When you travel to Yonezawa, a charming city located in the heart of Yamagata Prefecture, you’ll find yourself in a foodie’s paradise! The city’s food culture centers around three delightful and delicious treasures: apples, beef and carp. Learn about the essence of Yonezawa’s unique cuisine and discover hidden gems along the way.
Yonezawa’s apple orchards hold a special place in local history. The city boasts the distinction of being home to some of Japan’s oldest apple trees, dating back to 1876 during the Meiji period. Currently, about 50 hectares of orchards are dedicated to apple cultivation. Yonezawa prides itself on growing a variety of apples, including the nostalgic and tangy Akane apple, which remains a beloved choice for locals and visitors alike.
Yonezawa beef, also called “Yonezawa beef,” has been popular for over 100 years. The worldwide recognition of Yonezawa beef began when Charles Henry Dallas, an Englishman who was invited as a foreign language teacher at Yonezawa Gojokan High School, brought a cow to Yokohama as a souvenir after finishing his teaching position. After tasting Yonezawa beef, the international community in the port city of Yokohama was impressed by its outstanding taste and amazing marbling. In March 2017, Yonezawa beef received further recognition when it was registered as the 26th Geographical Indication (GI) by the Minister of Agriculture, Forestry and Fisheries.
The exquisite taste of Yonezawa beef is the result of a harmonious combination of local climate, soil, water, and expert livestock raising techniques. Yonezawa beef is famous for its juicy, melt-in-your-mouth marbling and tender, juicy meat. Whether you eat it as steak, hotpot, or sashimi, Yonezawa beef will delight your taste buds.
The history of Yonezawa carp dates back to 1802. At that time, Uesugi Yozan began raising carp in the moat around Yonezawa Castle to solve the local residents’ lack of a good source of protein. Today, carp dishes are not only an integral part of Yonezawa’s celebrations, including Obon and New Year’s festivals, but have also become the centerpiece of kaiseki-style dinners when staying at hot spring resorts. The author’s personal favorite is to slowly simmer carp in a savory broth with sake, soy sauce, and sugar, creating a delicious, rich flavor.
