Gyukotsu ramen is different in that, rather than the traditional use of chicken bones for a broth like in the Kanto region, or fish, or even pork, they use a beef bone broth to make the soup of the Gyukotsu ramen. This makes the ramen rich in flavor and umami, and it is no wonder that so many local Tottori ramen makers are so stubborn in changing their ways. Go to Tottori, ask for ramen, and this is what you will be getting, as it is the norm.
Beef Hormone Yakisoba
Yakisoba is the master of festival and pub foods. It’s easy to make, and relatively unchanging around the regions of Japan, aside from a few changes in flavoring and vegetables. In Tottori, the traditional form of Yakisoba is enhanced with the hormone (offal) of beef, and is typically known as “Horu-soba”. Wrapped together nicely in a miso-based sauce and fried up in a pan, this dish is guaranteed to get your mouth watering.
What better way to enhance a bowl of rice than to add steamed crab? Many of the prefectures on the northern shores of the Chugoku region are experts at catching crab, and this dish truly shows off their prowess. The crab is mixed with sake, soy sauce, Mirin, and steamed with water, before being added into the rice mixture. Restaurants vary in their ways of making Kanimeshi, and the ingredients, so be sure to eat it at as many places as possible. If you’re looking for the original source of this meal, try visiting Iwami Town!
Want something more traditional? Try Itadaki, western Tottori’s take on the packable lunch. Itadaki is rice and vegetables cooked in fish broth, wrapped in a sheet of deep fried tofu. Originally, it is said that this was a form of lunch for fishermen and sailors, as the tofu protected the rice from the outside. It looks like a larger version of the Inari sushi, but in reality, the way it is prepared is totally different. If you find yourself in Tottori, you will definitely see this delicious snack lined up at your local supermarket and Japanese pubs.