Introducing the top 10 unmissable local gourmet dishes from the Tottori region.

Introducing the top 10 unmissable local gourmet dishes from the Tottori region.
When visiting the Tottori region, be sure to enjoy the authentic local gourmet dishes at their best.

Table of Contents

Tochi Mochi
Tottori Matsuba-gani
Mosa Ebi
Azuki Zoni
Jabu
Tofu Chikuwa
Hatahata-zushi
Iwagaki
Sakyu Nagaimo
Tottori Kani-zushi

No.1

Tochi Mochi

A rustic mochi with a unique bittersweet taste

Tochi Mochi (栃餅, tochi mochi) is made from tochi nuts, which are known for their strong astringency and intense bitterness when eaten raw. The raw nuts are so potent that they can even cause a ti...

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No.2

Tottori Matsuba-gani

Matsuba-gani, a prized winter delicacy of Tottori

Matsuba-gani is the name for mature male snow crab. With its densely packed meat and refined umami, it is one of Tottori’s signature winter delicacies. The Matsuba-gani fishing season runs from ear...

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No.3

Mosa Ebi

A rare delicacy best enjoyed in Tottori

In Tottori, Kurozakoebi shrimp are called “Mosa ebi” and are caught by offshore bottom trawlers from September to May. Their season overlaps with crab season for much of the year, so they tend to r...

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No.4

Azuki Zoni

A sacred dish that energizes the human spirit

New Year’s zoni (雑煮, zōni), a traditional soup dish, varies greatly across Japan, reflecting the unique flavors of each region. In Tottori Prefecture, the most common style is Azuki Zoni (小豆雑...

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No.5

Jabu

A heartwarming hot pot from Tottori, blending seasonal vegetables and chicken

Jabu (じゃぶ, Jabu) is a beloved traditional dish from Tottori Prefecture. This hearty hot pot is packed with chicken, tofu, and an array of seasonal vegetables, making it a comforting meal perfect...

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No.6

Tofu Chikuwa

Tofu-based "Chikuwa" as a substitute for fish

Tofu Chikuwa (とうふちくわ, Tofu chikuwa) is a unique local delicacy found mainly in the central and eastern regions of Tottori Prefecture. Unlike traditional chikuwa made from fish, Tofu Chikuwa i...

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No.7

Hatahata-zushi

A spring festival dish from Karo, Tottori City

Sandfish catches increase in spring, when the fish’s skin also becomes thinner. In Karo, a landing port for sandfish, people have traditionally enjoyed Hatahata-zushi as a feast for the Hoen-yasai ...

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No.8

Iwagaki

Known as the “milk of the sea,” iwagaki are a summertime delicacy.

Tottori’s iwagaki can grow to 20 cm long and weigh up to 1 kg. These wild oysters are harvested by methods including free-diving. Often called the “milk of the sea,” they are best enjoyed raw with ...

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No.9

Sakyu Nagaimo

A crisp, beautifully straight mountain yam grown in Tottori’s sand-dune region

Sakyu Nagaimo is grown in the sand-dune areas of central Tottori Prefecture. Known for its crisp texture and straight, attractive shape, it is one of Tottori’s signature specialty products. The wel...

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No.10

Tottori Kani-zushi

A vibrant taste of Tottori’s winter

Tottori Kani-zushi is a local specialty generously topped with regional snow crab, known locally as Matsuba-gani. It is a luxurious dish for enjoying the flavors of winter. The original Kani-zushi,...

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