Nestled in Japan’s northeastern Tohoku Region, and surrounded by mountains on all sides, Yamagata Prefecture (山形県) is renowned for its natural beauty and culinary heritage. Its local cuisine is deeply rooted in the region’s rich culture and natural resources, offering a unique gastronomic experience.
In this article, let’s check out six must-try delicacies from Yum-agata:
One of Yamagata’s most beloved dishes, imoni (芋煮) is a traditional stew made of taro (里芋satoimo) and meat, and embodies the essence of Yamagata’s autumn. This hearty dish has become a symbol of community and togetherness, and is a must-bring to imonikai (芋煮会 taro stew parties), which are often held outdoors by riversides as the leaves begin to change colours.
The main ingredients of imoni include taro, thinly sliced beef (or pork), leeks, and konnyaku. Depending on the family recipe, some people may throw in extra vegetable ingredients like mushrooms, carrots, and cabbage.
The ingredients are then simmered in a savoury broth until the flavours meld harmoniously, and the result is a comforting and rich stew, with the taro providing a starchy, creamy texture that perfectly complements the tender meat and the slightly chewy konnyaku.
No exploration of Yamagata cuisine would be complete without mentioning Yonezawa Beef (米沢牛), one of Japan’s top brands of wagyu (和牛). Hailing from Yonezawa City (米沢市), this premium beef is celebrated for its exceptional marbling, tenderness, and rich flavour, and can be enjoyed in various ways, such as steak, grilling, sukiyaki, shabu-shabu, or even atop sushi.
What makes Yonezawa Beef so special? The answer lies in the meticulous care taken in raising the cattle, and the strict quality control. The cattle are raised in a pristine environment, fed a carefully controlled diet, and allowed ample time to fatten and mature, resulting in beef that is renowned for its melt-in-your-mouth texture and umami-rich taste.
Tama konnyaku (玉こんにゃく) is a popular street food in Yamagata, known for its chewy texture and subtle flavour. Made from the konjac plant, which is rich in dietary fibre and low in calories, konnyaku is commonly found in Japanese cuisine.
“Tama” means “ball, and in Yamagata, tama konnyaku is typically served as round balls skewered on a stick. These konnyaku balls are simmered in a flavourful broth made from soy sauce, mirin、及 dashi, allowing them to absorb the savoury flavours. The result is a satisfying snack with a distinctive chewiness that is both healthy and delicious.
Dondonyaki (どんどん焼き) is another beloved street food in Yamagata, resembling a savoury pancake or crepe, rolled on chopsticks that act as a skewer. Similar to okonomiyaki (お好み焼き), which hails from the Kansai Region in Western Japan, the base of dondonyaki is a batter made from flour, water, and eggs, which is spread thinly on a hot griddle. Various fillings such as cabbage, pork, and bonito flakes are then added. While okonomiyaki is served flat, dondonyaki is rolled up and served on a stick.
Dondonyaki is a popular choice at festivals and street fairs, appreciated for its delicious flavour and portability. The name “dondonyaki” is derived from the Japanese word “dondon,” which mimics the sound of drums, reflecting the lively and festive atmosphere in which this dish is often enjoyed.
Hiyashi ramen (冷やしラーメン), or cold ramen, is Yamagata’s answer to the sweltering summer heat. Unlike the usual bowls of ramen which are served with steaming soups, hiyashi ramen is served chilled, offering a refreshing and invigorating dining experience.
Hiyashi ramen features cold ramen noodles topped with a variety of ingredients such as sliced cucumber, bamboo shoots, beansprouts, fishcakes, and pork. Some places even include ice cubes made of broth in the soup!
Finally, you cannot visit Yamagata without trying some of its sweet and delicious cherries (さくらんぼ sakuranbo). Yamagata is renowned as Japan’s top producer of cherries, and is often referred to as the “Fruit Kingdom” because of the amount and variety of delicious fruits that it produces.
The prefecture’s favourable climate and fertile soil provide ideal conditions for cherry cultivation, resulting in a high-quality harvest that is celebrated nationwide. Yamagata’s cherries, especially the prized Sato Nishiki variety, are known for their vibrant colour, juiciness, and perfect balance of sweetness with tartness.
Mid-June marks the start of cherry-picking season, attracting tourists from all over Japan who come to enjoy the fresh cherries straight from the orchards. Yamagata’s cherries are not only a delicious treat, but also a symbol of the region’s agricultural prowess and dedication to quality. Whether eaten fresh, used in desserts, or transformed into jams and preserves, Yamagata cherries offer a taste of the region’s natural sweetness and are a source of great local pride.
Yummy delights galore in Yum-agata
From the hearty and communal imoni to the luxurious Yonezawa Beef, each of these foods offers a unique taste of Yamagata’s traditions and flavours. Whether you’re slurping down a bowl of refreshing hiyashi ramen on a hot summer day, enjoying the savoury dondonyaki or chewy delights of tama konnyaku at a local festival, or indulging in the fresh, juicy cherries straight from the orchard, the foods of Yamagata provide a gastronomic journey that is both diverse and delightful.
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Carissa Loh
An avid traveller fond of solo adventures, Carissa (@ciramissa) has ventured to Japan 50+ times and explored all its 47 prefectures, yet she never runs out of reasons to return. An engineering major, her decade of experience in the tourism industry was inspired by volunteering for the Great Eastern Japan Earthquake and Tsunami. While the nature-rich Eastern Japan has become her most-visited destination, she also delights in discovering charming, lesser-known towns across the country.
A railway enthusiast and hiking aficionado, Carissa dreams of riding all of Japan’s sightseeing train and climbing all its 100 Famous Mountains. Sounds like a lofty goal? Check back in 50 years.
