Yamagata Local Cuisine: Dashi

Alright, folks, let’s talk about a super refreshing dish from Yamagata Prefecture – “Dashi”! It’s a colorful mix of chopped veggies that’s perfect for those hot summer days. Yamagata gets pretty steamy in the summer, so this dish is a lifesaver, packed with flavor and hydration.

Dish Name: Dashi / だし

• Region / Location: Murayama and Okitama regions of Yamagata Prefecture.
• Primary Area of Tradition: Murayama region.
• Main Ingredients: Eggplant, cucumber, Japanese ginger (myoga), Japanese basil (shiso), and soy sauce.

How It’s Eaten / Served

Dashi is a staple summer dish in Yamagata, especially in the Murayama region, where the summers get hot and humid. It’s a quick and easy way to enjoy fresh vegetables, and it’s been a go-to for busy farmers for generations. When you’re losing your appetite in the heat, Dashi, with its hydrating cucumbers and eggplants, along with flavorful herbs like shiso and myoga, really hits the spot.

Cultural Background and Preservation

There are a few theories about where the name “Dashi” comes from. Some say it’s because it enhances other foods, just like “dashi” broth does. Others think it’s from the Japanese word “dasu” (出す), meaning “to take out,” because you quickly “take out” the chopped vegetables and serve it. And another idea is that it’s called “Dashi” because you can “dash” it out on the table quickly. Whatever the origin, the cool thing about Dashi is that there are tons of variations – they say there are as many recipes as there are households! The basic ingredients are eggplant and cucumber, but people also add shiso, myoga, green onions, and sometimes even onions. Some folks like to make it a bit sticky by adding yam, okra, or “natto konbu” (shredded kelp). Soy sauce is the standard seasoning, but you’ll also see people using noodle broth or seasoned soy sauce.

Dashi is a summer staple in Yamagata and is eaten regularly. It’s often served in a big bowl, and everyone helps themselves, usually spooning it over rice.

You can eat Dashi in all sorts of ways! Of course, it’s great on rice, but it’s also delicious on cold tofu, or as a topping for cold noodles like somen or soba. Some restaurants even get creative with “Dashi pasta,” “Dashi pizza,” or use it as a topping for carpaccio. If you want to make it kid-friendly, corn or edamame are good additions. And it’s also a tasty snack with drinks.

Dashi is still made and enjoyed in homes throughout Yamagata. You can also find homemade Dashi sold at supermarkets and farmers’ markets. And there are local restaurants that serve creative dishes using Dashi. It’s definitely a popular souvenir from Yamagata too.

Additional information:

• Myoga (ミョウガ): Japanese ginger, a fragrant herb often used in Japanese cuisine.
• Shiso (紫蘇): Japanese basil, another aromatic herb with a distinct flavor.
• Natto konbu (納豆昆布): Shredded kelp that becomes sticky when mixed with liquid.
• Somen (そうめん): Very thin, white wheat flour noodles.
• Soba (そば): Thin noodles made from buckwheat flour.