Yamagata's chilled culture! Summer rice dishes: Dashi (soup stock)

  • Yamagata
  • Eating
Yamagata Prefecture has a basin climate with extremely hot summers and extremely cold winters. 1933 saw the highest temperature of 40.8°C, and until 2007, when Kumagaya and Tajimi recorded 40.9°C, it was the hottest prefecture in Japan. We would like to introduce "chilled food culture," a survival technique born from such a heat wave in Yamagata!

Full of nutrients! Yamagata's "dashi" to eat!

The sweltering summer heat of Yamagata continues. Although the heat can dampen one's appetite, one's stamina will not last long if one does not eat. Yamagata residents have come up with the idea of "dashi" (soup stock). The basic ingredients are finely chopped cucumbers, eggplants, shiso, and other flavorful vegetables, with natto kelp added for a sticky texture. Season with soy sauce and other seasonings of your choice, and refrigerate until ready to serve. Serve over warm rice. It also goes well with noodles such as somen noodles and soba noodles, and if you pour it over tofu, it is a perfect accompaniment to alcoholic beverages. This time, we would like to introduce the recipes of JR East Travel Service Center staff in Yamagata!

JR East Travel Service Center staff member W's family recipe

Photo courtesy of Yamagata Prefecture's official tourism site

Natto kelp is put in a bowl and boiled in hot water.


Cucumber ・・・・・・3
Eggplant ・・・・・・・・1
Negi (green onion) ・・・・・・・・ a little bit
Myoga (myoga) ・・・・・・ a little bit
Oba (shiso leaves)・・・・・・・・Adaptable amount
1 - 2 tablespoons natto kelp ・・・・・
Men-tsuyu (men-tsuyu) ・・・・・・Adaptions


Okra (okra) can be added if you have it.

JR East Travel Service Center staff member A's family's recipe

Point] Dare not to add any sticky residue! Taste the umami of vegetables


Cucumber ・・・・・・・1
Eggplant ・・・・・・・・・1
Shiso leaves・・・・・・・・・5
Small green onion ・・・・・・・・3
Men-tsuyu or soy sauce ・・・ a little

JR East Travel Service Center staff member H's family's recipe

Point】Natto kelp is not used for the basic natto kelp, but okra is used to give it a sticky texture!


Cucumber ・・・・・・1
Eggplant ・・・・・・・・1
Myoga (myoga) ・・・・・・3
Shiso leaves ・・・・・・・・5pcs
Okra・・・・・・・1 bag (about 8 pieces)
Bonito flakes・・・・・Adequate amount
White dashi ・・・・・・・Adequate amount

These are just a few of the recipes to get you through the hot summer days in Yamagata. Dashi" is really easy to make and the ingredients are flexible. Let's blow away the dullness of summer with the nutrients of seasonal vegetables and the power of nebaneba! Please try making it! And since there are some izakayas (Japanese-style pubs) and eateries in Yamagata that serve "dashi", please try to taste the real "dashi" when you visit Yamagata Prefecture! There are also places that sell pickle type "dashi", so it is recommended as a souvenir!
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