Shukubo Daishinbo

We discovered Tsuruoka, when our home town Parma joined the UNESCO creative cities gastronomy network. Tsuruoka is a member of this network and is also in the Michelin Green Guide. One of the reasons for this is the shojin ryori style of vegetarian cooking practiced there by Shugendo priests. Shojin ryori makes use of seasonal ingredients, in particular mountain vegetables and mushrooms. The method of preparation is often lengthy in order to intensify the flavor and color of each ingredients. During our time in Tsuruoka we stayed that the Shukubo Daishinbo temple inn. The inn, located in Toge the gateway for Dewa Sanzan pilgrimage, caters to both pilgrims and tourists.