山形県·郷土料理
Yamagata Dashi
Cucumber, eggplant, myoga, and green shiso. Simply finely chopped summer vegetables tossed in soy sauce. Yet, when placed atop freshly cooked rice, you won't be able to stop your chopsticks—this is Yamagata's "Dashi." It is a traditional dish said to have been eaten primarily in the Murayama region, where summers are hot and humid. During the busy farming season, it served as a quick meal made by rapidly chopping water-rich summer vegetables and aromatic herbs when heat caused appetites to wane. There are various theories regarding its name: some say it is because it enhances other ingredients, while others suggest it refers to quickly "serving" (dasu) chopped ingredients to the table. "A hundred shops, a hundred flavors." It pairs perfectly with chilled tofu or somen noodles. It is truly the savior of the summer dining table.
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