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Tsuruoka

UNESCO Creative City of Gastronomy

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PRESERVATION OF

SPECIES

Though mechanic agriculture exists in Tsuruoka, one can witness strolling around the fields that farmers still employ manual means to cultivate their lands or prepare their food. 

It is not rare to spot grandmas drying their mountain vegetables on the ground, one by one, or Japanese gooses graciously weeding the rice fields.

CULINARY CUSTOMS FORGED BY FAITH

Dewa Sanzan has largely influenced Tsuruoka's cuisine with its shojin ryori, the vegan Buddhist food. Vegetables grew to hold a very important place in Tsuruoka's cuisine, which follows Gautama Buddha's principles of non-violence through food, and that encouraged a plant-based diet.

ENVIRONMENT-FRIENDLY CULTURE METHODS

Though mechanic agriculture exists in Tsuruoka, one can witness strolling around the fields that farmers still employ manual means to cultivate their lands or prepare their food. 

It is not rare to spot grandmas drying their mountain vegetables on the ground, one by one, or Japanese gooses graciously weeding the rice fields.

KNOWLEDGE SHARING

Knowledge sharing permits new generations to inherit from their grandparents' know-how and perpetuate centuries-old cultural traditions. It also allows the world to benefit from Tsuruoka's chefs' savoir-faire, and students worldwide to learn preparation techniques and recipes.

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

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THE SEA

THE MOUNTAIN

THE

PLAIN

THE

RIVER

 

SEAFOOD

 

MOUNTAIN VEGETABLES

 
 

THE FOOD FROM OUR PLAINS

THE FOOD FROM OUR RIVERS