Sendai Miso (Miyagi) (仙台味噌)
A red rice miso from Sendai, traditionally made as a keeping miso - strongly savoury and built for long storage.
| Type | Rice miso, red, comparatively strong and salty |
|---|---|
| Place | Sendai, Miyagi Prefecture |
| Background | Tradition in Sendai links its miso-making to the Date clan's provisioning in the early Edo period |
Sendai miso was made to keep: a higher salt level and long maturation in wooden barrels gave armies and households a paste that survived storage, and the modern style keeps that robust character - red, firm and deeply savoury.
It is the miso of a hearty soup that stands up to root vegetables and oily fish. Blended into awase it adds backbone; used alone it wants dilution and strong ingredients rather than delicate ones.
See also
Red and awase misoRelated page in this guide.Rice miso
Related page in this guide.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF), 'Traditional Foods in Japan'; JAS soy sauce standards; Umami Information Center; Kikkoman official information; Wikipedia (CC BY-SA 4.0). Checked 6 November 2026.