Yamagata's autumn food

豊かな食物を与える秋も終わり、徐々に冬の寒さが近づいています。

寒くなってくると鍋がおいしい季節がやってきます。山形では毎年の秋に、様々なイベントや団体、家族で必ず行われる伝統行事があります。それは芋煮会と呼ばれます。山形で収穫された里芋を肉や野菜と煮込みそれをシェアするイベントです。内陸の方では里芋と牛肉、長葱、コンニャクを特別な醤油のスープで煮込んだものが作られます。ここ庄内では牛肉の代わりに豚肉、醤油の代わりに味噌が使われます。大学一年生の頃、山形市のある団体に所属していた私はそこでこの料理の作り方を教わり、とても感動しました。少ない具材とシンプルな味付けでここまで美味しい料理ができるのは驚きでした。今でも毎年教わったレシピ通りに作っています。

寒くなってくる季節に暖かいスープはとても安心します。寒さが強くなってくるにつれ、今度は魚がおいしくなります。次回は美味しい魚の鍋を紹介したいと思います。

Autumn, which gives abundant food, is over, and the cold of winter is gradually approaching.

When it gets colder, the season when the pot is delicious comes. Every autumn in Yamagata, there are traditional events are always held in various events, groups, and families. It is called “Imonikai”. This is an event to stew taro harvested in Yamagata with meat and vegetables and share it. Inland, taro, beef, green onions, and “konnyaku” (jelly made from potatoes) are simmered in a special soy sauce soup. Here in Shonai area, pork is used instead of beef, and miso is used instead of soy sauce. When I was in the first year of university, I belonged to an organization in Yamagata City, where I was taught how to make this dish, and I was very impressed. I was surprised to be able to cook such delicious food with a few kind of ingredients and simple seasoning. I still make it according to the recipe I learned every year. Warm soup is very reassuring in the cold season.

As the cold gets stronger, the fish will become tastier. Next time, I would like to introduce a delicious fish pot.