Tottori Local Cuisine: Itadaki

Alright, gather ’round, let’s talk about a unique dish from Tottori called “Itadaki.” Imagine a big, deep-fried tofu pocket stuffed with raw rice and veggies, all simmered in a savory broth. It’s a hearty and comforting dish with a cool backstory.

Dish Name: Itadaki / いただき

• Region / Location: Western Tottori Prefecture, Yumigahama Peninsula.
• Primary Area of Tradition: Western Tottori Prefecture, Yumigahama Peninsula.
• Main Ingredients: 米 (rice), 三角油揚げ (triangular deep-fried tofu), ごぼう (burdock root), 人参 (carrot), 干ししいたけ (dried shiitake mushrooms).

How It’s Eaten / Served

It might look a bit like a giant inari sushi, but “Itadaki” is a whole different experience. They stuff raw rice and vegetables into a large fried tofu pouch and simmer it all in a flavorful dashi broth. Some folks even add chicken, and back in the day in Sakaiminato City, they had a version with ark shell clams cooked in the clam broth!

Cultural Background and Preservation

The story goes that around the mid-Meiji era, a temple priest from Sakaiminato City visited a temple in Fukui Prefecture and fell in love with a simple fried tofu dish served there. He brought the idea back home and started stuffing the tofu with rice and vegetables. That’s said to be the beginning of “Itadaki.”

Now, the name “Itadaki” has a few possible origins. One theory is that since rice was precious back then, this dish was a real treat. Instead of just “receiving” (morau), people felt so grateful that they said “itadaku” (頂く, a humble way of receiving), and that became the dish’s name. Another idea is that the shape resembles the peak of Mount Daisen (大山), a famous mountain, so they called it “Itadaki” (頂, peak).

Fun fact: It’s also known as “Nonoko Meshi.” The name “Nonoko” is said to come from “Nunoko” (布子), which means a padded kimono, because the dish looks plump and cozy.

In the past, “Itadaki” was made at home for special occasions and shared with neighbors. Since rice was scarce, people got creative with adding lots of ingredients to make it filling. And like any good home cooking, the ingredients, flavors, and methods varied a bit from family to family. It became a cherished “mom’s recipe” in the region.

While it started as a local home dish, “Itadaki” is now becoming more widely available. You can find it in supermarkets and on the menus of some restaurants and pubs. Since 2011, a local group has been actively promoting “Itadaki” to the rest of Japan, through increasing sales locations and participating in events.

Additional information:

• 油揚げ (Aburaage): Deep-fried tofu pouches.
• Dashi (だし): Japanese soup stock.
• Inari-zushi (いなり寿司): Fried tofu pouches filled with sushi rice.