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List of the ingredients used in Tsuruoka's Cuisine

Image
Ingredient
Pronunciation
Short description
Season
Atsumi turnip
Atsumi kabu
Pickled in vinegar and sugar.
Black Cod
Kandara
For a delicious "kandara-jiru" soup.
Chrysanthemum flowers
Motte no hoka
A delicious sweet dish served in vinegar.
Dadachamame
Dadachamame
Famous in Japan for being the "King of Edamame".
Fugu (blowfish)
Fugu
Cut into sashimi or fried into delicious karaage.
Fujisawa's turnip
Fujisawa kabu
Grilled with salt.
Gassan bamboo
Gassan dake
Eaten boiled, fried or grilled.
Japanese Chestnut
Tochi no mi
The sweet taste of autumn in Shonai
Japanese butterbur
Banke
A flower like vegetable that sprouts under the snow.
Koshiabura buds
Fukinoto
So delicious it is called the "queen" of the mountain vegetables.
Maitake
Maitake
One of the tastiest mushrooms in Japan.
Minden Eggplant
Minden nasu
A tiny round eggplant perfect that makes perfect pickles.
Moso bamboo
Moso dake
A crispy, slightly spicy bamboo shoot.
Mountain salt
Yudonosan yamashio
Rock salt collected in Mt. Yudono.
Mugikiri Udon Noodles
Mugikiri
Tsuruoka's wheat noodles famous for their thinness.
Ostrich fern
Kogomi
Mainly eaten fried (tempura).
Oyama saké
Oyama shu
Oyama has been brewing saké for more than 4 centuries.
Shonai pork
Shonai buta
Porks fed with edamame beans & local rice.
Shonai's persimmon
Shonai gaki
A taste of autumn!
Sweet shrimp
Amaebi
Best eaten as sashimi or in sushi.
Wanpaku Egg
Wanpaku tamago
High quality eggs produced around Mt. Haguro.
Warabi Eagle Fern
Warabi
Served with ginger and soy sauce.
Yamagata Beef
Yamagatagyu
The local variety of wagyu.
Zenmai Royal Fern
Zenmai
Served with fried tofu and carrots