Western Tottori Nonoko Meshi
Nonoko meshi fills large abura-age pouches with washed raw rice, burdock, carrot and other vegetables, then simmers them slowly in seasoned dashi until the rice swells. Also called itadaki...
At a glance
| Name | Western Tottori Nonoko Meshi (Nonoko Meshi) |
|---|---|
| Prefecture | Tottori |
| Region | Chugoku |
| Type | Raw rice and vegetables simmered inside fried-tofu pouches |
What is it?
Nonoko meshi fills large abura-age pouches with washed raw rice, burdock, carrot and other vegetables, then simmers them slowly in seasoned dashi until the rice swells.
Also called itadaki, it is rooted in western Tottori and the Yumigahama Peninsula; fillings and seasoning vary.
History and local context
The names are linked by local theories to Mount Daisen's peak or to a padded nunoko jacket. It served as a field snack, fishing lunch and festival food, but no single origin theory is treated as certain.
How to enjoy it
Cut a warm pouch to expose the seasoned rice. Leave expansion room when filling, cook the center fully, chill leftovers promptly and check soy, wheat and fish dashi.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Western Tottori Nonoko Meshi from?
It is associated with Tottori, in the Chugoku region of Japan.
What kind of food is Western Tottori Nonoko Meshi?
This guide classifies it as raw rice and vegetables simmered inside fried-tofu pouches. See the overview for its defining ingredients and texture.
Can I order Western Tottori Nonoko Meshi online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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