Yamagata

Energising dish of boiled vegetables served in a dashi broth

Hiya-jiru

Hiya-jiru is a traditional vegetable dish in Yonezawa area of Yamagata Prefecture which dates back to the 16th century, when Kenshin Uesugi, one of the most powerful lords during that era, had it cooked on a special occasion before he set out for a battle. Despite its name (something-jiru means soup), it is a dish made with plenty of boiled seasonal vegetables served in a fish or shellfish broth. Today, it is served as a daily dish, and is prepared commonly with kukitachi green leaves (a family of Japanese mustard spinach), spinach, and Chinese cabbage. Yukina green leaves are often used in winter months. Yukina, also known as kabunoto or nagaokana, is once harvested at the beginning of winter, then wrapped and preserved in rice straw under the snow. Kenshin Uesugi is said to have been the one who suggested to add this winter vegetable to hiya-jiru for its crisp texture and pungent flavour.