Locals That Interweave Tsuruoka Gastronomy

Foods that interweave time-honored Tsuruoka gastronomy have been further developed in the hands of farmers, fishers, chefs and artisans in the city. We will introduce some of the actors who play pivotal roles in making our gastronomy.

Tonojima cucumber

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07/07/2016

The Tonojima cucumber is cultivated in the Tonojima area of Tsuruoka. It is one of the “indigenous crops” that have been carefully preserved by farmers in limited areas around Tsuruoka city since the Edo Period (1603-1868). Although it seems only … Read more. >>


Atsumi Turnips – Hitokasumi

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28/06/2016

When talking about the pickles made in Tsuruoka, we cannot go without mentioning Atsumi turnips, which have nice crunchiness and a vivid purple color. It is one of the “indigenous crops” that have been carefully preserved by farmers since the … Read more. >>


Yakihata Turnips – Yamagata University

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27/06/2016

Burnt farming is known as yakihata (literally, “burning down the field”) agriculture in Japanese.Turnips grown through yakihata are called yakihata turnips.The Yakihata turnip is well known as one of the “indigenous crops” that have been carefully preserved by farmers since … Read more. >>


Feast of Kurokawa Noh

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14/01/2016

Shimi-dofu (freeze-dried tofu), essential to Ogisai (a festival during which the Kurokawa Noh is performed)  The Kurokawa area boasts the Kurokawa Noh, a nationally designated significant intangible folk cultural asset that has been passed down since the Muromachi Period (1336-1573). … Read more. >>


Sake-Watarai Sake Brewery

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14/12/2015

Oyama is a sake town that once was recognized as one of the three best sake-producing areas during the Edo Period (1603-1868). The Shonai region, a renowned rice-producing plain, is also referred to as a sake-producing region. Currently, 18 sake … Read more. >>


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