TRADITIONAL FOOD

TOFU CHIKUWA (豆腐竹輪)

Chikuwa is a tube-shaped food usually made from ground fish paste (surimi), but in Tottori prefecture where a famous saying from the Edo period goes "Eat tofu instead of fish" there is a special tradition of making chikuwa with tofu. Much like bara-zushi from Okayama, Tottori's tofu chikuwa originated because commoners were not allowed to enjoy the local fish from the Sea of Japan under the feudal system. Compared to regular chikuwa, tofu-based chikuwa has a delicate flavor and mild soybean aroma that goes well with a ginger soy sauce.

KAKI NO DOTENABE (蠣の土手鍋 )

Hiroshima prefecture, bordered by the Seto Inland Sea, is the leading producer of oysters in Japan. The oysters here are large, thick, and juicy with a clean, briny flavor that tastes delicious both raw and cooked. While there are many different ways to enjoy oysters in Japan one dish particular to Hiroshima is kaki no dotenabe, a hot pot of oysters simmered in broth with vegetables, broiled tofu, and other ingredients. The inside of the pot is lined with sweet miso, so you can adjust the flavor as you like, and it tastes great with a squeeze of fresh lemon.

IZUMO SOBA (出雲そば)

Izumo soba from the Shimane prefecture is a type of soba buckwheat noodle made from whole unhulled buckwheat seeds. More nutritious than regular soba noodles, Izumo soba has a nutty flavor and firm texture that makes it irresistible to eat. The most common way to enjoy Izumo soba is in a set of stacked bowls called "warigo". The stacked bowls each contain noodles, and are accompanied by a plate of condiments such as grated daikon, spring onions, and bonito flakes, and a flask of sauce called "tsuyu". The condiments are added to the noodles and then the tsuyu is poured over. Once the top bowl is almost finished, the entire contents are turned into the next bowl in the stack, with more condiments and sauce added to taste. This process is repeated again for the third bowl of noodles. After trying the delicious and novel Izumo soba, you may not want to go back to eating the regular kind!

BARA ZUSHI (ばら寿司)

Bara-zushi is the traditional Okayama-style sushi that highlights various ingredients from the Chugoku mountains and sea. It consists of sushi rice topped local fish such as Spanish mackerel, dried tofu, and fresh and pickled vegetables like lotus root and kanpyo (dried gourd). The dish originated during the feudal period when fish was a precious commodity that couldn't be enjoyed by commoners, so people would hide the fish under a mound of vegetables. Since then, bara-zushi has become a popular homemade food to eat during celebrations as the colorful local vegetables make it a perfect dish for festive occasions.

MATSUBA GANI (松葉蟹)

Tottori prefecture is located along the Sea of Japan, giving it access to some of the finest snow crab in the country from November to March. The winter delicacy of Tottori is adult male snow crab, known as "matsuba gani", which is prized for its chewy, delicately flavored meat. One of the best ways to enjoy matsuba gani is by dipping boiled or grilled crab meat in a simple sanbaizu sauce of soy sauce, vinegar, and sugar. Matsuba gani are also delicious eaten raw as sashimi, and cooked in a seafood chowder.