Yamagata Food Guide: Imoni, Dashi & Cherries

Imoni

Yamagata's iconic autumn tradition — taro, beef, konnyaku and leek simmered in soy-based broth in huge riverside outdoor parties.

A finely chopped fresh vegetable relish (cucumber, eggplant, okra, myoga) seasoned with soy sauce. Spoon it over rice or cold tofu for summer.

Yamagata produces more cherries than any other Japanese prefecture. The Sato Nishiki variety is Japan's finest — sweet, glossy and coveted as a gift.

One of Japan's three great wagyu brands. The rich fat and fine grain of Yonezawa Beef make it extraordinary as steak or shabu-shabu.

Cold ramen — a Yamagata City invention for beating the summer heat. The cooled broth with toppings is a refreshing local favourite.

Yamagata City and Yonezawa City have many specialty restaurants. Cherries are in season June–July and best bought direct from producers.