Summer in Japan. The relentless sun and clinging humidity can easily make you lose your appetite. But Yamagata Prefecture has a secret to staying healthy through the summer. It's a versatile summer side dish loved by locals, and it's called "dashi."

When you hear the word "dashi," many people may think of the stock made from bonito flakes or kelp, but Yamagata's "dashi" is something completely different. It's a refreshing dish made with a mix of finely chopped seasonal summer vegetables that will have you eating rice nonstop. In this article, we'll thoroughly introduce the appeal of Yamagata's signature summer dish, "dashi," as well as its history, how to make it, and the endless ways it can be used.

What is "Dashi"? A local dish packed with Yamagata's wisdom

Yamagata's "dashi" is a versatile side dish made by finely chopping eggplant, cucumber, myoga ginger, okra, shiso, kelp, etc. and seasoning it with soy sauce. It is made especially during the time when summer vegetables are harvested in abundance, making it an indispensable summer staple on the Yamagata dining table.

The background to the creation of dashi lies the wisdom of ancient life. Farmers have to work in the fields even during the hot summer months. However, during the summer, they are prone to heat fatigue and loss of appetite. So dashi was invented as a delicious way to eat easily available seasonal summer vegetables in a way that would go well with rice. Although it is a simple cooking method that involves just chopping and mixing, the crisp texture of the vegetables, the refreshing aroma of myoga and shiso, and the sticky properties of okra and kelp stimulate the appetite.

There are several theories about the origin of the name "Dashi," including one that it comes from the action of "pounding" when finely chopping vegetables, and another that it is a variation of the dialect "tatakaieru" (to beat together). Completely different from the "dashi" made from bonito flakes or kelp, the name is full of culture unique to Yamagata.

Basic recipe and ingredients for "dashi"

Basically, anyone can easily make dashi with just a knife and a cutting board. There is no set recipe, and the vegetables and seasonings used vary from household to household. Here, we will introduce the most basic way to make it.

[Main ingredients]

• eggplant

• cucumber

• Myoga

• Perilla (shiso)

• okra

• Kelp (dried and finely chopped, or store-bought shredded kelp)

• Soy sauce, noodle soup, etc.

【How to make】

1. Finely chop the eggplant and cucumber. To remove the bitterness from the eggplant, we recommend lightly rubbing it with salt and rinsing it with water.

2. Finely chop the myoga ginger, shiso leaves, and okra. Rub the okra with salt before boiling and chopping it to bring out its stickiness.

3. Put all the finely chopped vegetables and kelp into a bowl and mix. Add soy sauce or noodle soup to taste.

4. Cover with plastic wrap and chill in the refrigerator for a few hours to allow the flavors to blend. Chilling the vegetables will make them crisper and more delicious.

Versatile ways to eat dashi that go well with rice!

The greatest appeal of dashi is its versatility. It is typically served over freshly cooked rice, but it can be used for more than just that.

• As a side dish for rice: Pour a generous amount of cold dashi over freshly cooked, hot rice. The aroma released by the steam from the rice will stimulate your appetite.

• As a condiment for cold tofu: Putting dashi on cold tofu makes it a delicious dish. The mild flavor of tofu is complemented by the flavor and stickiness of vegetables, making it a refreshing dish perfect for the heat of summer.

• As a dipping sauce for somen or soba noodles: Simply adding "dashi" to your noodle soup will make your regular somen or soba noodles taste so much better. Finely chopped vegetables mix well with the noodles, adding a nice texture.

• Serve with fish dishes: It is also recommended to serve with grilled fish or sashimi such as seared bonito. The aroma of the vegetables will eliminate the fishy smell, making it a refreshing dish.

• Recipe variations: It can be used in a variety of dishes depending on your imagination, such as as an ingredient in rolled omelets, tossed in cold pasta, or mixed into cold shabu-shabu sauce.

Why is dashi so loved?

There are several reasons why the people of Yamagata love dashi so much.

• Packed with nutrition: The appeal is that it is well-balanced nutritionally, as you can consume a lot of seasonal summer vegetables at once.

• Easy to make: No complicated cooking steps are required, just chop with a knife. Easy to make even on busy days.

• Appetite-boosting effect: Even when you have no appetite due to the heat, the refreshing scent of myoga and shiso and the crunchiness of cucumber will stimulate your appetite.

• Eco-friendly cooking: Vegetables that are over-harvested in the fields or that are a little misshapen and can't be sold can be made delicious by finely chopping them. This cooking method also helps reduce food waste.

The charm of Yamagata's summer food culture

Dashi is a symbol of Yamagata's summer food culture, but there are many other delicious things to eat in the summer in Yamagata.

Cherries: Cherries, which are in season from early summer, are a fruit that represents Yamagata. The Sato Nishiki variety is especially famous.

・Tama Konnyaku: Tama Konnyaku is an essential part of Yamagata's festivals and events. It is simmered in a soy sauce-based sauce and eaten hot on a skewer.

・Chilled Ramen: Yamagata is the birthplace of "Chilled Ramen," a type of ramen eaten with cold soup. It's a refreshing bowl that's perfect for a hot summer day.

Conclusion: Dashi, nurtured by Yamagata's climate and wisdom

Yamagata's "dashi" is not just a summer side dish. It is the very essence of Yamagata's climate, packed with the wisdom of the people trying to overcome the harsh summer heat and the bounty of nature.

Just pour it over freshly cooked rice and you'll want to have more and more. That's the wonderful charm of dashi. If you have the opportunity to visit Yamagata, be sure to try the taste of this dashi.