Kukitachihoshi no nimono Yamagata Kukitachi-nimono" is a local dish using "kukitachi", a cruciferous vegetable. Ku…
Shiobiki zushi Yamagata Salted sushi, a local delicacy for special occasions, originated in Yonezawa Cit…
Warabi tataki Yamagata Strawbi produced in Yamagata Prefecture, which boasts the largest production vol…
Udo to komidaikon no donkoroni Yamagata Frozen daikon" and "frozen rice cakes" are common preserved foods in the Tohoku …
Shoyu no mi Yamagata Shoyu-no-Mi" is a versatile seasoning made by fermenting soybeans, wheat (presse…
Imoni(taro soup) Yamagata “Imoni” (taro soup) is said to have originated in the mid-1600s. At that time, t…
Dongara Jiru (cod soup) Yamagata The spawning season of Pacific cod comes in the rough seas of the Sea of Japan, …
Natto Jiru(natto soup) Yamagata In Yamagata Prefecture, it was common for people to make natto (fermented soybea…
Ohitashi of edible chrysanthemums (boiled and eaten with soy sauce) Yamagata In Yamagata Prefecture, where edible chrysanthemums (except for small ones used …