Kukitachi-nimono" is a local dish using "kukitachi", a cruciferous vegetable. Ku…

Salted sushi, a local delicacy for special occasions, originated in Yonezawa Cit…

Strawbi produced in Yamagata Prefecture, which boasts the largest production vol…

Frozen daikon" and "frozen rice cakes" are common preserved foods in the Tohoku …

Shoyu-no-Mi" is a versatile seasoning made by fermenting soybeans, wheat (presse…

“Imoni” (taro soup) is said to have originated in the mid-1600s. At that time, t…

The spawning season of Pacific cod comes in the rough seas of the Sea of Japan, …

In Yamagata Prefecture, it was common for people to make natto (fermented soybea…

This is a staple summer dish in Yamagata Prefecture in which you can easily eat …

In Yamagata Prefecture, where edible chrysanthemums (except for small ones used …