We use cookies to improve your online experience. For information on the cookies we use and for details on how we process your personal information, please see our cookie policy . By continuing to use our website you consent to us using cookies.

Oshu Kaido Street Umen Bansho (Shiroishi Umen)

MIYAGI FOOD
Oshu Kaido Street Umen Bansho (Shiroishi Umen)_1
Oshu Kaido Street Umen Bansho (Shiroishi Umen)_2
Oshu Kaido Street Umen Bansho (Shiroishi Umen)_3
Oshu Kaido Street Umen Bansho (Shiroishi Umen)_4
Oshu Kaido Street Umen Bansho (Shiroishi Umen)_1 Oshu Kaido Street Umen Bansho (Shiroishi Umen)_2 Oshu Kaido Street Umen Bansho (Shiroishi Umen)_3 Oshu Kaido Street Umen Bansho (Shiroishi Umen)_4

Created 400 years ago by Miemon living in Shiroishi as a result of his concern over his father's stomach illness. He created a noodle made without oil from flour and salt water. It became well-reputed when his father's stomach illness was alleviated after eating it. Thus, the easy-to-digest and nutrient-rich umen was born from one man's warm compassion (it's also said that the name "umen" was given by the lord of Shiroishi Castle, Kojuro Katakura). A short, slender noodle that can be easily digested and feels great going down the throat, it is eaten with relish by everyone from small children to the elderly.

View scenic routes that include this spot

RELAX & MINGLE

Street address

2-3 Nishi-masuokacho, Shiroishi City, Miyagi
About MIYAGI

Access

Route1

  • Approx. 20-min. walk from JR Shiroishi Station. Or by taxi.

Route2

  • Approx. 35-min. walk from JR Shiroishi-Zao Station. Or by taxi.

Opening Hours

11:00-17:00 (last order at 16:30)

Closed

Thursdays (if Thursday is a holiday, the store will open and instead be closed on Friday); Dec. 31 and Jan. 1

Website

https://shiroishi-navi.jp/en/detail/detail_3140/

Best season

All year

Point

View Map

About MIYAGI

Spots around

Share this page

Transportation

Recommended scenic routes

Other attractive routes

Traveler reviews

COPYRIGHT © TOHOKU × TOKYO ALL RIGHTS RESERVED.

Back to Top