鳥取県·特産品
White Leek
When lightly heated, the white part becomes melt-in-your-mouth sweet and soft. Whether eaten raw or cooked, the significantly deepened sweetness is the defining characteristic of Tottori white leeks. It is one of Western Japan's leading brand vegetables, primarily grown around the Yuhama Peninsula in western Tottori. The history of cultivation dates back to the mid-Meiji era. Later, in the early Showa era, leek fields expanded as a replacement crop for sericulture, and the sandy Yuhama Peninsula grew into a major production hub. In particular, the 'Hakushu Bijin'—a Tottoria original variety developed from traditional strains—features a thick, tender white part, and its sweetness increases with the severity of the winter cold. In hot pots, grilled, or in sukiyaki. It is a pride of Tottori that you truly want to savor during the winter.
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