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.

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Chubu area

주요 재료

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.

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Western region, Yumigahama Peninsula

주요 재료

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.

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Eastern region, Central region

주요 재료

Round rice cake, azuki beans

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

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Western region

주요 재료

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…

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Chigashira Town

주요 재료

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.

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Eastern and central areas

주요 재료

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.

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Fukube Town in Tottori City, Hokuei Town

주요 재료

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…

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Central region, Eastern region

주요 재료

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…

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Yumihama Peninsula

주요 재료

Sweet potato, glutinous rice, red bean paste

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

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Kurayoshi City vicinity

주요 재료

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.

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Yazu, Kawahara (Tottori City), Misasa

주요 재료

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.

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Tottori city

주요 재료

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.

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Around Ajiro, Iwami Town

주요 재료

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.

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All of Tottori Prefecture

주요 재료

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.

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Tottori City Aoya-cho

주요 재료

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…

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All of Tottori Prefecture

주요 재료

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.

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Around the coastal Area of Tottori Prefecture

주요 재료

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.

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Central Area, Yumigahama peninsula

주요 재료

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’.

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Easten region

주요 재료

Rice, Malt syrup

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

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All of Tottori Prefecture

주요 재료

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.

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Central region, Eastern region

주요 재료

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.

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Central region, Eastern region

주요 재료

Dried fava beans

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

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Karo Region

주요 재료

Hatahata (=Japanese sandfish), Soy pulp

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

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Coastal areas within Tottori Prefecture

주요 재료

"Mosa Ebi(=Mosa shrimp)"

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

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Eastern region

주요 재료

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.

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West Area (Nichinan Town)

주요 재료

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…

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Wakasa Town

주요 재료

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