Episode 27 of the podcast takes us back to Yamagata Prefecture and onto Tsuruoka, a city known for its diverse and rich traditional food culture. In 2014 Tsuruoka was designated a UNESCO ‘Creative City of Gastronomy’ in recognition of that food culture including continued agricultural practices and use heirloom crops and wild plants foraged in the forests and mountains, along with creative use and contemporisation of those gastronomic practices. It was the first city in Japan to be awarded the status yet it remains relatively unknown (including for many Japanese).

In exploration of Tsuruoka’s food culture, in this episode I speak with Alexis Crump, Coordinator for International Relations of the Gastronomy Department in Tsuruoka. As Alexis and I discuss, the gastronomy of the region is reflective of its varied topography, with different food cultures and distinct areas existing within the UNESCO designation awarded to Tsuruoka. 

Six distinct areas including Tsuruoka, Atsumi, Asahi, Kushibiki, Haguro and Fujishima account for the area generally referred to as Tsuruoka City, and each have their own food culture. Tsuruoka’s mixed landscape coastline, plains, forest and mountains is reflected in its varied gastronomy which takes advantage of the food available in each environment.

As we discuss in the interview, Tsuruoka offers visitors many reasons to visit in addition to its celebrated food culture. To learn more about what’s on offer, visit the official Tsuruoka City website for information about the region’s many attractions, festivals, hot springs and accommodation.  You can also find images, a map of where Tsuruoka is and links to everything we discuss on the episode page of the Snow Country Stories Japan website.

Snow Country Stories Japan is a bi-weekly podcast about life and travel in Japan's legendary 'yukiguni'. For more information about the show and your host, visit our website - www.snowcountrystories.com - and make sure to subscribe, rate and review the podcast and follow us on Instagram and Facebook.