“Imoni” (taro soup) is said to have originated in the mid-1600s.

流傳地區

The whole prefecture

主要食材

Taro, beef, konjac, green onions, (may include mushrooms, burdock root, etc.)

“Dongara Jiru” (cod soup) is a local winter dish using Kandara. It was originally eaten by fishermen on the beach. It is characterized by the use of Kandara from head to tail without leaving anything.

流傳地區

Shonai area

主要食材

Cold cod (all internal organs), miso, green onions, seaweed

In the Murayama area of Oe Town, fermented soybeans without strings are made into "Natto Jiru” (natto soup).

流傳地區

The whole prefecture

主要食材

Natto, tofu, fried tofu, edible wild plants, Imogara(made from dried stems of Karatori potatoes), konjac, mushrooms, onions, Japanese parsley, miso

"Mousou-jiru" is a local dish using "Mousou", a type of bamboo shoot.

流傳地區

Shounai Area

主要食材

Mousou Bamboo Shoot, Thick fried tofu, Shiitake mushroom, Sake lees, Miso

Although the name “Hiyashiru” suggests soup, this is a boiled dish made by combining seasonal vegetables and cold dashi broth (soaking soup).

流傳地區

Okitama Region, Yonezawa City

主要食材

Seasonal vegetables, Shimi konjac (freeze dried konjac), Uchi-mame(Soybeans simmered, flattened and dried), Hoshi-kaibashira (Dried scallop adductor muscle), Hoshi shiitake (Dried Shiitake mushroom)

"Shio-Kujira-Jiru" (salted whale soup) is a traditional nourishing meal to survive the hot inland summers.

流傳地區

All of Yamagata Prefecture

主要食材

New potatoes,“ Shio-Kujira”(=Salted Whale), Seasonal vegetables

"Toyama Kabu no Kasu-jiru" is a soup with “Toyama Kabu” and “Uchimame,” an ingredient unique to snowy Yonezawa City.

流傳地區

Yonezawa City

主要食材

“Toyama-Kabu”(=turnip), “Uchimame”(=pounded soybeans), Various vegetables

“Dashi" is made by chopping up and seasoning summer vegetables such as cucumbers and eggplants, which contain a lot of water, and savory vegetables such as green perilla and myoga (Japanese ginger)…

流傳地區

Murayama area, Okitama area

主要食材

Eggplant, cucumber, Japanese ginger, green perilla, soy sauce

“Sasamaki “is made by soaking and draining Glutinous rice, wrapping it in Bamboo leaves, tying a string around it, and boiling it in hot water. In other prefectures, it is also called "Chimaki.

流傳地區

All of Yamagata Prefecture

主要食材

Glutinous rice, Bamboo grass leaves, Kinako(Roasted soybean flour), Sugar

Although it is called " Kujira-Mochi （whale cake）," it is not made with Whale meat. There are various theories as to the origin of the name.

流傳地區

Mogami Area, Murayama Area

主要食材

Rice flour, Sugar, Walnuts

The entire area of Yamagata Prefecture was designated as a heavy snowfall area, and in those days when distribution was poor, securing food for the winter was essential for survival.

流傳地區

Murayama Region, Okitama Region

主要食材

Hyo-Boshi(Dried Purslane), Konjac noodles, Carrot, Fried thin tofu

Koi-no-Umani is a local dish made by koi (=Carp) cut into round slices and simmering them in sugar, soy sauce, and sake. koi (=Carp) was once a valuable source of protein in inland rural areas.

流傳地區

Okitama Region, Yonezawa City

主要食材

Koi (=Carp), Soy source, Mirin (Sweet Rice Wine), Sugar

"Ukogi(=Araliad)" has a unique flavor and bitterness, and is used to make "ukogi gohan (rice with ukogi)," "ukogi tempura," and "ukogi ohitashi (boiled ukogi)," in addition to "Ukogi no Kiri-Ae," a…

流傳地區

Okitama Region, Yonezawa City

主要食材

Ukogi(=Araliad), Miso, Bonito flakes

"Akebi(=Chocolate vine)" has a bittersweet flavor and is served in a variety of dishes such as grilled akebi stuffed with miso, simmered dishes, salad, tempura, and nuta-age.

流傳地區

All of Yamagata Prefecture

主要食材

Akebi(=Chocolate vine), Maitake mushrooms, Shimeji mushrooms, Miso, Sugar

"Yukina no Fusubedzuke" is a pickled dish using yukina, a snow cabbage. Yukina is one of the Yamagata-Okitama traditional vegetables, a special vegetable of the Okitama region.

流傳地區

Okitama Region

主要食材

Yukina cabbage, salt

"Omizuke" is a pickle made from a type of mustard green called "Yamagata seisai." Along with "seisaizuke," it is one of the representative pickles of Yamagata Prefecture.

流傳地區

Murayama area, Mogami area, Okitama area

主要食材

Yamagata seisai (greens), daikon radish, carrot, Jerusalem artichoke, perilla seeds (salted), soy sauce, granulated brown sugar

Yamagata Prefecture is known for its diverse pickling culture, with "Seisai mustard pickles" being one of its most popular varieties.

流傳地區

All areas in Yamagata Prefecture

主要食材

Yamagata seisai mustard, salt, soy sauce, sugar, sake, shochu

Japanese sandfish are a scaleless, mild-flavored fish that are favored in the Shonai region as the taste of autumn. The sandfish come to the shores of Shonai around December to lay their eggs.

流傳地區

Shonai region

主要食材

Japanese sandfish, scallion, soy sauce

"Karakai" is a dry food made by drying the cartilage of kasube (stingray) fins that are caught in Hokkaido.

流傳地區

Entire prefecture

主要食材

Karakai (dried stingray fin), soy sauce, sugar, mirin, sake

The Japanese saltwort used in this dish was originally a wild plant that grew along the coast and came to be called okahijiki because it looks like hijiki, a seaweed.

流傳地區

Murayama area, Okitama area

主要食材

Japanese saltwort, hot pepper, soy sauce

In Yamagata Prefecture, the culture of eating this flower is still strong, and “Ohitashi of edible chrysanthemums” (boiled and eaten with soy sauce) is a typical example.

流傳地區

The whole prefecture

主要食材

Edible chrysanthemum, vinegar, soy sauce

Trout Ankake is a springtime dish representative of the Shonai area. It is made from the most delicious of all trout, “Sakuramasu” or cherry trout.

流傳地區

Shonai Area

主要食材

Trout, chives, ginger, salt, sugar, and kudzu flour.

In the Shonai area, agar as a sweet dessert is mainstream, and the most popular one is "egg agar".

流傳地區

Shonai area

主要食材

Agar, egg, soy sauce, and sugar

"Ball-shaped konjac", nicknamed Tamakon, is the soul food of the people of Yamagata Prefecture.

流傳地區

All over the prefecture

主要食材

Ball-shaped konjac, soy sauce, dried squid soup stock

Kukitachi-nimono" is a local dish using "kukitachi", a cruciferous vegetable.

流傳地區

Yonezawa City (Okitama area and Murayama area)

主要食材

dried kukitatsuboshi, carrots, beans, konnyaku thread, deep-fried tofu, soy sauce, sugar

Salted sushi, a local delicacy for special occasions, originated in Yonezawa City.

流傳地區

Yonezawa City

主要食材

Salmon, sushi rice

Tataki" in "Warabi Tataki" refers to a method of cooking in which the strawbi is placed on a cutting board and beaten with a knife as if cutting it, thereby breaking the fibers of the strawbi into…

流傳地區

Northern part of the prefecture

主要食材

Straw, miso, etc.

Frozen daikon" and "frozen rice cakes" are common preserved foods in the Tohoku region, and are made by taking advantage of the cold weather unique to the snow country.

流傳地區

Mogami area

主要食材

Udo (udo), frozen daikon radish, kipper, satsuma-age (fried fish cake), soy sauce, sake, sugar

Shoyu-no-Mi" is a versatile seasoning made by fermenting soybeans, wheat (pressed barley is sometimes used), rice, and seed koji by adding salt water and letting it sit while stirring.

流傳地區

Shonai area

主要食材

Soybeans, wheat, rice, seed malt, salt