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Cuisine

Regional ingredients of the four seasons, sukiyaki of Yonezawa Beef, traditional dishes and wild plants
Azumasou's local cuisine is prepared with a variety of local ingredients every season.
Wild vegetables in spring, local vegetables in summer, mushrooms in autumn, bean sprouts grown in hot spring fever in winter, Asagi.
Melting Yonezawa Beef, carp that was grown in a clear stream, Yamame Trout.Please enjoy the hometown's season.
Wild vegetables in spring, local vegetables in summer, mushrooms in autumn, bean sprouts grown in hot spring fever in winter, Asagi.
Melting Yonezawa Beef, carp that was grown in a clear stream, Yamame Trout.Please enjoy the hometown's season.