Mt.Gassan has two aspects, spiritual and agricutural
People believed that their spirits go to Mt. Gassan after death. Even in this time, we say that he has gone, instead of saying that he has dead. In old days, nobody could not go up the high mountains, because they considerd high mountains as the sacred place where the deity lives and as another world where our ancestor's spirits live. So they were in dread of being cursed. Soon after Buddhism came to Japan,Shugendo has been established. Then, the high mountains were opened by Shugendo as a place to practice in order to become a living Buddha. Mt. gassan,1984 in height, is also admired for being a great blessing to us. Mt.Gassan stores much snow in winter and provids us rich waters all year aroud. And also it serves as a screen for blockking the cold winds from Pacific occean in summer. Thanks to Mt.Gassan, Shounai Plain , is drawed clearly the line among the four seasons which contributes seasonal products to make the best use of the seasonal condition.

■ Shounai-mai, the rice of Shounai,
In the Edo period, Shounai-mai was most popular brand which dominated the market throughout Japan. In those days, shounai-mai was transported by the sailing ship from Sakata through the Japan Sea to Osaka. After that, it is said that two tipe of Sushi culture were well-established in Japan.The one is the Edo Mae Zushi and the other is Kansai Zushi. Both type of sushi's Shari (rice) were defined Shounai-mai as Edo styled Sushi and Goushu-mai(Shiga Prefecture) as Kansai Sushi.

○ Haenuki, a breeding rice born and bred in Shounai.
Since I have growed many breeding rice, it has been for long time. I become to realize that Henuki may be surpreme rice among them for the stability in terms of quality, taste and quantity. Haenuki brings out exquisite harmony with side dish in your mouth. A grain of the rice holds its skin hard, after boiled. It proves that Haenuki is suitable not only for the boiled rice, but also for the Sushi and the Chinese fried rice. And Haenuki has a strong resistance to disese and never fall down during they grows. We can grow the rice with minimum agrichemicals. So you can enjoy my "Haenuki" without a fear of agrichemical pollution.

■ Dadacha-mame, Dady beans,
It is a brand name of beans which is harvested for the time being still young. In the Edo period, the load of the Sakai Clan in Shounai asked for the delicious young beans(Edamame). His follower tried to gather young beans-growers in the catsle. Then the load foud out the most delicious young beans among them and asked who brought this. His follower answered that this dady brought it. Thereafter young beans has been named it Dadacah-mame,Dady Beans.
Until the system of transportation(door to door service) has developed, Dadacha-mame has not spread over Japan. Because young beans are easy to lose its freshness. Thanks to the service, you can enjoy it with beer in summer whereever you are in Japan.

○ My Dadacaha-mame is certified as the organic products by the official institution. It is my emphatic opinion that flavor makes the Dadacha-mame and organic culture makes flavor. You can enjoy my Dadacha-mame with its wild flavor.

■　Shounai-kaki, Persimmon in Shounai,
Shounai-kaki is a seedless and an astringency type. So we have to graft the Shounai-kaki on another variety when we plant it and remove the astringency of the Shounai-kaki by the treatment with alchol before we eat it. After the treatment with alchol, it tunrns into the sweetest persimmon. A seedless persimmon was found out among the persimmon's saplings which has been brought by the sapling seller from Niigata Prefecture about 100 years ago. The original persimmon tree is still alive in Tsuruoka. It is said that Shounai is the northern limit of the persimmon to grow. That is to say, it takes much time to ripen the persimmon. It proves that Shounai-kaki remains its quality for a long time (about ten days)after shipment. You can enjoy my Shounai-kaki with a sort of nostalgia for Japan's fall in rural scene.

■　Sakuranbo,　Cherry
Yamagata Prefecture is famous for its Sakuranbo. Because Yamagata meets the requirements for growing Sakuranbo. Especially ”Satonishiki”, a variety of Cherry, is the most well-known as its exquisite balance between sweetness and sourness. Mr. Yakichi Suzuki, my daughter's father-in-law, may be a leading Sakuranbo-grower. I can guarantee his "Satounishiki" will never fail short of your expectation.