Japan / About the city
Introducing Tsuruoka
Nestled between the Sea of Japan, the Dewa Sanzan Mountains, and the Asahi Range, Tsuruoka is located in Yamagata Prefecture's Shonai Plain, one of Japan's leading rice-growing regions, and boasts rich nature and varied landscapes.
Despite climate change, Tsuruoka experiences four distinct seasons that set the gastronomic rhythm for the residents with a wide diversity of ingredients featured in its many traditional and holiday dishes. Thanks to the knowledge and preservation techniques passed on through generations, Tsuruoka counts over 60 varieties of heirloom crops, and was the first Japanese city to be designated a UNESCO Creative City of Gastronomy.
More than just food, the local spiritual culture significantly influences the gastronomy and nurtures a feeling of gratitude and responsibility for nature's blessings.
Looking ahead to passing these living cultural assets on to the next generation, the city focuses on food education, social inclusion, and regional revitalization utilizing creative and cultural industries to sustain its resiliency.
/ Climate & gastronomy
Challenges and actions
In Tsuruoka, crop yield and quality are impacted by rising temperatures, extreme heat, low rainfall, and other natural phenomena. This is particularly a challenge for farmers who preserve heirloom crops through seed saving, as a drop in yield threatens their ability to secure seeds for the following year, thereby impacting the local culinary heritage.
To address these challenges, when significant climate-induced damage to production is anticipated, the city shares crop progress and condition with relevant organizations, examines necessary measures, such as cultivation management and equipment installation to deal with high temperatures and lack of rain, and takes steps toward stable agricultural production.
Moreover, Tsuruoka is working to develop a circular resource system, such as recycling sewage treatment resources into agricultural fertilizers, to support local food and farming.
