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Persimmon leaf sushi
“Persimmon leaf sushi” is a local dish that has been handed down since ancient times in Chizu Town, Tottori Prefectur...
“Persimmon leaf sushi” is a local dish that has been handed down since ancient times in Chizu Town, Tottori Prefectur...
“Little red flounder” is a local dish that is traditionally popular around Ajiro in Iwami-cho, Tottori Prefecture. Th...
“Babachan nabe” is a local dish popular mainly in Iwami, Tottori Prefecture, and is a hot pot dish using a deep-sea f...
“Dondoroke rice” is a traditional local dish handed down from the eastern part of Tottori prefecture to the central r...
“Ago chikuwa” is a local dish representing Tottori Prefecture, and as the name suggests, it is a flying fish (called ...
The fruit of the “chitchi mochi” is very strong, so if you eat it as it is, it is very bitter, and it has a strong ta...
The “Wakasa Shrine Grand Festival,” which is held at the beginning of May every year, has a history of about 400 year...
Of the snow crab, the grown male is called “Matsubagani”, and it is a winter taste representative of Tottori where yo...
Generally speaking of chikuwa, fish is normal, but “Tofuchikuwa” is a unique processed food found in the central and ...
In Tottori Prefecture, Japanese black prawns are called “mozabi” and are caught by offshore bottom-net fishing from S...
Zoni in Oshogatsu is rich in local color, and various zoni are eaten throughout the country, but Tottori's ozoni is p...
Hatahata is caught more in spring, and the skin becomes thinner. In the Karo district, which is the landing port of H...
Tottori's owagaki is large and reaches 20 cm in length and weighs as much as 1 kg. It is a natural product taken by d...
Dune Nagaimo, a representative of Tottori Prefecture, is grown in the sand dunes of central Tottori Prefecture, and i...
Sushi using Tottori's winter taste “crab”. It looks similar to chirashi-zushi, but it does not mix ingredients in ric...
