Japanese Regional Cuisine - Discover the charm of Japan through local cuisine
Japanese Regional Cuisine

rock oysters

The Ougaki is called the milk of the sea. The ultimate taste when summer is in season
rock oysters

About rock oysters

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 diving fishing etc.
Iwagaki, called “sea milk”, is the best raw food that is eaten cheerfully by squeezing lemon. Unlike winter Magaki, the season is from early summer to tray, and is the ultimate taste of summer in Tottori.

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Regional cuisine of Tottori region

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