Specialties of Iwadeyama, kori-dofu (frozen bean curd) and Natto (fermented soybeans) were the results of the study of cooking developed by Masamune, while those foods were originally intended for the usage as military provisions.
岩出山名物の凍り豆腐と納豆は、政宗の料理研究の末に開発されたものであるが、元々は兵糧用だった。