Spring

NIRA MASU NO ANKAKE
(GARLIC SPROUT AND TROUT IN THICK SWEET-SAVOURY SOY SAUCE)

A fish that is often associated with spring's arrival. It is often prepared in many households during spring together with grilled trout and simmered moso bamboo shoots. In addition, it is also served during Tenjin Matsuri, one of the big 3 festivals in Tsuruoka, held on 25 May.  The pink flesh of the salmon reminds people of cherry blossoms thus it was named as such. 

Spring

MŌSŌ JIRU
(MŌSŌ BAMBOO SHOOT SOUP)

Moso jiru, a popular springtime soup among locals, is made from freshly harvested moso bamboo shoots and sake lees. The combination of the flavour of sake lees and crunchy texture of bamboo shoots reminds you of home. You can't say that you've experienced spring in Tsuruoka without trying this dish!

Spring

MIZU NO KENCHIN
(STIR-FRIED AND SIMMERED MIZU)

Delicious when made into ohitashi (vegetables steeped in a dashi based sauce) or aemono (mixed with dressing), kenchin is the way to go when using mizu. It is a dish for everyone to enjoy the crispy texture of mizu.

Autumn

BENKEI MESHI
(GRILLED RICE BALL)

Fragrant smokiness and smell of miso will enhance your appetite.

Winter

HATA HATA NO DENGAKU
(JAPANESE SANDFISH WITH MISO GLAZE)

Autumn

IMONI (SIMMERED SATOIMO)

Local autumn tradition: Imoni-kai

On a fair autumn weekend, you can see many people holding imoni party along the riverbanks of the city or along the sandy coasts of the seaside. It is an autumn tradition for people in Yamagata prefecture to gather and celebrate the end of rice harvest season as it coincides with satoimo season. The flavours of imoni varies from regions to regions - inland Yamagata uses beef and seasons it with soy sauce, whereas the imoni in Shonai region uses pork and uses miso instead. 

Spring

MŌSŌ RICE

Subtle sweetness and flavour spreads within your mouth with every bite.

Summer

NATSU IKA NO MONPEYAKI
(GRILLED STUFFED SQUID)

Natsu ika no monpeyaki is traditionally skewered on a stick and grilled in an irori (traditional Japanese sunkern hearth fireplace). While grilling it, the squid will puff up, resembling monpe (traditional Japanese women's work pants) thus this dish is named as such. 

Summer

DADACHA MAME MISO SOUP

A delicious traditional Tsuruoka-style miso soup made with one of Tsuruoka City's well known heirloom crops, the Dadacha mame. This savory miso soup is made during the summer when the Dadacha mame are at their peak in flavor, creating an amazingly delicious, and a very "Tsuruoka" miso soup!

Spring

ASATSUKI NO SUMISO AE
(ASATSUKI WITH MISO VINEGAR DRESSING)

Winter

TOJI KABOCHA
(SIMMERED PUMPKIN AND AZUKI BEANS SERVED DURING WINTER SOLSTICE)

Autumn

SAKE DONGARA JIRU
(SALMON BONE SOUP)

Summer

NASU NABEYAKI
(STIR-FRIED EGGPLANTS)

Don't be mistaken! This is not nabeyaki udon (claypot udon). This is a popular household summer dish in the Shonai region.

Autumn

PORK & MISO STUFFED AKEBI (CHOCOLATE VINE)

Did you know that a majority of akebi sold throughout Japan come from Yamagata Prefecture?

Akebi, or more commonly known as chocolate vine, is a bitter but delicious purple fruit that is eaten seasonally in Autumn. 

Native to the northern region of Japan (Tohoku), this fruit that was once frequently utilized in the Tohoku diet, is now rarely seen in modern cooking. The culture of eating this fruit has survived by being prepared and eaten as a part of traditional dishes. 

Summer

EDAMAME RICE

Get intoxicated from the rich umami and fresh fragrance of dadachamame, a traditional summer dish served in Tsuruoka.

Autumn

KARATORI NO GOMA AE
(KARATORI WITH SESAME DRESSING)

Karatori is the stem part of karatori yam. The skin is removed and then dried to preserve the vegetable. It is a dish that is commonly served in shojin ryori during autumn.

Winter

KANDARA JIRU
(WINTER COD SOUP)

Shonai's winter tradition. The rich creamy shirako (milt / sperm sacs of male cod fish), fatty winter cod, and warm miso broth is sure to fill you up with warmth in the chilly Tsuruoka winters.

Summer

SHISO MAKI
(ROLLED SHISO LEAVES)

Crunchy cripsy shiso leaf wrapped around sweet chewy nutty filling. Each households have their own unique recipe for the delicious filling. Eat it together with rice as a side dish, or a snack that goes with sake, or as a topping for ochazuke (rice served with tea). The aroma of shiso is sure to remind you of the nostalgic taste of home. 

Winter

ZAKUNI (SIMMERED VEGETABLES)

This dish is called zakuni as the vegetables makes a "crunchy" sound (zaku zaku) when it is cut into similar sized chunks. The vegetables are then simmered in dashi broth.