Sendai Miso - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

Fermented foods

MiyagiSendai Miso

Classification (Large)

Agricultural products

Classification (Small)

Soy sauce, miso, other seasonings

Main ingredients used

soybeans, rice malt, salt

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Region of inheritance

Prefecture-wide

Product overview (special characteristics and types)

Miyagi Prefecture has always been one of the major soybean production areas in Japan. A unique soybean food culture has been nurtured here from long ago, including Sendai miso, frozen tofu, natto, and zunda. Among these soybean products, Sendai miso evolved as an important ration for soldiers during the Warring States period, and garnered national attention.
Miso is divided into three categories of rice, barley, and beans, depending on what type of malt is used. Sendai miso is a rice-type miso with a higher soybean content than other types. Other features include its glossy dark golden yellow color, umami from its matured saltiness, and its fragrance. This miso has many fans that enjoy its clean taste from the umami of soybean created by traditional manufacturing methods and the climate of Miyagi. Furthermore, not only does Sendai miso contain rich amounts of high-quality protein from its main ingredient, soybeans, but amino acids and vitamins are also generated through fermentation, making it extremely nutritious.

History and culture

During the first Japanese invasion of Korea by Oda Nobunaga, the miso which Date Masamune brought with him to Korea lasted longer than those from other clans, making it popular between other daimyo lords. Later, when Date Masamune established the Sendai Domain, he created a miso factory, [Goensogura], in the castle town, with the aim of self-sufficiency in miso for the troops. It is said that Sendai miso was born when the merchants in the castle town were entrusted with the manufacturing and management of this project. Afterwards, in the mid-17th century, miso manufacturing was conducted under the same method as [Goensogura] at the Sendai clan’s villa in Oi, to provide miso to clan members stationed in Edo. The excess miso produced in this operation was purchased and sold by Edo miso wholesalers, making Sendai miso well-known throughout Edo.

Production method

Sendai miso is a type of salty, red-colored rice miso using rice malt. To maintain a steady quality and price, it was protected by the clan from the Edo era, and miso shops in the castle town established a cooperative association as commerce developed. The organization established a [Miso-Maker Directory] and set strict rules for the miso’s production, sales, and even employment-related matters, to protect the tradition of Sendai miso.

Conservation and succession efforts

In the present day as well, the spirit of the past is carried on with the Miyagi Miso Shoyu Manufactures Cooperative at the center of activities to enhance the quality and unify Sendai miso as a brand. The Cooperative was able to obtain registration as a local organization trademark in 2007.
Furthermore, in Tomiya City, which had a thriving soybean culture, and was where miso and soy sauce production used to be conducted, a Miyagi Soy Food Culture Protection and Inheritance project has been launched in hopes of preserving and handing down the history and culture of Miyagi to younger generations. Events such as symposiums and workshops are held to promote the appeal of Sendai miso.

Main consumption method

As Sendai miso undergoes a long maturation period, just a small amount provides a lot of flavor, and the miso is said to enhance the taste of ingredients and match well with ingredients that have a strong presence.
For this reason, there are many unique regional dishes using Sendai miso in the prefecture. Among these, [bakke miso] and [shiso maki] are popular as local specialties.
Bakke is Japanese butterbur in the Tohoku dialect. This miso is made with roughly minced Japanese butterbur mixed with grated walnut, Sendai miso, sugar, and sake before being kneaded at low heat. It is enjoyed as a topping on warm rice or tofu. The unique bitterness of Japanese butterbur makes it popular as a dish that heralds the arrival of spring. Shiso maki is a dish in which Sendai miso is mixed with sesame and walnuts before being wrapped in green perilla and deep-fried. It is said that this dish started when it was made for visitors at the hot springs of Naruko during Date Masamune’s era, and became well-known as a side dish for rice and as a snack during teatime or for children.

At-home recipes：Grilled Sendai miso rice ball

Ingredients

Sendai miso

3 tablespoons

Cooked rice

500 g

Mirin

1 tablespoon

Sesami oil

1 teaspoon

Heavenly bamboo

As needed

How to make

Make round rice balls.

Mix miso, mirin, and sesame oil, spread the sauce over the rice balls from 1 above, and grill them in a toaster until brown.

Put the rice balls in a dish and garnish them with heavenly bamboo.