YAMAGATA  introduction

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YAMAGATA introduction - Foods

  • Strawberries

    Shiny and glossy!A perfectly-balanced flavor between sweet and sour.

    Otome-gokoro is Yamagata prefecture's new and original variety of spring strawberry. It has a characteristic rich flavor. When you taste one, you can enjoy the fresh sweetness and original fragrance in your mouth. This strawberry's flesh is juicy and well-filling. Also the surface of the strawberry is glossy and beautiful, it looks cute.

  • Cherries

    Ruby-red jewelry in fruit gardens

    Cherries are the kings of Yamagata's early summer fruits. Yamagata produces around 70% of all the cherries in Japan. Sato Nishiki is the most renowned of all Japanese cherries. It took 16 years to develop it during the Taisho era. Brilliantly ruby-red, soft, sweet and juicy - Sato Nishiki is the most popular cherry on the market. Please try our “ jewel of the fruit garden ” , which is well- produced by fruirts farmer.

  • Peach

    Sublimely juicy and fresh

    Most of the peaches in Yamagata prefecture are closely monitored for sugar content using light sensors. Yamagata's peaches have a reasonable firmness and smoothness. Also, Peach juice contains fully- sweetness. It can help to bear perfect peach fruits. Please enjoy summer flavor grown by lovey sunshine shower.

  • Grapes

    Taste like honeysyrup, very popular

    Once summer comes, Yamagata-produced Delaware grapes are lined up at shop fronts. The individual grapes are small, but they taste like honeysyrup - it has a well-balanced flavor between acidity and sweetness. This is the reason for their popularity. We also produce many other varieties of grapes like “Kyoho”, called “Grape King”, “Takao”,“Pione” and “Age Queen”

  • Western pear

    Rich aroma and melt-in-your- mouth texture

    Yamagata produces around 80% of all the “La France” pears in Japan. It has a unique rich aroma and melty -in-your-mouth and juicy flesh. It is called the Queen of Fruits. Since the La France pear does not get fully ripe on the tree, it is diffucult to grasp the shipping timing and control quality after harvesting, however, we can provide you the best autumn flavor in Japan.

    Western pear
  • Apple

    Fully-filled honey-core in apple. Well- balanced flavor between sweetness and sourness.
    Yamagata “Fuji” grows with taking a lot of sunshine without protective package. It is often called “Autumn flavor”. Inside of apple flesh, it contains honeycore fully. This apple has well-balanced flavor between fresh sourness and rich sweetness.

  • Yamagata beef

    Good quality Yamagata beef, grown in Yamagata's beautiful countryside.
    Yamagata is known as Yamagata beef production area, also has a four clearly separated seasons. Summer is very hot and Winter is very cold.
    Also, there is a wide range in temperature between day and night. Delicious beef can be produced in this climate. We also have the top-class of feeding skill in all Japan. Beautiful beef can be produced by our traditional rich nature and with the love of our beef producers. We can provide you with delicious beef for “Sukiyaki” or “Yakiniku” throughout the year.

    Yamagata beef
  • Soba noodles

    Traditional techniques and flavor handed down from generation to generation. Enjoy our hospitality with our hand-made soba.
    Yamagata has many varieties of soba noodles. Each soba restaurant has it's own taste and style. There is a “city style soba”, which can be eaten smoothly. Also, there is a “country style soba”, which is simple and plain, but has a great soba aroma. If you visit Yamagata, you will definitely be able to find a soba type which suits you.
    We have “Gassan Sansai Soba”, where you dip cool soba noodles into a pot of mountain vegetable and mushroom soup. Another soba is cool “Niku Soba” which has chicken and leek on top of the soba. This was started in Kahoku-machi. Also, We have “Gesoten soba”, which has a deep-fried squid on top of the soba. Especially, There is “Ita soba”, which used to be served in a big in the farmer meeting. You can enjoy the vestige of their old style.

    Soba noodles
  • Oysters

    In summer, why not try oysters living in fresh cold river-bed water from Mt. Choukai.

    We have delicious oysters which you can eat in the middle of summer. From June to the middle of August, the oyster is in season. The oysters from Yusa-machi, Fukuura, is especially famous, locating close to Akita Pref. Fresh and cold river-bed water of Mt. Chokai come out on the seabed. It helps to raise oyster. Since this oyster has big volume, once you hold in your mouth, you can feel its juicy weight. It also contains the fragrance of fresh ocean and sweetness.

  • Ayu-fish

    “The Ayu fish is a member of our town, too” commented by the town for Ayu fishing

    The Oguni river which comes though Mogami-machi and Funagata-machi, is famous for natural ayu run up. Also, very young ayu are released most in all of Yamagata Pref. The ayu, from the Matsuhara area of the Oguni-river, is called “Matsuhara ayu”, this is highly appreciated as a tribute ayu. Some ayus are large, more than 20 centimeters long. It has a good reputation for delicously- flavored ayu.

  • Rice

    Yamagata, which has fertile land and good growing conditions for rice, is renowned for its rice production.

    In addition to fertile land, Yamagata has a wide range in temperature between day and night, and also between summer and winter. It is well-known that Yamagata has the best conditions for rice growing. Currently, Yamagata produces mainly “Haenuki rice”, which is the original type encouraged for paddy rice. Also, we produce Hitomebore, Koshihikari, Akitakomachi and many more varieties of rice.
    “Tusya-hime” was newly released in October 2010. It has a nice flavor, also on the rice tasting test by general people, it has got a good reputation for rich and classy flavor.

  • Nameko mushrooms on wood

    Since macrobiotic food is booming these days, nameko mushrooms grown on wood are getting popular. Nameko mushrooms are grown in forests on breadleaf trees. The nameko bacteria is cultivated artificially, then put on a stick. It is grown as close to natural conditions as possible. Yamagata has the best production facilities for nameko mushrooms in Japan. You can see it in the markets from September to December every year.

    Nameko mushrooms on wood

YAMAGATA introduction - Crafts

  • Ironware

    Yamagata Ironware: matured over 900 years

    It is said that when Yoritomo Minamoto took part in various fights to subjugate Oushu area during the Heian era (circa 1060 AD), a blacksmith in his army found that sand and mud at the Mamigasaki riverside was suitable for casting iron. He decided to stay there. Yoshiaki Mogami (1546-1614) later created a castle town there, which provided protection for the blacksmiths. This led to the development of an iron casting culture in Yamagata. Yamagata Ironware has a characteristic thin-walled structure and a delicate design. Traditional techniques, like Monyou-oshi (original mold shape process), Hada-uchi (skin-creation process), and Kanake-dome (rust prevention process) have been passed down from generation to generation.

  • Furniture

    A fusion of traditional and innovative techniques gives perfect functionality and beautiful designs

    It is said that the furniture makers of Yamagata Prefecture originated from Shokunin-machi (professional workers area) for joiners and laquerware makers for desk, box and closet etc. As time passed, it was industrialsed, developing into one of our representative local industries.
    In the Yamagata style of manufacture, the wood is sliced thinly (around 1mm), then the thin layers of cut boards are overlapped with each other and compressed. This is called molded plywood. The techinique for forming with heat and bending are one of the traditional skill. The beautiful and softly curved designs that this technique enables will give a healthy and comfortable atmosphere to your living space.

  • Carpet

    Excellent handcrafted carpets, made with a consistent manufacturing process from the thread, to dyeing, weaving, to the finishing process

    Yamagata's carpets have been made since before World War 2. All of the processes, like spinning, dyeing, weaving and the gross finish with chemical washing, are performed consistently. Excellent quality is guaranteed for outstanding endurance, gloss and flexibility.
    Yamagata's carpets have been used in the Vatican Palace, Japanese Imperial Palace, and the Imperial Guest House in Akasaka. The design and color tone have a high reputation for elegance all over the world.

  • Sasa-no-hori(Wood carving)

    Thousand year-old wood-carving technique brings nature to life in wood.

    It is said that this technique originated 1200 years ago, and is the same as that used in the Ainu's Inau carvings.
    People are not sure when Sasa-no-hori(Wood carving) became the current style, but it goes back to before the 18 Century. The trees Acanthopanax sciadophyllloides and Ptherocarya rhoifolia, whose wood is white and soft, are used for this work. Wood is carved and shaved with a special knife, then colored simply. Popular subjects are birds. The resulting carvings, whilst being just representations of natural things, at the same time seem infused with the spirit of the animal represented.

    Sasa-no-hori(Wood carving)
  • Okitama-tsumugi

    Passion by craftsmen and Yamagata's nature creates okitama-tsumugi full of elegance

    In the beginning of 8 century, it has started with the development of sericultural industry. It is said that during Keicho(1596-1615), Kagekatsu Uesugi who is famous warload, encouraged to produce the farbric and introduced the techiniques of Kyoto, Ashikaga and Echigo, then formed the area of production. Yoneryu-itagime-kogasuri, Shirataka-itagime-kogasuri , Yokosou-gasuri and Kusakizome-tsumugi are produced . Each of them has the characteristic of rustic and simple texture.

  • Cutlery And Implements

    Inheriting the tradition of swordsmiths, the challenge for new craftwork for Yamagata swordsmith.

    It is said that around 650 years ago, the founder for Mogami family, Kaneyori Shiba(1315-1379) moved to Yamagata. He took his own smiths with him. Swords and farm equipment were produced according to times. Currently, scissors, knife and sickle are produced. The amount of production forcutlery and implements is highest in Tohoku area.
    “Kaji-syou“ is the brand for smith groups trying to create new design.
    They are careful in selecting the technique(free forging) and materials (Blue Paper steel). They focus on modern design, sharpness and easy use.

    Cutlery And Implements


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