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Tottori

Akagarei no komaburi (flathead flounder topped with roe)
Akagarei no komaburi (flathead flounder topped with roe)

Tottori

“Akagarei no komaburi” is a type of sashimi made from flathead flounder, which i…

Oyagani no misoshiru (Miso soup with snow crab)
Oyagani no misoshiru (Miso soup with snow crab)

Tottori

Miso soup with snow crab is a simple yet delicious soup that is made using femal…

Tochimochi
Tochimochi

Tottori

The Japanese horse chestnuts (“tochi”) used for “tochimochi” are so bitter that …

Komo-dofu
Komo-dofu

Tottori

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

Imobota
Imobota

Tottori

Imabota, a recipe passed down from olden times on the Yumihama Peninsula, is a s…

Tofu Chikuwa
Tofu Chikuwa

Tottori

Generally speaking, a chikuwa fish paste tube is usually made of fish meat, but …

Pickled Shallots
Pickled Shallots

Tottori

Shallot cultivation in Tottori Prefecture is old, dating back to the Edo period.…

Dondoroke-meshi
Dondoroke-meshi

Tottori

Rice cooked with tofu and locally grown vegetables is called "dondoroke-meshi" i…

Kakinoha zushi
Kakinoha zushi

Tottori

Kakinoha Sushi" is a local dish that has been handed down in Chigashira Town, To…

Daisen okowa
Daisen okowa

Tottori

Daisen Okowa" is a local dish of the western area, made with ingredients from th…

Azuki zoni
Azuki zoni

Tottori

Zoni is a local delicacy with a rich regional flavor, and many different types o…

Itadaki
Itadaki

Tottori

This is a traditional local dish made by stuffing raw rice and vegetables inside…

Igisu
Igisu

Tottori

Igisu" is a dish made from "Igisu grass", also called "egonori". It is said to h…

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