In Snow Country, which has four clearly defined seasons, local produce varies from season to season. In spring, various wild vegetables grow as the snow melts in the satoyama; in summer, vegetables flourish in mineral-rich soil; in autumn, root vegetables and mushrooms abound; and in winter, preserved foods processed before autumn, vegetables stored in snow chambers, and wild game caught by local hunters provide unique flavors. Fermented seasonings and pickles developed to survive the winter add depth to the flavour.