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Line 566:
* Ise [[udon]], thick noodles in a sweet soy sauce
* Nagamochi, grilled oblong [[mochi]] stuffed with [[red bean paste]]
* [[Pacific_saury#Japan|Sanma-zushi]]
* [[Tatami iwashi]]
* [[Tekone-zushi]], soy sauce marinated [[Skipjack tuna|bonito]] over sushi rice
Line 579 ⟶ 580:
* Yanagiu-washi, [[washi|paper]]
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* [[Coho salmon]] ([[Fish farming|farmed]])
* ''[[Sea pineapple|Hoya]]'', sea pineapple
* [[Oysters]]
* ''[[Oenanthe_javanica#Japan|Seri]]'', Japanese parsley
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* Aburafu, deep fried wheat gluten - [[Tome, Miyagi|Tome]]
* [[Gyūtan]] – [[Sendai]]
* [[Harako-meshi]], rice cooked in salmon stock and topped with [[ikura]] - [[Watari, Miyagi|Watari]]
* [[Hiyashi chūka]]
* [[Robatayaki]] – [[Sendai]]
* [[Sasa-kamaboko]], [[kamaboko]] shaped like bamboo leaves – [[Sendai]]
* Shiroishi umen, wheat noodles made without oil - [[Shiroishi, Miyagi|Shiroishi]]
* Shisho-maki, Deep fried miso walnut paste rolled in [[perilla]] leaves - [[Ōsaki, Miyagi|Ōsaki]]
* [[Yubeshi]]
* [[Zundamochi]], mochi covered in edamame paste – [[Sendai]]
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