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| IMONI Kai (parties) |
an autumn event |
62C001 |
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IMONI Kai is an event held in autumn where a group gathers outdoors, such
as on a riverbank, to cook and eat hotpot dishes using Taro. It is an autumn
event held by families, friends, coworkers, and other groups to deepen
friendships. The basic ingredients are Taro, Beef, Konnyaku, Green onions,
etc., and in this region, soy sauce is used for seasoning. It gradually
begins to take place in October during the Taro harvest season, and ends
when the autumn leaves season ends or the first snow falls. The annual
"Japan's No. 1 IMONIKAI Festival," which uses a huge pot of Imoni,
has set a Guinness World Record for "Most soup served in 8 hours.
 (external link) |
YAMAGATA(City/Cap.) |
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| Fruit Kingdom |
the city with the highest cherry production in Japan |
62G005 |
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Yamagata Prefecture's cherry cultivation area accounts for about 60% of the nation's total, and its cherry production accounts for 70% of the nation's total. Higashine City, in particular, boasts about 20% of the nation's total production, making it the number one city in Japan. Cherries are cultivated in large quantities because of the climate, which is suitable for growing cherries, with hot summers, little rain during the rainy season, and little wind. The most delicious cherry variety is Sato Nishiki, so about 80% of farmers produce Sato Nishiki cherries. Higashine City, which declared itself the Fruit Kingdom in 1994, also produces peaches, grapes, and Japanese pears in August. Apples and La France are harvested from September to November.
(external link) |
HIGASHINE(City) |
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| ITA SOBA noodle |
Soul Food of Yamagata Prefecture |
62C009 |
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"ITA SOBA (Soba on a long board)" is eaten in the inland areas
of Yamagata Prefecture, and is a dish of soba noodles served on a long
board for several people. It is said to have originated in Murayama City.
Buckwheat has been cultivated in Yamagata Prefecture since ancient times,
and there was a custom of serving soba noodles to relatives and neighbors.
It seems to have been born from the idea that it would be convenient to
serve soba noodles on wooden board when many people eat them together.
The most important thing about ita soba is the board or container, and
the thickness of the soba noodles and the thickness of the soba soup vary
(compared to regular soba, it is often thick and dark, and has a thinner
soba soup).
(external link) |
MURAYAMA(City) |
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| OBANAZAA Watermelons |
shipped in the summer |
62G010 |
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While the peak shipping season for watermelons is usually from early spring
to early summer, OBANAZAA Watermelons are shipped in the summer, from late
July to mid-August. This is the largest yield of watermelons shipped in
the summer in Japan. The Obanazawa Basin, where Obanazawa watermelons are
produced, is known as one of the snowiest areas in Japan. However, it is
also an area where the summers are hot, but with very cold mornings and
evenings. Taking advantage of this climate, the warm temperatures and ample
light during the day stimulate the watermelon's photosynthesis, producing
an abundance of nutrients, and the low temperatures at night suppress the
watermelon's respiration, meaning the stored nutrients are not used and
the watermelons are shipped with a sweet flavor.
(external link) |
OBANAZAWA(City) |
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