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

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

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

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

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

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

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

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

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

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

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

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

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