We can enjoy eating fresh local foods every season. The foods of Tsuruoka are simple but you will never lose your interest. The real taste is here.
Dadacha bean, a special product of Turuoka, has a unique aroma, sweetness, and taste. They are said to be the best tasting beans in Japan. Dadacha means father in the local dialect.
Iwagaki is natural big oyster. Its season is summer. You can eat the oysters raw with lemon and vinegar, or lightly cooked.
Mosojiru with various ingredients like Moso bamboo shoot in season, block of deep-fried tofu and shiitake mushroom. This is a hot pot dish seasoned with Miso and sake lees.
This is round soft tofu. It is said to have been brought over from Kyoto on Kitamae Boats by great monks.
With a fresh aroma and a slightly bitter taste. You can enjoy eating in this dish various ways; with dressing and vinegar or boiled and seasoned with soy sauce.
Sweet and delicious melons grow well on Shonai sand hill.
Using a whole codfish caught in winter, we make traditional codfish soup seasoned with Miso. The “Sea of Japan Codfish Festival” is held in January.
This is a special product in Atsumi.
It is popular to eat it seasoned with vinegar and sweetened with mirin and sugar.
Shonai rice grown on the Shonai plain is famous for its delicious taste.
We can eat a great variety of fruits in each season.
Shonai Gaki is famous as a seedless persimmon.

Imoni is a standard dish in autumn. It has various ingredients like taro, meat, deep-fried tofu, burdocks, carrots and long green onions. You can enjoy eating Imoni with your friends, especially gathering at the riversides or beaches.