Sendai Seri Nabe Japanese Parsley Hot Pot

Sendai seri nabe is a winter specialty hot pot that puts fragrant Japanese parsley at center stage. The region is known as a growing area for this herb, and the custom is to eat every part, from the leaves and stems down to the roots. Chicken or duck simmers in a well-flavored broth, and a generous amount of parsley is swished through at the end.

Highlights

The greatest attraction of this pot is enjoying the whole root, a part usually thrown away. The pale extended root has a crisp bite and a distinctive aroma, and the secret to its taste is not overcooking. The savory broth and the refreshing scent of the parsley blend beautifully.

Enjoying the Seasons

The true way to enjoy seri nabe is in winter when the parsley is at its peak. Gathering around a warm pot in the cold season warms both body and heart. The roots grow thicker in winter, when the aroma stands out most, making this the season worth eating it. Finish with udon or rice porridge to enjoy the last of the broth.

Access and Basic Information

The dish often appears as a winter-only menu item at izakaya and local cuisine restaurants in Sendai. You can also find it at eateries around Sendai Station. Some restaurants feature it as a signature dish, so booking ahead is the sure way to enjoy it. Shops near growing areas such as Natori serve especially fresh parsley.

A Quick Tip

Avoid overcooking the parsley and keep its crisp texture. Wash the mud from the roots well and enjoy their aroma to the full. Taking your time through to the final course lets you savor every bit of the hot pot appeal.