If dramatic mountain ranges, bubbling hot springs, lakes in ancient craters, stews cooked on open fire, bowls of steaming noodles, barbecued meat, hot pots filled with grilled rice dumplings, and all-you-can-eat soba sound like your kind of thing, then you should put Tohoku on your travel itinerary! Honshu’s remote and lush northern area, home to six prefectures, is also the birthplace of all sorts of specialty dishes.
In Tohoku, you will have more enough choices of seafood restaurants offering mouth-watering seafood dishes as the east side of this area faces to one of the best sea for fishing. Enjoy "today's catch" with dishes as seafood rice bowls, sashimi, grilled shellfish. the east side of the area faces to one of the best fishing.
Sushi has become known around the world not only as a word, but also as a representative of Japanese cuisine. The origin of sushi goes back a long way. It is said to have already existed in the Nara period (710-794). During the Meiji years (1868-1912) it started spreading around the world. It was not until the health benefits of sushi became known and Hollywood stars started eating sushi that even westerners, who would normally refuse to eat raw fish, started to like sushi.
In Tohoku, there are various nabe (hotpot) recipes such as kiritanpo, etc. The cooking methods of nabe vary according to family recipes. It refers to a dish where a nabe pot used for food preparation itself is brought to the dining table, where a number of people eat from it by serving their own portion onto their individual serving bowls.
How to drinking sake differ according to the style it is consumed and its temperature, with the latter affecting its flavor and aroma. Sake Alcohol content in nihonshu is about 10 to 20%. Sake means liquor made from rice and water, converting starch to sugar through yeasting which then converts to alcohol. With various kinds of water, rice, malt and yeast, different combinations result in an extensive array of nihonshu.
Gyu means “beef,” and tan comes from the English word “tongue.” Together they are gyutan, pieces of sizzling ox tongue that have been grilled over a charcoal fire. Said to have first been served in 1948 by Keishiro Sano, a Yakitori restaurant owner in Sendai who was inspired by a French chef, gyutan is loved for its rich, meaty flavor, tender texture and juiciness, and has become so popular since its birth in Miyagi prefecture that it’s now served throughout Japan. This tasty tongue is usually eaten with oxtail soup, barley rice, grated yams, and vegetable pickles.
Buckwheat flour, made by processing buckwheat seeds, is mixed well with water and tsunagi, material used to help connect soba noodles, such as flour. This is then rolled thinly and cut into a thin rectangular shape to make soba noodles. In a soba dish, this then is boiled and eaten with soba-tsuyu (soba sauce) of your liking. It is a healthy Japanese food that is liked by men, women, and children alike.