Recommended sushi restaurants in Tottori, Japan

Recommended sushi restaurants in Tottori, Japan

Recommended conveyor belt sushi restaurants in Tottori, Japan

Characteristics of Tottori’s Cuisine

Tottori: A Hidden Gem in the San’in Region, Where Nature and History Weave Simple Charms

Tottori Prefecture, located in the northwestern part of the Chugoku region, faces the Sea of Japan and is part of the San’in region. Its geography, comprising mountainous areas and coastal regions, fosters a diverse natural environment and nurtures rich food resources. With a population of about 570,000, it is one of the smaller prefectures nationwide, facing challenges such as population decline and advancing aging.

The economy is centered around primary industries. In agriculture, branded products like the 20th-century pear and Matsuba crab are famous. The fishing industry sees a haul of fresh seafood from the Sea of Japan.

Recently, tourism has also become a key industry, with abundant tourist resources such as the Tottori Sand Dunes, Mt. Daisen’s natural landscapes, historical views like the Uradome Coast, and hot springs. Tottori Prefecture aims to revitalize the region by leveraging its rich natural and historical cultural assets.

Local Cuisine Utilizing Mountain and Sea Bounty
Tottori’s local cuisine features simple flavors that make the most of the bounty from the mountains and the sea. There’s an abundance of dishes using fresh seafood from the Sea of Japan. Famous examples include “seafood bowls,” “simmered flounder,” and “nodoguro” (blackthroat seaperch). In the mountainous areas, dishes rich in mushrooms and wild vegetables are prevalent, with “tofu rice” and “dondoroke rice” being representative. Other unique local dishes include “20th-century pear sushi” and “Matsuba crab hot pot.” Tottori’s local cuisine can be enjoyed not only at home but also in restaurants and pubs. When visiting Tottori, do not miss the opportunity to savor these authentic flavors.

A Culinary Culture Nurtured by Rich Nature and History
Tottori’s food culture, influenced by history and culture such as the Edo-period “pressed sushi” tradition and “beef bone ramen” born from interactions with the Chugoku region, continues to thrive. In recent years, while preserving traditional food culture, new ingredients and cooking methods have been introduced. Tottori’s cuisine, nurtured by its rich nature and historical culture, is diverse and appealing. Why not visit Tottori and experience its food culture firsthand?

Tottori and Its Deep Connection to Sushi
Tottori has a long-standing deep connection with sushi. The “pressed sushi” culture, dating back to the Edo period, is a beloved part of Tottori’s food culture. Pressed sushi, made by compacting sushi rice and ingredients in a wooden mold, was prized by fishermen for its preservability. Recently, unique pressed sushi like “20th-century pear sushi” and “Matsuba crab sushi” have gained popularity. Tottori is also renowned for its seafood dishes like “seafood bowls” and “simmered flounder,” made with fresh catches from the Sea of Japan. Enjoying these dishes along with sushi is highly recommended. Recently, sushi-related tourism events have been held, such as the “Tottori 20th-Century Pear Sushi Fair” and the “Matsuba Crab Sushi Festival,” where you can enjoy sushi made with Tottori’s seasonal ingredients. Tottori offers not only a taste of sushi’s historical culture but also new ways to enjoy sushi. When visiting, be sure to indulge in Tottori’s sushi culture.

Tottori’s Diverse Specialty Products
Tottori boasts a variety of specialty products nurtured by its rich natural environment and historical culture. From the representative 20th-century pear, known for its large size, strong sweetness, and juicy flesh, to Matsuba crab, a luxurious winter delicacy from the Sea of Japan known for its large, flavorful meat. Other specialties include the transparent and sweet “white squid,” the luxurious “nodoguro” (blackthroat seaperch) known as the “red jewel” of the sea, and dairy products from Daisen Dairy, made with fresh milk from cows raised in Tottori Prefecture’s Daisen. Other notable products include Tottori Wagyu, 20th-century pear juice, Matsuba crab crackers, white squid somen noodles, dried nodoguro, and Daisen Dairy butter, among many others.

Challenges and Future Initiatives for Tottori
Tottori faces challenges such as population decline and aging. To overcome these challenges, Tottori Prefecture is focusing on initiatives such as promoting agriculture, forestry, and fisheries, and attracting tourists. In agriculture, there’s a focus on expanding the production of branded products like 20th-century pears and Matsuba crab, as well as supporting new farmers. In tourism, efforts are concentrated on attracting visitors by utilizing natural landscapes like the Tottori Sand Dunes and Mt. Daisen, historical landscapes like the Uradome Coast, and hot springs. Tottori Prefecture is also engaged in various initiatives aimed at regional revitalization, such as promoting migration and settlement, supporting entrepreneurship, and local revitalization efforts. Tottori aims to overcome its challenges and become an attractive region leveraging its rich natural and historical cultural assets.

In Summary
Tottori’s cuisine, nurtured by its rich nature and historical culture, is diverse and appealing. Why not visit Tottori and experience its food culture firsthand?