TO BECOME A
FOOD PARADISE
Located in the Shōnai region of Yamagata Prefecture along the Sea of Japan, Tsuruoka is a city of approximately 1,300 square kilometres and home to 130,000 residents, making it the largest administrative division in the Tōhoku region. The city is blessed with abundant natural resources, distinct seasonal changes, and a variety of landscapes, allowing traditional industries such as rice cultivation, agriculture, forestry, fishing, and sake-brewing to develop well into the present day. The people of Tsuruoka have fostered their unique and colourful gastronomic culture through careful conservation of local cuisine, as well as constant innovation to create new and creative dishes, which are then incorporated into their daily diets and ceremonial practices.
DESIGNATION AS
UNESCO
CITY OF GASTRONOMY
UNESCO's City of Gastronomy is part of the wider Creative City Network established in 2014.
Jul 2011
Committee for Promotion of Tsuruoka Creative City of Gastronomy is established
Oct 2011
Visited UNESCO Headquarters in Paris, France. Start of gastronomic projects by Japanese Cultural Centre in Paris
Nov 2011
Attended UNESCO Annual Conference as a Candidate City and presented the allure of Tsuruoka's gastronomy as well as the vision for the future.
Dec 2011
Stopped application process to be a member city
Apr 2012
Awarded 2011 Commissioner o Cultural Affairs (Culture and Arts Creative City Division)
Aug 2012
Submission of request form to resume application to be a member of the City of Gastronomy Network
Feb 2013
Submission of application to visit UNESCO HQ
Jul 2013
Resume application to be a member of the City of Gastronomy Network and evaluation of application
Oct 2013
Release of new application procedure to be a member of City of Gastronomy
Mar 2014
Submission of application according to the new procedure
Sep 2014
Attended UNESCO Creative City Network Anual Conference in Chengdu, China
Dec 2014
Designated as UNESCO Creative City of Gastronomy
TSURUOKA CITY OF GASTRONOMY LOGO
The logo depicts the different elements that make up the unique gastronomy of Tsuruoka City
*Hover over the elements to find out more*
Asian fawn lilies (katakuri)
Blooms during April in Asahi area
Black sea bream
Famous seafood of Yamagata Prefecture
Cherry
Famous produce of Yamagata Prefecture
Cherry Salmon
Seasonal fish only available during spring
Confectionery
Fox's face shaped to commemorate the god for protecting the ruling lord
Dadacha
soybean
Famous edamame in Japan. Unique to Tsuruoka
Fireworks competition
Top 5 popular show in Japan held in August
Five-storied pagoda
Designated as a national treasure of Japan
Gassan bamboo shoot
Mountain vegetable grown at the foot of Mt. Gassan
Gotenmari
Decorative silk thread ball with long tradition
Grapes
Over 60 different varieties of grapes available
Iwagaki oyster
Naturally grown along coastal reefs of the Sea of Japan
Japanese wisteria
Wisteria festival held during May in Fujishima area
Jellyfish
Kamo Aquarium: famous for collection of jellyfish species
Kandara cod
Seasonal winter fish typically eaten as "dongara-jiru"
Kurokawa Noh
Unique Shinto ritual practiced over 500 years
Lion dance
Traditional lion dance performed in Fujishima area
Melon
Sweet, juicy and flavourful fruit eaten in summer
Minden eggplant
Heirloom crop of Tsuruoka with long history
Mōsō bamboo shoot
Used in Mōsō soup, Tsuruoka's representative spring dish
Mushroom
Naturally grown mushrooms harvested from the mountains
Red turnip
Heirloom crop of Tsuruoka cultivated using slash-and-burn method
Sake
Good rice + clean water = excellent sake
Seeds
Collected and saved and passed down for generations
Shonai persimmon
Heirloom crop cultivated throughout Shonai
Shonai pork
Ethnically raised, producing high quality meat
Shonai rice
Delicious varieties of rice grown in Shonai Plain
Shonai Taisai
Local parade that celebrates our history as a castle town
Soba
Sankaku Soba (Triangle buckwheat), an heirloom crop
Torii gate
Traditional Japanese gate found within Shinto Shrines
Squid
Delicious squid dried overnight from Nezugaseki area
Tenjin Festival
aka Ghost Festival, takes place annually
Zenmai
Wild vegetable collected during spring