Recipes

For you to recreate at your own homes!

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  • Nira masu no ankake 
(Garlic sprout and trout in thick sweet-savoury soy sauce)

    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. 

    45 Minutes

    4 Servings

  • Edamame rice

    Summer

    EDAMAME RICE

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

    50 ~ 60 Minutes

    4 Servings

  • Benkei meshi
(Grilled rice ball)

    Autumn

    BENKEI MESHI
    (GRILLED RICE BALL)

    Fragrant smokiness and smell of miso will enhance your appetite.

    5 Minutes

    1 Serving

  • Toji kabocha
(Simmered pumpkin and azuki beans served during Winter Solstice)

    Winter

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

    20 Minutes

    4 Servings

  • Kandara jiru 
(Winter cod soup)

    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.

    15 Minutes

    4 Servings

  • Sake dongara jiru 
(Salmon bone soup)

    Autumn

    SAKE DONGARA JIRU
    (SALMON BONE SOUP)

    15 ~ 20 Minutes

    4 Servings

  • Hata hata no dengaku 
(Japanese Sandfish with miso glaze)

    Winter

    HATA HATA NO DENGAKU
    (JAPANESE SANDFISH WITH MISO GLAZE)

    15 Minutes

    4 Servings

  • Natsu ika no monpeyaki
(Grilled stuffed squid)

    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. 

    15 Minutes

    4 Servings

  • MŌSŌ JIRU 
(MŌSŌ BAMBOO SHOOT SOUP)

    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!

    1 Hour

    4 Servings

  • Asatsuki no sumiso ae 
(Asatsuki with miso vinegar dressing)

    Spring

    ASATSUKI NO SUMISO AE
    (ASATSUKI WITH MISO VINEGAR DRESSING)

    10 Minutes

    4 Servings

  • Zakuni (Simmered vegetables)

    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. 

    30 Minutes

    4 Servings

  • Karatori no goma ae 
(Karatori with sesame dressing)

    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.

    5 Minutes

    4 Servings

  • Shiso maki 
(Rolled shiso leaves)

    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. 

    20 Minutes

    40 Pieces

  • Imoni (Simmered satoimo)

    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. 

    30 Minutes

    4 ~ 6 Servings

  • MŌSŌ RICE

    Spring

    MŌSŌ RICE

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

    1 Hour 10 Minutes

    4-5 Servings

  • Mizu no kenchin 
(Stir-fried and simmered Mizu)

    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.

    15 Minutes

    4 Servings

  • Nasu nabeyaki 
(Stir-fried eggplants)

    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.

    15 Minutes

    4 Servings

TSURUOKA CITY

The one and only UCCN City of Gastronomy in Japan. Nestled between the Three Sacred Mountains of Dewa and the Sea of Japan, Tsuruoka City is home to 3 Japan Heritage Sites and is the largest municipality in the Tohoku region.

Come and experience the hidden side of Japan and traditional cuisine!

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