鳥取県·郷土料理
Itadaki
Raw rice and finely chopped vegetables are tightly packed into large pieces of deep-fried tofu and simmered gently in dashi broth. When you take a bite, the sweet and savory broth bursts forth, making it a deeply delicious local dish. It is widely enjoyed around the Yumigahama Peninsula in western Tottory Prefecture. According to legend, the dish originated in the mid-Meiji era when an abbot from a temple in Sakaiminato fell in love with the Buddhist vegetarian cuisine (shojin ryori) at a temple in Fukui he visited; he brought the technique back and began stuffing tofu with rice and vegetables. There are various theories regarding the name 'Itadaki'—some say it comes from feelings of gratitude for a feast during an era when rice was precious, while others suggest it is because its shape resembles the peak of Mount Daisen. Due to its plump appearance, it is also called 'Nonoko-meshi.' It is a home-cooked flavor that can even be made in a rice cooker. A heartwarming dish deeply rooted in the dining tables of Tottori.
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