Regional food and famous sweets of Tottori

Inaba oiri uses toasted dried rice or puffed rice bound with mizuame and shaped into balls, bales or irregular clusters. Ginger is common but not...

Utsubuki Koen Dango is Ishitaniseikado's Kurayoshi sweet: small mochi centers covered outside with white-bean, azuki, and matcha pastes and arranged...

Igai meshi cooks rice with the meat and savory liquor of igai, a dark-shelled native mussel. The version highlighted here belongs to Natsudomari in...

Ago noyaki wraps seasoned flying-fish paste thickly around a rod and rotates it over charcoal or other heat until deeply browned.

Dondoroke-meshi fries crumbled drained firm tofu until it crackles, then cooks it with rice, burdock, carrot, dried shiitake and fried tofu.

Inaba no Shiro Usagi wraps refined yolk bean paste in a moist shell made with local Daisen butter and bakes it as a rabbit.

Daisen okowa steams or cooks glutinous rice with soy-seasoned foothill ingredients such as mountain vegetables, bamboo shoot, carrot, burdock, dried...

Tottori kani-jiru cuts female snow crab, locally called oyagani, into a miso soup with daikon. Matsuba-gani normally denotes the male, so the two...

Tofu chikuwa combines firm tofu and white-fish paste at roughly seven to three, wraps the mixture around a rod and steams it into a pale, tender...

Nonoko meshi fills large abura-age pouches with washed raw rice, burdock, carrot and other vegetables, then simmers them slowly in seasoned dashi...

Furoshiki Manju is Yamamoto Otafukudo's Tottori sweet: a softly chewy brown-sugar steamed skin enclosing restrained smooth azuki paste.