Tottori Tradition-rich dishes crafted with utmost care

A Culinary Journey in Tottori

Nestled along the Sea of Japan in western Japan, Tottori Prefecture is a land of contrasts, where rugged coastlines meet expansive dunes and lush greenery. The prefecture's climate, influenced by its proximity to the sea and mountains, features mild winters and warm summers, creating a perfect environment for agriculture and outdoor activities.

Tottori is renowned for its agricultural bounty, forestry products, and seafood. The fertile plains and gentle slopes yield a variety of fresh produce, including pears, watermelons, and persimmons, known for their exceptional quality and sweetness. The prefecture is also famous for Matsuba crab, a winter delicacy prized for its tender meat and rich flavour. Other fresh seafood from the Sea of Japan, such as oysters, crab, and tuna further enrich Tottori's culinary offerings. 

Other local specialties include Tottori Gyukotsu ramen, featuring a beef bone broth, and Itadaki, consisting of rice and vegetables encased in a large, deep-fried tofu.

Tottori's food culture is deeply rooted in its history and natural surroundings. The prefecture's dedication to preserving its culinary heritage is evident in its artisanal products like Tottori Wagyu beef, which is said to be the originator of Wagyu beef throughout Japan (along with Hyogo's Tajima beef) as well as Oyama chicken, crafted with centuries-old methods. Known for its breathtaking views of the Tottori Sand Dunes along the coast and as the birthplace of renowned manga artist Shigeru Mizuki, Tottori offers you a culinary landscape shaped by its natural beauty and blessing.

Embrace the flavours of Tottori and embark on a journey of culinary delight amidst breathtaking landscapes.
 

Gyukotsu ramen (Beef-bone Ramen)

What it is (Ingredients)

Gyukotsu ramen is a noodle soup with a rich, flavourful broth derived from simmering beef bones for hours. The broth is typically clear and robust, complemented by thin, chewy noodles and topped with tender slices of beef and green onions. Bamboo shoots and seasoned boiled eggs are also common toppings.

History/Origin
Originating in Tottori, Gyukotsu ramen reflects the prefecture's dedication to showcasing local ingredients and flavours. Using beef bones in the broth highlights Tottori's agricultural heritage, with farmers traditionally raising cattle for both meat and dairy.

Where to Eat
Gyukotsu ramen can be enjoyed at ramen shops and eateries abundant across Tottori prefecture. Each establishment prides itself on its own unique broth recipe, crafted to bring out the full-bodied flavour of beef bones.

When to Eat 
Gyukotsu ramen is popular year-round, offering warmth and comfort during Tottori's colder months. It's a favourite choice among locals and visitors seeking a taste of Tottori's distinctive ramen culture.

Savour the rich flavours of Gyukotsu ramen and uncover this cherished culinary gem in Tottori.
 

Rakkyo (Pickled Japanese leek bulbs)

What it is (Ingredients)
Rakkyo, or pickled Japanese leek bulbs, are small, crunchy bulbs of the allium chinense plant (a close relative to onions and garlic). They are typically pickled in a brine solution of vinegar, salt, and sugar, which enhances their tangy-sweet flavour and preserves their crisp texture.

History/Origin
Rakkyo has been enjoyed in Japan for centuries, valued not only for its flavour but also for its health benefits. In Tottori, Rakkyo cultivation and pickling have become a local tradition, with the prefecture known for producing some of the finest Rakkyo in the country. The pickling process in Tottori often includes unique local ingredients and techniques, contributing to its distinct flavour profile.

Where to Eat
Rakkyo is a popular accompaniment to traditional Japanese meals and can be found in local markets, and specialty shops, and served in restaurants throughout Tottori prefecture. It is commonly enjoyed as a side dish, garnish, or incorporated into various dishes to add a tangy bite.

When to Eat 
Rakkyo is mainly harvested from May to June, but when pickled, it remains crunchy and delicious all year round!

Savour the crisp, tangy delight of Tottori's pickled Rakkyo, a testament to the prefecture's culinary craftsmanship and appreciation for traditional flavours.