black syrup creates an addictive flavor. Its charm lies in its timeless, not-too-sweet taste. Paired with tea, it is a quintessential Sendai wagashi that offers a moment of relaxation. It is a profound treat that can be enjoyed by all generations, perfect for savoring slowly while feeling the history of Sendai.
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📍 仙台空港
Available only during the winter season from October to the following April, with a limited sale of one piece per person starting at 10:00 AM at the main store. This delicate candy melts with a fizzy sensation on the tongue and has become a hot topic on social media as a 'phantom confection you must try at least once in your life.' Information regarding online sales is announced via official social media channels.
洋菓子
These thin langue de chat cookies are packed with the charms of Miyagi. Featuring a crispy, fragrant wafer sandwiched with smooth cream, these cookies offer a light texture. Since each piece is individually wrapped, they are the perfect item for sharing at work or school. True to the name 'Welcome to Miyagi,' they are crafted as a friendly treat that warmly welcomes visitors. A great bonus is that they can be easily purchased at souvenir shops in Sendai Station and the airport. They serve as a reliable staple when you want to share treats with many people. This delightful snack balances convenience with delicious flavor, making it a dependable choice whenever you're unsure what to buy.
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A crunchy snack born in Sendai Station, filled with wishes for reconstruction.
Developed jointly by Kasho Sanzen and the JR East Group, this product was introduced in 2016 as part of the JR East Group's sixth-sector industrialization project. It uses kinako (roasted soybean flour) made from Miyagi Prefecture soybeans grown at 'Agreed Naruse' in the Nobiru district of Higashimatsushima City, which suffered tsunami damage during the Great East Japan Earthquake. The crispy crunch allows the fragrant aroma of kinako to spread softly.
This flavorful Sendai souvenir embodies the sentiment, 'Making both people and regions more energetic.' It is a product you will want to give along with its background story. As you enjoy the taste, you can also send your thoughts to Tohoku.
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📍 仙台空港
Born in Sendai, this beef tongue jerky is sure to capture the hearts of alcohol lovers.
Shikokuya, a specialty delicacy wholesaler located in Kokubuncho, Aoba-ku, Sendai, carefully selects premium beef tongue, marinates it thoroughly in a Japanese-style soy sauce, and grills each piece with great care. As you chew, the savory umami of the beef tongue and the aroma of the soy sauce gradually spread, leaving a pleasant, addictive texture. It is an authentic snack that pairs perfectly with beer or shochu.
This product showcases the discerning expertise unique to a delicacy wholesaler. It is sure to be appreciated as a gift for those who enjoy a drink, making your evening relaxation time feel just a little more special.
和菓子
📍 仙台空港
This Japanese confectionery is named after Sendai's nickname, 'The City of Trees' (Mori no Miyako).
It features a simple yet elegant flavor that makes the most of Miyagi's local ingredients. With a good shelf life, it is highly useful as a small snack for tea time or as a souvenir. The name itself, which subtly conveys the essence of Sendai, is part of its charm, making it a popular and casual gift even among locals.
Rather than being flashy, its strength lies in a gentle quality that quietly accompanies your daily tea time. It is an item you can give casually to commemorate a visit to Sendai. Please enjoy it slowly while imagining the lush, green landscapes of the City of Trees. It is a treat that will softly accompany your everyday tea breaks.
和菓子
📍 仙台空港
A seafood rice cracker that concentrates the rich umami of octopus caught off the coast of Sanriku. Packaged for easy purchase within Sendai Station, it features an exquisite balance of sweet and savory sauce with algae salt. Because they are light and do not take up much space, they are easy to tuck into your bag on your way home from a trip.
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📍 福島空港
A regional Kaki no Tane (rice cracker) exclusive to the Tohoku region from Kameda Seika. It recreates the savory aroma of Sanriku oysters grilled on a charcoal brazier combined with soy sauce flavor. A 4-variety Tohoku assortment including Tango Garlic and Beef Tongue flavors is also popular and can be found at stations and airports across the six Tohoku prefectures.
洋菓子
A perfect unique choice for those looking for non-sweet snacks. This savory pie incorporates Sendai's famous beef tongue into the pastry dough. The umami of the beef tongue and the crispy pastry pair surprisingly well. It is a somewhat rare item that serves as a great souvenir for people who dislike sweets. While it looks like a cute sweet, the fun lies in the gap between its appearance and the savory aroma of beef tongue that spreads with every bite. You can truly feel the essence of Sendai, making it a great conversation starter. If you are tired of standard sweets, why not try this adventurous souvenir? It also pairs excellently with alcohol. It can deliver a little surprise through its unexpected nature.
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A rice flour rusk baked with a focus on Sendai and 'Wa' (Japanese style). Created by the Sendai bakery 'Birthday' using Miyagi-grown Hitomebore rice and rice flour. 'Warasuko' is Sendai dialect for 'child,' a playful name that puns on the Japanese-style rusk. Hand-cut into bite-sized pieces, it features flavors characteristic of Miyagi, such as Wasanbon sugar, Sendai Miso, Shiogama Moashio (sea salt), and Kinako (roasted soybean flour). The texture is crispy on the outside and light enough to melt in your mouth. It is a gentle snack enjoyable for everyone from children to the elderly. Comparing the different flavors is also fun. A light snack that is perfect with tea.
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One of the 'Sendai Kinako' series from Kasho Sanzen. These rice crackers are coated in kinako made from soybeans grown at a reconstruction support farm in Higashimatsushima City. It is part of a lineup that includes Crunch and Black Honey Kinako Mochi, and can be purchased at all Kasho Sanzen stores in Sendai Station.
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📍 仙台空港
An egg-shaped confection exclusive to Sendai Airport, adorned with the armor of Date Masamune. This item is crafted by Saito Seika, famous for the Iwate specialty 'Kamome no Tamago.' It features white bean paste made from Miyagi-grown 'Miyagishiro-me' soybeans wrapped in castella sponge, then coated in jet-black chocolate inspired by Masamune's armor. The golden crescent moon decoration shining on the surface adds a touch of elegance. The combination of mellow white bean paste, castella, and bitter chocolate creates a sophisticated flavor profile. With its unexpected appearance and texture, it is a souvenir that truly captures the essence of Sendai. This special item is also perfect for creating a buzz due to its striking presentation.
洋菓子
📍 仙台空港
A Sendai specialty Baumkuchen that invites you to reflect on the history of the 'Date 620,000 koku' era. Produced by Kashi-sho Sanzen, famous for 'Hagi no Tsuki,' the dough is kneaded with eggs and carefully baked layer by layer. The layers, reminiscent of a mountain range, are light and fragrant, with the deliciousness spreading with every bite. This item offers a rich egg flavor within a moist texture. A classic souvenir available at Sendai Station, Espal, and other locations. Enjoying it while contemplating the history of Sendai's castle town provides a unique experience. It pairs well with coffee or tea and would make a wonderful gift for history lovers.
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📍 青森空港、秋田空港、新千歳空港 ほか8件
A Calbee Jagarico exclusive to Hokkaido and Tohoku. This luxurious two-step experience features dashi-flavored sticks accompanied by a sea urchin and seaweed dipping sauce. With its golden packaging and striking photo of sea urchin gunkan (sushi), it is an impactful souvenir.
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A unique snack that packs two of Miyagi's greatest specialties into one bag.
This thick-noodle type snack combines 'Zunda' (sweetened edamame paste) with 'Moshio' (algae salt) from Shiogama. The crunchy, crispy texture is coated in the subtle sweetness of zunda and the mellow saltiness of algae salt. It is an addictive flavor where sweetness and saltiness dance back and'and forth.
This playful item captures the essence of Sendai in a single bite. It is perfect for those looking for a souvenir that offers something different from standard snacks. It pairs well with both alcohol and as a snack. Once you open the bag, you won't be able to stop. A reliable bag for any snacking or appetizer occasion.
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A Miyagi-exclusive snack that coats flat noodle-shaped snacks with the savory umami of oyster soy sauce extracted from Sanriku oysters. The crunchy texture releases a deep oyster flavor with every bite, making it a perfect accompaniment to beer. It is fun to compare and eat alongside the thick noodle series.
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The familiar Baby Star has become a Tohoku-exclusive snack featuring the flavors of Sendai's specialty.
Oyatsu Company has recreated the taste of Sendai's famous charcoal-grilled beef tongue. It features a savory beef tongue flavor accented with a hint of refreshing lemon. The flavor profile is cleverly crafted to remind you of the classic style of eating beef tongue in Sendai, served with a squeeze of lemon.
Since they are individually wrapped, they are easy to distribute, and it's convenient to buy them at stations or airports. This regional version of a well-known snack is a gift that everyone will be happy to receive. With 8 bags per pack, it is the perfect amount for sharing with colleagues at work.
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📍 仙台港フェリーターミナル
A cream sandwich that allows you to enjoy Zunda in a Western-style confectionery format.
Smooth zunda cream is sandwiched between crispy cookie dough. The individual packaging makes it easy to eat and convenient to pick up without getting your hands dirty. This is an item we can easily recommend even to those who are not fond of the chewy texture of traditional Zunda Mochi.
The fresh flavor of edamame, the toasted aroma of the cookie, and the gentle sweetness of the cream harmonize beautifully. It is perfect as an introductory snack for those new to zunda, offering a friendly and approachable taste. It is the ideal sweet for when you want to enjoy Sendai's specialty casually. It is truly the perfect choice for your first encounter with Zunda.
洋菓子
📍 仙台空港、仙台城
A ring-shaped Western-style confectionery where zunda (edamame paste) and white chocolate melt together.
Produced by the zunda specialty brand 'Zunda Saryo,' this treat combines zunda with white chocolate, coated over a mini Baumkuchen. The outside features a crisp, fragrant zunda-colored chocolate, while the inside consists of moist baumkuchen sponge. Bite-sized and easy to eat, the fresh flavor of edamame and the sweetness of chocolate blend gently.
Individually wrapped for long shelf life and easy portability. It is a popular item from Saryo alongside their zunda mochi, making it a perfect souvenir for lovers of Western-style sweets. It is surely a treat that will delight anyone who enjoys confectionery.
洋菓子
📍 仙台空港
A premium version of baumkuchen, elegantly finished with a golden appearance.
Based on the popular 'Date Emaki' from confectioner Sanzen, this item is presented in gold packaging suitable for gifting. You can enjoy an elegant taste featuring a moist batter made with plenty of eggs and a swirl of cream. The charm lies in its soft texture that unravels with every layer and the gentle flavor of egg.
With its gorgeous appearance and excellent taste, it is a fitting choice for special souvenirs. It is the kind of treat you would want to choose as a gift for someone who has helped you or for formal occasions. It is a heartfelt confection that conveys your true feelings.
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An arare (rice cracker) where the aroma of yuzu and miso rises the moment you open the bag.
Produced by 'Miyagi no Arare' from Watari Town, Miyagi Prefecture, these are baked using locally grown 'Miyakogane-mochi' glutinous rice cultivated on their own farm. They are coated in a special sauce made from dashi extracted from Makurazaki bonito flakes, Sendai miso, and yuzu paste from Shikoku. The traditional production method, which uses no chemical seasonings, preservatives, or coloring, is also a key attraction.
The refreshing scent of yuzu overlaps with the richness of miso for an addictive deliciousness. This is a Watari-style arare that children and the elderly alike can enjoy with peace of mind. It pairs perfectly as a daily snack with tea or as an accompaniment to evening drinks.
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📍 秋田空港、福島空港、山形空港 ほか3件
A Tohoku-exclusive Jagarico flavor from Calbee. This stick snack reproduces the saltiness and charcoal-grilled aroma of Sendai's famous beef tongue. It is a popular flavor for bulk souvenirs at Tohoku stations and airports, standing alongside the Scallop Soy Sauce Butter flavor.
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A Miyagi-exclusive snack that captures the richness and umami of Sendai miso within thick, crunchy noodles. Sendai miso is said to have been encouraged for brewing by Date Masamune as a food supply for soldiers; its long-term aging process creates a deep soybean flavor. This snack allows you to easily enjoy that profound miso flavor with a satisfyingly crunchy texture.
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Recreates the taste of Sendai's famous grilled beef tongue in a thin noodle-shaped snack. It has a lighter texture than the Thick Noodle Crunchy series, with the savory umami of beef tongue and a sharp saltiness that continues in a pleasant, crispy crunch. Comparing it as a series with the Sendai Miso flavor and Algae Salt Zunda flavor is also popular.
和菓子
This is an East Japan-exclusive shrimp cracker featuring the aroma of Kanto-style dark soy sauce and Aomori garlic.
Calbee's Kappa Ebisen has been seasoned with dark soy sauce, which is widely familiar in Eastern Japan, and garlic powder from Aomori Prefecture. The savory fragrance of garlic soy sauce intertwines perfectly with the flavor of the shrimp. A key feature is that they are baked rather than fried, while retaining the calcium from the shrimp shells used in the process.
Available in supermarkets and convenience stores throughout the Tohoku region, their long shelf life makes them a perfect casual souvenir. With a unique twist on the familiar taste, it's a bag you won't be able to stop reaching for. They also pair excellently with alcoholic beverages. It is a bag that offers a delightful twist on a classic flavor.
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A sable cookie generously kneaded with Rifu's specialty: Rifu pears.
Produced by the confectionery shop 'Kato Marronie' in Rifu Town, these cookies are baked with puree made from locally grown pears kneaded into the dough. Each piece is stamped with 'RIFU,' conveying the use of pears harvested right here in Rifu. Without the use of artificial coloring, the gentle flavor highlights the natural essence of the pear. The fruity sweetness of the pear spreads through your mouth along with a crispy texture.
With a long shelf life, it is the perfect item for souvenirs. Please enjoy this taste unique to Rifu. It also pairs wonderfully with tea. This is a treat that allows you to savor the deliciousness of Rifu pears in confectionery form.
和菓子
📍 仙台空港
A signature style of Shiromatsu featuring skins made from glutinous rice grown in Miyagi Prefecture and filling made from Dainagon adzuki beans from Hokkaido, available in four sizes: mini, small, medium, and large. They operate several directly managed stores within Sendai City, and can also be purchased at two locations in Sendai Station. Established in 1932, it has been a quintessential local souvenir loved for over 90 years.
和菓子
A colorful, small mochi confection wrapped in thin paper. Produced by Kasho Sanzen, these tiny mochi pieces (about 3.5cm per side) feature soft gyuhi dough infused with three flavors: adzuki bean, sesame, and plum. Each is carefully wrapped in purple, light green, or red paper, providing a delightful splash of color when the box is opened. Since they are coated in powder, they are not sticky to the touch. Easy to carry at room temperature and elegantly presented, they make a perfect gift. It is a thoughtful Japanese sweet that allows you to enjoy a different flavor with every bite.
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A simple rice cracker from Wataru Town's 'Miyagi no Arare,' made by pounding 'Miyakogane-mochi' glutinous rice from Miyagi Prefecture with a mortar and pestle, then seasoned solely with butter from Zao Town and salt. Free of preservatives and coloring agents, making it safe for children. The lingering aroma of butter is irresistible.
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📍 福島空港、仙台空港、秋田ふるさと村 ほか3件
A Tohoku-exclusive potato chip that reproduces the flavor of charcoal-grilled beef tongue. Produced by Calbee under the supervision of Sendai's beef tongue specialty shop 'Aji no Gyutan Kisuke.' It captures the smoky aroma of charcoal-grilled beef tongue and the refreshing taste of salt and pepper in a potato chip. Each pack contains four 25g individual portions, making it convenient to enjoy bit by bit. Released in the summer of 2021, it is a staple favorite in souvenir shops at Sendai Station and Sendai Airport. An ideal souvenir that pairs perfectly with alcohol, allowing you to enjoy the sensation of beef tongue anytime through a snack.
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A thin noodle version of the 'Zaku-Zaku' (crunchy) series. Compared to the thick noodles, it has a lighter texture, allowing the beef tongue salt powder to cling thoroughly to the thin strands. Because it is light and not bulky, it is easy to pack in a bag, making it a convenient small souvenir from Miyagi for friends and colleagues.
洋菓子
📍 熱海温泉街
This is a KitKat with the flavor of Onsen Manju (hot spring steamed buns), unique to hot spring resorts.
It is an item sold by Nestlé in hot spring areas across Japan. The outer chocolate is a thin, light brown color resembling a manju bun, and the wafer inside is sandwiched with a cream containing red bean powder. One bite delivers a Japanese flavor just like an authentic Onsen Manju. In Miyagi, it can be found in places like Akiu Onsen.
Containing 14 individually wrapped pieces, the package is a collaboration with the familiar 'Neko Hyakkei' (One Hundred Views of Cats) often seen on hot spring souvenirs. The design, themed around the feeling after a soak in the hot springs, is adorable and makes it a perfect souvenir for a hot spring trip. It is an item you'll want to include as a small memento of your hot spring travels.
和菓子
📍 青森空港、秋田空港、福島空港 ほか2件
This is a special version that rearranges the familiar sweet and salty taste into a beef tongue flavor.
In this Tohoku-exclusive Happy Turn from Kameda Seika, the signature 'Happy Powder' has been crafted with a beef tongue profile, enhanced by the spiciness of garlic. The light, crispy texture spreads a rich flavor reminiscent of yakiniku (grilled meat), making it unexpectedly addictive. Its bite-sized pieces make it easy to eat, and its long shelf life makes it a reliable choice for souvenirs.
This is a limited flavor available only in the Tohoku region, found at Sendai Station and major souvenir shops. It is a bag that pairs well with alcohol and offers a different twist on the usual Happy Turn. It is a delightful treat unique to Tohoku that adds an extra layer of excitement to the classic snack.
和菓子
A classic Sendai souvenir cracker that allows you to easily take the savory flavor of beef tongue home with you. Because they are lightweight, compact, and have a long shelf life at room temperature, many people choose them as an alternative to authentic beef tongue which requires refrigeration. It is a highly competitive category where various shops, such as Rikyu and Date no Gyutan Honpo, compete with their unique flavors.
和菓子
📍 仙台空港
Among the four flavors of Shiromatsu ga Monaka, this item stands out with its impactful appearance of pitch-black sesame paste. The combination of ground sesame flavor and the crispy monaka shell offers a depth quite different from the Dainagon bean or chestnut varieties. Available in four sizes ranging from mini to large, allowing you to choose according to your recipient.
洋菓子
A baked confection born in Sendai that allows you to enjoy three different textures all at once. It was created by Kasho Sanzen, inspired by Sendai's nickname, 'The City of Trees' (Mori no Miyako). The three layers—the moistness of the sponge, the crispness of the sable, and the crunch of the French pie—are unified by chocolate and topped with sliced almonds for a nutty aroma. It is an enjoyable treat where the texture changes with every bite. With various flavors such as chocolate and matcha, there is joy in choosing. It is an elegant Sendai souvenir that pairs perfectly with coffee or tea. Please enjoy the changing textures in every mouthful.
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📍 新宿駅
The rich aroma of black truffle is layered over a freshly fried, light crispness. 'Aozashi Karari' is a new brand of fried rice crackers launched in 2011 by Kasho Sanzen, known for 'Hagi no Tsuki.' The brand name 'Aozashi' is said to be the name of a confection that first appeared in Japanese literature, recorded in the Makura no Soshi (The Pillow Book). This series, bearing an ancient confection name, uses Miyakonogane rice from Miyagi Prefecture as its base, with artisans frying each piece to a crisp. This black truffle version is the premium edition. The gentle sweetness of the rice is followed by a lingering, luxurious truffle finish. It is a sophisticated treat that pairs well with alcohol or as a special gift.
洋菓子
When you break open the crisp-baked gaufrette, a gentle layer of zunda cream peeks out from within. This light baked sweet is a beloved souvenir from Sendai.
Zunda is a green paste made by mashing boiled edamame, representing the quintessential local flavor of Miyagi. We have transformed that flavor into a smooth cream and sandwiched it between thin, fragrant gaufrettes. As you take a bite, the aroma of edamame gently spreads through your mouth.
With each piece individually wrapped, a pack of about twenty pieces costs approximately 1,000 yen, making its great cost-performance another charm. It is perfect as a casual gift to share with colleagues or friends, and it is a highly useful treat when you want to deliver the taste of Sendai to many people.
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This custard cake features a striking design on its packaging, showcasing a crescent moon helmet and the 'Sparrow and Bamboo' family crest. The motifs associated with Lord Date Masamune add a sense of prestige typical of a Sendai souvenir.
Smooth custard cream is enveloped in a moist sponge cake made with plenty of eggs. Upon taking a bite, it melts gently and softly in your mouth. The sweetness is subtle and elegant. While it evokes the atmosphere of 'Hagi no Tsuki,' its charm lies in its light aftertaste.
It has a shelf life of about 45 days at room temperature, and the individual packaging is also a convenient feature. It is a somewhat rare new specialty of Miyagi, available only in limited locations such as the Sugō Parking Area on the expressway.
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📍 仙台空港
Glossy Sendai strawberries are perched atop dango skewers. This visually stunning Japanese sweet features Miyagi's pride, the brand-name strawberry, as its star.
Sendai strawberries are a branded fruit of Miyagi, registered as a regional collective trademark in 2012. Primarily cultivated in Wataru and Yamamoto towns, they boast one of the highest production volumes in the Tohoku region. Varieties such as 'Mouikko' are characterized by their perfect balance of sweetness and acidity.
The sweet and sour notes of the strawberries are complemented by the chewy dango and smooth bean paste or cream. One bite brings a blissful encounter between traditional Japanese confectionery and fresh fruit. With colors that evoke the essence of the season, this skewer is a quintessential Sendai treat that you won't be able to resist photographing.
洋菓子
📍 仙台空港、秋保温泉街
A baumkuchen with adorable packaging featuring the motif of Tohoku's traditional craft, 'Kokeshi'. The rich, egg-flavored moist cake is baked layer by layer, achieving both a look and taste perfect for a Sendai souvenir. It pairs well with both tea and coffee.
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A rusk made by cutting choux pastry in half vertically and baking it to a crispy, fragrant finish. This new sensation of a sweet is coated with the flavor of Sendai's famous zunda.
Zunda is a green paste made by grinding edamame beans. It has been enjoyed as a local flavor of Miyagi since the Edo period and has now become a representative confectionery flavor of Sendai. This rusk captures that sweetness within a crispy, light texture.
With one bite, the gentle sweetness of edamame follows the initial fragrance. Its lingering deliciousness makes it hard to stop eating. Individually wrapped for easy distribution, it is the perfect item for those looking for a slightly unique souvenir from Sendai.
和菓子
📍 仙台空港
When you bite into the chewy dough, fragrant walnuts crumble pleasantly. This is "Kurumi Yubeshi," a traditional Tohoku confection produced by Kasho Sanzen, known for their Hagi no Tsuki.
Yubeshi originally took the form of "Yubimochi," which uses yuzu. However, in Tohoku where yuzu was difficult to obtain, it spread in a form where walnuts were kneaded in instead. Because it has a good shelf life, it was once valued as a portable food, and it is even said that Date Masamune carried it during battles.
Made by combining carefully selected glutinous rice with walnuts and steaming them thoroughly, it offers a gentle sweetness. The simple yet deep flavor is perfect with tea. It is a deeply delicious item filled with traditional Tohoku wisdom.
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📍 新宿駅
The classic flavor from Kasho Sanzen's fried confectionery brand "Aozashi Karari." Using a unique method, dough made from Miyagi-grown Miyakogane rice is fried and seasoned with premium sansho (Japanese pepper) and the spicy kick of shichimi (seven-flavor chili). It is popular for its light, airy melt-in-your-mouth texture and stylish packaging.
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📍 仙台空港
The moment you open the bag, a savory aroma reminiscent of charcoal-grilled beef tongue wafts out. This souvenir captures the rich umami of Sendai's famous beef tongue within crispy rice crackers (okaki).
When people think of Sendai, they think of beef tongue. We have crafted this light okaki to replicate the aroma and deliciousness of that grilled perfection. Rather than a sweet treat, it is characterized by a savory, slightly salty, and fragrant profile.
One bite will make you crave a cold beer. Since it also works perfectly as a snack to accompany alcohol, it makes an ideal gift for those who don't have a sweet tooth. If you give this to a beef tongue lover and say, "This is from Sendai," it is sure to delight them—a true taste of Miyagi.
和菓子
📍 仙台空港
Born in 1958, this is a famous Sendai confection named after Hasekura Tsunenaga, the Keicho Embassy to Europe. It is a Western-style Japanese sweet consisting of white bean paste with walnuts wrapped in a dough made of butter, eggs, and granulated sugar, then shaped using a wooden mold. Fujiya Chifune focuses its entire product line solely on this single item, preserving its flavor for over 60 years.
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A ring-shaped confection featuring a moistly baked baumkuchen coated in chocolate. It is a convenient and delightful Western-style sweet, perfect as a souvenir from Sendai.
The finely baked baumkuchen batter offers a gentle hint of egg flavor. The slight bitterness of the coating chocolate provides an elegant accent. With a well-balanced sweetness and bitterness, it pairs perfectly with both coffee and tea.
Each piece is individually wrapped, making it easy to distribute and giving it a good shelf life. It is a gentle gift that can be given casually, providing a moment of relaxation for the recipient. This is a reliable choice when you are unsure of what to pick for a small souvenir.
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A Japanese confection that rearranges Niigata's famous Sasa Dango into a Sendai style, replacing the inner bean paste with zunda (sweetened mashed edamame). You can enjoy the trinity of the refreshing scent of bamboo leaves, the chewy dough, and the sweetness of the edamame. A unique souvenir where two major specialties of Tohoku meet.
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📍 仙台空港
A Miyagi-exclusive package featuring the familiar Sakuma Strawberry Milk in collaboration with Hello Kitty. This souvenir sweet is enough to bring a warm smile just by looking at it.
Sakuma Confectionery's Strawberry Milk is a long-selling candy that has been loved for many years. While maintaining its signature sweet and sour flavor, regional versions are created in various locations. This Miyagi-limited box features a design packed with Kitty's cuteness.
From small children to adults who love Hello Kitty, it is a delightful gift to receive. Because the taste is familiar and comforting, it can be given to people of any age. It is an easy-to-choose Miyagi souvenir for travel memories or a small gift for someone special.
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📍 仙台空港
An assortment of financiers that allows you to enjoy two Miyagi favorites—zunda and Sendai strawberries—in a single box. You might find yourself hesitating over which one to eat first.
We have incorporated zunda powder and strawberry powder into moist, buttery-scented dough. Zunda is a local flavor of Miyagi made by grinding edamame, and the strawberries are brand fruits grown in Watari and Yamamoto. You can luxuriously enjoy local ingredients in the form of Western confectionery.
The gentle sweetness of edamame and the sweet acidity of strawberry. It is truly luxurious to be able to enjoy two sides of Miyagi in the same box. This Sendai souvenir makes you want to brew some coffee or tea and take your time comparing the flavors.
和菓子
📍 東京国際空港(羽田空港)、仙台空港
If eaten semi-frozen, you will encounter a refreshing texture similar to ice daifuku. This is the popular Zunda Fresh Cream Daifuku from 'Zunda Saryo,' operated by Kasho Sanzen.
A three-layer structure where soft shiratama-ko (glutinous rice flour) mochi wraps zunda paste and mellow fresh cream. The zunda is a local Miyagi flavor made from crushed edamame, and the slightly salted paste harmonizes exquisitely with the sweet fresh cream.
Since it arrives frozen, let it thaw slightly at room temperature to reach the ideal eating state. The contrast between the melting fresh cream and the chewy mochi is irresistible. A dessert unique to Sendai where Japanese and Western flavors gently melt together. It is a dish you'll want to enjoy with cold tea.
スイーツ
📍 仙台空港
When you break open the round, egg-shaped chocolate, zunda-flavored cream reveals itself. It is a cute sweet that is very much in the style of Sendai.
Zunda is a green paste made by grinding edamame. We have crafted this flavor, which has been cherished as a local taste of Miyagi, into a smooth cream. This is then gently enveloped in mellow chocolate.
The sweetness of the chocolate and the subtle aroma of edamame. This unexpected combination melts softly with every bite. The small egg shape is easy to pick up, and its cuteness is sure to please children. As a souvenir, it is a treat that will likely bring a smile of 'What is this? So cute!' the moment it is opened.
洋菓子
📍 仙台空港
Featuring a package adorned with the helmet of Lord Date Masamune, this is a truly dignified matcha gateau chocolat. Despite its small size that fits perfectly in your palm, it is packed with a rich flavor.
Upon entering your mouth, the bitterness of the matcha and the sweetness of the chocolate melt together smoothly. Though small, it provides a solid sense of satisfaction. It is a luxurious single bite where Japanese matcha meets Western chocolate.
Since it can be purchased at S-PAL basement, directly connected to Sendai Station, it is convenient for a quick addition to your shopping before boarding the Shinkansen. It is perfect for those who love both sweetness and bitterness. The samurai-themed packaging also serves as a great conversation starter when given as a gift, making it an adult souvenir typical of Sendai.
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📍 仙台空港
With a single bite, the gentle sweetness of zunda spreads slowly through your mouth. This is a Sendai confection that has transformed the flavor of zunda—mashed edamame beans—into smooth caramel.
Zunda is a local flavor that has been beloved in Miyagi since ancient times. It is said to have become established as a dressing during the Edo period. This Zunda Caramel captures that green deliciousness within the universally known medium of caramel.
As it melts in your mouth, you experience an aroma of edamame that is distinctly different from ordinary caramel. It has a simple and somewhat nostalgic sweetness. With its affordable price and individual packaging, it is popular as a standard 'bulk' souvenir. This is an item that allows you to easily share the taste of Sendai with many people.
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📍 仙台空港、仙台港フェリーターミナル
A Japanese-Western fusion langue de chat featuring cookies kneaded with edamame powder sandwiched with azuki (red bean) chocolate. A new sensation in Sendai souvenirs where the aromatic notes of zunda harmonize with the elegant sweetness of azuki. Available in a 15-piece pack for 1,080 yen; individually wrapped and convenient for sharing.
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📍 大館能代空港、仙台空港
Released in 1998 by Tea Ichigeta, founded in 1910, this has become a representative daifuku of Sendai. It is a high-performance frozen daifuku featuring zunda (edamame) paste and fresh cream inside soft mochi made from Miyagi Prefecture's Miyakogane-mochi, and it won the Japan Gift Award 2024 Miyagi Award.
和菓子
The flagship product of Tamazawa Sohonten, which carries on the tradition of the official confectioner to the Date Clan. It uses brown sugar from Hateruma Island, Okinawa, characterized by a rich flavor full of minerals nurtured by the sea breeze. At the 'Brown Sugar Workshop,' which insists on same-day production and same-day sales, you can enjoy them freshly made.
洋菓子
📍 神戸アンパンマンこどもミュージアム&モール
A souvenir from the Sendai Anpanman Children's Museum & Mall. The cute packaging features sablés shaped like Anpanman's face arranged in a box, with a crispy texture and a rich buttery aroma. It is a highly popular staple item as a souvenir for children.
洋菓子
📍 仙台空港
A rich gateau chocolat sold by Sendai confectionery shop Mikasaka at S-PAL Sendai. Interestingly, this shop is a Japanese confectionery specialist known for their handmade walnut yubeshi.
Housed in packaging inspired by the helmet of Lord Date Masamune, this small yet rich chocolate cake uses carefully selected cacao beans, baked slowly at low temperatures and finished with a smooth chocolate sauce. The craftsmanship cultivated through Japanese confectionery lives on even in this Western-style sweet.
A dense aftertaste that fills you with every bite. Its affordability, at around 300 yen per piece, is also a delight. It is a slightly luxurious treat for adults that can be easily purchased at Sendai Station.
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📍 福島空港、鶴ヶ城(若松城)
A Tohoku-exclusive 'Traveling Hi-Chew' from Morinaga & Co. Featuring a refreshing sweetness made with apple juice from Aomori Prefecture, each of the five individually wrapped pieces features a different design depicting famous landmarks and festivals of the Tohoku region. Shelf life is 210 days at room temperature.
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📍 福島空港、仙台空港、銀山温泉街
A Tohoku-exclusive Umaibo named 'Iginari,' which means 'amazing' in Sendai dialect. The product name alone makes it a fun treat.
The beef tongue salt flavor, accented with lemon, evokes the taste of Sendai's famous beef tongue. A crispy, light texture spreads saltiness and freshness. Each of the three types of packaging features illustrations of Tohoku, making them fun to collect.
Furthermore, the box comes with a bonus figure of the mascot 'Umaemon.' It is full of Miyagi-style playfulness, including a design inspired by the 'One-Eyed Dragon.' It is an energetic souvenir that children will love. A Tohoku-exclusive Umaibo with great taste, great design, and a great bonus.
スイーツ
📍 仙台空港
When you slice through the fluffy sponge, the character 'no' (の) appears in a swirl on the cross-section. This roll cake from Kaso Yamasei uses brand strawberries grown in Miyagi Prefecture.
Sendai strawberries are a premium fruit of Miyagi, primarily grown in Wataru and Yamamoto towns. They boast a perfect balance of sweetness and acidity and one of the highest production volumes in Tohoku. Cream mixed with strawberry puree is swirled into soft sponge cake.
The name comes from the 'no' character visible in the cross-section. The sweet and sourness of the strawberry harmonizes softly with the gentle sweetness of the cream. It is a lovely, visually charming roll cake that brings a smile every time it is sliced, truly representing the elegance of Sendai.
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A chewy Japanese confection produced by Igeta no Ocha Kikusuian. An ultra-thin mochi dough gently envelops a zunda (edamame) paste.
Kikusuian is a famous confectionery brand developed by the tea merchant Igeta, founded in 1920, under the concept of "eating tea." Zunda is a traditional flavor of Miyagi Prefecture made from mashed edamame. We have wrapped a rich zunda paste that retains a slightly chunky texture in a thin, chewy dough.
With a single bite, the aroma of edamame and the texture of the mochi float on your palate, spreading a simple and gentle sweetness. It has a shelf life of about two weeks at room temperature, and its individually wrapped format makes it easy to distribute. It is a quintessential Sendai confection that pairs perfectly with tea.
洋菓子
📍 神戸アンパンマンこどもミュージアム&モール
A tin of sable cookies available at the Sendai Anpanman Children's Museum. The charm lies in the cute Anpanman tin, which can be reused as a small accessory container even after the cookies are gone. These buttery, crispy sables can be enjoyed by both children and adults.
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The flagship product of "Royal Terrasse," a Western-style confectionery brand by Kasho Sanzen. This world-renowned pie features layers of pastry folded with selected butter and topped generously with sliced almonds, having won the Monde Selection Grand Gold Award for 27 consecutive years.
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📍 福島空港、山形空港、仙台空港 ほか4件
The moment you open the bag, the sweet aroma of cherries spreads softly. This is a cherry-flavored Hi-Chew sold exclusively in the Tohoku region by Morinaga & Co.
By using cherry juice produced in Tohoku, they have reproduced an elegant sweet and sour taste. The pale pink pieces are cute in appearance, and each piece offers a juicy fruit sensation. The box features illustrations of the Sendai Tanabata Festival and landscapes of Zao, enhancing the feeling of travel.
With the familiar Hi-Chew texture combined with the fruity taste characteristic of Tohoku, it is something everyone from children to adults can enjoy safely. Since it is easily available at airports and souvenir shops, this box is perfect as a casual gift for a group.
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📍 福島空港、仙台空港、平泉駅 ほか2件
Much thicker and more satisfying than regular Pretz, these are Giant Pretz. This is a beef tongue flavored version released by Glico exclusively for the Tohoku region.
The flavor of Sendai's famous beef tongue is concentrated into these sticks. Using beef tongue powder as an ingredient, it is an authentic version seasoned with coarsely ground pepper. The savory sweetness of the sauce and the spicy kick of the pepper spread through the crispy dough.
With one bite, you experience a savory aroma as if you were eating actual beef tongue. It also makes a great snack to pair with alcohol and will delight those looking for a non-sweet souvenir. The individual packaging makes it easy to distribute. This box is perfect as a memory of your travels around Tohoku.
洋菓子
📍 花巻空港、大館能代空港、酸ヶ湯温泉
A version of Country Ma'am sold exclusively in the Tohoku region by Fujiya. By kneading Aomori-produced apple juice and apple powder into the dough, a refreshing apple flavor spreads through the moist texture. Containing 16 individually wrapped pieces, it is a staple for group souvenirs from trips to Tohoku.
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📍 神戸アンパンマンこどもミュージアム&モール
A fluffy marshmallow treat you can find at the Sendai Anpanman Children's Museum. It is incomparably cute as a souvenir for children.
Inside the soft marshmallow, there is a smooth chocolate cream. The surface features Anpanman's friends drawn with natural colors, and it is fun that each one has a different expression. You will feel excited every time you open it to see which character appears.
With twelve pieces included, it is a perfect volume for sharing with everyone. If you take it home along with your museum memories, a fun time will unfold once again at home. It is the perfect sweet treat as a gift for homes with small children.
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A dacquoise produced by 'Royal Terrasse,' the Western confectionery brand of Kasho Sanzen. It features a fragrant almond flavor and a dual texture that is both crispy and fluffy. As an award winner of the Monde Selection Gold Medal, it is perfect to accompany tea or coffee.
📍蔵王町
Specialties from 蔵王町 are also available via furusato nozei
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This Castella cake is baked using a luxurious amount of fresh eggs from Zao.
'Mori no Mebuki Tamago-sha,' an egg specialty store in Zao Town, created this Castella—a long-held dream of theirs—using carefully selected Zao eggs and Zao milk. Because it is a simple confection, the quality of the ingredients directly reflects in the flavor, leading them to undergo much trial and error with the ingredients and production methods. You can enjoy a gentle aroma of eggs and a moist, smooth melting texture.
It is easy to carry at room temperature, and the individual packaging is a convenient bonus. This is Tamago-sha's pride-and-joy Castella, allowing you to taste the pure deliciousness of the egg. It is a simple yet memorable treat and a masterpiece we are confident in, truly conveying the excellence of its ingredients.
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A marshmallow from Zao with an adorable chick face on the surface.
Created by 'Mori no Mebuki Tamago-sha,' an egg specialty store in Zao Town, these fluffy marshmallows are made with fresh Zao eggs and coated in chocolate. When you take a bite, they melt softly in your mouth, releasing the gentle flavor of egg. The expression of the little chick drawn on top is enough to warm your heart just by looking at it.
This treat allows you to enjoy the deliciousness of eggs in a sweet form, making it widely loved by both children and adults. It is a popular, cute-looking sweet packed with the natural blessings of Zao. It is a confection that brings a smile to your face just by seeing it.
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📍 福島空港、蔵王温泉街
Happy Turn sold exclusively in the Tohoku region by Ajical, a member of the Kameda Seika Group. This autumn/winter snack features a perfect harmony between the sweet and sour notes of Fuji apples and the signature sweet-salty Happy Powder. The individual packaging makes it easy to distribute, making it a classic choice for souvenirs to share in the Tohoku region.
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📍 福島空港、蔵王温泉街
A zunda-flavored Happy Turn released exclusively in the Tohoku region by the Kameda Seika Group. The gentle sweetness of zunda mochi matches perfectly with the sweet and salty 'Happy Powder.' With 12 individually wrapped pieces, it is an easy-to-buy souvenir available at Sendai Station and airports.
洋菓子
These are the famous egg cookies produced by 'Mori no Mebuki Tamago-sha,' an egg specialty shop in Zao. They come from a rare egg specialty store established in 2001 in Zao Town, Miyagi Prefecture.
Using eggs raised in the grand nature of Zao, the cookie features a two-layer structure consisting of wrapped cookie dough and pie dough. You can enjoy two different textures—a crispy layer and a crumbly layer—in a single piece.
With one bite, the rich umami of the egg spreads gently. The mellow flavor that highlights the ingredients pairs well with both tea and coffee. This is a confection unique to Zao that directly delivers the deliciousness of eggs. As a souvenir, it conveys the richness of the production area along with the treat itself.
洋菓子
A baumkuchen baked layer by layer using plenty of premium eggs from 'Mori no Mebuki Tamago-sha,' an egg specialty shop in Zao. Using a unique method where the yolk and white batters are prepared separately before being combined, it offers a fine texture and a rich, spreading egg flavor.
洋菓子
It looks exactly like a slice of a boiled egg. Yet, the moment you put it in your mouth, it melts away—it is a truly playful sweet. It was created by 'Mori no Mebuki Tamago-sha,' an egg specialty store in Zao.
Established in 2001 in Zao Town, Miyagi Prefecture, this specialty egg shop used eggs raised in the nature of Zao to create these 'raw cookies.' The white part is smooth chocolate, while the yolk part is banana flavored, making for a fun and surprising treat.
The mysterious texture that melts softly in your mouth will surely bring a smile to your face. Since it can be stored at room temperature and has a long shelf life, it is perfect as a gift. It is a sweet that allows you to gift the entire experience, including the surprise of the moment it is opened.
和菓子
A dairy confection made with freshly gathered morning eggs by 'Mori no Mebuki Tamago-sha,' an egg specialty store in Zao Town. It is a sweet that allows you to directly experience the deliciousness of fresh eggs.
Established in 2001 in Zao Town, Miyagi Prefecture, this is a rare egg specialty store found even nationwide. The stars of this confection are eggs raised in the nature of Zao and clean milk from Miyagi Zao. The rich richness of the egg and the gentle sweetness of the milk melt together moistly.
Upon entering your mouth, it has a smooth texture that gently melts away. It is an unpretentious deliciousness that conveys the quality of the ingredients as they are. This is a limited product available only at eleven stores within Miyagi Prefecture. It is a special Sendai souvenir that can only be encountered by those who travel to the production area.
📍登米市
Specialties from 登米市 are also available via furusato nozei
その他
A baked confection made by Ebiki, a long-established brewery in Tome founded in 1833. The packaging, which depicts the traditional warehouse-style streetscape, is incredibly stylish.
"Makoron" is a simple, traditional baked sweet from Tohoku made using peanuts. Ebiki has kneaded their special homemade soy sauce into the dough before baking. While the ingredients are simple—peanuts, sugar, eggs, and soy sauce—this simplicity allows the true flavor of the ingredients to shine through directly.
One bite reveals an exquisite harmony between the toasted aroma of peanuts and the rich depth unique to soy sauce. The light, crispy texture releases a deep umami flavor. It is a product truly worthy of a brewery, perfect as an accompaniment to both tea and alcohol.
その他
A miso version of the traditional Tohoku baked sweet 'Marokon,' where Ebiki—a brewery founded in Tempo 4 (1833) in Tome City—has kneaded their homemade Sendai Miso into the dough. This masterpiece from Tome offers a different flavor profile from the soy sauce version, adding the deep richness of miso to the texture of peanuts.
📍名取市
Specialties from 名取市 are also available via furusato nozei
和菓子
A monaka where one bite allows you to enjoy three different delicious flavors. This is the flagship product of Su Sanshoku Monaka Honpo, featuring a single fan-shaped monaka divided into sections filled with three types of paste: red bean, white bean, and sesame. This product was born from customer requests to 'combine them all into one,' as these three pastes were originally sold separately. The company is a long-established specialist in paste production, starting in Morioka in 1931 before establishing roots in Sendai. They continue to maintain their commitment to flavor since their founding, using ingredients like red beans from Tokachi, Hokkaido. It pairs perfectly with the crispy monaka shell. Please enjoy comparing the three different tastes.
