Word of the Month: November
November: 油麩丼
（Aburafu-don)
Aburafu-don is said to have originated from a restaurant in Toyoma city in Miyagi in the 1980s. This dish was originally created for people who cannot eat meat. Later, this dish became popular among people in Northern Miyagi.
This dish is made out of aburafu (deep-fried flour gluten that looks similar to a baguette) simmered in dashi, soy sauce, sake, sugar, mirin, and an egg. It is then placed on a bowl of rice and served hot. Aburafu is also called Sendaifu because of the name of the region.
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