Explore Regional Flavors　Visiting the Hidden Village　PartII

Japanese cuisine has been developing various unique food cultures by region depending on their climate and history. Because Japan has plentiful mountains and oceans as well as distinct four seasons, there are many food ingredients grown in the land, and it turn into local specialties called “Kyodo-ryori” dwelling local’s nature and culture, which has been passed down from generation to generation. With the blessing of nature, “Kyodo-ryori” carrying delicate but rich flavor, is presenting Japanese commitment to dish as well as their history and culture.In this program series, our reporters meet the locals and discover a traditional way of life and the local cuisine of the hidden village.

In Part II of the two-part series, YouTuber Chris Broad visits a “hidden village” in Tsuruoka city, Yamagata prefecture. Towering over the city is the Dewa Sansan, three mountains revered from ancient times as a place where gods reside.
For countless generations, locals have picked seasonal wild plants and bamboo shoots in these mountains to make shojin ryori (vegetarian Buddhist cuisine). The people of Tsuruoka have also carefully cultivated and handed down over 50 kinds of indigenous crops for hundreds of years.
In the program, we also visit the Maze area of Gero city, Gifu prefecture, where ayu sweetfish swim in a river said to be Japan’s clearest. One of the area’s local dishes is hoba zushi, made of sushi rice and local seasonal ingredients wrapped in a leaf.

★About SAVOR JAPAN
Regional areas where you can enjoy the best of Japanese dining and discover things related to foods, are certified as "Savor Japan" by the Minister of Ministry Agriculture, Forestry and Fisheries (=MAFF). In 2016, five areas were given the Savor Japan certification through the approval committee that was organized by MAFF.

http://en.savorjp.com/
http://savorjp100spots.com/