Holding a heavy, substantial Matsuba crab makes you truly feel the arrival of winter. The meat in the legs is tender and sweet, while the crab miso inside the shell is incredibly rich. The Matsuba crab landed at Ajiro Port in Iwami Town boasts the freshness unique to a fishing town.
Iwami Town serves as the eastern gateway to the San'in Kaigan UNESCO Global Geopark. Ajiro Fishing Port, with its rias coastline, has long been known as a landing port for Matsuba crab. The season opens in November, with the peak period being from December to February when the meat is at its firmest. Despite being a small port town, the quality of the landed crab is among the best in the prefecture.
Stay at a local inn and indulge in a feast of boiled, grilled, and sashimi-style crab. Enjoy the flavors of winter to your heart's content at an inn overlooking the San'in Sea.
When you open the rugged shell, what emerges is a plump meat far larger than one would imagine from looking at the shell alone. As you slurp it, a smooth texture and the rich flavor of 'sea milk' spread throughout your mouth. This is 'Natsuki,' the representative rock oyster of Tottori's summer.
The peak season is from July to August. During this period before spawning, the meat grows to its largest size. Only the highest quality oysters with a shell length of 13 cm or more are permitted to bear the 'Natsuki' label, making them a rarity that accounts for only about 10% of the total catch.
Squeeze some fresh lemon and take a smooth bite. Enjoy the bounties of the summer Sea of Japan in large, hearty mouthfuls.
Enjoy the translucent, cherry-blossom pink flesh just as it is. The moment you bite into it, a rich, sticky sweetness rushes in. Its sweetness is said to surpass even that of Amaebi, and its plump, bouncy texture is irresistible. This is Mosaebi, known as the 'phantom shrimp' in Tottori.
Its official name is Kurozako-ebi. They are caught in the deep waters of the Sea of Japan, but because they lose freshness so rapidly, they cannot be transported far. Therefore, most of the time, they can only be enjoyed at the source, making them a local delicacy.
Savor the full extent of its sweetness as sashimi when freshly caught. When grilled with salt or added to miso soup, a different kind of umami emerges. It is a dish we truly want you to encounter when you visit Tottori.
When you crack open the bright red shell, the plump white meat falls away delicately. Upon taking a bite, a burst of freshness is followed by an intense sweetness. Raised in the deep sea, the red snow crab is a flavorful crab that has concentrated both umami and moisture.
Sakaiminato holds the top spot in Japan for red snow crab landings, with approximately 60% of the nation's supply transported from this port. Because of this, it is a unique luxury of Sakaiminato to enjoy whole crabs at an affordable price to your heart's content. They can also be tasted at restaurants along Mizuki Shigeru Road.
Whether you bite into them boldly or slurp the crab miso filled within the shell, please fully indulge in the bounties of the Sea of Japan in winter.
You reach out with your chopsticks toward a slice of tuna that glows with a rich, red luster. The moment it enters your mouth, the moist flesh melts away, spreading a deep umami across your palate. The bluefin tuna from Sakaiminato is a powerful specimen that colors the port during early summer.
The landing season begins in mid-May. This port catches many large tuna, including massive specimens exceeding 2 meters in length and 200 kilograms in weight. The charm lies in how each part offers a different character, from the fatty, luscious otoro to the clean, refreshing akami.
Place a glossy slice atop a bowl of steaming hot rice. Please come and experience this seasonal tuna that can only be encountered in Sakaiminato during the summer.
The orange flesh features beautiful white marbling of fat. Each slice offers a melting sensation combined with a firm texture. Sakaiminato Salmon is a silver salmon that truly shines as sashimi, possessing both tenderness and elasticity.
They are raised amidst the fast currents and rough waves of the Sea of Japan. The well-exercised flesh becomes firm and develops an appropriate amount of fat. The fingerlings are raised in the subsoil water of Mount Daisen, famous for its pristine water, and after being landed, each fish is hand-killed (ikejime) to ensure quality. This process eliminates any fishy odor, leaving only a smooth, melting sweetness.
A star ingredient for sushi, popular for its fatty richness throughout the year. Please enjoy a slice of this vibrant salmon.
When you peek into the bowl, red meat, white fish, squid, shrimp, salmon roe, and sea urchin—a luxurious variety of colorful seafood is layered so thickly that you can barely see the rice underneath. The seafood bowls at Sakaiminato Fish Center are a single dish packed with the seasonal bounty caught just this morning.
There can be more than ten types of seafood topping the bowl. With freshness unique to Sakaiminato, one of Japan's premier fishing ports, the plump shrimp, melting red meat, and sea urchin with its briny aroma deliver a different flavor with every bite. Paired with crab soup, it is a complete feast of the sea.
Add a drizzle of soy sauce and a pinch of wasabi. Please enjoy the ultimate maritime luxury, tasted in the fishing town of Sakaiminato.
A crispy fried cutlet peeks out from beneath a thick, velvety curry sauce. The secret to this cutlet is the flying fish, known as 'ago' in Tottori. Because the minced meat is made by grinding the fish with its bones, the soft texture is packed with intense umami.
Born in Kotoura Town, this local delicacy was devised by Restaurant Grain out of a desire to revitalize the town using local ingredients. The dish is crafted with meticulous care despite its simplicity, featuring a curry sauce infused with ago dashi and a commitment to using no additives in the seasonings.
The crunch of the breadcrumbs, the fluffiness of the minced meat, and the rich depth of the dashi-infused curry create a harmony of oceanic aroma and spice that makes it impossible to stop eating. If you want to taste the sea of Tottori, this is the dish to start with.
When you slice into it, there is a pleasant, crisp sound. As you bite into the bright red flesh, a sharp sweetness spreads through your mouth along with an overflow of juice. The watermelons grown in Kotoura Town are characterized by their robust sweetness and juiciness.
The sea breeze from the Sea of Japan and the rich, mineral-laden soil provide the perfect conditions. Benefiting from these blessings, large-sized watermelities with high sugar content are cultivated. Tottori Prefecture is a major watermelon production area, and Kotoura Town is one of its key contributors. When summer arrives, many watermelons are delivered to dining tables across the country.
Chill it well and enjoy a slice on a summer afternoon. Please enjoy this crisp, sweet, and refreshing taste that represents the summer of Tottori.
Vibrant salmon-pink fillets with fine marbling. When picked up with chopsticks, the moderate fat content glistens beautifully. Once in your mouth, an elegant sweetness and a melting texture spread—this is a premium brand salmon born in Tottori.
Raised in Kotoura Town, these fish are carefully nurtured from egg to adult without the use of drugs, using a recirculating land-based aquaculture system fed by the underground waters of Mount Daisen. Because it is fully land-based, there is no need to worry about parasites, making it a great choice to enjoy safely as sashimi.
The fat is rich yet refreshing, pairing perfectly with sashimi, sushi, or even lightly seared. It possesses an exquisite balance—melting in your mouth without being heavy. One bite is all it takes to make you reach for another.
With just one sip, you will experience a smooth, gentle mouthfeel. A subtle sweetness lingers on the tongue as it flows effortlessly down your throat. Born deep within Mount Daisen, this natural water possesses the gentle taste unique to soft water.
What nurtures this water is a primeval beech forest, said to be one of the largest in western Japan. Rain and melted snow soak into the forest at an altitude of 1,200 meters, where they are slowly purified over many years to become groundwater. This water is pumped from the Okudaiyama Beech Forest Plant, which Suntory selected as a water source following Hakushu and Aso.
Enjoy it as a glass on its own, or with food and tea. Please savor this clear drop nurtured by the forests of Daisen.
Taking a single bite of freshly made soba, a rich aroma gently spreads through your senses. The smooth texture paired with crisp, cold dipping sauce makes for a delightful meal even on hot days. Soba grown in Kofu-cho, at the foot of Okudaisan, is characterized by its clear, clean flavor.
Kofu-cho is a cool mountain town with significant temperature differences between day and night. The pure water and clear air of Okudaisan nurture highly aromatic soba. With an abundance of locally produced buckwheat flour, you can enjoy freshly ground and freshly made noodles at local handmade soba restaurants.
During the new soba season, the aroma becomes even deeper. Soba-making workshops are also a popular activity. Please enjoy a flavorful bowl nurtured by the rich nature of Okudaisan.
When cooked until plump, these soybeans reveal a deep umami and natural sweetness with every bite. Whether used for miso, tofu, or simmered beans—these heirloom soybeans, passed down through generations in the Kamikura district of Misasa Town, offer a simple yet profound flavor.
The Kamikura district is a hilly area characterized by significant temperature fluctuations between day and night. Amidst this harsh yet bountiful nature, local residents have worked to protect and preserve these seeds without letting them die out. The soybeans, grown with great care and effort, retain their robust original flavor even after processing. This is precisely why they taste exceptional when transformed into miso or tofu.
In a bowl of miso soup, they provide a truly comforting experience. Along with the rising steam of the Misasa Onsen hot springs, please enjoy this simple taste that the land has so carefully protected.
When you crack the shell, the luscious yolk looks as if it might overflow. The white is soft and partially set, while the yolk is smooth like cream. This is the unique soft-boiled egg that can only be experienced at the steaming Misasa Onsen.
Misasa Onsen is a historic hot spring destination dating back to the Heian period. Known as one of the world's leading radium springs, it is enveloped in the warm atmosphere of a traditional healing spa. Eggs slowly cooked by the heat of these waters taste exceptionally delicious when enjoyed outdoors.
With just a tiny drop of soy sauce, the sweetness of the yolk beautifully intensifies. A single, smooth bite enjoyed while your body is still warm from the bath—the happiness of this hot spring town is packed into this single egg in the palm of your hand.
When thoroughly cooked, the concentrated umami of the lean meat rises to the surface. Low in fat and bursting with rich flavor the more you chew—this is the gibier of Wakasa Town, nurtured in the mountains of Mount Hinoyama. We cherish and make full use of venison and wild boar as a blessing from our region.
By capturing wildlife that damages crops and utilizing them as a resource without waste, our efforts have gained significant recognition; Wakasa Town's venison was even selected as a theme ingredient in the 2017 Bocuse d'Or Japan qualifiers. It is attracting attention as a low-fat, high-protein lean meat.
Enjoy it easily in gibier burgers or stews. Please come and discover the blessings of the mountains at Michi-no-Eki Wakasa.
When you lift the lid of the freshly cooked pot, sweet steam rises from the glistening grains. With a single bite, the plump grains stand out, and a clear sweetness spreads gently as you chew. This rice is grown with the mountain waters of Wakaura and has its umami unlocked through ice-temperature aging.
Ice-temperature aging is a technique born in Yonago, Tottori. By letting the rice rest slowly at temperatures just above freezing, it accumulates the foundations of sweetness and umami, significantly deepening the flavor. This method further perfects the rice grown by the snowmelt of Mt. Hino and the temperature fluctuations between day and night.
It is delicious freshly cooked, but remains sweet even after cooling. When made into onigiri (rice balls), its deliciousness becomes even more pronounced.
From beyond the rising steam, a soft, sweet, and savory aroma of beef wafts toward you. As you sip the soup, the mellow richness and umami of the beef bones spread throughout your mouth. It is a clear yet profound bowl that Kurayoshi is proud of.
It is said that this beef bone ramen has been eaten around Kurayoshi in central Tottori since around 1945, during the post-war Showa era. While chicken carcasses were expensive, beef bones could be obtained almost for free, and the fact that they produced a robust broth even after simmering for over 10 hours is said to have helped establish the popularity of beef bone soup. For a long time, it was considered a 'standard taste' locally and was not consciously recognized as a local specialty. However, with the formation of the 'Tottori Gyukotsu Ramen Omen-dan' in 2009 and subsequent media coverage, it suddenly became widely known.
A taste of the town that has been loved for decades. If you come to Kurayoshi, please do enjoy a bowl.
When you insert a spoon, it jiggles softly. As you take a bite, a smooth texture and the gentle richness of egg and milk spread across your palate, melting away instantly. It is a blissful mouthful to encounter in Kurayoshi, a town known for its white-walled storehouses.
Tottori is a land rich in milk and sweets. It is blessed with high-quality local dairy products and eggs, including Daisen Nyugyo, famous for the 'Shirobara Milk' loved by residents for many years. Pudding that makes the most of these ingredients has been enjoyed as both a snack and a souvenir even in Kurayoshi, known for its retro streetscapes. Tasting this pudding while leisurely strolling through the calm, old town is truly exceptional.
Straightforwardly delivering the deliciousness of the ingredients. It is the perfect companion for a stroll through Kurayoshi.
When you dip the thinly sliced mochi into the hot dashi, it softens before your eyes. Once in your mouth, it is smooth and slippery. The unexpected silkiness, unlike typical mochi, will bring a smile to your face.
It is said that this dish was created by 'Shimizu-an,' a long-established mochi shop in Kurayoshi, central Tottori Prefecture, with over 100 years of history. They reportedly devised it about 20 years ago through much trial and error, driven by the desire to 'create a new dish using mochi.' The mochi is a firm, semi-dried type sliced into rectangular strips about 2mm thick. A connoisseur's way to enjoy it is to dip it in dashi and wrap it around vegetables. Another charm is that various types of colorful mochi are prepared.
Fun and slippery, just like shabu-shabu. It is a new local flavor born in Kurayoshi.
Peel it, and bring a slice to your mouth. After a pleasant, crisp crunch, an abundance of juice overflows. An elegant sweetness is perfectly accompanied by a refreshing acidity—the clear, juicy freshness is the hallmark of Kurayoshi's 20th Century Pears.
The greenish flesh looks incredibly cooling. Tottori's pear cultivation began in 1904 with just ten saplings and has now grown to boast the highest production volume in the country. In the orchards of Kurayoshi, Hokuei, Kotoura, and Yurihama, they grow steadily under the summer sun.
Chill them well and take a bite on a hot day. Please experience that exhilarating sensation that moistens your throat.
Tight, deep green florets. When boiled, the color becomes even more vibrant, and when bitten into, a sweet, juicy liquid spreads through the mouth. This is our pride-and-joy broccoli, grown at the foot of Mt. Daisen.
The foothills of Mt. Daisen are an ideal area for broccoli cultivation, blessed with well-drained Andosols (black volcanic soil) and significant temperature fluctuations between day and night. As a pioneer in broccoli production in Western Japan, it now boasts the highest production volume in the region. It is also the only broccoli in Japan registered under the Geographical Indication (GI) system, recognizing its commitment to quality and freshness.
Whether boiled or sautéed, its sweetness and firm texture are exceptional. Even the stems are sweet, leaving nothing to waste. Having a head of this broccoli on your table provides a green feast that brightens any meal.
The glossy grains of glutinous rice are packed with shiitake mushrooms, burdock root, chestnuts, and konnyaku. With a single bite, the gentle sweet and savory notes of dashi and soy sauce spread throughout your mouth along with the chewy texture.
This is a local dish passed down since ancient times at the foot of Mt. Darsen, traditionally cooked in each household for festivals and special occasions. It was also a favorite lunch box for pilgrims visiting Mt. Daisen, and it remains a beloved specialty ekiben (station bento) at JR Yonago Station today. It is a taste of home that generously encapsulates the blessings of the mountains.
The fluffiness of the chestnuts, the crunch of the burdock root, and the sticky elasticity of the glutinous rice make opening your lunch box a little more exciting, as it remains delicious even when cold. It is even more wonderful when served warm and steaming.
With just one sip, a natural sweetness spreads through your mouth. The aftertaste is surprisingly clean and refreshing. Made from the raw milk of cows raised at the foot of Mount Daisen, this milk has a gentle flavor that you won't tire of even if you drink it every day.
The producer of this milk is the Daisen Dairy Agricultural Cooperative, which brings together all dairy farmers in Tottori Prefecture. It is a rare type of dairy-specialized cooperative in Japan that handles everything from production and processing to sales. Because the raw milk collected within the prefecture is processed immediately at local factories, a fresh deliciousness is delivered.
Enjoy it as a glass on its own, or with yogurt and ice cream. Please enjoy the full bounty of Daisen.
Fish freshly caught by fixed nets and gillnets have firm flesh and a vibrant scent of the sea. Squid, sandfish, flounder, and turban shells—Kuraoka Fishing Port in Daisen Town brings in various seasonal local fish.
Kuraoka Fishing Port is a port with a long history, boasting the highest landing volume of turban shells in the prefecture. In these rich waters, nourished by the underground water that permeates Daisen, you can catch shellfish and fish that have grown eating delicious seaweed. Despite being a small port, its pride lies in the variety of seasonal delicacies landed throughout the year.
At the port's direct sales market, you can find that day's local fish at reasonable prices. The seafood enjoyed at the adjacent diner is also exceptional. Please enjoy the fresh bounties of the Sea of Japan in this port town overlooking Daisen.
Take a slice with fine marbling within the lean meat and lightly sear it. As the fat begins to melt and sizzle, it becomes melt-in-your-mouth tender upon entering your mouth, followed by the deep umami of the lean meat. Tottori Wagyu, raised in the mountainous region of Chizu, boasts elegant fat and a rich flavor.
Tottori Wagyu inherits the lineage of the representative bull 'Hakuhō 85 no 3,' which was crowned number one in meat quality at the 11th National Wagyu Ability Show in 201au. Each animal is raised with great care amidst the lush greenery and nature of Chizu.
Experience its true potential first with a steak, or enjoy the melting fat through sukiyaki. Please savor the taste of Wagyu recognized as the best in Japan to your heart's content.
When added to soup, the slippery nameko mushrooms glide smoothly down your throat, and with every bite, the fragrance of the mountains wafts through your nose. The natural mushrooms of Chizu are a nutritious bounty of autumn nurtured by deep forests.
Chizu Town is a rich mountain town where forests account for over 90% of its area. Beech and mizunara oak forests create pure water, and within their embrace, flavorful natural mushrooms grow quietly. Locally, mountain cuisine using freshly harvested ingredients has been passed down as an autumn tradition.
In mixed rice, in hot pots, or in dressed salads—please savor the difference in texture and aroma with each dish. The blessings of the mountains will bring a profound depth to your dining table.
A steaming plate featuring glossy rice and thick, rich curry, accompanied by crisp shallots (rakkyo) on the side. This is a familiar sight at dining tables in Tottori.
Tottori Prefecture is said to have one of the highest per-household consumption rates of curry roux in the country. The reasons behind this include being a producer of delicious rice, having the highest production of shallots (a classic curry accompaniment) in Japan, and a high number of dual-income households preferring quick-to-make meals like curry. Locally, the 'Tottori Curry Club' has worked to promote curry culture throughout the community. This has led to the creation of many regional retort pouch curries using ingredients like Tottori Wagyu, pears, and shallots.
A casual feast for everyone. When you visit Tottori, why not start with a plate?
Crunchy and crisp. As soon as you take a bite, a pleasant texture and a refreshing sweet-and-sour flavor spread through your mouth. These are beautiful shallots—pure white with thin, many-layered skins.
They are grown in the dune fields of Fuku, adjacent to the Tottable Sand Dunes. This is a harsh environment with poor water and nutrient retention, once even referred to as a "barren land." However, the resilient "rakuda" (camel) variety has adapted magnificently to this sandy soil. It is said that full-scale cultivation first succeeded in 1914 (Taisho 3) by Mr. Yomizo Hamamoto in the Fuku dune fields. Because they endure the lean soil and the winter cold, the flesh becomes firm, creating that signature whiteness and crunch.
In autumn, the entire dune area is covered in purple flowers. This is a single pride of Tottori, born from the harsh sandy terrain.
On a heated iron plate, plump beef offal, vegetables, and Chinese noodles sizzle together. The irresistible aroma of the fragrant miso sauce rising in steam is truly mouthwatering. This is 'Horusoba,' the soul food of eastern Tottari.
Legend has it that the dish began in the 1950s when a yakiniku or hormone restaurant in Tottori City tried adding Chinese noodles to their usual stir-fry of beef offal, vegetables, and miso sauce, finding it delicious. However, the exact origins remain unclear, and Tottori Prefecture states they do not have confirmed historical facts regarding its inception. It has been beloved as a commoner's meal because it is inexpensive and filling. The specific parts of the offal used and the flavor of the sauce vary from shop to shop, with some establishments even adding Tottori's famous pears to their sauce.
A stamina-boosting, rich, and fragrant dish. It is an iron-plate classic that continues to be loved by the local community.
With just one bite, it is fluffy and melting. Despite being chikuwa, it has a gentle and light mouthfeel. The sweetness of the tofu and the umami of the white fish melt together softly. It is a soul food beloved by the people of Tottorio.
As the name suggests, this is a specialty of Tottori made by steaming firm tofu and white fish surimi in an approximately 7:3 ratio. During the Edo period, because the development of fishing ports lagged in Tottori, fish was precious and rarely reached the mouths of commoners. A prominent theory suggests that it began when Ikeda Mitsunaka, who became the lord of the Tottori Domain in 1648, recommended, "Eat tofu instead of fish." The fact that soybeans were widely produced due to the mountainous terrain and that people were familiar with tofu also played a role.
Whether for everyday dining or celebratory occasions, this is a soft specialty nurtured by the history of Tottori.
When you peel the shell, the egg white is slightly brownish, possessing a savory aroma reminiscent of smoked food. The yolk becomes moist and fluffy, with a rich flavor similar to a chestnut. This is the mysterious 'Suna-tamago,' a boiled egg steam-roasted by the power of the Tottori Sand Dunes sand.
It was born in 2001. The people of Fukube Village (now Fukube-cho, Tottori City) came up with the idea inspired by onsen eggs (hot spring eggs). Eggs wrapped in local Inshu Washi paper are buried in the dune sand, which retains heat, and are slowly steamed at a high temperature of 240 degrees Celsius. This production method was the first of its kind in the country and has reportedly obtained both patents and trademarks.
Enjoy it just as it is, with just a tiny pinch of salt. Please try it as a memento of your journey through the sand dunes.
As you crack the shell amidst rising steam, you find the white meat packed tightly inside. Upon taking a bite, the meat falls apart delicately, releasing an explosion of rich sweetness and umami. This is the king of winter delicacies, Matsuba crab.
Matsuba crab refers to the male of the snow crab species caught in the waters of San'in. They are harvested by dragging nets along the seabed at depths of 300 to 400 meters off Tottori, Ajiro, and Sakaiminato ports. Crabs caught in Tottori are marked with a white tag bearing the words "Tottori Matsuba Crab," serving as a reliable proof of origin. There are various theories regarding the origin of the name "Matsuba" (pine needle); some say it is because the long, slender legs resemble pine needles, while others say the legs spread out like pine needles when placed in water.
The season is open only during the winter. It is a luxurious treat nurtured by the rough waves of the Sea of Japan.
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.
Take a bite of chikuwa with its beautifully toasted golden-brown surface. After a satisfyingly chewy texture, the powerful umami characteristic of blue fish spreads throughout your mouth. Its savory aroma pairs perfectly with both rice and alcohol.
In Tottori, flying fish are called 'ago.' Because this chikuwa is made from the minced paste of that fish, it is called 'Ago Chikuwa.' There are various theories regarding the origin of the name 'ago,' such as 'because it is so delicious your jaw (ago) might drop' or 'because the meat is firm and requires use of the jaw to eat'; the name can be seen in documents dating back over 400 years. While its exact origins remain unclear, ago-based processed fish products have long been enjoyed across a wide area of the San'in region, from Shimane to around Hamasaka in Hyogo.
The flying fish season is early summer. This is Tottori's pride, packed with the bounties of the Sea of Japan.
When poured into a bowl, the plump, thick meat reveals itself. Being one or even two sizes larger than ordinary clams, their bouncy texture and overflowing umami will bring an involuntary smile to your face.
They are raised in Togo Pond, a brackode lake spreading across Yurihama Town. Raised in rich waters where seawater and freshwater mingle, these Yamato shijimi clams are often called "Black Diamonds" due to their luster and size. The top-grade clams that meet strict standards are known as "Oni-shijimi" (ogre clams), so highly sought after that high-end traditional restaurants compete to obtain them.
With a single sip, the nutrient-rich broth permeates your entire body. Whether in miso soup or sake-steamed, the umami of the shellfish is incredibly intense. Having just one bowl at the breakfast table is enough to make your day start on a wonderful note.
Once peeled, juice overflows from the greenish flesh. After a crisp texture, an elegant sweetness and refreshing acidity spread through the palate. The Nijisseiki pears grown in Yurihama—a town bearing the name 'pear'—boast a clear, juicy freshness.
The 'pear' in the town's name naturally originates from these Nijisseiki pears. Blessed with a warm climate and fertile soil, the town's production volume is the highest in Japan. Beside Lake Togo, known as the 'Lake of the Crane' due to its shape resembling a crane spreading its wings, pear trees are carefully nurtured under the summer sun.
After soaking in a hot spring, enjoy a freshly picked pear from a fruit-picking tour. Let a chilled slice quench your thirst during the summer in Yurihama.
Large, heavy, deep purple-black grapes that feel substantial in your hand. When you peel the skin easily and take a bite, the juice bursts forth, bringing a wave of intense sweetness, refreshing acidity, and an elegant aroma all at once.
Tottori's grapes are carefully cultivated in greenhouses, primarily in the dune areas of central Tottori Prefecture. In particular, the Haiai and Togo districts are active in Pione cultivation. Some individual grapes can weigh up to 20g, making them a fruit that is much appreciated as a gift.
The plump elasticity of the flesh and the overflowing juice. Even though a single berry provides a sense of satisfaction, you'll find yourself unable to stop eating. When enjoyed well-chilled, the blessings of Tottori's summer and autumn will spread throughout your mouth.
When you slice into a large, glossy, colorful fruit, juice seeps out from the dense flesh. Taking a bite, a melt-in-your-mouth sweetness spreads throughout your mouth—this is the Fuyu persimmon grown in Nanbu Town, the 'Village of Persimmons.'
Nanbu Town is known as a famous production area for Fuyu persimmons and has such a deep connection with the fruit that the 'All Japan Town Development Persimmon Seed Spitting Championship' is held there every year. Blessed with a warm climate and fertile soil, large, intensely sweet fruits grow in abundance. The peak season is around November. Saijo persimmons, which are processed into dried 'Tsurushi-gaki,' are also a specialty of this town.
Please enjoy a slice of well-ripened fruit, served well-chilled. We invite you to taste the sweet persimmons that Nanbu Town is so proud of—a perfect gift for autumn.
When you grill a thick cap, a rich aroma rises with a juicy sizzle. As you chew, you can fully enjoy the deep umami and firm texture. In Nanbu Town, embraced by lush forests, various mushrooms can be harvested in autumn.
With its vast forests, Nanbu Town has been closely connected to mushrooms since ancient times. Shiitake grown on logs are thick and flavorful, and in autumn, seasonal mushrooms like shimeji brighten up local farm stands. Whenever the mountain's bounty reaches its peak, the scent of the forest is brought to the dining table.
Grill them, add them to hot pots, or cook them in seasoned rice. Please enjoy these nutritious gifts from the mountains, nurtured by the forests of Nanbu Town, which are best enjoyed by highlighting their natural aroma.
When spring arrives, tulips dye the entire field in shades of red and yellow. The spectacle of these flowers alongside the snow-capped peak of Mount Daisen is a beauty that makes you stop in your tracks. Hiji Village is a small village colored by spring tulips.
Hiji Village is Japan's fourth smallest village, surrounded by Yonago City on three sides. Every spring, a tulip marathon is held, and tens of thousands of flowers bloom across the fields. The carpet of colorful flowers set against the majestic Mount Daisen looming behind them is the village's pride—a luxurious landscape available only during this season.
Walking through the fields in full bloom, you can feel the arrival of spring with your entire being. Please enjoy an uplifting moment in this village of flowers overlooking Mount Daisen.
When lightly cooked, the white part becomes melt-in-your-mouth sweet and tender. Their specialty is a sweetness that stands out whether added to hot pots or grilled. The white green onions of Hiyotsuji Village, grown in the sandy soil of Yumigahama, boast exceptional softness and sweetness.
Hiyotsuji Village is situated on the Yumigahama Peninsula and plays a key role in the production of white green onions in western Tottori Prefecture. Grown in well-drained sandy soil with careful mound cultivation, these onions feature long white sections that are both sweet and tender. The traditional cultivation wisdom unique to this region, which has continued since the mid-Meiji era, remains alive today.
Whether in sukiyaki, hot pots, or as fragrant grilled onions, please enjoy a sweet stalk from Hiyotsuji Village—a true delight for the winter season.
When you take a big bite, the skin pops and rich juice overflows. It features a robust sweetness balanced with a crisp acidity. This is the pride of Nichinan Town, beloved under the name 'Nichinan Tomato.'
Nichinan Town is located in the heart of the Chugoku Mountains, in a sub-highland area at an altitude of 400 to 600 meters. The large temperature difference between day and night draws out the tomato's natural sweetness, acidity, and rich aroma. With a long cultivation history, it is now a representative specialty of the town, shipped to various regions from summer through autumn.
Enjoy them chilled in a salad or as a rich juice. Please enjoy these flavorful tomatoes, grown amidst the clear highland breezes.
When you take a sip of freshly kneaded and freshly ground soba, a rich aroma gently wafts through your nose. It can be enjoyed with a smooth texture alongside a crisp, cold dipping sauce. Soba grown in Nichinan Town, nestled within the Chugoku Mountains, is characterized by its high level of fragrance.
Nichinan Town, located at a high altitude, is a land blessed with a cool climate and morning mists. This clear nature nurtures soba with a rich flavor. Local handmade soba shops carefully knead each piece of buckwheat harvested with great care, delivering the aroma of freshly ground and freshly made noodles.
During the new soba season, the fragrance is even more exceptional. Please try a freshly made serving at a soba shop nestled in the mountains.
When grilled to perfection over charcoal, the skin becomes crispy while the flesh remains plump. A single bite releases a refreshing aroma reminiscent of watermelon. The natural sweetfish raised in the pristine Hinogawa River possess a flavor truly worthy of their name, 'Kogyo' (fragrant fish).
Hinogawa is the largest river in Tottori Prefecture. Its clear waters and high-quality moss growing on the riverbed nurture sweetfish with a rich aroma. In recent years, the upstream migration of sweetfish has been strong, and the riverbanks bustle with anglers enjoying fly fishing in the summer. It is cherished locally as a seasonal tradition.
Devour it whole, salt-grilled from head to tail. Please experience the blessings of the clear stream through its refreshing aroma and subtle hint of bitterness.
It features a firm elasticity and a smooth texture on the tongue. The flavors soak in deeply, and a simple, rustic flavor spreads with every bite. Made using traditional methods in Hino Town, this konnyaku charms with a texture that only handmade products can offer.
The raw material is locally grown konnyaku potatoes. Carefully kneaded with great care and time, the resulting konnyaku has a robust bite that tastes distinctly different from commercially available versions. It is the taste of simple, warm craftsmanship passed down through generations in this mountain town.
Whether served as dengaku topped with miso or in simmered dishes where the flavors have thoroughly infused, please enjoy a nostalgic and comforting dish with Hino Town's handmade konnyaku.
When cooked thoroughly, the concentrated umami of the lean meat rises beautifully. With low fat content, it is rich in flavor the more you chew—this is gibier utilizing deer and boar captured in Hoki Town, at the foot of Mount Daisen.
By capturing wildlife that damages crops and utilizing them as a resource without wasting life, Hoki Town's gibier—characterized by its low-fat, high-protein lean meat—is now quietly gaining attention. You can encounter the unique meat flavors of this land through local restaurants and processed products.
Whether slow-cooked or sautéed to a fragrant finish, please enjoy a dish that lets you savor the full blessings of nature in this town overlooking Mount Daisen.
A glossy finish upon cooking and a rising sweet aroma. With just one bite, you can enjoy a moderate stickiness and a natural sweetness that expands as you chew. The rice grown in Hoki Town, at the foot of Mount Daisen, is the silent protagonist supporting your daily dining table.
The paddy fields of Hoki Town are nourished by subsoil water that seeps into Mount Daisen and emerges after many years. The rich soil derived from volcanic ash, combined with the temperature difference between day and night, nurtures high-quality rice with a sweet flavor. Varieties suited to the land, such as Koshikari and Kinumusume, are carefully cultivated in every single field.
Try a bite of freshly cooked rice even without side dishes. Please savor a bowl nurtured by the clear waters and rich earth of Mount Daisen.
When you cut into it, juice seeps out from the dense flesh. One bite fills your mouth with a melting sweetness. With sugar levels sometimes exceeding 20 degrees, this is Yazu Town's pride, Hanagosho Kaki, hailed as one of the finest sweet persimmons.
Its origins date back to the Edo period. The roots trace back to when branches of Gosho Kaki were brought to the 'Hana' area of Yazu Town and grafted; it was later named 'Hanagosho Kaki' by combining the variety name with the local place name. Even today, 90% of these rare, GI-registered persimmons are grown in Yazu Town.
Peak season is from mid-November to early December. Enjoy a slice of perfectly ripe, soft fruit well-chilled. An unforgettable sweetness awaits you.
When you take a bite with a crisp crunch, juice overflows from the firm flesh. A refreshing sweetness is perfectly complemented by a sharp, pleasant acidity. Apples grown in Yazu, a town known for its fruit, are characterized by their clean and crisp mouthfeel.
The representative variety is the Fuji apple. The flesh is well-textured and juicy, with a fragrant aroma that tickles the nose. Primarily cultivated around the Funaoka district, they are harvested from mid-October to late November, making them best enjoyed as autumn deepens.
Whether eaten fresh, grated, or made into juice—please enjoy each piece of fruit, ripened in the clear air of Yazu, in whatever way you prefer.
With a single bite, savory juices overflow from the tender meat. The balance between the moderate fat and firm meat is excellent, making its quality stand out whether grilled or stewed.
Daisen-dori is a branded chicken raised at the foot of Mount Daisen, a famous peak in western Tottori Prefecture. It is said that the name 'Daisen' also carries connotations of 'large' and 'amazing' in the local dialect. A key feature is that they are raised free-range from a young age, and after 2gan 28 days, they are fed a specialized feed containing no antibiotics. They are carefully raised to ensure a healthy intestinal environment, resulting in meat with a perfect balance of richness and umami. Note that while often mistaken for 'jidori' (indigenous poultry), it is correctly classified as a branded chicken raised with great care.
Each bird grows healthily amidst rich nature. It is a trusted chicken that Tottori is proud of.
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.
Take a sip of the soup with a spoon. The mellow richness unique to beef bones and the savory umami of the fragrant fat spread warmly through your body. Despite its lightness, it has a profound depth, making it a mysteriously addictive bowl.
Yonago, in western Tottuitori Prefecture, is considered the birthplace of beef bone ramen. Its roots are said to trace back to a shop in Yonago City called 'Masumi,' with advertisements for 'Chuka Soba' appearing in local newspapers as early as 1951. While it originally combined beef and pork bones, it is believed that pork was phased out during its spread to other regions, leaving beef bone as the main component. The background suggests that people repatriating from Manchuria after the war recreated the flavors they remembered, and the availability of inexpensive beef bones allowed for long simmering times to develop deep flavor. Some shops also utilize flying fish (ago) dashi, offering a variety of tastes.
A flavor that has been rooted in the local community for over half a century. It is the soul food of Yonago.
When you crack open the bright vermilion legs, the plump white meat falls away effortlessly. As it enters your mouth, a rich sweetness and juiciness overflow—this is the Matsuba crab, the king of winter in the Sea of Japan. It is a local delicacy landed specifically in the Yonago and Sakaiminato area.
Matsuba crab is the name given to male snow crabs caught in the San'in region. The fishing season opens every year on November 6th and continues until around mid-March. Landed crabs are attached with tags certifying their origin, and the highest quality specimens that meet specific standards for size and meat fullness bear the premium "Gokiboshi" brand.
Enjoy a crab-filled course at an inn in Kaike Onsen. It is an exquisite experience that can only be tasted in Yonago during winter.
When you slice into a large, black-striped melon, it cracks open with a crisp sound to reveal bright red flesh. Taking a bite, a powerful sweetness overflows along with a crunchy texture—this is the 'Daiei Suika,' the brand watermelon that Hokuei Town takes great pride in.
The history of Daiei Watermelon is long, with cultivation said to have begun in the former Yura Village in 1907. The well-drained soil unique to dune areas and abundant sunlight provide the perfect conditions to grow watermelons that are both high in sugar and crunchy. Today, it is a representative watermelon of Tottori Prefecture and a summer delicacy boasting one of the highest production volumes in the country.
Serve it chilled for the whole family. Please enjoy these sweet, large watermelons from Hokuei Town—a juicy summer feast.
When grated, the stickiness is so intense that it can be lifted with chopsticks. A single sip reveals a chewy texture followed by a subtle sweetness and rich flavor. This is 'Nebarikko,' an original long yam variety of Tottori grown in the sandy lands of Hokuei Town.
'Nebarikko' was developed at a Tottori Prefecture experimental station by crossing the Dune Long Yam with the highly viscous Ichoui Yam. It is smaller and less prone to breaking than conventional long yams, with a dense flesh. Its charm lies in its low astringency, making it easy to eat even raw. The sandy soil unique to this region supports this deliciousness.
The classic way to enjoy it is pouring tororo over piping hot rice. Please try using your chopsticks to experience the powerful stickiness for yourself.
Once peeled, juice overflows from the greenish flesh. After a crisp texture on the teeth, an elegant sweetness and refreshing acidity spread throughout the mouth. The 20th Century Pear, which can be called the synonym of Tottori, is characterized by its clear juiciness.
Cultivation began in 1904. Grown from saplings brought to Tottori, it has now grown to boast the largest production volume in the country. Cultivation techniques refined over a history of more than 100 years bear pears of reliable quality every year. The peak season is from late August to around September.
Chill it well and take a bite on a hot day. Please feel the summer of Tottori through its juicy freshness that moistens your throat.
When poured into a glass, it reveals a generous, mellow white color. With just one sip, a rich depth and natural sweetness spread behind a clean aftertaste. This long-selling milk is beloved by the people of Tottori, who call it their 'soul drink.'
It is produced by the Daisen Dairy Agricultural Cooperative. It is the only dairy-specialized cooperative in the country where dairy farmers themselves invested to build a factory, managing everything from production to sales. Using 100% raw milk from Tottori Prefecture, its quality control is among the best in the nation.
It is great enjoyed on its own or paired with coffee. Products derived from this milk, such as coffee milk and ice cream, have also been long-loved locally. One sip makes you feel as if you can sense the refreshing breeze of a Tottori farm.
With just one sip, you will experience the aromatic scent of coffee and the mellow richness of milk. The sweetness is restrained, leaving a clean aftertaste. This is 'Shirobara Coffee,' a soul drink that has been loved by the people of Tottori for a long time.
It is produced by the Daisen Dairy Agricultural Cooperative, which brings together all dairy farmers in Tottori Prefecture. Using plenty of raw milk, it is carefully crafted to bring out the natural aroma of the milk and coffee itself, without relying on caramel or artificial flavorings. The quality of the ingredients is directly reflected in the taste, making it a gentle cup that you won't tire of even if you drink it every day.
Chill it well in the refrigerator and gulp it down all at once. Please enjoy this coffee milk born in Tottori, which is expanding its popularity across Western Japan.
When grated, the stickiness is so intense that it can be lifted with chopsticks. As you eat, a chewy texture follows, accompanied by a subtle sweetness and rich flavor. Tottori's original Japanese yam, 'Nebarikko,' boasts exactly the kind of stickiness its name implies.
'Nebarikko' is a variety born at a testing station in Tottori Prefecture, created by crossing Dune Nagaimo with the highly viscous Ichoi-imo. It is smaller and less prone to breaking than conventional Japanese yams, featuring a dense flesh. Its characteristics include low astringency, sweetness, and richness. The well-drained sandy soil of the dunes supports this deliciousness.
The classic way to enjoy it is, of course, pouring grated tororo over piping hot rice. Please try using your chopsticks to experience its powerful stickiness for yourself.
When grilled, the meat juices burst forth, and it melts effortlessly on your tongue. The secret to this melt-in-your-mouth sensation is the high concentration of oleic acid in the fat. As the main component of olive oil, its low melting point creates an incredibly smooth texture.
Only Tottori Wagyu that meets the strict criteria of having 55% or more oleic acid in its fat can bear the name "Olein 55." Only about 20% of the annual shipment is certified, making it a truly selected breed. This is a black wagyu beef that Tottori is proud of, carrying the lineage of the legendary bull "Kidaka."
The fat, which has a mellow sweetness, melts with just light grilling. Despite its rich marbling, the aftertaste is clean. A single bite spreads the happiness of "true premium meat" throughout your entire mouth.
This caramel was born in Iwami Town, infused with the savory umami of salt from the Sea of Japan.
Iwami Town is located at the eastern edge of Tottori Prefecture, boasting the beautiful coastline of the San'in Kaigan UNESCO Global Geopark. Amidst a landscape surrounded by the rough waves of the Sea of Japan and lush green mountains, a confection using sea salt was created. The addition of a subtle saltiness to the meltingly sweet caramel enhances the sweetness even further, creating a lingering deliciousness.
This is a treat we want adults to taste—those who find pure sweetness a little insufficient. It is highly recommended as an accompaniment to coffee or tea, and as a souvenir to commemorate a journey through the Geopark. Within a single piece, the scenery of Iwami's sea and mountains is captured.
This souvenir is the world of GeGeGe no Kitaro transformed entirely into chocolate.
Sakaiminato City is the town where Shigeru Mizuki, the creator of 'GeGeGe no Kitaro,' grew up. Along the approximately 800-meter long 'Mizuki Shigeru Road' extending from JR Sakaiminato Station, there are about 180 bronze statues of yokai, including Kitaro's companions. These chocolates, shaped like Kitaro and Medama-oyaji, are a specialty unique to this town of yokai. The unique packaging is fun just to look at and is sure to delight children.
As a memento of your yokai tour, you will want to take a box home that you'll instinctively want to show someone else. It is a playful souvenir that can only be found in Sakaiminato.
These manju are a quintessential treat for Sakaiminato, the town of Yokai, featuring branded impressions of Kitaro.
As a staple souvenir sold at shops along Mizuki Shigeru Road, this item is similar to ningyo-yaki (doll-shaped cakes), consisting of dough filled with smooth red bean paste and stamped with Kitaro characters. Since its development in 1993, this road has become a popular tourist destination lined with approximately 180 bronze statues themed after Yokai from all over Japan. It is a lively area unique to the place where manga artist Shigeru Mizuki spent his childhood.
With their moist dough and gentle sweetness, these buns offer a flavor loved by all generations. They are the perfect snack for a stroll through the Yokai town or as an accompaniment to your travel stories.
The round, distinct appearance of Medama-oyaji has been transformed directly into a manju.
As a popular street food in Sakaiminato's Mizuki Shigeru Road, this treat features smooth custard cream wrapped in a round dough, perfectly recreating Medama-oyaji's charming expression. Sakaiminato, the town of Yokai, is known as the place where manga artist Shigeru Mizuki spent his childhood, and the streets are overflowing with Kitaro and his companions.
Its unique appearance will bring a smile to your face, and one bite of its gentle sweetness will provide a sense of comfort. It is a one-of-a-kind item unique to Sakaiminato, as if the happy memories of sightseeing were encapsulated in flavor. Picking one up will revive the joy of your travels.
This is a product that rearranges Kotoura Town's B-grade gourmet specialty, 'Ago-katsu,' into an easy-to-eat snack.
Kotoura Town's representative fish is the 'Ago' (flying fish). The Kotoura Ago-katsu Curry Burger uses 'Ago-katsu'—made by grinding the fish meat along with its bones and deep-frying it in breadcrumbs. This highly acclaimed local gourmet dish won 4th place in the 2011 National Local Burger Grand Prix and ranked No. 1 in Tottori Prefecture, boasting popularity that attracts fans from outside the prefecture.
This unique snack, inspired by that famous specialty, is perfect as a conversation starter. It is highly recommended for those looking for a slightly unusual souvenir to commemorate their visit to Kotoura. Eating it feels as if the sea breeze of Kotoura gently wafts toward you.
A steaming hot onsen manju loved in Misasa, one of the world's leading radium hot spring resorts.
Misasa Onsen is a famous hot spring said to have been discovered at the end of the Heian period, and is globally known as a radium hot spring rich in radon. The hot spring town has a moist, atmospheric charm, with inns lining the Tama River. Sold in the souvenir shops there are these simple manju.
You can enjoy a nostalgic, traditional taste, featuring a thin skin enveloping a refined, sweet bean paste.
Taking a bite after a soak in the bath will make your very heart feel relaxed and untied. It is a confection you'll want to take home along with your memories of relaxing therapeutic bathing in Misasa. A treat to be savored slowly, alongside the memory of Misasa's waters.
These adorable three-colored dumplings (white, red, and green) on a skewer are a representative treat of Kurayoshi.
Produced by Ishiya Seikado, which has been in business since 1880, they have been crafted continuously for over 120 years. Legend has it that they were inspired by an anecdote from the Kamakura period, when Nawa Nagayoshi presented sweet tea dumplings to Emperor Go-Daigo at Funajoyama.
Local glutinous rice flour is kneaded with syrup, and the resulting dough—which undergoes repeated steaming and kneading—is individually wrapped in three types of paste: white kidney bean, red bean, and matcha.
Since its founding, the simple and gentle sweetness, made without any additives, has remained unchanged. Please enjoy a freshly made skewer while strolling through Ubuki Park. Their lovely appearance with all three colors makes them a wonderful souvenir as well.
These sweets are crafted using local ingredients in Kurayoshi, a town famous for its white-walled storehouse district.
Kurayoshi is known for its atmospheric streetscape, where white-walled storehouses dating from the Edo to Meiji periods line the Tamagawa River. Scattered throughout the area are workshops and confectionery shops that visitors can stop by during their sightseeing. The selection features products that celebrate the bounty of the land, such as jellies and baked goods made with an abundance of locally grown fruits, including the 20th-century pear, for which Tottori boasts the highest production volume in Japan.
When you want to take a break while strolling through the storehouse district, why not soothe your fatigue with the simple sweetness unique to this region? These gentle sweets are something you'll want to take home with you, along with the memories of the retro cityscape.
This is a rich butter sand that luxuriously uses butter nurtured by the dairy farming of Daisen.
At the foot of Mount Daisen in central Tottori Prefecture, there is a dairy region blessed with pure water refined by beech forests and abundant pastures. The local Daisen Nyugyo (Daisen Dairy) is widely known for its 'Shirobara Milk,' and it is the only cooperative in the country where dairy farmers themselves invest to handle everything from production to sales. We have sandwiched cream made with plenty of that high-quality butter between crispy cookie dough.
As you take a bite, the richness and aroma of the butter spread softly through your mouth. It is a rich and satisfying souvenir packed with the blessings of Daisen's magnificent nature. The deliciousness is even more profound when enjoyed while gazing out at Mount Daisen.
This is a flavorful mochi confection made from horse chestnut seeds, a tradition preserved in the mountain village of Chizu.
Chizu Town, located in the eastern part of Tottori Prefecture, is a town nestled among forests where mochi using horse chestnut seeds has been made since ancient times. Horse chestnut seeds have a very strong bitterness, requiring advanced techniques to carefully remove the tannins using wood ash over half a month. After the painstaking process of removing the bitterness, the seeds are pounded with a mallet along with glutinous rice.
Its unique subtle bitterness and rustic flavor are truly the essence of the mountain's bounty. We invite you to experience the profound taste created by this traditional method—a flavor that people have enjoyed since the Jomon period. Please enjoy this taste of home, nurtured by life in the mountain village.
A round, white rabbit that fits in the palm of your hand. Its adorable appearance, complete with tiny red eyes, is sure to bring a smile to your face. This is Tottory's iconic confection, "Inaba no Shirousagi."
These rabbit-shaped steamed buns were created in honor of the myth "The White Rabbit of Inaba." The dough is kneaded with local Mt. Daisen butter, resulting in a moist and rich flavor. Inside, it is generously filled with smooth egg yolk paste. It is a highly acclaimed treat that was ranked #1 as a souvenir across all 47 prefectures in Japan in 2021.
With the light aroma of buttery dough and the smooth, elegant sweetness of the egg yolk paste, it pairs perfectly with both tea and coffee. Cute, delicious, and guaranteed to delight anyone receiving it as a gift—this is a treat you'll definitely want to take home when you visit Tottori.
With a single crisp bite, it crumbles into a light, delicate texture in your mouth. The gentle sweetness of white chocolate spreads softly across your palate. With its pale colors reminiscent of the Tottori Sand Dunes, 'Suna no Oka' is a baked treat packed with the essence of Tottori.
The fine-textured cookie dough evokes the sand of the dunes. Combined with mellow white chocolate, it is a visually delightful treat. Perfect as an accompaniment to tea or as a souvenir, it is beloved as a famous confection that allows you to take the memories of your trip to Tottori home with you.
Enjoy it during a break alongside coffee or tea. Experience the atmosphere of the dune town in every single bite.
The fragrant aroma of freshly roasted coffee paired with moist, sweet treats. 'There is no Starbucks, but there is Japan's number one Sunaba (sand dune)'—this is the origin of Tottori's local cafe, 'Sunaba Coffee,' born from a single remark by the governor.
Since the opening of its first store in 2014, it has grown into a chain boasting one of the highest numbers of locations in the prefecture. Their signature item is 'Sunayaki (Sand-roasted) Coffee,' roasted using the sand from the Tottori Sand Dunes. The accompanying sweets, such as cakes and puddings, are also popular and delight every visitor.
Please take a moment to relax with a plate of our prideful sweets alongside our Sunayaki coffee. Enjoy a peaceful break at this cafe infused with the unique humor of Tottori.
On these thin crackers, curved gently like waves, a glossy ginger syrup shines brightly. When you bite into one, there is a light, crisp snap followed by a delicate crumble, as a subtle sweetness and the aroma of ginger drift smoothly through your nose.
Kido Town in Tottui City is a ginger-producing region with over 400 years of history. It is from here that this Ginger Senbei has been passed down through the Inaba region since the late Edo period. Each cracker is made by hand: thin, lightly sweetened dough is baked and then shaped into waves before being individually coated with a sugar syrup infused with ginger juice.
A refreshing sweetness paired with a lingering, spicy kick of ginger. Despite its simplicity, you'll find yourself reaching for the next piece. It is a nostalgic taste of Tottori, perfect for enjoying with tea.
When you pop a smooth, single piece into your mouth, you are first met with the sweetness of smooth milk chocolate. As it slowly melts, the subtle aroma of shallot gently emerges from within. This unexpected combination is a treat that will make you smile and think, 'How interesting!'
The ingredient used is the famous Sand Dune Shallot, grown in the Tottori Sand Dunes. It is a specialty known for its white, crunchy texture and refreshing flavor. Wrapped in sweet chocolate, this 'Beautiful Shallot Chocolate' comes in a cubic box, making it a highly talked-about souvenir.
With its blend of sweetness, slight bitterness, and the aroma of shallots, one bite will make you want to recommend it to someone else. It is a delightful chocolate packed with the essence of Tottori.
This jelly is like capturing the juicy Nijuuseki pear itself.
Tottori Prefecture boasts the highest production of Nijuuseki pears in the country, accounting for approximately half of Japan's total harvest. Since seedlings were brought from Chiba in 1904, the residents have carefully cultivated this variety, which is difficult to grow due to its vulnerability to disease, and it has now become a synonym for Tottori. Using plenty of pear juice and pulp, we have finished it with a pleasant, jiggly texture.
It is delicious whether chilled or frozen, and once in your mouth, the refreshing aroma of pear gently spreads. It is a cool dish full of Tottori character that is especially delightful during the hot season. A dish that allows you to feel the coolness of a Tottori summer.
This is the taste of Nanbu Town, featuring various sweets crafted from luscious, sweet Fuyu persimmons.
Nanbu Town, located in western Tottori Prefecture, is known as a production area for Fuyu persimmons, which are characterized by their high juice content and mellow sweetness. Utilizing the natural sweetness of these persimmons, a wide variety of products—such as jams, dried fruits, compotes, and baked goods—are available at local farm stands. The charm lies in prioritizing the gentle sweetness of the persimmon itself without relying too heavily on added sugar.
One of the joys is being able to enjoy seasonal persimmons all year round. Why not treat yourself to these sweet blessings, nurtured slowly by the satoyama (mountain foothills) of Nanbu Town, as a perfect accompaniment to your tea time? The gentle sweetness of the mountains will surely provide a moment of relaxation.
This is a reliable destination for Tottori souvenirs, gathered within one of the largest commercial facilities in Tottori Prefecture.
AEON Mall Hiezu, located in Hiezu Village in western Tottori Prefecture, is a shopping mall boasting the largest scale in the prefecture. With various confectionery shops and cafes from across the prefecture in attendance, Tottori's prideful flavors—such as sweets made with Shirabara milk and Nijuuseiki pear confections—are all concentrated in one place. It is an extremely convenient base for selecting souvenirs all at once at the end of your sightseeing.
With a location overlooking the majestic Mount Daisen, you can also enjoy local gourmet food while shopping. It is the perfect place for those who want to efficiently take home the 'deliciousness' of Tottori. You can enjoy a tour of Tottori's flavors along with the view of Mt. Daisen.
A winter luxury made by drying Hanagosho persimmons, which are often referred to as 'Japan's sweetest persimmons.'
It is said that the cultivation of this rare variety, centered around Yazu Town in Tottori Prefecture, began about 200 years ago when Gorosuke Nodano of the old Koga Town's Hana district brought branches back from Yamato Province and grafted them. Characterized by a rich sweetness with a sugar content of over 20 degrees, 'Koge Hanagosho Persimmons' are also registered under the Geographical Indication (GI) protection system.
When these exquisite sweet persimmons are slowly dried, their sweetness becomes even more concentrated. This dense, melt-in-your-mouth flavor created by nature is a special treat that can only be encountered during the cold season. With just one bite, the winter scenery of the village of Yazu comes to mind.
A pudding that melts smoothly the moment you dip your spoon into it. The soft-serve ice cream is rich yet leaves a clean aftertaste. These sweets, made with the beloved Shirobara milk of Tottori Prefecture, feature the natural sweetness of milk as the main star.
These products are crafted by the Daisen Dairy Agricultural Cooperative, which brings together all dairy farmers in Tottori Prefecture. By making full use of abundant fresh raw milk, a variety of sweets such as puddings, cakes, and soft-serve ice cream are created. The charm lies in their nostalgic, gentle flavor that honors the deliciousness of the ingredients themselves.
Please find your favorite item at our directly managed stores or souvenir shops. Come and taste the mellow sweetness nurtured by Tottori's milk.
When you split the moist and fluffy pancake, fresh cream and red bean paste overflow luxuriously. As you take a bite, the rich flavor of Daisen butter spreads softly through your mouth. This is the pride of Yonago's 'Okashi no Kotobuki-jo'—the Nama Dorayaki.
'Okashi no Kotobuki-jo' is a direct-sales shop that resembles a theme park for sweets, featuring an eye-catching castle-style exterior modeled after Yonago Castle. A wide variety of sweets made with local ingredients, including the 'Inaba no Shirousagi,' are packed onto the shelves. You can also watch the production process through glass windows and enjoy tasting freshly made treats.
Stop by during your travels to enjoy a freshly made dorayaki. Please spend a sweet moment at this castle-themed confectionery shop in Yonago.
Moistly baked Baumkuchen paired with crispy, light Langues de Chat. With every bite, the aroma of the ingredients and a gentle sweetness spread through your palate. These are sweets from 'KAnoZA,' a confectionery brand that leverages the blessings of Tottori.
KAnoZA is a premium baked goods brand managed by Kotobuki Seika, known for the 'Inaba no Shirousagi' (White Rabbit of Inaba). They carefully bake items such as Baumkuchen, tarts, and financiers using local ingredients. Located near Tottori Station, they are sharing the charm of new confectionery.
Perfect for a snack or as a gift. Please enjoy a slightly luxurious moment with these high-quality baked goods born in Tottori.
These are highly coveted sweets that can be found in Hokuei Town, the village of Detective Conan.
Hokuei Town is the birthplace of 'Detective Conan' author Gosho Aoyama, born here in 1963. The town promotes itself as 'The Town Where You Can Meet Detective Conan,' and fans from all over the world visit places like the Gosho Aoyama Manga Factory and Conan Street. The shops there feature a wide variety of cookies and chocolates adorned with Conan and his many unique characters.
After exploring the town in the spirit of a detective, pick up these limited-edition packages that can only be purchased here. They are irresistible souvenirs for fans, perfect for lingering in the afterglow of solving a mystery. Please be sure to pick some up to conclude your mystery-solving journey.
This exquisite confection shines with an idea unique to Tottori: eating kinako mochi drizzled with pear syrup.
Produced by Takara Seika, this treat features soft kinako mochi made from high-quality glutinous rice, topped with a special 'pear syrup' made from pureed Nijuuseiki pears. This combination is quintessential to Tottori, a renowned pear-producing region, and won the Excellence in Technology Award at the 28th National Confectionery Expo. Its name originates from the custom in the San'in region of wrapping gifts in large furoshiki (wrapping cloths) featuring family crests during celebratory occasions.
With the fragrant aroma of kinako paired with the refreshing sweetness of pear syrup, it is a one-of-a-kind flavor that Tottori is proud of, loved for over half a century. It is a Tottori specialty that you won't forget once you've tasted it.
This is a quintessential Tottori souvenir jelly, packed with the clear, refreshing flavor of pear.
Tottori boasts the highest production volume of 20th Century pears in Japan. We have used plenty of their juice and pulp to capture that fresh, juicy essence.
The adorable container shaped like a pear is very popular, and it's a delightful bonus that it can be reused as a small trinket box after you've finished the jelly. Since each piece is individually wrapped, they are easy to distribute, making them highly practical for gifts to colleagues or family.
With every bite, a refreshing pear aroma spreads through a pleasant, jiggly texture. When served well-chilled, it becomes a special treat for hot days. It is a product full of Tottori charm, both in appearance and taste.
A chocolate confection that captures the essence of Tottori, featuring a delightful crispy texture and the aroma of pear.
By utilizing the flavor of the Nijuuseiki pear—Tottori's pride to the nation—we have created a light and crunchy treat. The refreshing scent of pear harmonizes perfectly with the smooth sweetness of chocolate, offering a sophisticated Western-style sweet that still feels uniquely Tottori. This stylish and thoughtful souvenir was born from an idea unique to this famous pear-producing region.
With just one bite, the lingering notes of pear and the richness of the chocolate spread throughout your mouth. It is a treat that pairs beautifully with coffee or tea, making it hard to stop at just one. Its light mouthfeel makes it easy to enjoy many pieces.
A brewery aiming for the world, with its facility located right in the heart of Mizuki Shigeru Road.
Chiyomusubi Sake Brewery was founded in 1865 (Genji 2). Located along Mizuki Shigeru Road in the town of yokai, Sakaiminato, they are well-known for their Kitaro-labeled sake. They brew a powerful-tasting sake using 'Kyoryiku,' a rice variety unique to Tottori Prefecture, and are actively promoting this flavor to overseas markets. Brewery tours guided by the Toji (master brewer) are also popular, attracting many tourists.
Their crisp, dry finish pairs perfectly with the fresh seafood landed in Sakaiminato. After your yokai stroll, please come and enjoy a glass of the brewery's pride. It is a must-try drink for anyone traveling through Sakaiminato.
This is the flagship Junmai Ginjo of Chiyomusubi, created by reviving the legendary sake rice 'Kyoryoku.'
Kyoryoku was a sake-brewing rice born in Tottori during the Taisho era, but it once became a 'phantom rice' that disappeared due to the difficulties of cultivation. Chiyomusubi Sake Brewery successfully revived it, crafting a powerful sake with a robust body and distinct acidity. The unique characteristics of Kyoryoku—which grows tall, is prone to lodging, and requires significant effort to polish—are directly reflected in the strength of its flavor.
With a balance of satisfying umami and a sharp finish, its true capability impresses even seasoned sake lovers. It is a cup that represents the very essence of Tottori's local sake. This is a sake that allows you to thoroughly enjoy the sheer power of Kyoryoku in every sip.
This is a local sake brewed using the underground spring water of Mount Daisen.
Saito Shuzo is located in Kotoura Town, in central Tottori Prefecture, and has continued its brewing practices deeply rooted in the local area. They use underground spring water—formed by snowmelt from Mount Daisen that slowly circulates through the earth—as their brewing water, adhering to traditional methods with a focus on local rice and water. Although small-scale, they are a brewery essential to local celebrations, valuing every piece of handcrafted work.
Its simple, unadorned flavor blends perfectly with both daily evening drinks and celebratory occasions. It is a sake born from the local climate that has been loved by locals for a long time. It is the sake of Kotoura's homeland, cherished locally for many years.
This is a soft local sake brewed in Misasa, home to one of the world's leading radium hot springs.
Fujii Shuzo is a brewery deeply rooted in the community, with its brewery located in Misasa Town, where Misasa Onsen is situated. Using pure water and locally grown sake rice, they carefully brew it to achieve a mild and gentle flavor. Its hallmark is a supple and elegant mouthfeel that softly accompanies meals at hot spring inns. It is a unique local drink that has long been enjoyed by visitors seeking hot spring healing.
Nurtured by the world-renowned Misasa hot spring area, this sake pairs excellently with local ingredients. It is a flavor you will want to savor slowly during a quiet night of a hot spring trip. A famous local sake that harmonizes beautifully with the waters and cuisine of Misasa.
A crisp, dry sake brewed by a prestigious brewery from Kotoura Town, which has produced 'Modern Day Master Craftsmen.'
Takayu is produced by Otani Sake Brewery, founded in 1872. It is said that the founder, an avid bird lover, named it after being captivated by the brave figure of a hawk soaring through the vast sky. Using Yamada Nishiki as a base, along with Tottori Prefecture's exclusive sake rice 'Kyoryoku' and Gyokuei, they are committed to a consistent dry brewing process starting from in-house rice polishing. It is a brewery boasting proven expertise, with successive master brewers being honored with titles such as 'Modern Day Master Craftsman' and the 'Medal with Yellow Ribbon.'
Its powerful and core-driven flavor provides a reliable presence that enhances cuisine. It is counted as one of the famous sakes that Tottori is proud of. This is a renowned sake of Tottori that dry sake lovers must experience.
This is a local sake from Kurayoshi, a town known for its white-walled storehouses, bearing the name of Marshal Togo Heihachiro.
Gensui Shuzo is located in Kurayoshi City, Tottori Prefecture, and was founded during the Kaei era. Originally branded as 'Asahi Masamune,' the name was changed to 'Gensui' in 1913 (Taisho 2), following an occasion where the sake was presented to Togo Heihachiro, who accompanied the Crown Prince (later Emperor Taisho) on his visit to the San'in region.
The main brewery sits quietly at the foot of Mount Ubuki, within the historic white-walled storehouse district.
Its savory and mellow flavor blends perfectly with the dining tables of central Tottori. It is a drink that makes you want to sip slowly while reflecting on history, ideally enjoyed while imagining the scenery of the white-walled streets.
This is a craft beer from the foothills of Mt. Daisen, boasting world-class quality.
Produced by Kume Sakura Brewing, Daisen G Beer began brewing at the foot of Mt. Daisen in 1997. Brewed at an altitude of 300 meters using the pure subsoil water of Mt. Daisen, its flagship Weizen has received high acclaim both domestically and internationally, even winning first place at the World Beer Awards 2011. The brewery is also committed to using locally grown barley.
With a diverse lineup including Weizen, Pale Ale, and Stout, we invite you to take your time comparing their deep flavors nurtured by the rich nature of Mt. Daisen. This is our pride—a craft beer born at the foot of Mt. Daisen.
A brewery at the foot of Mt. Daisen where you can enjoy both sake and craft beer.
Kumeo Sakura Sake Brewery was founded in Yonago City in 1855, and in 1985, moved its brewery to Hoki Town at the foot of Mt. Daisen in search of even better water. The sake is brewed using mineral-rich, ultra-soft water from the same aquifer as the 'Jizo Falls Spring,' which was selected as one of Japan's 100 Best Waters of the Heisei Era, and it uses locally grown rice.
As the parent company behind Daisen G Beer, you can taste both sake and beer at the adjacent 'Daisen Brewery.'
The crisp, dry taste is easy to drink and pairs well with food. It is a cup full of the blessings of the land, nurtured in the majestic embrace of Mt. Daisen. You can fully experience the natural bounty of Mt. Daisen through both our sake and beer.
A highly skilled brewery in Aoya, Tottori, operating under the motto 'Brewing is Farming.'
Hirokuzakura is brewed by Yamane Shuzojo, founded in 1887. Since the 1990s, they have practiced contract cultivation by communicating directly with farmers. Through a 'single brewing' method—where separate fermentation vats are used for each producer—they pursue a style of sake making where the individuality of the grower is reflected in the flavor, even when using the same rice varieties. They carefully utilize rice such as 'Kyoryaku,' a variety unique to Tottori, as well as Yamada Nishiki and Gyokuei.
Their dry, robust, and savory profile achieved through complete fermentation is perfect for pairing with food. The brewery's philosophy of facing rice and soil head-on is firmly contained in every glass. This is a standout Tottori sake that deserves your full attention.
This is a famous sake brewed by the oldest brewery in Tottori, which also appeared in the manga 'Natsuko's Sake'.
Suwa Sake Brewery is the oldest brewery in Tottori Prefecture, founded in 1859, and has operated under the trade name 'Kajiya' in Chizu-juku. By slowly brewing with the pure, ultra-soft water of the Chizu River and utilizing a gentle fermentation process, they produce sake with a smooth mouthfeel. Their flagship Daiginjo, 'Ho', served as the model for 'Natsuko's Sake,' and is well known because the author visited the brewery many times for research.
Featuring a soft and mellow flavor that makes the most of Tottori-grown Tamae and Kyoryoku rice, this is a long-beloved local sake nurtured by the climate of the Chizu mountains. It is a sake you want to savor carefully, one sip at a time, along with its history.
This local sake is brewed by the only brewery in Wakasa Town, which maintains a strict commitment to rice grown in its own fields.
Founded in 1909, Ota Sake Brewery is the sole brewery in Wakasa Town, located in eastern Tottori Prefecture where forests cover 95% of the area. All the raw rice for Bentenmusume is grown through local contract farming or in their own fields; they go as far as brewing each batch in separate tanks based on the specific field and labeling them as 'No. X Daughter' before shipping. They carefully brew using the traditional Kimoto method.
The label includes the phrase, 'Please enjoy warmed with food.' It is deeply loved by sake fans as a sake that shines when heated, as its umami truly blossoms when warmed. It is a cup you want to savor slowly alongside a meal, enjoyed warm.
A local sake brewed on the shores of Lake Togo, designed to accompany the dining tables of hot spring resorts.
Fukura Shuzo was founded in 1889 and maintains its brewery on the banks of Lake Togo in Yurihama Town. San'in Togo is its flagship brand, a Junmai sake made using Kimoto method with strong-gluten rice produced in Tottori Prefecture. Known as a food-pairing sake that increases in umami when warmed, it is brewed without added yeast. It is carefully crafted amidst the peaceful scenery of the lakeshore.
With a charming location unique to the Togo Onsen hot spring area, its flavor is nurtured by pure water. The mellow and gentle mouthfeel makes you want to savor it slowly alongside local ingredients. You can enjoy it leisurely while imagining the lakeside landscape.
A community-rooted local sake brewed with the pure waters of Kurayoshi.
Takada Sake Brewery is an established brewery located in Kurayoshi City, Tottori Prefecture, continuing its tradition of sake brewing since 1875. The main building, constructed in 1833, is a historically precious structure and has been designated as a protected cultural property of Tottori Prefecture. Using the subsoil water of Kurayoshi and local sake rice, they have continued to preserve a small-scale, artisanal brewing process where every step is handled with care.
Its crisp finish provides a flavor that gently accompanies your daily evening drink. It is a cup that never tires you, nurtured by the white-walled storehouse town of Kurayoshi. A taste that quietly stays by your side at the everyday dining table.
A simple local sake brewed in Hokuei Town, the home of Conan and watermelons.
Hokuei Town is known as the birthplace of Gosho Aoyama, the author of 'Detective Conan,' and is also famous nationwide for its specialty, Daiei Watermelon. In this very land of Hokuei, sake has been carefully brewed using locally produced rice and water. Rather than competing for flamboyance, it is cherished as a drink that quietly supports the local food culture and stays close to daily life.
The essence of this sake lies in its rustic simplicity that never tires the palate. When visiting the home of Conan, please come and experience the flavor that the local people enjoy every day. We invite you to taste the essence of Hokuei as a memento of your journey.
This is a sake born from a unique Tottori sake rice that once vanished and was brilliantly brought back to life.
'Gouriki' is a sake-brewing rice variety that originated in Tottori during the Taisho era. Because the plants grow tall and are difficult to cultivate, they temporarily disappeared during the Showa era, but were successfully revived in 1989 through prefectural initiatives. It is one of the few types of rice that can be polished down to below 35%, producing sake with a powerful, full-bodied flavor. Breweries across Tottori use this rice to brew their own uniquely characterful sakes.
Each grain holds the story of its revival, making this a cup truly unique to Tottori. Please take your time to savor its rich, satisfying umami. You can experience the profound depth of Tottori's local sake in every sip.
This is a Tottori wine born from grapes grown in rare sand dune soil, which is unique even on a global scale.
Hojo Wine is the oldest winery in the Chugoku, Shikoku, and Kyushu regions, founded in 1944. They cultivate their own grapes in the Hojo Sand Dunes of Hokuei Town, Tottori Prefecture. The well-drained sandy soil, large temperature fluctuations between day and night, and the reflected heat from the dunes increase the sugar content of the grapes, producing a wine with a distinct minerality. Their commitment is evident in the fact that everything, from soil preparation to fermentation, is done entirely by hand.
In addition to red, white, and rosé, they also offer the award-winning 'Sakyu' (Sand Dune) series, which has received accolades at national competitions. It is a pride of Tottori, packed with the blessings of the sand dunes.
The characters of GeGeGe no Kitaro appear as round chocolates. This is a familiar souvenir from Mizuki Shigeru Road in Sakaiminato, the city of Yokai.
Kitaro, Medama-oyaji, Neko-musume, and Nezumi-otoko—each piece features a different character, creating a sense of excitement as you wonder who you will meet when you open the bag. With many bronze statues of Yokai lining Mizuki Shigeru Road, the entire town feels like the world of Kitaro. These chocolates are the perfect companion for an energetic stroll through the area.
Since both the size and price are affordable, they make a great souvenir for children. Why not pick up a bag to commemorate your visit to Sakaiminato to meet the Yokai?
These sandwich cookies are inspired by Gegege no Kitaro and are a popular item on Mizuki Shigeru Road. The combination of black cookies and yellow cream adorably recreates the striped pattern of Kitaro's charanko (padded coat).
The cream is pudding-flavored and contains crunchy flakes inside. Not only is it visually striking with its two colors, but it also offers an enjoyable texture. The packaging features familiar yokai characters, bringing the world of Kitaro to life even before you open the box.
This box is perfect as a souvenir for visiting Sakaiminato, the town of yokai. Its irresistible cuteness makes it a must-buy after strolling through Mizuki Shigeru Road, lined with bronze yokai statues.
A humorous souvenir from Sakaiminato, inspired by the yokai Ittan-momen appearing in GeGeGe no Kitaro. The name 'Got Wrapped Up' is sure to bring a chuckle.
Wrapped in white fabric, its shape perfectly captures the appearance of being entwined by Ittan-momen itself. While strolling along Mizuki Shigeru Road, lined with bronze statues of yokai, you won't be able to resist reaching for this impactful package.
It is a highly talkable souvenir that will make anyone who receives it smile. Among the various yokai-themed souvenirs unique to Sakaiminato, its catchy name is top-class. Why not add this to your collection of travel anecdotes from Sakaiminato?
A humorous apple jelly featuring Medama-oyaji staring intently from the package. This is a familiar item found in souvenir shops along Mizuki Shigeru Road in Sakaiminato, the town of Yokai.
With a smooth texture, the refreshing sensation of apple juice spreads through your palate. You can't help but chuckle at how the round silhouette of Medama-oyaji overlaps with the round shape of the jelly. It fits perfectly with the lively atmosphere of Mizuki Shigeru Road, lined with bronze Yokai statues.
This is a quintessential Sakaiminato souvenir that children will love. It is perfect for the hot season when served chilled. Please enjoy the world of Kitaro even through your snacks.
Round chocolates printed with characters from "GeGeGe no Kitaro," such as Kitaro, Medama-oyaji, and Neko-Musume. Since a different character appears in every single piece, there is a little excitement every time you open them. A classic confection from Sakaiminato that is easy to pick up while strolling along Mizuki Shigeru Road.
A cute Yokai Manju featuring smooth red bean paste, branded with stamps of Kitaro and Medama-oyaji. It is a beloved staple souvenir of Mizuki Shigeru Road.
Produced by Terakoya Wave in Sakaiminato City. Originally starting as a rice cracker shop on Mizuki Shigeru Road, they created this Yokai Manju with the goal of developing a product that would become a highlight of local tourism. Today, they continue to produce items such as doll-shaped cakes (Ningyo-yaki) and cookies at their own factory in Sakaiminato. The castella sponge cake is generously filled with smooth red bean paste and stamped with the characters Kitaro, Medama-oyaji, Neko-musume, and Nezumi-otoko.
Eating it frozen, like ice cream, is also a popular way to enjoy it. Please take a box home as a memory of the town of Yokai, Sakaiminato.
These thin, crispy chips are packed with the concentrated umami of crab. Once you start eating them, it's hard to stop.
These chips use crabs from Sakaiminato, a city that boasts the highest landing volume of red snow crab in Japan. Sakaiminato is a crab town that accounts for approximately half of the nation's red snow crab landings, and the rich blessings of its sea support the deliciousness of this snack. You can enjoy the authentic flavor of the crab along with a light, crispy texture.
Because they are lightweight and compact, they fit easily into your travel bag. This is a foolproof souvenir for crab lovers. Please take home the delicious taste of Sakaiminato's crab with ease.
Sakaiminato boasts the highest landing volume of Benizuwai crab (red snow crab) in Japan. This senbei (rice cracker) is baked to a fragrant perfection using that very crab. Sakaiminato is known nationwide as a true 'crab town,' accounting for approximately half of Japan's total Benizuwai crab landings.
Each package contains two individually wrapped crackers, making them easy to distribute, and each piece is packed with the concentrated umami of crab. Along with a crispy texture, the aroma of the sea and a deep richness spread throughout your mouth. The flavor is perfect as a snack to accompany drinks.
This is a popular product also available at specialty souvenir shops like 'Nakaura' in the San'in region. It is a delightful souvenir that directly conveys the essence of the crab town, Sakaiminato. It also pairs excellently with sake or beer.
A famous souvenir from Mizuki Shigeru Road, aptly named "Nezumi-Otoko's Booger." Sakaiminato is the hometown associated with Shigeru Mizuki, the creator of 'GeGeGe no Kitaro,' and is filled with unique yokai-themed souvenirs.
While the name has a massive impact, the contents are actually high-quality sweet black beans (usu-amanatto) made from domestic beans, offering an elegant and easy-to-eat flavor. The gap between the appearance and the taste is sure to make anyone who receives it laugh. The gentle sweetness of the beans spreads softly.
This item has been loved for a long time as a classic 'gag' souvenir. Giving this will surely spark conversations about your yokai journey through Sakaiminato. Why not pick one up as a conversation starter? It is a fun souvenir that instantly brightens the mood when presented.
Small, lightly baked fresh senbei dough sandwiches filled with smooth red bean paste, offering a subtle sweetness. Each piece features a branded imprint of either Kitaro, Medama-oyaji, Neko-musume, or Nezumi-otoko, making it fun to see which character you get every time you open the package. A classic Sakaiminato souvenir that can be easily picked up while strolling along Mizuki Shigeru Road.
Cookies printed with GeGeGe no Kitaro characters such as Kitaro and Medama-oyaji. You can choose between two sizes: a 36-piece pack for 1,620 yen or an 18-piece pack for 864 yen, making them convenient for sharing at work or school. Available at 'Nakaura,' a souvenir shop in the San'in region, these buttery, crispy cookies offer a delicious taste that stands up to their character-themed appearance.
These are Yokai-themed rice crackers sold around Mizuki Shigeru Road. Sakaiminato is the hometown of Shigeru Mizuki, the creator of 'GeGeGe no Kitaro,' and 177 bronze statues of Yokai line the road.
Featuring designs of Kitaro and his companions baked into simple rice crackers, their charm lies in how easy they are to give to those who do not prefer sweets. You can enjoy a crispy texture and savory aroma, making them so delicious you won't be able to stop reaching for them.
While many Yokai souvenirs from Sakaiminato are sweet, these salty-style crackers are a precious alternative. They also make great snacks with drinks, making them the perfect item to remember your Yokai journey. They are sure to delight anyone who loves Yokai.
As the name suggests, these manju are made by spreading the dough wide like a 'furoshiki' (wrapping cloth) to encase the bean paste. This is a representative confection of Tottori, produced for over 150 years in Kotoura Town by Yamamoto Otafukudo, founded in 1868.
Inside the steamed-bread-like skin, colored with white and brown sugar, lies smooth smooth bean paste (koshian). The sweetness is subtle, offering a nostalgic and simple flavor. Because no preservatives or additives are used, the shelf life is only about three days—a short duration that serves as proof of our commitment to preserving freshly made deliciousness.
This item even holds the honor of having been presented during an Imperial progress in the Showa era. You will find yourself wanting to taste them fresh from the oven at our main store along the national highway.
With a single bite of the crispy dough, the savory umami of Matsuba crab spreads through your palate. This is an authentic crab senbei made by grinding Matsuba crab shells into carefully selected non-glutinous rice dough before baking.
Produced by Tottori's Hokotaka Seika, this cracker is highly accomplished, having won the prestigious Honorary President's Award at the National Confectionery Expo and the Grand Prix at the Japan Food Selection. Its light texture and savory crab aroma pair perfectly with both tea and beer.
A classic seafood souvenir from Tottori loved by everyone from children to the elderly. It is a single piece that allows you to easily take home the taste of Matsuba crab, the pride of San'in's winter delicacies.
These are simple, rustic manju (steamed buns) that the Japanese confectionery shop 'Kinone Honpo' in Kotoura Town has preserved since its founding in the Showa era. Their unadorned, gentle flavor has been loved for a long time.
The shop's name is derived from the Kinone Shrine located behind it. This shrine, which enshrines the roots of a pine tree as its deity, is known for blessings regarding fertility, marital harmony, and matchmaking, attracting visitors from afar who come specifically to purchase these manju.
The ingredients are very simple, and the careful handmade quality is evident in the moist dough.
This is a somewhat rare item that can only be found at this shop along the national highway. Please enjoy the gentle sweetness that slowly spreads in your mouth.
Taking a bite of the fluffy pastry, the refreshing sweetness of pear gently spreads from within. This dish features a combination of pear cream made with Tottori's 20th Century pears and custard cream, all baked inside a pastry crust.
20th Century pears are a specialty fruit of Tottori, boasting the highest production volume in the country. The cream, generously infused with the juice of these pears—grown through years of refined cultivation techniques by local farmers—delivers a characteristic juicy freshness. This treat is crafted by Takara Seika, a confectioner renowned for creating sweets that highlight the ingredients of the San'in region.
Since it has a long shelf life at room temperature, it is also very easy to take home as a souvenir. Please enjoy this pie with its gentle sweetness, unique to a pear-producing region.
A famous confection created by 'Kinonemoto-ho,' a Japanese confectionery shop in Shimoichi, Kotoura Town, inspired by the town's symbol, Mount Senjo. Named after the historic mountain that served as a base when Emperor Go-Daigo returned from Oki during the Nanboku-cho period, it features a simple and careful flavor that utilizes local ingredients. A unique item characteristic of Kotoura Town.
A ginger confectionery made by 'Kinomoto-ho,' a Japanese confectionery shop located in Shimoichi, Kotoura Town. It features a simple flavor characterized by plenty of locally grown ginger, offering a subtle sweetness within a sharp, spicy kick. While not flashy, it is a handcrafted product from Kotoura that warms the body during the cold season and is perfect as an accompaniment to tea.
A small, round sweet potato confection made by the Japanese confectionery shop 'Kinomoto-po' in Kotoura Town using locally grown sweet potatoes. Kotoura Town is known as a nature-rich area overlooking the famous peaks of Mount Daisen and the sacred Mount Senjo.
With a gentle flavor that highlights the natural sweetness of the sweet potato, its bite-sized ease of eating is also a major charm. It is a comforting snack where the quality of the ingredients shines through its simplicity, making you want to eat one after another. The flavor is enjoyed by everyone from children to adults.
This is one of the popular products of Kinomoto-po, which has been loved locally for a long time. It is a dish filled with an unpretentious deliciousness that makes you want to snack on it with tea. A heartwarming sweet that makes you want to gather around with the whole family.
A Nijuuseiki pear jelly made by Takara Seika, headquartered in Kotoura Town. These bite-sized individually wrapped jellies use plenty of puree from Tottori-grown Nijuuseiki pears, allowing the fresh sweetness of the pear to spread with a smooth texture. An award-winning product that won the Grand Prize at the Tottribute Prefecture Specialty Products Contest, it is even more delicious when served chilled.
A square baked confection created by Takara Seika, inspired by the stars twinkling in Tottori's night sky and the sand of the dunes. This ambitious creation embodies the charm of the Tottori Sand Dunes in a single sweet.
Made using Daisen butter and rice flour from Tottori Prefecture, it is baked and coated with Wasanbon sugar. Upon entering your mouth, it gently crumbles and melts, spreading the fragrant aroma of browned butter and the gentle sweetness of Wasanbon. You can enjoy a new sensation of melting texture.
An accomplished product that won the Grand Prize at the Tottori Prefecture Specialty Products Contest and a Silver Medal at the Monde Selection. It is a confection loved as a new staple of Tottori. Please enjoy it slowly with tea or coffee.
A two-color kintsuba that highlights the flavor of 20th Century pears from Tottori Prefecture. Tottori is known as Japan's leading pear-producing region, where traditional Japanese sweets made with pears have been carefully crafted for generations.
This assortment allows you to enjoy two varieties: pear bean paste and adzuki bean paste. The pear bean paste version features a refreshing fruity aroma that gently spreads through the sweet. With its firm, square appearance, it is a classic kintsuba in its truest form. The joy lies in being able to compare the two distinct flavors.
Combining the simple sweetness of adzuki beans with the freshness of pear, this is a perfect treat for sweet lovers and an ideal accompaniment to tea. We hope you enjoy this Japanese sweet slowly alongside a cup of green tea.
After walking through the white-walled storehouses of Kurayoshi, there is nothing quite like enjoying these Ubuki Park Dango. This adorable confection, one of Tottori's most famous sweets, features mochi skewers wrapped in three colors: white bean paste, red bean paste, and matcha paste.
Produced by Ishiya Seikado, founded in 1880, they have continued their dedication to dango making through the manual craft of kneading and steaming local glutinous rice flour, then wrapping it in three types of bean paste. Because no additives are used, they do not have a long shelf life, but in exchange, the gentle sweetness of the ingredients shines through directly.
Locally loved and affectionately known as "Park Dango," this skewer is a treat that will remain in your memories of Kurayoshi, alongside the scenery of red-tiled streets.
A classic souvenir from the San'in region that Takara Seika has continued to produce for half a century. It features soft kinako mochi (soybean flour rice cake) made with glutinous rice from Tottori Prefecture, topped with 'Nashi-mitsu' (pear syrup) made from the region's specialty Nijuuseiki pears. The secret ingredient is local miso kneaded into the mochi, creating an addictive combination with the fruity pear syrup. For its 50th anniversary renewal, the pear syrup was updated to include fruit pulp puree, enhancing the presence of the pear flavor. The product name is derived from the custom of using large 'furoshiki' (wrapping cloths) during celebratory events in the San'in region.
A delightful treat featuring crispy baked rusks coated in the refreshing sweetness of 20th Century Pears. Despite the light texture, the presence of the pear remains strong.
The 20th Century Pear is a representative fruit of Tottori, boasting the highest production volume in Japan. Since seedlings were introduced in the late Meiji era, farmers have spent many years perfecting bagging and pruning techniques to successfully grow this disease-prone variety. These rusks, utilizing the juice of such painstakingly cultivated fruit, offer a luxurious taste unique to the region.
Pairing well with both coffee and tea, one bag makes for an ideal gift for those who love sweets. Please look for them in souvenir shops in central Tottori, the heart of pear production.
A luxurious manju featuring large, chunky pieces of chestnut left whole within the red bean paste. With just one bite, a sense of satisfaction that is irresistible to chestnut lovers spreads through your mouth.
When you break open the moist skin, you can directly enjoy the texture and flavor of the chestnuts. A wonderful feature is that you can enjoy chestnuts—a beloved taste of autumn—anytime throughout the year. The fluffy, natural sweetness of the chestnut pairs perfectly with the aroma of tea.
This is a premium item featuring generous amounts of chestnut, which can be found in souvenir shops in the Tottori Chubu area. It also makes a delightful gift for fans of Japanese sweets. This manju is truly a chestnut lover's delight, making you want to brew some tea and savor it slowly.
A classic San'in souvenir that Takara Seika has continued to produce for half a century. It features soft kinako mochi (soybean flour rice cake) made with Tottori-grown glutinous rice, topped with "Pear Honey" made from the specialty 20th Century Pear. Local miso kneaded into the mochi serves as a secret ingredient, creating an addictive combination with the fruity pear honey. For its 50th anniversary renewal, puree containing fruit pulp was added to the pear honey, enhancing the presence of the pear. The product name is derived from the custom of using large furoshiki (wrapping cloths) during celebratory events in the San'in region.
The moment you take a bite, the fruity flavor of pear spreads softly. This is a bite-sized chocolate that captures the aroma of Tottori's pride, the 20th Century Pear.
The 20th Century Pear is a specialty fruit cultivated over many years by Tottori farmers. This chocolate uses pear-based liqueur, which further enhances its characteristic pear aroma. Since they are individually wrapped like candies, they are also great for easy gifting.
We also recommend freezing them in the freezer during summer to enjoy a cool, crunchy texture. A perfect everyday chocolate from the pear-producing region of Tottori, ideal for sharing as a casual souvenir.
The Nijisseiki pear is produced in Tottori Prefecture at the highest volume in Japan. This cake is made by kneading that precious fruit juice into the batter and steaming it to a fluffy perfection. The bond between Tottori and pears is deep, as they have been cherished as a representative specialty of the prefecture since the Meiji era.
Inside, you'll find a smooth, custard-like cream. As the moist cake melts in your mouth, the refreshing aroma of pear spreads softly. With its gentle sweetness, it is a flavor that can be enjoyed by all generations, from children to the elderly.
Available at places like the Kurayoshi Tourist Products Hall, this is a confection unique to Tottori, the land of pears. It is the perfect companion for a relaxing tea break. Giving this as a gift is sure to bring a smile to the recipient.
Inspired by Hokkaido's famous confection 'Shiroi Koibito,' this is the Tottori version of the nationwide regional series. Featuring motifs of famous local landmarks, this series is gaining popularity across the country as a perfect conversation starter for travelers.
The packaging captures the essence of Tottori, depicting the Tottori Sand Dunes, the majestic Mount Daisen, and the matchmaking rabbits. Inside are crispy langue de chats sandwiched with chocolate. The unique twist of being chocolate-flavored instead of the classic 'white' adds a touch of delightful humor.
As a souvenir that serves as a great icebreaker, it is sure to bring smiles to those you give it to. It will add a fun flourish to your stories about traveling in Tottori.
This Western-style confection features cream infused with Tottori Prefecture's famous 20th Century pears, sandwiched between crispy langue de chat cookies. Tottori is known as Japan's leading pear-producing region, and many sweets have been created to highlight the fruit.
The lightly sweetened cream carries the refreshing aroma of juicy pear. With a light, crunchy texture, it is so delicious you won't be able to stop at just one. Its elegant flavor makes it a favorite for people of all ages.
With about 20 individually wrapped pieces, it offers great value and is easy to distribute. It is the perfect choice for souvenirs to share with colleagues or friends. The light mouthfeel makes you want to keep eating piece after piece.
This is the signature confection of Kikkoya, one of the oldest Japanese confectionery shops in Tottori Prefecture, founded in the first year of Meiji (1868). It is a prestigious sweet created in the 11th year of Taisho (1922), named after the famous 20th Century Pear that Tottori is proud of.
At the time, this item was devised in an effort to spread the cultivation of the 20th Century Pear, which was difficult to grow, across the country. It uses starch syrup and agar to mimic the appearance of a sliced pear. Although it actually contains no pear juice, the unique, chewy texture becomes addictive once you bite into it.
While it looks exactly like a pear, its flavor is truly one-of-a-kind. It is a mysterious and lovely sweet that you can enjoy while reflecting on the history of Tottori's pears. Serving it with tea would likely serve as a great conversation starter.
A famous confection of Kurayoshi, faithfully preserved by Ishiya Seikado, founded in 1880. Small rice dumplings are wrapped in three colors of bean paste: white, red (azuki), and matcha. Despite their simple appearance on a skewer, the flavor produced by traditional methods without any additives is truly one of a kind. The main shop also features an attached cafe where you can enjoy them with tea.
This cookie captures the full bounty of the foothills of Mt. Daisen in a single bite. It is created as an original product of the roadside station 'Daisen Megumi no Sato.'
The dough uses Daisen wheat grown at the foot of Mt. Daisen and Sakura eggs from Daisen Town. By kneading in the stems of Mikuriya Itawaka (a local specialty seaweed), the cookie achieves a lingering flavor with a subtle saltiness amidst the sweetness. It offers a gentle taste that makes it hard to believe it contains vegetables and seaweed.
This is a rustic confection packed with the blessings of both the mountains and the sea of Daisen. Please stop by our roadside station on your way back from hiking Mt. Daisen or a scenic drive, and pick up a cookie that you can only find here.
A cheesecake baked to highlight the flavor of Camembert cheese, using milk from cows raised in the Daisen Kogen highlands. This dish boasts a moist, rich, and melting texture. At the foot of Mt. Daisen, there lies a rare dairy village where farmers have invested in factories to manage everything from production to processing and sales. The fresh milk produced amidst this rich nature provides the core richness and depth of this cake. With a subtle hint of saltiness from the cheese, it is finished with a sophisticated, less-sweet flavor profile suitable for adults. This sweet souvenir allows you to experience the full abundance of Daisen's dairy industry in a single slice. It is a decadent masterpiece that any cheesecake lover should try at least once.
A bite-sized sweet featuring Daisen milk cream wrapped in soft mochi. Within its chewy texture, an elegant milk sweetness melts across the palate. The foothills of Mt. Daisen are a thriving dairy region where farmers work together to produce milk and dairy products. This 'milk mochi' is a fusion of Japanese and Western confectionery that utilizes that rich milk. When chilled in the refrigerator, the cream becomes firm and refreshing, making it particularly delicious in the summer. It has a decent shelf life at room temperature and can be easily purchased at parking areas in the Daisen area, making it an excellent choice for group souvenirs. Please enjoy the gentle taste of the milk.
An aromatic sablé baked with plenty of butter from Mount Daisen. The richness of the butter is gently layered with the color and flavor of matcha.
At the foot of Mount Daisen lies a rich dairy village, protected and nurtured by hardworking dairy farmers. By using high-quality butter generously in the dough, a deep richness spreads through your mouth with every bite. The subtle bitterness of the added matcha serves as the perfect accent, creating an exquisite balance of sweetness and toastiness.
The design of the tin containing the sablé is also stylish, and it can be reused as a small accessory case after the contents are finished. This elegant Daisen sablé is a wonderful choice for gifts to loved ones.
A stick-shaped baked confection made with an abundance of milk nurtured by the dairy farming of Daisen. The gentle sweetness of the milk is infused into the moist cake.
At the foot of Mount Daisen lies a prosperous dairy region where farmers have worked hand-in-hand to continue producing milk and dairy products. The dough, which makes full use of that rich milk, is so delicious you won't be able to stop at just one.
Its long, slender shape makes it easy to eat with one hand, making it a perfect snack. Since they are individually wrapped, they are easy to distribute and can be easily purchased at souvenir shops and parking areas throughout the Daisen area. It is a casual souvenir that allows you to easily take the charm of Daisen's milk home with you.
A cookie made with an abundance of local ingredients, sold at the "Daisen Megumi no Sato" roadside station in Daisen Town. Characterized by a sweet and salty flavor, the dough is made with Daisen wheat and Sakura eggs, with famous Mikuri or Itawaka stem kneaded into it before baking. This is a rustic snack that can only be purchased here, packing the full blessings of Daisen into a single cookie. It is something you'll want to pick up on your way back from climbing Mt. Daisen or driving through the area.
As you take a bite of the crispy pie, milk chocolate melts out from within. This is a luxurious Western-style pie confection made with plenty of Daisen milk.
At the foot of Mount Daisen lies a region prosperous in dairy farming, where farmers have worked hand-in-hand to continue producing milk and dairy products. We carefully wrap chocolate crafted from that rich milk in fragrant pie crust. With its crispy pastry and melting chocolate, you can directly experience the bounty of Daisen's dairy farming.
Individually wrapped for easy eating, this item is widely loved by children and adults alike. It is easy to find in souvenir shops around the Daisen area and is affordably priced, making it a sweet souvenir you can choose with ease.
The rich, creamy flavor of milk spreads through your mouth in a way that is unimaginable given the small size of a single piece. This is a luxurious milk candy made with an abundance of milk and dairy products from Daisen.
Produced by Daisen Nyugyo, well-known for their Shirabara Milk, this is a rare dairy-specialized cooperative in Japan where dairy farmers invested to build their own factory, managing everything from production and processing to sales. Because they use milk and dairy products generously, the result is a thick, rich flavor, almost as if condensed milk itself had been turned into candy.
Another great feature is its long shelf life at room temperature. It is the perfect souvenir to experience the true strength of Daisen's dairy farming in a single, concentrated bite.
This chocolate uses blueberries carefully grown at "Akita Blueberry Farm" in Akamatsu, Daisen Town, at the foot of Mount Daisen. This farm, which offers popular blueberry picking experiences in the summer with views of the famous peak, is a beloved destination.
The sweet and tangy flavor of blueberries ripened in rich nature melts together with the smooth sweetness of chocolate in your mouth. Each luxurious piece is packed with the high-quality ingredients that only a farm-direct product can offer.
It is perfect as an accompaniment to coffee or tea. This is a slightly luxurious snack that allows you to taste the full bounty of Mount Daisen. It is recommended both as a treat for children and as a reward for yourself.
These rusks feature a double dose of the dairy bounty nurtured at the foot of Mount Daisen: milk and cheese. The Daisen region of Tottori Prefecture is known as one of Western Japan's leading dairy villages, home to Daisen Nyugyo, famous for its Shirabara Milk.
The gentle sweetness of milk and the moderate saltiness of cheese overlap on the crispy, fragrant baked bread dough, with a rich flavor that spreads with every bite. It features an exquisite balance that allows you to enjoy the best of both sweet and savory at once.
They are a popular souvenir that is easy to distribute, allowing you to easily take home the deliciousness of Daisen's dairy products. Please experience the rich nature of Daisen along with the crunchy texture.
These are thin, baked rice crackers made using milk from Daisen Nyugyo. The Daisen region of Tottori Prefecture is a dairy village known for Shirabara Milk, and many sweets have been created that make full use of that milk.
Each cracker is embossed with an adorable cow shape, providing a heartwarming appearance. With a simple flavor accompanied by a faint aroma of milk, they are perfect as an accompaniment to tea. The light, crispy texture is so pleasant you won't be able to stop eating them.
Since they come in sets of multiple small bags containing 5 pieces each, they are very useful as souvenirs to distribute at work or to friends. This is a product you will want to enjoy while imagining the scenery of the Daisen pastures.
This blueberry karinto is produced by the Akita Blueberry Farm in Daisen Town. Located at the foot of Mount Daisen, this farm offers blueberry picking experiences in the summer and uses freshly picked berries to create its confections.
These crispy, fragrant fried karinto are coated in the sweet and tangy flavor of blueberries. It is a unique and addictive treat where traditional Japanese confectionery meets fresh fruit, offering an interesting blend of East and West.
This product is loved by fans, many of whom purchase it alongside the farm's blueberry chocolates. It is a simple, delightful snack that you'll find yourself reaching for during tea time.
A rich milk pudding made with plenty of milk from Daisen Nyugyo, famous for their 'Shirobara Milk.' The Daisen region in Tottori Prefecture is one of the leading dairy farming areas in Western Japan, and sweets that utilize fresh milk are highly popular.
With a smooth and creamy texture, this dessert relies on the quality of its ingredients to directly convey the sweetness of the milk. One bite will fill your mouth with the blessings of the Daisen pastures. Because it is simple, the deliciousness of the milk truly stands out.
You can purchase this at places like Daisen Makiba Milk no Sato and roadside stations. Since it requires refrigeration and has a short shelf life, it is perfect as a souvenir for someone you can give to immediately. Please enjoy it while imagining the scenery of the Daisen pastures.
This milk manju is made with a luxurious use of 'Shirabara Milk' and 'Daisen Butter' from Daisen, a village famous for its dairy farming. The Daisen area in Tottori Prefecture is a well-known dairy region thanks to the Shirabara brand, offering an abundance of sweets that highlight the richness of milk.
Inside the soft, moist skin, you will find a creamy, milk-flavored filling. As you take a bite, the gentle flavor of milk spreads slowly through your mouth, providing a comforting and delicious experience. Since it has a good shelf life, it is also very convenient to take home as a souvenir.
You can purchase these at places like the 'Daisen Megumi no Sato' roadside station. It is a heartwarming treat that allows you to taste the full bounty of Daisen's dairy farming. Its gentle flavor makes it something the whole family will want to enjoy together.
A unique rusk inspired by the footprints of camels walking through the Tottori Sand Dunes.
We take baguettes baked in our very own bakery, toast them to perfection with Yotsuba butter, and gently coat them in white chocolate. With a texture that is neither too hard nor too light, the balance between the sweetness of the white chocolate and the subtle saltiness of the butter makes for an incredibly pleasant treat.
One of its charms is the stylish packaging, available at the shop near the Sand Museum. It is the perfect souvenir for a trip to the Tottube Sand Dunes, allowing you to take home memories of the vast dunes and camels. We have packed the memories of your dune journey into every crunchy bite.
You won't be able to resist reaching for this bold-looking treat that looks as if a piece of the Tottori Sand Dunes has been carved out. This is a hard-type Baumkuchen created by "Panini," a bakery in Tottori City.
Using plenty of eggs from Tottori Prefecture and baked thoroughly, it achieves a crispy, fragrant exterior and a moist, rich interior. The packaging, featuring an illustration of a camel, is adorable and fits the theme of a dune journey perfectly, making it an ideal souvenir.
Since they are individually wrapped and last about three months at room temperature, you can purchase them at the airport at the end of your trip with peace of mind. Try taking a bite of your sand dune memories home with you.
"We don't have Starbucks, but we have Japan's number one Sunaba" — these are the original cookies from Sunaba Coffee, a brand that went nationwide following this famous quote.
Sunaba Coffee is a local cafe born in 2014, inspired by a humorous remark from the then-Governor of Tottori, Mr. Hirai. Their signature menu item is 'Sunayaki' coffee, roasted using the sand from the Tottori Sand Dunes. These baked cookies capture that deep, aromatic toastiness. The crunchy texture and bittersweet flavor are irresistible to coffee lovers.
Available at the main store in front of Tottori Station, as well as at airports and souvenir shops. Please enjoy this famous treat, born from self-deprecating humor, alongside your coffee.
This is a coffee-flavored chocolate crunch produced by the famous "Sunaba Coffee." The crispy crunch is thoroughly coated in coffee chocolate.
Sunaba Coffee is a local cafe known for its "sand-roasted coffee," roasted using the sand from the Tottori Sand Dunes. We have captured that distinct coffee flavor in these bite-sized treats. Compared to baked cookies, this has a stronger chocolate presence, with a perfect balance between sweetness and the bitterness of coffee.
Since they are individually wrapped, they are easy to distribute. Combined with the impactful name "Sunaba Coffee," they serve as an excellent, conversation-starting souvenir for groups. Please enjoy this gift along with a touch of Tottori's unique humor.
A rich gateau chocolat baked using ingredients from Tottori Prefecture. The chocolate flavor is densely concentrated within the moist cake.
Even a single slice provides a deep sense of satisfaction, with a subtle sweetness. When paired with coffee or tea, its bitter, mature flavor stands out even more. A charming feature is that you can enjoy different textures depending on whether you eat it chilled or slightly warmed to make it melt-in-your-mouth.
If you spot this in a Tottori souvenir shop, it's the perfect luxury gift for chocolate lovers. It's a moist and rich gateau chocolat that makes you want to slice it slowly and savor every bite—a true treat for yourself as well.
This item transforms Tottori's pride, the 20th Century Pear, into a western-style rice cracker. A thin, crispy dough gently sandwiches a cream infused with pear.
Since seedlings were brought in in 1904, Tottori farmers have refined techniques such as bagging and pruning to cultivate this specialty fruit. Despite the pear's vulnerability to disease, years of dedicated cultivation have led Tottori to boast the highest production volume in the country. The fresh flavor of the pear bursts forth with every bite.
With its light texture, it pairs perfectly with tea or as a snack. Because they are individually wrapped and have a long shelf life, they are easy to share. This is a classic souvenir that is uniquely possible only in Tottori, the home of pears.
When you break it open, a whole firefly squid reveals itself from within. This bold rice cracker features firefly squid caught in the Sea of Japan off the coast of Tottori, baked directly into the batter. In Tottori, firefly squid are landed at ports such as Ashiya, Karo, and Sakai from late February to around May. During this spawning season, when they approach the shore, the squid is prized for its plump texture and the rich umami of its viscera. Because the bounty of the sea is baked right in, a savory aroma spreads with every bite. It pairs perfectly with beer or sake and makes an excellent Tottable souvenir for those who do not prefer overly sweet treats.
This nama caramel captures the essence of Tottori's pride, the 20th Century pear. Upon entering your mouth, it has a firm texture that gradually melts and softens.
The 20th Century pear is a specialty fruit that Tottroll farmers have cultivated by refining their techniques over many years, boasting the highest production volume in the country. The fruity sweetness of the pear and the mellow richness of condensed milk slowly meld together in your mouth. It is a luxurious single piece unique to this fruit-producing region.
With its affordable price and small packaging, it is perfect for a small gift. This gentle, sweet nama caramel allows you to enjoy Tottori's pears in an unconventional form.
A uniquely shaped scone pastry modeled after the camel humps of the Tottori Sand Dunes. The fluffy dough has a moderate sweetness and a rustic flavor that is perfect for tea time. Among the camel-themed products found in souvenir shops around the dunes area, its impactful name will make you instinctively reach for it. It is a souvenir that brings a smile to anyone who receives it, asking, 'What is this?'
These bite-sized cream daifuku are adorable, featuring small rabbit eyes and ears drawn on white mochi. Their loveliness is enough to bring a smile to your face just by picking them up.
Inside, you'll find bean paste made with juice from Nijuuseki pears grown in Tottori Prefecture, paired with whipped cream. As you bite into the chewy skin, the subtle acidity of the pear and the sweetness of the cream spread softly through your mouth. Tottori is also the land associated with the myth of the 'White Rabbit of Inaba,' making the rabbit motif a perfect fit for this region.
Since they come in affordable packs, they are popular as an easy-to-buy rabbit-themed souvenir. Please enjoy this piece of Tottori's charm.
These red and white rabbit-shaped monaka wafers can be found near Hakuto Shrine, a sacred site for matchmaking (enmusubi). Their adorable appearance is sure to catch your eye.
Named after the myth of the 'White Rabbit of Inaba,' Hakuto Shrine is beloved as a place where the deity Okuninushi-no-Mikoto and Princess Yashima were united. In 2010, it was also certified as a 'holy land for lovers.' This monaka is the perfect companion for your shrine visit. The ginger-infused bean paste provides a sharp contrast to the sweetness of the adzuki beans, resulting in a clean aftertaste.
It is perfect not only as a souvenir of your visit to Hakuto Shrine but also as a gift for those praying for success in love. Along with the scenery of the mythical village of Hakuto, please take home this auspicious treat.
A rustic Japanese-style cookie with burdock grown in the sandy soil of the Tottori Sand Dunes kneaded into the dough. The subtle flavor and savory aroma of the burdock leave a lingering impression.
The area around the Tottori Sand Dunes is a land where root vegetables such as shallots and burdock grow, taking advantage of the well-draining sandy soil. This cookie was born by utilizing the geographical advantages unique to this region, which is known for its specialty Sand Dune Shallots. The harmony between the savoryness of the burdock and the sweetness of the butter results in a gentle flavor that makes it hard to believe vegetables are included.
With its moderate sweetness, it is also perfect as a gift for health-conscious individuals. It is a uniquely Tottori cookie that allows you to feel the blessings of the sand dunes.
A confection inspired by the camel, which is a symbol of the Tottori Sand Dunes. It has a light texture that makes it easy to eat, and its size is perfect for snacking between sightseeing stops at the dunes. The package features a large illustration of a camel, making it a souvenir that truly conveys the feeling of having visited the sand dunes.
Mosaebi shrimp are known as 'phantom shrimp' because they lose their freshness easily and can only be tasted locally. This luxurious rice cracker is made by kneading the entire savory flavor of the shrimp into the dough before baking.
Mosaebi are deep-sea shrimp harvested via bottom trawling in ports such as Sakaiminato and Karo in Tottori. Because their freshness declines immediately after being caught, they are difficult to transport far away, making them a precious taste found only in their production area. The rich umami, said to surpass even that of Amaebi (sweet shrimp), spreads gently through the crispy, thin dough with every bite.
With its gorgeous packaging, it is perfect as a gift for celebrations. This is a single cracker that allows you to bring home the flavor of the 'phantom shrimp' directly from its origin.
This elegant Japanese confection is gently folded like a fukusa (wrapping cloth). Soft mochi dough tenderly envelops a plump chestnut paste.
'Fukusa' refers to the cloth used when wrapping precious gifts. True to its name, the calm appearance of the carefully folded dough makes it a perfect match for tea ceremonies. The chestnut paste inside has a fluffy, gentle sweetness, creating a sophisticated flavor when paired with the moist mochi dough.
It is a perfect companion for tea and a treat that will be appreciated as a gift for elders. This chestnut wagashi possesses a tranquil presence that makes you want to brew some tea and savor it slowly.
A Western-style confection consisting of white cookies inspired by a white rabbit, gently sandwiching chocolate. The crispy dough pairs perfectly with the rich sweetness of the chocolate.
Tottori is the land connected to the myth of the "White Rabbit of Inaba." Adorned with the image of that lovely rabbit, famous from the story of helping an injured rabbit, this sweet is a perfect accompaniment to tea or coffee. You can enjoy the balance between the lightness of the sandwiched dough and the richness of the chocolate.
Since they are individually wrapped and come in a generous quantity, they are very useful as souvenirs to distribute at the workplace. Please feel free to share this white-rabbit-themed treat that is so characteristic of Tottori.
A simple rice cracker embossed with a camel from the Tottori Sand Dunes. With its sweet and salty seasoning and crispy texture, it is perfect as an accompaniment to tea or as a snack. The package also features illustrations of the dunes and camels, making it a straightforward souvenir you'll want to take home as a memento of your trip to Tottori.
A small borlo (cookie) inspired by the rugosa rose (Hamanasu) that grows wild along the coast of the Sea of Japan. Its charm lies in its gentle lightness, crumbling softly the moment it touches your mouth.
The Hamanasu is a lovely flower that blooms in the sandy soil of the seaside, displaying reddish-purple blossoms along the coastline of the Sea of Japan in early summer. This borlo, bearing its name, offers a subtle sweetness and a flavor that evokes a sense of nostalgia.
While not flashy, it is a simple confection that brings to mind the scenery of the Tottori coast. With a soft melt-in-the-mouth texture, it can be enjoyed by everyone from young children to the elderly. Please savor it slowly, along with the lingering memories of a seaside journey.
A fragrant seafood okaki (rice cracker) infused with the savory umami of crab. With a crispy bite, the flavor of crab gently spreads throughout your mouth.
Tottori is a major crab-producing region, home to Sakaiminato, which boasts the highest landing volume of red snow crab in Japan. In winter, Matsuba crab is also harvested, richly coloring the dining tables of the San'in region. We have tightly packed the deliciousness unique to such a crab-rich area into these fragrant individual rice crackers. The flavor of the sea's bounty expands in your mouth with every bite.
It is a perfect snack to accompany beer or sake, with a taste that makes it hard to stop reaching for more. The individual packaging also makes it ideal for souvenirs. Please enjoy the deliciousness of Tottori's crab through these easy-to-eat okaki.
These are authentic crab rice crackers made by grinding Matsuba crab shells into the dough and baking them with carefully selected non-glutinous rice. This highly skilled product has won the Honorary President's Award at the National Confectionery Expo and the Japan Food Selection Grand Prix. The delicious umami of the crab is packed within a light, crunchy texture.
This is a regional version of Jagarico, released by Calbee exclusively in the Sea of Japan area. It is a popular, nostalgic item found in souvenir shops along the Sea of Japan coast, from Aomori to Tottori and Shimane.
This luxurious specification features sticks infused with the elegant flavor of crab dashi, accompanied by a dip sauce containing real crab meat. Dipping the sticks makes the aroma and taste significantly richer. It is a satisfying flavor that captures the essence of Tottori, a famous crab-producing region.
Easily available at airport and station kiosks, it balances the reliability of a major manufacturer with a premium regional feel. It is perfect as a travel snack or a small souvenir, and will surely please any crab lover.
This is a daifuku-style confection that makes full use of the flavor of the 20th-century pear, which can be called synonymous with Tottori. Tottori Prefecture is the nation's leading producer of pears, and sweets made with 20th-century pears have been loved locally for a long time.
Inside the soft mochi dough, there is a generous amount of pear paste. With one bite, the fruity aroma of the pear spreads softly throughout your mouth. It is a satisfying treat with a chewy texture and an elegant sweetness that leaves you wanting more.
The auspicious name, which plays on the words 'Nashi' (pear) and 'Fuku' (fortune), makes it perfect as a gift. For pear lovers, this is an irresistible sweet full of Tottori charm. Served with tea, it will provide a moment of relaxation.
This is a snack made by drying mushrooms grown in the mountains of Tottori and carefully seasoning them. Tottori Prefecture is a major producer of mushrooms, including shiitake, and mushroom culture is so deeply rooted that specialized research institutions are located here.
Because it preserves the natural umami and texture of the mushrooms, you can enjoy a deep flavor with every chew. It is an irresistible item for alcohol lovers, pairing well with beer or sake. Its charm lies in being able to taste the ingredients exactly as they are.
This snack is also useful as a Tottori souvenir for those who do not like sweets. It is recommended for people who want to directly experience the deliciousness of mushrooms.
This is a regional version of Kataiage Potato sold exclusively by Calbee in the Chugoku and Shikoku regions. This bag features a refreshing citrus flavor using powder made from Setouchi lemons and Iyokan oranges from Ehime Prefecture.
The gentle aroma of citrus and subtle acidity match perfectly with the robust saltiness of the hard-fried potato chips. It has a satisfyingly crunchy texture that is irresistible to those who love a firm bite. Once you try it, you'll be hooked.
With a long shelf life, it is an enjoyable snack to discover while traveling. It serves as an easy-to-grab souvenir to commemorate trips through Chugoku and Shikoku, including Tottori. It also makes for an irresistible snack to pair with alcoholic beverages.
This is a regional Pocky sold exclusively in the Chugoku and Shikoku areas by Ezaki Glico. Each box offers an enjoyable citrus aroma, featuring pretzels coated in a cream made with 16% juice from Iyokan oranges grown in Ehime Prefecture.
The refreshing scent of Iyokan and its sweet-and-sour flavor spread throughout your mouth, providing a delicious taste that is distinct from regular Pocky. It is packed with the charm of citrus fruits that have basked in the abundant sunlight of the Seto Inland Sea. Its light texture makes it impossible to stop eating.
While not exclusive to Tottori, it is a delightful treat that feels special when discovered while traveling. It is the perfect souvenir to commemorate a trip through Chugoku and Shikoku, and it is sure to please citrus lovers.
A Japanese-style cookie crafted by Hojutsudo, a long-established shop in Tottori City, coated in Wasanbon sugar powder designed to resemble the sand of the Tottori Sand Dunes. The stylish packaging, featuring an original illustration of the dunes drawn by the shop owner, is also eye-catching.
It offers a refined sweetness where the aroma of fermented butter layers with several types of Japanese sugars, including Wasanbon and red sugar. A gentle aftertaste spreads throughout the mouth along with a light, melt-in-your-mouth texture. Giving this as a souvenir conveys a sense of elegance.
An accomplished confection that won the Grand Prize at the 2013 Tottori Prefecture Specialty Product Contest. It is a treat you'll want to savor alongside your memories of the Tottori Sand Dunes. A masterpiece we hope you will enjoy as a reward for yourself.
Produced by Hamamiya, this is the white chocolate version of a new sensation crunch chocolate inspired by the sands of the Tottori Sand Dunes. The Tottori Sand Dunes are one of Japan's largest coastal dunes, and this unique sweet expresses that majestic sandy landscape.
Cocoa crunch and sesame are mixed into white chocolate, then generously coated with kinako (roasted soybean powder) to resemble the sand of the dunes. It is a fun and satisfying flavor where fragrant notes and mellow sweetness overlap.
With its small, square packaging, we recommend collecting all three varieties—Milk, Strawberry, and White—to give as gifts. This sweet allows you to bring the memories of the sand dunes back home with you. Please do pick one up for yourself as well.
These are cute rabbit-shaped sablés inspired by the famous "White Rabbit of Inaba" myth found in the Kojiki. Tottori Prefecture is a place closely associated with the white rabbit myth, and rabbit-themed sweets are widely enjoyed by tourists.
Featuring a crispy sablé dough with a rich buttery aroma, these cookies are characterized by their simple, subtly sweet flavor. The adorable form of the white rabbit is sure to delight children and women alike, bringing a sense of warmth just by looking at them. Their gentle melt-in-your-mouth texture is also a highlight.
Another great feature is the individual packaging, making them easy to distribute. This item is full of Tottori charm and can be found in souvenir shops at Tottori Station and the Tottori Sand Dunes. It is a treat that brings joy both visually and through taste.
The strawberry flavor of Hamamiya's Suna Choco series. This treat features crunchy bits and sesame mixed into strawberry chocolate, coated in kinako (roasted soybean flour) to resemble the sand of the dunes. The light pink appearance is cute, and the sweet-and-sour strawberry pairs surprisingly well with the savory aroma of the kinako. It is popular when purchased as a set with the white and milk chocolate versions.
These are milk-flavored manju (steamed buns) named directly after the majestic scenery of the Tottori Sand Dunes. As one of Japan's largest coastal sand dunes, the Tottori Sand Dunes attract many people from all over the country as a representative sightseeing spot of the prefecture.
Inside the soft, moist skin, you will find rich milk bean paste and smooth milk cream melting together. It has a mellow flavor where a gentle milky aroma spreads throughout your mouth. The adorable packaging featuring an illustration of a camel is also a highlight.
With its strong name impact, this souvenir directly tells the recipient, 'I went to Tottori.' It is perfect as a conversation starter for your travels and serves as an enjoyable gift.
The classic milk flavor from Hamamiya's Suna Choco series. This sand dune-themed crunchy chocolate consists of sesame-flavored crunch mixed into milk chocolate and coated in kinako (roasted soybean powder). It is the most basic flavor among the three varieties, offering the most stable balance between the sweetness of the chocolate and the savory aroma of the kinako. The affordable price of 580 yen for 80g is also an attractive feature.
A candy exclusive to the museum shop of the 'Sand Museum' at the Tottori Sand Dunes. The Sand Museum is a rare type of museum in the world that exhibits sculptures made from sand, and it is a beloved tourist attraction unique to the dunes.
Featuring a black honey (kuromitsu) and roasted soybean flour (kinako) flavor, it starts as a regular hard candy. However, as it melts, you can enjoy a mysterious texture that crumbles like kinako at the end. It is a playful treat that makes you want to tell others about it. The gentle sweetness of the black honey is also addictive.
An affordable small souvenir that can be easily purchased as a memento of your visit to the museum. It is perfect to accompany a tour of the sand dunes or sightseeing. Please enjoy it as a little treat during your stroll.
Created by Kotobuki Seika in 1968, this is a representative confection of Tottori and the San'in region.
This baked manju is shaped like the rabbit from the myth 'The White Rabbit of Inaba,' featuring a moist yolk paste inside dough scented with Mt. Daisen butter. Legend has it that the adorable red eyes were added in 1980 after a child visiting the factory on a tour remarked, 'It would be cute if it had eyes.' It is a highly accomplished sweet, having won the Monde Selection Gold Award for 12 consecutive years and ranking first in nationwide souvenir polls.
The wrapping is made of Echizen Washi paper, and each string is hand-tied in the 'Goen Musubi' style to wish for good connections. This item is perfect for gifts, conveying a gentle sweetness and warmth.
The flagship product of 'Okashi no Kotobuki-jo,' featuring a magnificent exterior that reproduces Yonago Castle. This traditional rare sweet consists of Japanese horse chestnut (tochi) seeds harvested from deep mountains, pounded with contract-grown glutinous rice and wrapped in carefully selected adzuki bean paste. It won the highest-ranking Honorary President's Award at the 22nd National Confectionery Expo. The characteristic bitterness and richness of the horse chestnut seeds overlap with the gentle sweetness of the adzuki bean paste, creating a profound flavor unlike any other mochi sweet. The gorgeous red packaging is often chosen as a gift for celebratory occasions. One of the joys of visiting Kotobuki-jo, located right off the Yonago Expressway interchange, is being able to take your time choosing while sampling the products.
An elegant variation of Kotobuki-jo's famous Tochi Mochi, featuring white bean paste. While keeping the mochi dough kneaded with horse chestnut seeds, the filling has been changed to white bean paste, making the flavor of the horse chestnut even smoother and gentler. Many people choose to gift it alongside the red Tochi Mochi in a red and white combination, which is considered auspicious and pleasing to the eye. It is a perfect item for celebratory gifts. A fun part of visiting 'Okashi no Kotobuki-jo'—which reproduces Yonago Castle right off the Yonago Expressway interchange—is being able to choose while sampling. Please try comparing the red and white versions. When presented in red and white, even more splendor is added to celebratory occasions.
A Western-style wafer that allows you to enjoy the full flavor of Nijisseiki pears, for which Tottori boasts the highest production volume in Japan. Pear juice is kneaded into a cream and sandwiched between crispy gaufrette wafers. Within its light texture, the refreshing sweetness of pear spreads softly, leaving a clean aftertaste. Each piece is individually wrapped, making it easy to distribute, so it is a reliable choice for office souvenirs. Its appeal lies in being enjoyed by people of all ages. Produced by Kotobuki Seika, the makers of the famous 'White Rabbit of Inaba,' this long-selling pear sweet continues to be loved. It is a souvenir that allows you to enjoy the taste of Tottori's pears in a light and easy way.
A winter-exclusive chocolate shaped like the White Rabbit of Inaba, sold by Kotobuki Seika. Unlike their standard manju, this chocolate offers a rich cocoa flavor while maintaining the iconic rabbit shape, providing a special seasonal treat. It is particularly popular during Valentine's Day and White Day, making it a beloved gift due to its adorable appearance. If you find this limited edition item during a winter trip to Tottori, it is definitely worth picking up.
Inside a cute container shaped like a pear, the full deliciousness of Tottori pears is packed. The name 'Kando desu' (It's moving/It's impressive) speaks to the confidence in its flavor.
This jelly was created in 2002 by Kotobuki Seika out of a desire to convey the freshness of Tottori pears. The origin of the name comes from the person in charge being literally 'moved' after tasting it. It contains plenty of freshly squeezed 20th Century pear juice and diced fruit pieces, allowing you to enjoy a smooth texture and the natural juiciness of the pear.
As a representative sweet souvenir of Tottori that received high praise at the National Confectionery Expo, please take home the moving experience of pears from their origin in just one bite.
The moment you open the lid, cheers erupt—this is a sweets assortment as glamorous as a jewelry box. It is packed tightly with the enchanting worldview of the White Rabbit series.
Tottori is the land connected to the myth of the "White Rabbit of Inaba." Colorful sweets, embodying the image of that adorable rabbit, are beautifully arranged inside the box. Beyond its visual beauty, the unique charm of this assortment lies in being able to enjoy a different flavor with every single piece. The time spent choosing which one to eat while savoring them bit by bit is a delightful moment in itself.
This is a premium Tottori souvenir, perfect as a gift for someone special or a treat for yourself. It is a box you will want to give, bringing the excitement of opening a lid.
A derivative product of the 'Inaba no Shirousagi' (White Rabbit of Inaba) series, this is a rabbit-shaped baked manju filled with strawberry-flavored bean paste. Its slightly pink appearance perfectly matches the name 'First Love,' and it offers a fruity sweetness that differs from the classic egg yolk paste. This item is often chosen as a souvenir for women.
We have packed the delicious fruits of Tottori into bite-sized jellies. A lineup of flavors unique to this region awaits, including Nijisseiki pears, Daisen blueberries, and fruit tomatoes.
Tottori is a land overflowing with the blessings of fruit, boasting the highest production volume of Nijisseiki pears in the country. We have captured that fresh, juicy deliciousness directly in these jellies. A wonderful bonus is that they contain no artificial colors or preservatives, allowing you to enjoy them easily with a smooth texture.
An easy-to-get Tottori souvenir available at confectioneries like Kotobuki-jo and at the airport. Please enjoy comparing the flavors of these colorful fruits one by one.
A matcha variation of the classic "Inaba no Shirousagi." Matcha from the long-established "Nakamura Chaho" in Matsue—a city famous for its tea ceremony culture—is kneaded into the bean paste, creating an irresistible combination with the dough scented with Daisen butter. Unlike the egg yolk bean paste version, this offers a pleasantly bitter adult flavor that will especially delight tea lovers.
A chocolate-flavored financier created to commemorate the 40th anniversary of 'The White Rabbit of Inaba.' While maintaining the rabbit shape, it features the rich aroma of couverture chocolate layered with the deep flavor of Daisen butter. With a moist and luxurious taste that differs from regular financiers, it makes a perfect gift for chocolate lovers.
This is a white cake steamed to a fluffy texture using milk from Daisen, filled with creamy milk cream. The Daisen region of Tottori Prefecture is a dairy farming village famous for Shirabara Milk, and there is an abundance of sweets that utilize milk.
It is easy to eat in bite-sized pieces, and the cute cow-patterned packaging catches the eye. The gentle sweetness of the milk spreads throughout your mouth, with a deliciousness that brings a smile to your face with just one bite. The compatibility between the fluffy cake and the melting cream is outstanding.
Since it is individually wrapped, it is perfect for sharing at the workplace. It is a souvenir that will be enjoyed by all generations, offering an easy way to taste the blessings of Daisen's dairy farming.
These Matsuba crab rice crackers are sold at 'Okashi no Kotobuki-jo,' a confectionery theme park in Yonago City. They feature a fragrant, toasted finish that tightly encapsulates the savory umami of each crab shell, and a unique pleasure of Kotobuki-jo is being able to taste them before purchasing. The shopping experience itself, set in a building modeled after a castle exterior, makes for a great souvenir story.
A simple and rustic manju (steamed bun) named after Yonago, the central city in western Tottori Prefecture. Yonago was once a prosperous castle town and is known as a historic area with many attractions, such as the Yonago Castle ruins and the famous Kaike Onsen hot springs.
Inside its moist skin, sweet bean paste is gently tucked away, offering a traditional flavor. Its unpretentious deliciousness makes it a perfect companion for a quick break during your travels or for tea time. It is a treat that evokes a sense of nostalgia.
Since the name is derived directly from the place name, it is wonderful because the recipient can immediately tell where you traveled. This manju is the perfect souvenir to commemorate your visit to Yonago.
The San'in brand version of the Nijiuseiki Pear Gaufrette produced by Kotobuki Seika. It features a crispy gaufrette dough sandwiching a cream made from 100% juice of the San'in specialty, Nijiuseiki pear. Available in packs of 10 and 20, the individual packaging makes them easy to distribute. With a light texture different from pear jelly or manju, they pair excellently with black tea or coffee.
A Japanese confection consisting of mochi dough kneaded with horse chestnut (tochi) seeds—debittered using a secret method—paired with smooth, moderately sweet red bean paste. This product follows the lineage of Jusho's Tochimochi, which won the highest Honor President's Award at the 22nd National Confectionery Expo. Its hallmark is the exquisite balance between the aromatic fragrance of the horse chestnut and the sweetness of the bean paste. It can also be purchased at the Daisen Service Area.
A rice cracker containing horse chestnut seeds, available at 'Okashi no Jusho,' a famous castle-shaped landmark located near the Yonago Interchange. Jusho is a popular facility like a confectionery theme park where you can enjoy factory tours and tastings.
Utilizing the techniques used for Jusho's signature 'Tochimochi,' we have captured the flavor of horse chestnut seeds within a thin, crispy cracker. The light, crunchy texture spreads the unique aroma and richness of the horse chestnut. It is a simple yet profound flavor.
We are delighted that this allows those who may not enjoy mochi to experience the deliciousness of horse chestnut seeds. If you visit Yonago, this is a treat we highly recommend. Please enjoy a fragrant moment during your tea time.
This is a manju (steamed bun) featuring smooth red bean paste wrapped in a crumbly-textured skin and topped with walnut, then baked. Its name is derived from the 180,000-koku rice yield of Hoki Province, which was ruled by Kazutada Nakamura, the builder of Yonago Castle following the Battle of Sekigahara.
Since its creation in the early Showa era, this famous confection has been made using the same traditional method. You can enjoy a 'trinity' of flavors: the simple sweetness of bean paste slowly cooked over an open flame, the crumbly texture of the topping, and the aromatic richness of the walnut.
With a name that evokes the history of Yonago, it is a perfect conversation starter for a gift. We hope you enjoy this treat slowly alongside some tea. It is a pride of Yonago that is enjoyed by all generations and serves as a wonderful accompaniment to tea time.
A Western-style confectionery featuring crispy cookie dough sandwiching chocolate infused with juice from 20th Century pears grown in Tottori Prefecture. The refreshing flavor of the pear, the sweetness of the chocolate, and the mellow richness of cream cheese melt together in layers in your mouth. Since they are individually wrapped and have a long shelf life, they are easy to use as souvenirs for colleagues or friends.
Born from the rabbit brand of Kotobuki Seika, famous for the 'White Rabbit of Inaba,' this is a traditional pounded horse chestnut mochi. Tottori Prefecture is deeply connected to the 'White Rabbit of Inaba' myth from the Kojiki, and as such, many rabbit-themed sweets are produced here.
Made with mochi dough firmly pounded with a wooden mallet (kine) and enriched with the deep flavor of horse chestnuts, you can enjoy a chewy elasticity and a savory aroma. The charm lies in its sticky, rich flavor that only the traditional pounding method can provide. A profound taste unfolds in every bite.
With its adorable rabbit packaging, it is also highly auspicious for bringing good fortune, making it perfect as a gift. This heartwarming treat allows you to experience the essence of Tottori. It is an auspicious sweet that the whole family can enjoy.
A Chugoku-Shikoku area exclusive version of Kameda Seika's Happy Turn, featuring the flavor of Setouchi lemon. The Setouchi region is famous for its citrus, and many local sweets are made using regional ingredients, making them a highlight of traveling through the area.
To the familiar sweet and salty taste of the 'Happy Powder,' a refreshing acidity from the lemon has been added. While maintaining the addictive flavor, you can enjoy a refreshing aftertaste. The deliciousness is so great you won't be able to stop eating.
While not limited specifically to Tottori, it is a snack that serves as a great conversation piece during travels. It is an easy-to-buy souvenir to commemorate your trip through Chugoku-Shikoku. It also pairs perfectly as a snack with alcohol.
Okashi no Kotobuki-jo's Tochi Mochi comes in two varieties, 'White' and 'Red'; this is the 'Red' type, where red bean paste is wrapped in mochi. While the 'White' version wraps the paste inside the mochi, in the 'Red' version, the paste is on the outside, so the sweetness of the adzuki beans spreads first, followed by the fragrant aroma of the Japanese horse chestnut (tochi).
Many people buy both as a comparison set.
This is a Chugoku-Shikoku area exclusive version of Fujiya's Milky, featuring a "Citrus Mix" flavor that blends citrus from the Seto Inland Sea. The Setouchi region is known as a famous producer of citrus fruits, and local sweets utilizing these bounties are popular across various areas.
It features a gentle flavor where the familiar condensed milk richness of Milky is enhanced by the refreshing zest of citrus. The packaging, featuring Peko-chan in local attire, is adorable and makes you want to pick it up.
The affordable price makes it easy to buy on impulse. It is a perfect item for small, casual gifts to commemorate a trip through Chugoku-Shikoku. The flavor can be enjoyed by everyone from children to adults.
A signature item of Jusho that has won the Honorary President's Award, this is the 'white' version where the bean paste is wrapped in mochi dough. The fragrant aroma of horse chestnut seeds rises softly from the tender mochi, complemented by the smooth sweetness of the smooth red bean paste inside. Since tastings are available in the Jusho shop, the true pleasure of buying locally is being able to compare and choose between the red and white varieties.
A beautiful light purple sweet potato mochi confection sold at Okashi no Jusho. Jusho is a popular facility that functions like a confectionery theme park, modeled after Yonago Castle, where you can also enjoy factory tours.
Inside the soft mochi dough is a generous amount of sweet potato paste, similar to sweet potato pie. You can enjoy a gentle, Western-style sweetness that is unexpected from its traditional Japanese packaging. The elegant appearance, coated in fine powder, is beautiful and perfect for gifts.
A treat that will delight any sweets lover. Please enjoy this beautiful confection unique to Jusho as a souvenir of your visit to Yonago. Its cute appearance makes it an ideal gift.
A Japanese confection from Kotobuki Seika featuring rabbit and moon motifs, this adorable treat is shaped like a round Tsukimi dango (moon-viewing dumpling). Tottori Prefecture is the setting of the 'Inaba no Shirousagi' (White Rabbit of Inaba) myth, and many rabbit-themed sweets are produced here.
As its name 'Fukufuku' suggests, it is popular as an auspicious sweet that brings good fortune. With a gentle sweetness, it is crafted to be enjoyed by all ages, from children to the elderly. Its loveliness provides a sense of warmth just by looking at it.
It is also fun to collect various Tottori rabbit souvenirs by pairing this with the 'Inaba no Shirousagi' series. It is perfect as an auspicious gift. Its cuteness is enough to soothe your heart just by seeing it.
This is a popular rice cracker from Hokuei Town, the hometown of Gosho Aoyama, the author of 'Detective Conan.' It is an item that anyone would want to pick up, even if they aren't a Conan fan.
Hokuei Town is the 'Town where you can meet Conan,' where Mr. Aoyama was born and raised. The entire town promotes the world of Conan, featuring places like the Gosho Aoyama Manga Factory and Yura Station, affectionately known as 'Conan Station.' These crackers are a popular souvenir available at the 'Conan Detective Agency' located within the Manga Factory. The illustrations on the package will also tickle the collector's heart of any fan.
With their simple, rustic flavor, these crackers are perfect for sharing as souvenirs at the workplace. Please enjoy them as a memento of your visit to the holy land of Conan.
These are cute milk manju (steamed buns) featuring characters from Detective Conan on the packaging. Hokuei Town in Tottori Prefecture, the birthplace of author Gosho Aoyama, is known as 'Conan Town' and is home to the beloved Gosho Aoyama Manga Factory.
Inside the moist skin is a generous amount of gentle, milk-flavored white bean paste. The sweetness is elegant and subtle, making it easy for everyone from children to adults to enjoy. The mellow aroma of milk provides a soothing sensation.
As a gift for Conan fans, the illustrations alone are sure to spark conversation. Please pick some up as a souvenir of your visit to Hokuei Town.
These milk sablés feature beautiful illustrations specially drawn by the author, Gosho Aoyama, for Hokuei Town and the Conan Detective Agency to adorn the packaging. Hokuei Town in Tottori Prefecture is the author's birthplace and is known as a holy land for Conan fans.
With a light, crispy texture, these cookies offer a gentle sweetness with a soft aroma of milk. The flavor is simple yet elegant, pairing perfectly with coffee or tea. A single bite fills your mouth with a gentle, lingering aftertaste.
As an item exclusive to the Gosho Aoyama Hometown Museum shop, they are perfect as a souvenir for a pilgrimage to the holy land. They are sure to delight any Conan fan receiving them as a gift.
This candy is inspired by 'APTX4869 (Apoxin),' the drug that caused the protagonist to shrink into a child in the series Detective Conan. Hokuei Town in Tottori Prefecture is the birthplace of the author, Gosho Aoyama, and has become a holy land for Conan fans.
Despite its menacing name, the candy features a nostalgic sweetness with a subtle strawberry flavor. The small, individually wrapped pieces make them easy to eat, and the playful concept is sure to bring a smirk to your face. Any fan will be excited by the lore alone.
It is a classic novelty souvenir available at the Gosho Aoyama Manga Factory and Conan Department Store. Perfect as a memento of your pilgrimage to the holy land or as a gift for friends who love Conan.
A specialty item featuring Detective Conan characters on senbei (rice crackers) that are carefully baked one by one using a traditional hand-baking technique passed down through generations in Hokuei Town. The rustic unevenness of the bake, which cannot be achieved with machine-baked crackers, and the crisp texture are testaments to the craftsmanship. This is a prideful confection of Hokuei Town and is also available as a hometown tax donation (Furusato Nozei) reward.
Conan-themed curry rice crackers sold in Hokuei Town, the birthplace of Gosho Aoyama. The spicy curry flavor is well-received even by those who do not prefer sweet snacks, making it suitable as both a snack and an accompaniment to drinks. The package features illustrations of Conan and his friends, making it an easy item to purchase as a souvenir for visiting the holy sites of the Gosho Aoyama Manga Factory.
A Detective Conan-themed watermelon ball candy, unique to Hokuei Town, which is also a famous producer of watermelons. These nostalgic round candies recreate the sweetness of watermelon, and the package featuring Conan illustrations is eye-catching. They can be purchased at the Gosho Aoyama Manga Factory or the Conan Detective Agency, and are a perfect size and price for souvenirs for children.
Potato arare featuring Conan packaging, with a crab mayo flavor inspired by the crabs of the Sea of Japan. The rich flavor of crab mayo paired with the light texture of the potato makes it addictive. It can be purchased at the Gosho Aoyama Manga Factory and the Conan Detective Agency, making it a highly useful souvenir from Hokuei Town for those who do not prefer sweet snacks. Also great as a snack for Conan fans.
