Mysterious legends exist all over Japan, and one such story exists right here at Senshoji Temple in the center of Yamagata City. This time, we'll be looking at the "Legend of the Night-Crying Sumo Wrestler Statue" at Senshoji Temple...
Aoiwa
Yamagata Prefecture, the leading "wine kingdom" in the Tohoku region, is home to a variety of wineries throughout the prefecture. This time, we'll be sharing trivia about Yamagata's wines, as well as offering tours of breweries, winemaking experiences, and tastings...
The Okitama region, located in the southern inland area of Yamagata Prefecture, is divided into three cities and five towns: Yonezawa City, Takahata Town, Nanyo City, Shirataka Town, Nagai City, Kawanishi Town, Iide Town, and Oguni Town. Of these, Yonezawa City...
On June 10, 1689 (July 26, Gregorian calendar), Matsuo Basho and Kawai Sora were leaving Mount Haguro when Basho, perhaps due to fatigue, borrowed a horse to descend the mountain...
DaiwaConsilio
On May 28, 1689 (July 14, Gregorian calendar), Matsuo Basho and Kawai Sora returned to Obanazawa from Yamadera (Risshakuji Temple) and stayed at Takano Ichiei, who lived in the neighboring town of Oishida.
DaiwaConsilio
The Rokujurigoe Kaido is a highway that runs from Yamagata to Tsuruoka on the Ushu Kaido. It crosses several mountain passes at the foot of the Dewa Sanzan mountains, making it a "Rokuju...".
Matsuo Basho and Kawai Sora traveled all the way from Edo (present-day Tokyo) to Hiraizumi in Oshu, accomplishing their great goal. They traveled from Ichinoseki in Iwate Prefecture to Dewa (Yamagata and Akita)...
DaiwaConsilio
There is a soy sauce that has been loved for generations in Yonezawa City, in southern Yamagata Prefecture. It's called "Umai-tare." Every Yonezawa resident knows it, and I've heard that every household keeps a bottle of it on hand.
During the Edo period, the Yamagata domain's largest source of income was the "Mogami safflower" cultivated within the domain. The red dye produced from safflower was essential for coloring Nishijin textiles woven in Kyoto.
Tsuruoka City has long been known for its traditional cuisine, which makes use of seasonal ingredients, including mountain delicacies such as wild vegetables and mushrooms, rural produce such as rice, edamame, turnips, and bamboo shoots, and seafood such as cod and flounder.
