When talking about the pickles made in Tsuruoka, we cannot go without mentioning Atsumi turnips, which have nice crunchiness and a vivi...

Slash and burn farming is known as yakihata (literally, “burning down the field”) agriculture in Japanese.Turnips grown through yakihata ...

Shimi-dofu (freeze-dried tofu), essential to Ogisai (a festival during which the Kurokawa Noh is performed) The Kurokawa area boasts the ...

Mr. Kohei Maruyama, a sheep rancher in the Haguro area When it comes to meat, most people might first think of beef, pork or chicken. Th...

Karakara-sembei – a fortune cookie-like sweet with a miniature folk toy inside – Tsuruoka’s traditional local confectionery Tsuruoka, the...

Dadacha beans are a type of edamame (green soybean) and one of the “indigenous crops” that have been carefully preserved by farmers sin...

Minden eggplants adored by Basho Matsuo Arrived in Dewa Province after traveling in the mountains for days, how lovely the color of early...

The people of Tsuruoka love moso (pronounced as “mowsow”). Some Tsuruokans use moso for miso broth with sake lees, and for moso-jiru (mis...

Harvesting of Gassan bamboo shoots begins when the snow-capped peak of Mt. Gassan gradually starts to melt in June. On Mt. Gassan, there...

Gassandake bamboo (bamboo shoots that are harvested on Mr. Gassan) Mr. Toshikazu Sato, a representative of Sato Farm Gassandake bamboo sh...

The Tonojima cucumber is cultivated in the Tonojima area of Tsuruoka. It is one of the “indigenous crops” that have been carefully prese...

Oyama is a sake town that once was recognized as one of the three best sake-producing areas during the Edo Period (1603-1868). The Shonai...

Tsuruoka participated at the City of Gastrnomy Festival hosted by the fellow UNESCO Creatice City of Gastronomy Parma. The festival used ...