Dainichibo
It enshrines a sokushinbutsu, a self-mummified monk: an ascetic of the Yudonosan faith who made a buddha of his own body.
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Temples, hot springs, and orchard country.
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From entries with clearly licensed photos.
It enshrines a sokushinbutsu, a self-mummified monk: an ascetic of the Yudonosan faith who made a buddha of his own body.
See detailsMost of the shogi pieces made in Japan come from here. The stage of human shogi.
See detailsThe hall at the top of 1,015 steps. The valley of the Tachiya River opens out below.
See detailsIntroduced by city, ward, town and village within the prefecture.
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Read the answer →REGIONAL SPECIALTIES
It is not only the big cities. The regions are full of charm, and special experiences you can only have in each place are waiting.
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INSTAGRAM / 6
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THINGS TO DO / 6
Choose from what you can only do here.
NEED TO KNOW
BEST TIME TO TRAVEL
Cherry blossoms at Kajo Park contrast with the surrounding snowcapped mountains.
See recommendations for this season →Cherries ripen as the lush Dewa Sanzan mountains welcome summer pilgrims.
See recommendations for this season →Zao and Mogami Gorge turn colorful as pears and imoni come into season.
See recommendations for this season →Snowy Ginzan Onsen and Zao's frost-covered trees create a magical winter.
See recommendations for this season →LOCAL FOOD / 12
What people have long eaten in this place. We collect the dishes themselves, not restaurants.
Taro, beef, konjac and green onion are seasoned with soy sauce and simmered as a hot pot. Mushrooms and shaved burdock are sometimes added.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Eggplant, cucumber, myoga and green shiso are chopped fine, soaked in water, drained and seasoned with soy sauce. It is eaten over rice or tofu.
Area:Murayama and Okitama areas
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Imogara (dried taro stems), wild mountain vegetables, mushrooms, konjac and tofu are simmered in dashi and seasoned with miso, then ground natto is stirred in, and the soup is served with green onion and seri (Japanese parsley).
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Winter Pacific cod is cut into chunks bones and all, from head to tail, simmered together with the liver and other innards, seasoned with miso and garnished with green onion and rock laver.
Area:Shonai area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Ball-shaped konjac is simmered until it absorbs a broth of dried squid and soy sauce, then skewered and eaten with mustard.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Yamagata seisai greens are sun-dried and then salted, washed and drained, and pickled for about a week in a seasoning liquid of soy sauce, sugar and sake.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Yamagata seisai greens, daikon, carrot and Jerusalem artichoke are chopped fine and salted, then re-pickled in a seasoning liquid of soy sauce, coarse sugar and mirin.
Area:Murayama, Mogami and Okitama areas
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Carp cut into rounds is pre-simmered in water and sake, then simmered for about an hour and a half while sugar, soy sauce and mirin are added in several batches to give it a glaze.
Area:Okitama area, including Yonezawa
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Rice flour is mixed into a liquid of dissolved brown sugar and the batter is rested overnight, then walnuts are added, it is poured into a mold and steamed for forty minutes to an hour.
Area:Mogami and Murayama areas
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Glutinous rice soaked in water is wrapped in bamboo leaves into a triangle, tied with rush and boiled for about an hour. It is eaten sprinkled with kinako (roasted soybean flour) and sugar.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Bamboo shoots of moso bamboo are simmered with thick fried tofu and shiitake, then sake lees and miso thinned with water are added and the soup is finished over low heat.
Area:Shonai area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Rehydrated freeze-dried konjac, uchimame (flattened soybeans) and seasonal vegetables that have been cooked and cooled are dressed in a broth made from the soaking liquid of dried scallops and dried shiitake mushrooms with soy sauce and mirin, then chilled so the flavors blend.
Area:Okitama area, including Yonezawa
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
MICHI-NO-EKI / 24
Rest facilities registered by Japan's national government. Each has parking and toilets open 24 hours, and by definition includes a facility that sells local products. This is where the making and the food of this prefecture can actually be bought.
There are 24 stations in this prefecture in all (national registry).
LOCAL ACCOUNTS / 2
Japanese-language accounts that post about this area.
These are third-party accounts. They are not affiliated with Value Village and this is not an endorsement.
CITIES & TOWNS / 16
Sorted by number of entries. Start from the name of a town.
INTERESTS / 15
Only the interests found in this prefecture.
Dewa Sanzan Jinja / Risshakuji (Yamadera)
To the listSakata Hiyoriyama / Yamadera Okunoin
To the listGinzan Onsen / Zao Onsen
To the listYonezawa Beef / Yamadera
To the listKaminoyama-jo / Shonai Han
To the listBunshokan / Former Saiseikan Hospital
To the listSanno Club / Yamagata Prefectural Museum
To the listYamagata Museum of Art / Yamadera Goto Museum
To the listZao Snow Monsters / Tsuruoka Art Forum
To the listTendo Shogi Piece / Asahimachi Wine
To the listKuki Shrine / Inu-no-miya and Neko-no-miya
To the listHanagasa Matsuri
To the listDenroku Zao no Mori Factory / Dewazakura Shuzo
To the listKosugi-no-Osugi (Totoro Tree) / Mogamigawa Boat Ride Mogamikyo Basho Line Kanko
To the listYunohama Onsen / Shirogane Falls
To the listHIGHLIGHTS
From entries with clearly licensed photos.
Haguro is the present, Gassan the past and death, Yudono the future and rebirth. To walk the three in order has long been called a journey of rebirth: the meaning is in the sequence itself. The stone stairway through the cedars runs to 2,446 steps.
The hill where kitamaebune waited for a wind. A place for reading direction became a place of worship as well.
Wooden inns from the Taisho era line both banks of the river. Gas lamps are lit at night.
The snow monsters. One of the few large fields of frost-covered trees anywhere in the world.
One of the three great wagyu of Japan. An English teacher is credited with making it known.
SMILE NEWS / 136
Stories that lift your spirits a little, collected with their sources.
On October 5, the Japanese Geoparks Committee decided to nominate Chokaisan-Tobishima, which spans Akita and Yamagata prefectures, as a UNESCO Global Geopark. UNESCO could decide as early as spring 2028; if approved, it would be Japan's 12th.
source: Kumamoto Nichinichi Shimbun (Kyodo News)In Chile's Patagonia National Park, a women-led ranger team returned 13 Darwin's rheas to the wild in April 2026. Working with the Rewilding Chile Foundation, they care for the birds around the clock; surveys once estimated only about 11 to 15 remained.
source: MongabayA new dinosaur species, Musango matusadonaensis, has been described from rocks about 210 million years old in Matusadona National Park on the shore of Lake Kariba, Zimbabwe. The bipedal, not-yet-adult animal was about 4.5 metres long, and the find suggests Zimbabwe's dinosaur fauna differed from South Africa's.
source: Phys.org (The Conversation)INSTAGRAM / SHRINES & TEMPLES / 1
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Hashtags often used for this area. Each opens the tag page on Instagram.
SEASONS & EVENTS
2026-10-10 ~ 2026-10-10
2026-10-10 ~ 2026-10-10
2026-10-20 ~ 2026-11-08
2026-11-28 ~ 2027-01-11
Yamagata
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