🍚 Tsushima
"Tsushima" is a traditional local dish passed down in the Shūnan region, including Shūnan City in the southeastern part of Yamaguchi Prefecture. There are various theories about its origin, but it is said to have been created during the Edo period when fishermen in Kushi-gahama, Shūnan City, were tasked with guiding Korean trade envoys. At that time, the diplomatic contact point for the Korean trade delegation was the Tsushima domain (Nagasaki Prefecture), which led to the dish being named "Tsushima." It was commonly prepared as a vegetarian dish for Buddhist memorial services and other occasions in households. Since the Edo period, it has also been highly regarded as a non-perishable food with a long shelf life, suitable for serving to guests. Hence, each of the non-perishable ingredients are thoroughly cooked. Although it may appear similar to "Shira-ae" (a tofu and vegetable salad), the tofu is boiled in before use. It is then combined with other ingredients, such as pre-seasoned dried shiitake mushrooms, shredded carrots, burdock root, and dried shrimp, along with seasonings like bonito stock and soy sauce. In the Shūnan region, it is often enjoyed during summer, especially during the Bon Festival. For those who have left their hometown, it remains a beloved taste of home.