About Miyagi Prefecture

Miyagi Prefecture faces the Pacific Ocean to the east, it is home to excellent fishing grounds as well as Matsushima, one of the Three Most Scenic Spots of Japan. To the west lie the mountain ranges of Zao, Funagata, and Kurikoma, each with different sceneries in every season. The Sendai Plain is located in the center of the prefecture, it is one of the breadbaskets of Japan. Allow us introduce some food products grown in this land blessed with nature.



  • Sasanishiki

  • Premium Hitomebore Miyagi Select Rice

  • Date Masayume

  • Kin-no-ibuki

  • Tsuyahime

  • Shichikashuku Genryu Rice

  • Yukimusubi

  • Tohoku 194


  • Tomato

  • Cucumber

  • Zucchini

  • Blueberry

  • Sour Rouge

  • Apple

  • Fig

  • Japanese Pear

  • Yukina Savoy

  • Savoy Spinach

  • Sendai Napa Cabbage

  • Twisted Leek

  • Green Onion

  • Chrysanthemum Greens

  • Malabar Spinach

  • Broad Bean

  • Bamboo Shoot

  • Wood Ear Mushroom

  • Hen-of-the-woods

  • Brown Beech Mushroom

  • Savoy Cabbage

  • Mesclun

  • Puntarelle

  • Perilla


The finest brand meat that is grown with the utmost care

Miyagi is proud to be the home of “Sendai Beef”, a type of beef with premium meat quality that meets the strictest of standards and is one of the highest ranked brand meats. Sendai Beef possesses a good balance between marbling and leanness. It is famous for its tenderness and rich, juicy texture. “Miyagino Pork Minori” is a variety of pork unique to Miyagi, raised using our high quality rice. It is healthy but has a rich taste with a subtle sweetness. It is grown by designated farmers with great care and love.

Sea food

  • Sea pineapples

  • Bigeye Tuna

  • Skipjack tuna

  • Sword fish

  • Chub Mackerel

  • Blood Clam

  • Char

  • Scallops

  • Octopus

  • Wakame seaweed

  • Seaweed

  • Kelp

Abundant fresh seafood products from one of the world’s three largest fishing grounds

Miyagi Prefecture is one of Japan’s leading seafood producers, it is home to 142 fishing ports, including “Designated Type 3 Fishing Ports” that play an important role in the promotion of the fishing industry. Kinkasan-Sanriku fishing ground is a renowned fishing ground where warm and cold currents intersect, it is known as one of the three largest fishing grounds in the world. A wide variety of seafood such as bigeye tuna, bonito, and swordfish are caught offshore. Miyagi also boasts the top consumption and production of sea pineapples in the nation, which are cultivated close to the shore.

Seasonal food


The miraculous single fruit that brings smiles all around NIKONIKO BERRY – A new strawberry variety

NIKONIKO BERRY(literally “Happy Smile Berry”) is a new variety of strawberry from Miyagi, named by its producers out of a desire to bring smiles to those who eat it, those who sell it, as well as those who grow it. Its well-balanced flavor is sure to put a smile on your face!

SUMMERBell Pepper

Bell peppers from Miyagi Prefecture boasting Japan’s top production volume

Colorful bell peppers are popular among both children and adults. They can be used as an ingredient in all kinds of cuisine from Japanese to Western and Chinese. As Japan’s largest producer, Miyagi Prefecture provides people with quality bell peppers.


Gleaming golden-colored brown rice brand of Miyagi, cultivated with great care

Unlike other varieties of brown rice, Kin-no-Ibuki is popular because it can be cooked in exactly the same way and as easily as white rice. The popping texture of the cooked rice grains is addicting. This rice is delicious even when cold, making it suitable for a more diverse range of recipes.

WINTERPacific Oysters

Plump sweet oysters, with flavors that get richer in the cold

Miyagi oysters are at their best, sweet and plump, from winter through spring. These creamy delicacies can be enjoyed up to around April or May, when mineral-rich snowmelt from the mountains flows down into the oceans.


  • Abekan Junmai DrySiogama City WEB

  • Junmai Daiginjo SawanoizumiTome City WEB

  • Ichinokura Special Junmai-shu DryKurihara City WEB

  • Kinryu Junmai GinjoKurihara City WEB

  • Hoyo Special Junmai-shu GenjiTaiwa TownWEB

  • Kenkonichi Special Junmai DryMurata Town

  • Sotenden Special Junmai-shuKesennuma City WEB

  • Mizutoriki Special Junmai-shu YamadanishikiKesennuma City WEB

  • Special Junmai-shu Wataya《 Black》 ToyonishikiKurihara City WEB

  • Koganesawa Yamahai Junmai-shuMisato Town

  • Miyakanbai Junmai Ginjo 45%Osaki City WEB

  • Junmai Ginjo Urakasumi ZenShiogama City WEB

  • Junmai Daiginjo Zao NoboriryuShiroishi City WEB

  • Junmai-shu YuriNatori City WEB

  • Suminoe Junmai Ginjo KuranohanaIshinomaki City

  • Junmai Ginjo-shu KenSendai City WEB

  • Yukino Matsushima Junmai DaiginjoTaiwa Town

  • Manatsuru Kimoto Special JunmaiKami TownWEB

  • Arao Junmai-shuOsaki City

  • Refined Sake Kurikomayama Kura-no-Hana Junmai GinjoKurihara City

  • Tenjo-Mugen Dry Special Junmai-shuKami TownWEB

  • Hakurakusei Junmai GinjoOsaki City

  • Hagi no Tsuru Junmai GinjoKurihara City WEB

  • Junmai Hei-no-JoOsaki City

  • Hitakami Junmai-shuIshinomaki City

  • Junmai MoriizumiOsaki City WEB

  • Yamawa Special JunmaiKami Town


Akiu Winery

Wine grown in Akiu’s natural environment, making the best use of Miyagi Prefecture’s bounteous local food products.

The Akiu Winery was established as the first winery in Miyagi Prefecture in 2015, in the aftermath of the Great East Japan Earthquake. It is located in the hot spring village of Akiu, which is known as a hidden retreat for Sendai City. The winery’s vineyard overlooks the hot spring town. The winery began producing and selling wines made with grapes grown in the Tohoku region and apple cinders using apples grown locally in Miyagi Prefecture. The vineyard has had success in growing European wine grapes every year and started producing wine using grapes cultivated in the winery’s own vineyard in 2016.

Yamamoto Winery

Wine is produced at this winery using strawberries freshly picked every morning from the orchard.

Yamamoto Town is the leading producer of strawberries in the Tohoku region. After the Great East Japan earthquake, strawberry farmers in the region collaborated to establish the Yamamoto Strawberry Orchard. In 2016, the winery operated by the orchard began selling 3 types of wine made with 100% strawberries grown in the orchard. No artificial color or fragrance is added to this wine and extra attention is paid to ensure the wine has natural color and aroma with a semi-sweet, refreshing flavor. This strawberry wine is available for purchase at the café adjacent to the orchard or from their website.

Ryomi Vineyard & Winery

One of the largest in Miyagi Prefecture, this winery aims to contribute to the local community through agriculture and food.

Ryomi Vineyard & Winery was established in October of 2016 in Taiwa Town located in central Miyagi. Covering approximately 15 hectares of open land made by clearing an area in the mountains and 3.3 hectares of vineyard, it is the third winery in Miyagi Prefecture. Surrounded by abundant nature with wild Japanese parsley, bracken and watercress growing all around, the brewery of the winery finished construction in winter 2017 and began producing wine using domestically grown wine grapes. Wine grapes have been grown in their vineyard since 2016, and the winery is planning to produce wine using those grapes in a few years time.

Fattoria AL FIORE

Wine made with wild yeast in a winery built using the gymnasium of a closed elementary school.

After starting wine grape production using former farmlands located in Kawasaki Town in 2014, the Fattoria AL FIORE Winery opened in the gymnasium of a former elementary school that had closed in the summer of 2018. With the goal of “creating a place for people to gather and connect through agriculture and food”, the winery was established with wine-tasting events and dining spaces in the hopes of creating a place for locals to mingle. Wine produced here is noted for its light flavor, using local and Yamagata grapes in its production with no additives added. The winery is planning to produce and sell twelve more varieties of wine, including red wine, in the future.


A taste of local cuisine that has not changed for 400 years nourished by crystal clean underground water

"You can eat the parsley without washing it because I don't use pesticides," Takahiro Miura says while harvesting Japanese parsley in the waist-deep water in the rice paddy. Prompted by his words I picked some and sampled them. A unique refreshing aroma of Japanese parsley burst through my nose and a hint of bitterness was left on my tongue. Japanese parsley is believed to have been cultivated in Shimoyoden, Natori City since 400 years ago.

Mr. Miura says it is all because of an abundance of underground water that runs through this region. The most flavorful season is around February when nutrients are stored in the roots. It is the local tradition to eat the roots as well. With the passion of local people to spread Japanese parsley's wonderful taste at the height of the season, Japanese parsley hot pot was invented and has become known in Miyagi Prefecture as a staple gourmet food during winter. Now, Mr. Miura has clients from both inside and outside the prefectures.

However, he has also experienced a problem. "Due to the trend there are now many restaurants that serve Japanese parsley. But sometimes people say it doesn't taste good all because it was served without proper preparation. I fear that the 400-year history of Japanese parsley is getting temporarily swayed by its growing popularity and will be completely forgotten in the end." Because of these reasons, Mr. Miura supplies Japanese parsley only to reliable restaurants that will prepare it properly. He feels enthused by reliable restaurants and so he helps them to become even better. "I want people to enjoy Japanese parsley when it tastes at its best. I hope I can suggest even tastier ways to enjoy it based on the people who eat it."

The ultimate salmon brand from Miyagi, these gifts of the sea are nurtured in the mountains.

Their scales beautifully glow silver, and the fatty pink-hued flesh melts in your mouth, the sweet flavor spreads the more you chew...these are the greatest features of Miyagi Salmon, one of the highest quality farm raised salmon brands that has come to represent Miyagi.

"For Miyagi Salmon, fresh caught salmon are killed by pithing to preserve freshness. This technique allows the salmon to stay fresh for a long time" Ujiyama Junichi says confidently. He processes and sells fish food for farm-raised fish in Ishinomaki. Ujiyama helps to grow safe, tasty salmon through the production of fish food, which is made from 100% high quality fish powder, soybeans and formula feed (EP feed) containing minerals. Therefore, there is no risk of parasites which are often found in wild salmon and the salmon can be safely consumed uncooked. Also unlike wild or imported salmon, you know who the producer is with farm-raised salmon.

Young salmon are raised in the water in the mountains for a year before being transported to corves in the ocean around November and harvested the following March. Ujiyama emphasizes that the producer responsibly manages the entire process.

Farm-raised salmon is great for uncooked dishes such as sashimi or sushi. The salmon's quality, achieved by a production process developed over many years, has been recognized by the national government and registered as a Geographical Indication (GI), a first for an agricultural, forest and fishery product from Miyagi Prefecture.

This familiar food from the mountains is cultivated slowly on perfectly temperature-controlled mushroom beds.

At the foothills of Nanatsumori in Taiwa Town located just to the north of Sendai City, shiitake mushrooms have been cultivated on logs since ancient times. Hayasaka Seikichi is one of the farmers who have cultivated shiitake mushrooms for many years. Since switching to using mushroom beds in 1995, he has been producing shiitake mushrooms while taking steps to expand this industry, such as establishing the “Nanatsumori Mushroom-bed Grown Shiitake Mushroom Producers Association”.

According to Mr. Hayasaka, “Shiitake mushrooms grown on logs require wood logs cut to precise dimensions and made from trees that had been cut from fall to winter. As such, they are easily influenced by weather and environmental conditions, making spouting and harvesting amount unpredictable. On the other hand, shiitake mushrooms grown on mushroom beds in temperature-controlled greenhouses have the advantage of being available for harvest all year round.”

In the 20 greenhouses owned by the association, 130,000 mushroom beds are housed. The harvested shiitake mushrooms are shipped mainly to Sendai, Fukushima, Yamagata and Tokyo. "The growth quickens if it is too warm, so we maintain the temperature inside the greenhouse at 15 degrees. Growing them slowly at a lower temperature makes the mushrooms thicker and firm." Mr. Hayasaka says he can identify to some extent the mushrooms that will grow big and beautiful as soon as they germinate. He also says some even grow to be over 10 cm in diameter.

Despite his wealth of experience, he makes sure to attend a yearly workshop. He visits other shiitake mushroom growers across Japan and devotes himself to learning new techniques. "When the mushrooms grown on the beds first went to market, the quality of the mushrooms on the logs was better. But nowadays technology has improved, and I believe there is little difference in quality." Mr. Hayasaka expresses confidence that his endeavors will continue.

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