Seisai-zuke (Pickled seisai mustard) Yamagata Yamagata Prefecture is known for its diverse pickling culture, with "Seisai must…
Hatahata no Yuage (Poached Japanese sandfish) Yamagata Japanese sandfish are a scaleless, mild-flavored fish that are favored in the Sh…
Karakaini (simmered dried stingray fin) Yamagata "Karakai" is a dry food made by drying the cartilage of kasube (stingray) fins t…
Japanese saltwort in mustard dressing Yamagata The Japanese saltwort used in this dish was originally a wild plant that grew al…
Trout Ankake Yamagata Trout Ankake is a springtime dish representative of the Shonai area. It is made …
Egg agar/soy sauce agar Yamagata In Yamagata Prefecture, dishes using agar have been eaten for a long time, and i…
Tama Konnyaku(Ball-shaped konjac) Yamagata "Ball-shaped konjac", nicknamed Tamakon*, is the soul food of the people of Yama…
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 …
