This may seem sudden, but which prefecture in Japan do you think eats the most curry? In fact, Tottori Prefecture has the highest curry consumption per household in the country.

Tottori Prefecture has a variety of local B-class gourmet foods, including curry, offal dishes, and seafood.

Today, I will be explaining about Tottori Prefecture, one of the leading tourist destinations in Japan.

What is Tottori Prefecture's local B-class gourmet food?

When you think of Tottori Prefecture, many people probably think of the Tottori Sand Dunes.

Tottori Prefecture, located in the Chugoku region, faces the Sea of Japan to the north and is home to many mountains to the south, including Mt. Daisen, the highest peak in the region.

Tottori Prefecture is surrounded by the sea and mountains, and fresh gourmet food made with these ingredients, as well as some unexpected foods such as the curry mentioned at the beginning, are gaining popularity.

Tottori Prefecture is also a source of mineral water and is known as a place where clean water can be found.

Water is an essential ingredient in cooking, and this is also one of the secrets behind the delicious food of Tottori Prefecture.

Now, let's take a look at Tottori Prefecture's local B-class gourmet food.

Tottori Prefecture's local B-class gourmet food

Tottori curry

First, let's start with "Tottori Curry," a representative local B-class gourmet food of Tottori Prefecture.

This curry is made with great care by letting it sit for 10 days, giving it a rich, spicy flavor.

The feeling of satisfaction after eating it is different from regular curry, and the way locals recommend eating it, having shaved ice after the meal, is sure to make you a repeat customer.

By the way, Tottori Prefecture also has other varieties such as the pink "Pink Karei," so be sure to enjoy the many different kinds of curry in this curry powerhouse.

Beef bone ramen

Tottori Prefecture also has delicious ramen.

Typically, tonkotsu ramen is made by making the broth from pork bones, but beef bone ramen is, as the name suggests, made by making the broth from beef bones.

This is the secret to making the special mellow, slightly sweet soup, and the people of Tottori Prefecture are perplexed as to why something so delicious hasn't become more popular nationwide.

Because it is made with beef bones, the restaurant has a strong, distinctive smell, which you may miss if you leave Tottori Prefecture.

Horu soba

Tottori prefecture is also famous for its horumon dishes, and this "horumon soba" was created around the 1950s.

It originally started when one of the many yakiniku restaurants in Tottori City tried adding Chinese noodles to a stir-fry of offal and vegetables in miso sauce.

It was more delicious than I imagined and now I can eat it on a daily basis.

Each restaurant that serves horusoba has its own original recipe, so try different flavors.

Chin cutlet

"Ago katsu" is a local delicacy that is popular in central Tottori Prefecture.

In Tottori Prefecture, flying fish are called "ago," and the cutlet is made using paste from ago caught at Akasaka Fishing Port in Kotoura Town.

This flying fish is used not only for cutlets, but also for ago chikuwa, processed foods, local dishes, and more, and its unique flavor and texture are excellent.

In early summer, we also offer sashimi made with fresh flying fish.

Seafood bowl

You can't miss the seafood bowl made with the highest quality seafood caught in the Sea of Japan.

Tottori Prefecture was once the top fishing prefecture in Japan, so there are many famous port towns and you should also include fresh seafood bowls on your list that you can't find inland.

It's probably more expensive than other B-grade gourmet foods, but it's something I'd like to try at least once while visiting Tottori.

Oyama Sweets

If you visit Tottori Prefecture, you might also want to visit Mt. Daisen.

There are several shops offering dairy sweets, mainly in Hoki Town, which lies on the west side of the naturally rich Mt. Daisen Plateau.

You can eat soft serve ice cream, floats, waffles, pancakes, and more.

Oyama Soba

"Oyama Soba" is also a local B-class gourmet dish that can be eaten in Oyama.

It is served at the foot of Mt. Daisen and is a popular specialty of the mountain. The buckwheat flour is ground from the husks of the buckwheat and kneaded with the famous spring water of Mt. Daisen, so the aroma is different from that of regular soba.

It is common to eat cold soba noodles in the summer and warm soba noodles in the winter, topped with plenty of mushrooms and other ingredients.

Crab rice

"Kanimeshi" is a dish made by shredding Matsuba crab, mainly caught in Tottori Prefecture, and placing it on top of rice.

The standard way to make it is to cook rice with sake, soy sauce, mirin, vinegar, and crab roe, then place it on top of rice, topped with crab meat and shredded egg.

The key seems to be to put it on top of cooled rice.

Sand Dune Shallots

In fact, Tottori Prefecture is the number one producer of shallots in Japan.

We recommend the "Sand Dune Rakkyo" made with rakkyo grown here.

It can be eaten in a variety of ways, such as pickled in sweet vinegar or red wine, and is a perfect match with Tottori curry.

Location of Tottori Prefecture

summary

Today, I explained about Tottori Prefecture.

The coming autumn season will see a lot of fine weather in Tottori Prefecture, where you can vividly experience the changing seasons, so be sure to visit to try the local B-class gourmet food introduced today.

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