Itadaki is a traditional local dish from Sakaiminato in Tottori Prefecture, particularly associated with the Yumigahama Peninsula. Also known as nonoko or nonoko meshi, it consists of large triangular pockets of deep-fried tofu stuffed with uncooked rice and vegetables, then slowly simmered in seasoned dashi broth until the rice is tender and has absorbed the flavors. Although it may resemble inari sushi at first glance, the ingredients and cooking method are quite different.
This hearty dish has long been part of the food culture of western Tottori and the San’in region. Traditionally, families prepared it for special occasions and shared it with neighbors. At a time when rice was a precious commodity, Itadaki was considered a generous feast, made more filling by combining rice with vegetables and other ingredients.
One account traces the dish to the mid-Meiji period, when a Buddhist temple priest in Sakaiminato encountered fried tofu served as vegetarian temple cuisine at a temple in Fukui Prefecture. After returning home, he began preparing his own version by stuffing the tofu with rice and vegetables and cooking it in broth. The dish gradually became established as a local specialty.
Several explanations have been offered for the name “Itadaki.” One popular theory connects it to the Japanese expression of gratitude, *itadaku*, meaning to humbly receive something. Because rice was so valuable, receiving this substantial dish from a neighbor was regarded as a special gift worthy of heartfelt thanks. Another theory suggests that its name comes from its resemblance to the summit of Mount Daisen. The alternative name “nonoko meshi” is also associated with its plump, rounded appearance.
The main ingredients traditionally include rice, triangular fried tofu, burdock root, carrots, and dried shiitake mushrooms. The uncooked rice and finely prepared vegetables are packed inside the tofu pockets, which are then gently simmered in dashi until the rice is fully cooked and the flavors have blended together.
Recipes vary from household to household, with differences in the choice of ingredients, seasoning, and cooking techniques. These variations are part of the dish’s charm: each family has its own version, passed down through generations as a cherished taste of home.
During the 1950s and 1960s, some versions made in Sakaiminato included chicken or ark shells. In certain recipes, the rice was cooked using the flavorful broth left over from preparing the shellfish, giving the dish an additional depth of flavor.
Itadaki reflects the ingenuity of earlier generations, who developed satisfying meals from modest quantities of precious rice and readily available ingredients. Its generous size, tender rice, savory broth, and flavorful vegetables make it both comforting and filling.
For travelers exploring Sakaiminato, the Yumigahama Peninsula, and the surrounding area, trying Itadaki offers more than a taste of regional cuisine. It provides a glimpse into the traditions of local households and the spirit of sharing that helped preserve this distinctive dish. Enjoying it is a delicious way to discover the everyday food culture and history of western Tottori.