Dondolish rice

About Dondolish rice

“Dondoroke rice” is a traditional local dish handed down from the eastern part of Tottori prefecture to the central region, and is cooked rice using tofu and locally grown vegetables. The name of this dish comes from “dondoroke,” which means “thunder” in the Tottori dialect, and it was named because the crunchy sound heard when frying tofu in oil is similar to thunder.

“Dondoroke rice” has long been made at farm work milestones and village gatherings, and has been loved by local people. Tofu used to be a valuable source of protein, and there were tofu huts in every village. Therefore, tofu is made from homemade soybeans, and cooked with seasonal vegetables harvested locally, dried shiitake mushrooms, deep-fried tofu, etc., to complete flavourful rice. In the Showa era, chicken was added, and the flavor became even richer.

“Dondoroke rice” was often made as cooked rice, but with the spread of rice cookers from the middle of the Showa era, the number of times it was served as mixed rice increased. It is often eaten during the cold season, and was often made at home, especially around the winter solstice.

In recent years, activities have also been carried out to preserve and pass on “dondoroke rice,” and groups protecting and promoting this traditional dish are active in Ketaka-cho, Tottori City. Furthermore, it is now offered at school lunches and local events, and can also be enjoyed as a menu arranged at local restaurants, contributing to regional revitalization.

“Dondoroke rice” is a simple yet deep dish born from the nature and climate of Tottori, and along with its name, it is a valuable presence that conveys the local culture to the present day.

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