Lista de los ingredientes utilizados en la cocina de Tsuruoka

Atsumi kabu

Pickled in vinegar and sugar.

Kandara

For a delicious "kandara-jiru" soup.

Motte no hoka

A delicious sweet dish served in vinegar.

Dadachamame

Famous in Japan for being the "King of Edamame".

Fugu

Cut into sashimi or fried into delicious karaage.

Fujisawa kabu

Grilled with salt.

Gassan dake

Eaten boiled, fried or grilled.

Tochi no mi

The sweet taste of autumn in Shonai

Banke

A flower like vegetable that sprouts under the snow.

Fukinoto

So delicious it is called the "queen" of the mountain vegetables.

Maitake

One of the tastiest mushrooms in Japan.

Minden nasu

A tiny round eggplant perfect that makes perfect pickles.

Moso dake

A crispy, slightly spicy bamboo shoot.

Yudonosan yamashio

Rock salt collected in Mt. Yudono.

Mugikiri

Tsuruoka's wheat noodles famous for their thinness.

Kogomi

Mainly eaten fried (tempura).

Oyama shu

Oyama has been brewing saké for more than 4 centuries.

Shonai buta

Porks fed with edamame beans & local rice.

Shonai gaki

A taste of autumn!

Amaebi

Best eaten as sashimi or in sushi.

Wanpaku tamago

High quality eggs produced around Mt. Haguro.

Warabi

Served with ginger and soy sauce.

Yamagatagyu

The local variety of wagyu.

Zenmai

Served with fried tofu and carrots