Washing thoroughly between the roots makes the Seri-nabe delicious.

Actually, there is not a specific variety called "Sendai Seri". Each parsley farmer has their own type of parsley that has been passed down from generation to generation, and the brand name that collectively refers to them is ''Sendai Seri''. As a result, the taste varies slightly depending on the producer, but in general, it is characterized by thick roots and stems, and you can enjoy a sweet, soft texture with little bitterness.

Since the soil is firmly attached to the roots of Japanese parsley, it takes a lot of effort to remove the soil, such as scrubbing each bunch with a toothbrush until it turns pure white. At some point before being served as Sendai Seri Nabe, someone always carefully washes the roots with cold water. Why not enjoy the deliciousness unique to this season while thinking about the effort involved?