Miyagi

The taste of the home in the abundant rice producing area where a prefecture is eminent

Hattogiru

Local food from Toyoma area where flour is trained and made. You can build up and put suitable time (It's different depending on seasons.) to sleep well until water is added to flour and it turns firmness of the earlobe degree. The, it's put in soup like soy sauce and it's boiled up while thinning matured fabric with a finger thin. It's boiled for hot water, and they're adzuki beans and ZUN, you can also involve JUUNEN (EGOMA) etc.. The local food and that to which the food texture of SHIKOSHIKO gives itself up slipperily are "suddenly".