Igisu" is a dish made from "Igisu grass", also called "egonori". It is said to have been sent to the Imperial Court as a gift as early as the Asuka and Nara periods.

Where it is made

Chubu area

Main ingredients

Dried egrets

The other theory is that the name "Itadaki" came to be used because of its resemblance to the summit of Mt. It is also said that fishermen and farmers brought this dish for lunch.

Where it is made

Western region, Yumigahama Peninsula

Main ingredients

rice, triangular fried tofu, burdock root, carrot, dried shiitake mushroom

Zoni is a local delicacy with a rich regional flavor, and many different types of zoni are eaten throughout the country.

Where it is made

Eastern region, Central region

Main ingredients

Round rice cake, azuki beans

Daisen Okowa" is a local dish of the western area, made with ingredients from the foot of Mt.

Where it is made

Western region

Main ingredients

glutinous rice, yaki-chikuwa, chicken, carrots, burdock root, dried shiitake mushrooms

Kakinoha Sushi" is a local dish that has been handed down in Chigashira Town, Tottori Prefecture since ancient times, and is loved by the townspeople as a dish for entertaining at Bon festivals and…

Where it is made

Chigashira Town

Main ingredients

rice, salted trout, persimmon leaves

Rice cooked with tofu and locally grown vegetables is called "dondoroke-meshi" in the eastern to central areas of Tottori Prefecture. "Dondoroke" means "thunder" in the regional dialect.

Where it is made

Eastern and central areas

Main ingredients

Rice, shiitake, tofu, konjac noodles, burdock root, carrots, fried tofu triangles

Shallot cultivation in Tottori Prefecture is old, dating back to the Edo period. It’s said shallots were brought back by Koishikawa Yakuen during one of his official stays in Edo as a daimyo.

Where it is made

Fukube Town in Tottori City, Hokuei Town

Main ingredients

Shallots

Generally speaking, a chikuwa fish paste tube is usually made of fish meat, but “tofu chikuwa” is a unique processed food found in the central and eastern regions of Tottori Prefecture made by…

Where it is made

Central region, Eastern region

Main ingredients

Tofu, fish paste

While at first the imobota looks like any other sweet rice ball, you can see the slight yellow in the cracks of the bean paste, and once eaten the sweetness of the potatoes spreads out from the…

Where it is made

Yumihama Peninsula

Main ingredients

Sweet potato, glutinous rice, red bean paste

"Komo-dofu" is a simple tofu dish wrapped in a "komo," a roughly woven straw mat.

Where it is made

Kurayoshi City vicinity

Main ingredients

Tofu, carrots, burdock root

The Japanese horse chestnuts (“tochi”) used for “tochimochi” are so bitter that their intense taste causes a painful tingling sensation on the tongue when consumed raw.

Where it is made

Yazu, Kawahara (Tottori City), Misasa

Main ingredients

Glutinous rice, Japanese horse chestnut

Miso soup with snow crab is a simple yet delicious soup that is made using female snow crab and daikon radish.

Where it is made

Tottori city

Main ingredients

Crab (female snow crab), daikon (Japanese radish)

“Akagarei no komaburi” is a type of sashimi made from flathead flounder, which is topped with the fish's roe.

Where it is made

Around Ajiro, Iwami Town

Main ingredients

Flathead flounder

The main ingredients of ordinary chikuwa(=fish cake) are walleye pollock, shark, and atka mackerel, but “Ago-Chikuwa" is made from flying fish.

Where it is made

All of Tottori Prefecture

Main ingredients

Flying fish

The Igai mussel has a triangular shape, blackish brown shell, and is found on reefs. It closely resembles mussels, and are also members of the mussel family.

Where it is made

Tottori City Aoya-cho

Main ingredients

Rice, peeled Igai mussels

To preserve the taste of the harvested squid for a long period of time, and to prepare for the winter season when ingredients are hard to find, "Surume-no koji zuke" (squid marinated in rice…

Where it is made

All of Tottori Prefecture

Main ingredients

Japanese common squid, salted vegetables, rice koji(=malted rice)

"Ita-wakame" is a simple product made by arranging freshly harvested wakame seaweed in a flat, board-like shape and drying it.

Where it is made

Around the coastal Area of Tottori Prefecture

Main ingredients

Wakame(=Seaweed)

"Iwashi Dango" is a traditional local dish made with fresh anchovies. The anchovies are finely chopped with a knife, mixed with eggs and other ingredients, and cooked in a broth.

Where it is made

Central Area, Yumigahama peninsula

Main ingredients

Sardines, Gobou(=Burdock), Ki no me( a leaf of the Japanese pepper tree)

‘Oiri’ is a snack made at home not to waste left over rice. Long time ago, in Inaba region, people washed left over rice and dried under sunshine to make ‘hoshi-ii’ (=dried rice), then made ‘Oiri’.

Where it is made

Easten region

Main ingredients

Rice, Malt syrup

River crab caught in clear rivers in Tottori Prefecture is used for ‘Gancha-jiru.

Where it is made

All of Tottori Prefecture

Main ingredients

River crab (‘Mokuzu-gani’ = Japanese mitten crab), Eggplant

The name ‘Jabu’ came from liquid out a lot (in Japanese ‘jabu jabu’ to express liquid is flowing) from tofu and vegetables while simmering them. Also, it means left over.

Where it is made

Central region, Eastern region

Main ingredients

Chicken, Tofu, Gobou(=Burdock root) , Carrot

Dried one is used for ‘Soramame no Kofuki’. The best season for fava bean is early summer, from April until June.

Where it is made

Central region, Eastern region

Main ingredients

Dried fava beans

"Hatahatazushi", locally called "Shirohatazushi," has been served at the "Hoenya Festival" as a delicacy.

Where it is made

Karo Region

Main ingredients

Hatahata (=Japanese sandfish), Soy pulp

The shrimp known as "Mosa Ebi(=Mosa shrimp)" in Tottori Prefecture is formally called "Kurozako Ebi."

Where it is made

Coastal areas within Tottori Prefecture

Main ingredients

"Mosa Ebi(=Mosa shrimp)"

“Grilled Mackerel Simmered Dish” has been cherished as a commoner's taste in the eastern region for a long time.

Where it is made

Eastern region

Main ingredients

Grilled Mackerel, Onion

"Goae" is a local dish in Nichinan Town, located in the western region, where boiled and mashed soybeans ("go") are used as a coating to mix with vegetables and mushrooms.

Where it is made

West Area (Nichinan Town)

Main ingredients

Soybeans (edamame), Vegetables, Mushrooms, etc.

The "Wakasa Shrine Grand Festival", held annually in May for approximately 400 years, and the "Wakasa Festival" held every two years on May 3rd, feature portable shrines, processions, lion dances…

Where it is made

Wakasa Town

Main ingredients

Maki powder (mix of short-grain rice flour and glutinous rice flour), Red bean paste, Mugwort