Dewa Sanzan's winter lasts very long. It can still be snowing even during early April. The mountain vegetables can be said to be the leading role in the Shojin cuisine that inform the arrival of spring in the mountains. Mountain vegetables in abundant quantities start springing up, and the mountain, which was barren for many months, suddenly turns into a treasure trove of ingredients. There are also many variations to the Shojin cuisine of Dewa Sanzan, including hosta montana side dish, fukinoto and fatsia sprouts tempura, vinegar miso chive, sweet pickled Japanese knotweed, roasted Japanese butterbur, Japanese udo miso salad, etc.
Saikan Haguroyama-Sanrosho Ryokan
Photos: Misa Nakagaki
Text: Orika Uchiumi
Edit: Saori Hayashida
Production: Skyrocket Corporation