[Yamagata Gourmet] Shori-shori, the sound of summer.

Every time I go on a trip, I look for the "sounds of the land."
Sometimes it's the dialect mixed into the wind, the texture of the earth beneath my feet, or perhaps the quiet sound of vegetables ringing out on the dining table.

This year, what I found was—
Shori-shori
—a sound.

Inside the package that arrived from my best friend in Yamagata, there was something particularly refreshing.

Yamagata no Dashi.
I had heard rumors about it.
Another friend from Yamagata told me that it was "something that goes shori-shori."

When I heard "Yamagata no Dashi," I assumed it meant dashi broth and had forgotten about that "shori-shori" sound.
Dashi broth couldn't possibly go shori-shori.
However, somewhere in the back of my mind, that memory had remained.

When I opened the lid of the container that arrived, I found summer, finely chopped.

Cucumber and shiso leaves—beautiful green vegetables, finely, finely chopped, packed tightly like a mosaic of jewels.
Each one was dipped in a gentle dashi broth, shining brilliantly.

First, I try putting it on freshly cooked rice.

A small mountain of chopped vegetables floating beyond the steam.
One bite.
In my mouth, there is definitely a "shori-shori" sound.
The light crunch of the cucumber.
The refreshing scent of the shiso.
The umami of the dashi gently highlights the contours of the vegetables.
Even though it is well-seasoned, it is somehow gentle.
The sweetness of the white rice stands out, and it slides down my throat.
My appetite, which I thought was gone from fatigue, finds itself wanting more and more.
Smooth, silky.
The heat of the rice and the coldness of the Yamagata no Dashi come in turns; it is such a delightful texture.

I also tried it on chilled tofu, as my best friend recommended.

Cold "dashi" on silky chilled tofu.
No soy sauce or condiments needed.
The mellowness of the tofu and the crunch of the vegetables dance on my tongue in turns.
What is this?
It's a combination that seems born for chilled tofu.
It's like food made for summer.

Perhaps there are still "sounds of summer" in Yamagata that I don't know yet.
The sound of the wind heard deep in the mountains.
The sound of peaches in the orchard gently falling from their branches.
I will surely continue to search for each one of them.
But for now, this year.
I want to cherish this "shori-shori" sound in my mouth for a while.

I finished the "Yamagata no Dashi" so quickly that even my best friend was surprised.
It was so delicious and a big hit with my partner, so I think I'll look for a recipe so I can make it myself.

Thank you, Yamagata.
I've come to love summer a little bit more.

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