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Tsuruoka

Ville créative de la gastronomie de l'UNESCO

La Préservation des espèces

Tsuruoka, mère de douzaines d'espèces de fruits et légumes endémiques propres à elle seule, chérit l'authenticité de ses espèces et s'emploie à préserver intactes les graines de ses aliments ainsi que les méthodes de culture, afin de garantir un goût aussi proche  que possible de ce qu'était la nourriture d'antan, dans un souci de transmission de la tradition.

Une cuisine forgée par la foi

Dewa Sanzan et sa spiritualité ont largement influencé la cuisine de la ville. La cuisine végétale bouddhiste shôjin ryôri  ainsi que la culture des légumes de la montagne ont participé à l'élaboration d'une cuisine en grande partie végétale (bien que la ville sache aussi tirer avantage de la richesse de la mer du Japon), en accord avec les principes de non-violence bouddhiste.

Une agriculture  douce

Bien que l'agriculture mécanique existe à Tsuruoka, force est de constater que la culture manuelle est toujours d'actualité, il suffit de se balader le long des champs pour aperçevoir des agriculteurs repiquer le riz à la main, des grand-mères sécher les légumes de la montagne un à un à même le sol, ou de voir les oies japonaises désherber les rizières.

Le partage de connaissances

La culture du partage des connaissances n'a pas seulement contribué à la préservation d'une cuisine authentique à travers les âges, mais elle permet aussi au monde entier de découvrir des méthodes de culture, de préparation, des recettes différentes grâce aux nombreux échanges de chefs et d'étudiants en restauration de tous les pays.

Experience TSURUOKA's Gastronomy

Shojin Ryori In Mt. Haguro

Shojin Ryori Class with Chef Ito

Sushi workshop 

Vegan Local Cuisine class

Local Fruits mochi-making

Tree Bark mochi making 

DISCOVER THE FLAGSHIP DISHES OF TSURUOKA'S CUISINE

THE SEA

THE MOUNTAIN

THE

PLAIN

THE

RIVER

 

SEAFOOD

Winter

Yuzu & salmon sauce radish

Hizunamasu

氷頭なます

Marinate the head of a salmon in salt and vinegar, mash some Japanese radish, and make a delicious yuzu/ikura eggs sauce, and voila! You made hizunamasu!

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Fujishima, Atsumi

Spring

Sardines marinated in pepper

Iwashi no sanshoni

鰯の山椒煮

Those sardines will surprise you with their sour-spicy taste they owe to their vinegar-pepper sauce.

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Everywhere

Summer

Rice-stuffed squid

Ika-meshi

イカ飯

Stuff a whole squid with mochi rice, grill it on a pan with some sweet seasoning, and voilà! You have Ika-meshi!

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Everywhere

Winter

Marinated dried ray

Karage-ni

からげ煮

This dish is full of proteins and collagen. The ray is dried out for a whole week then marinated for a long time in miso soup.

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Everywhere

Winter

Black cod soup

Kandara-jiru

寒鱈汁

Nobody in Tsuruoka could spend a whole winter without having a big bowl of black-cod soup. Grab a bowl during the black-cod festival!

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Everywhere

Winter

Mackerel gravlax

Shime-saba

しめさば

Salmon is not the only fish that can be "Gravlax"! The particularity of our Gravlax mackerels is that we use vinegar too.

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Atsumi, Everywhere

Summer

Seaweed noodles

Tokoroten

ところてん

These noodles look like konjac, but they are actually made out of seaweed, making them much more interesting nutritionally speaking.

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Everywhere

Winter

Anglerfish soup

Anko-jiru

アンコウ汁

How can such a horrible fish be so delicious? Have Japanese anglerfish in one of our famous fish soups. Try the liver, it tastes like foie gras!

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Atsumi

Summer

Seaweed jelly

Ego

えご

Ego is a little jelly cake made out of a seaweed called Campylaephora hypnaeoides. Like tokoroten, it contains nearly zero calories.

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Everywhere

 

All-year-round

Dewa Sanzan's Shojin-Ryori ascetic food

Dewa sanzan Shojin-Ryori

出羽三山精進料理

This is maybe the most emblematic food of Tsuruoka's cuisine. Tempura, soups, marinades, salads, mochi... No doubt you will leave on a full belly.

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Haguro

Spring

"Moso" bamboo rice

Moso-gohan

孟宗ご飯

Moso bamboo is also known as "the king of fibers". It is also rich is vitamin B1, B2 and proteins, despite being very low in calories.

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Yutagawa

Spring

Japanese Royal Fern in Tofu & Walnut sauce

Zenmai no shiraae

ぜんまいの白和え

A charming contrast between the bitterness of the royal fern and the sweet taste of the tofu & walnut dressing.

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Everywhere

Spring

"Moso" bamboo soup

Moso-jiru

孟宗汁

This is the traditional dish of Yutagawa Onsen. The crunchy bamboo makes a good contrast in textures with the soft mushrooms.

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Yutagawa

Spring

Sour-sweet wasabi leaves salad

Hawasabi-zuke

葉わさび漬け

Wasabi's spiciness, vinegar's sourness, the sweetness of sugar, and the umami taste of shiitake mushrooms... There's a lot of flavors in this salad!

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Atsumi

All-year-round

Mochi cake boiled in tree ashes

Sasamaki

笹巻き

This very special mochi has a yellow tint, due to being boiled with bark ashes. Grandmas wrap then in Sasa leaves to give them an extra "vegetal" flavor.

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Atsumi, Asahi

Spring

Ostrich fern topped with its sesame sauce

Kogomi no goma ae

こごみの胡麻和え

The Ostrich Fern grows on humid slopes in the forests. It is not very bitter, so it's easily eatable raw as well.

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Everywhere

MOUNTAIN VEGETABLES

 

Autumn

Lily bulbs in sticky sweet soy sauce

Yurine no Ankake

百合根のあんかけ

Soft, tender lily bulbs, eaten as a dessert with a sticky sweet soy sauce. Sometimes they are served together with boiled eggs.

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Haguro

Spring

Japanese mugwort mochi

Kusa mochi

草餅

Japanese mugwort is supposed to repel the evil spirits. This is why you will always find this mochi during festivals.

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Everywhere

Summer

Sweet miso paste in shiso leaves

Shiso-maki

しそ巻き

A little snack with a powerful miso taste. Have you ever tried sweet miso paste..? Time to try it out!

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Everywhere

Summer

Eggplants topped with sweet soy bean paste

Nasu no edamame ae

なすの枝豆和え

Another vegetable dessert typical of Tsuruoka's cuisine. Have you ever tried eggplants together with sweet edamame paste?

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Everywhere

Summer

Sweet soy bean paste with sweet soy sauce

Edamame no ankake

枝豆のあんかけ

Sweet edamame paste is a synonym of summer!

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Everywhere

Autumn, Winter

Atsumi's Red Turnip pickles

Atsumi kabu

温海カブ

Atsumi's red turnip is cultivated on harsh slopes in Atsumi region. The farmers use the slash-and-burn technique to feed the soil.

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Atsumi

All-year-round

Stretchy mochi

Bero Bero mochi

べろべろ餅

This long mochi was first eaten by the matagi hunters, who needed an easy-to-transport dish for when they left in the mountains.

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