Itadaki (Tottori Rice-Stuffed Fried Tofu Pouch)
Itadaki (Tottori Rice-Stuffed Fried Tofu Pouch)
Itadaki is a local dish of western Tottori Prefecture in which large triangular aburaage (thin fried tofu) are stuffed with uncooked rice and vegetables and slowly cooked in dashi broth. It is enjoyed mainly on the Yumigahama Peninsula and in places such as Yonago City and Sakaiminato City, and is also called 'nonokomeshi.' It looks like a large inari-zushi, but differs in that the uncooked rice is cooked together with the aburaage. According to tradition, it began around the mid-Meiji era when the head priest of a temple in Sakaiminato City took a liking to the aburaage served as shojin cuisine at a temple in Fukui Prefecture, stuffed it with rice and vegetables, and cooked it. It was devised in an era when rice was precious, with plenty of other ingredients so that even a small amount of rice would be filling. It was made in each household on special occasions and also shared with neighbors. The seasoning varies from household to household, and it is said that Sakaiminato City tends toward saltier versions and Yonago City toward sweet-and-savory ones. In fiscal Reiwa 3, it was certified as a 100-Year Food (Agency for Cultural Affairs) in the 'Modern 100-Year Food' category.
Origin
There is a tradition from around the mid-Meiji era about how itadaki came about. While going back and forth with a temple in Fukui Prefecture, the head priest of a temple in Sakaiminato City took a liking to the aburaage served there as shojin cuisine. It is said to have begun when the priest brought it back, stuffed it with rice and vegetables, and cooked it. On the other hand, some sources say it has been eaten since the Edo period, so when it began is unclear. It is said to have been devised in an era when rice was precious, so that even a little rice would be filling.
History
In the past it was made in each household for special occasions and also shared with neighbors. Because it tastes good even when cold, it is said that fishers and farmers took it along as a packed lunch. In Sakaiminato City in the Showa 30s and 40s, there were reportedly also versions that included akagai (ark shell) and were cooked in the akagai simmering liquid. It was disappearing from family tables due to factors such as the rise of nuclear families, but the citizens' group 米子いただきがいな隊 has worked to promote it as a local specialty dish and to hold cooking classes for parents and children. In fiscal Reiwa 3, it was certified as a 100-Year Food by the Agency for Cultural Affairs.
Features
A slit is cut along one side of a large triangular aburaage to make a pouch, which is stuffed with a mixture of uncooked rice, shaved burdock (sasagaki), carrot, dried shiitake, and other ingredients. The opening is fastened with a toothpick, holes are poked with chopsticks, and the pouches are cooked in dashi made from kombu and niboshi (dried sardines), with soy sauce, sugar, and other seasonings. The uncooked rice absorbs the dashi inside the aburaage and swells, becoming chewy takikomi gohan. Some households add chicken, and the ingredients and seasoning differ from home to home.
Main Ingredients
Food Culture
Itadaki is an 'ofukuro no aji' (taste of mother's home cooking) whose method and seasoning have been passed down from parents to children. Today, through the efforts of citizens' groups, it is increasingly sold at supermarkets and listed on izakaya menus, and efforts to spread it are also being made at events such as those related to Yonago Castle.
Famous Shops
手打ちそば 昌庵
鳥取県米子市彦名町4123-3
A handmade soba restaurant in 彦名町, Yonago City, that serves itadaki as a local dish of Yonago. Its itadaki, cooked in dashi made from kombu and iriko (dried sardines), cost about 420 yen for two (as introduced in March 2025). Soba served with kakiage (mixed tempura) of white squid from Sakaiminato is also popular.
| こめや産業「いただき（ののこめし）」 (Itadaki / Nonokomeshi) | Itadaki (nonokomeshi) made by こめや産業 in Tonoe-cho, Sakaiminato City. Large triangular aburaage are stuffed with rice and vegetables and cooked in dashi broth. It is distributed frozen and is available through the online shop on the official website, and it is also offered as a thank-you gift for furusato nozei (hometown tax donations) to Sakaiminato City.Where to buy →PR |
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FAQ
Q. Where does the name 'itadaki' come from?
A. There are various theories. One holds that, for a treat from an era when rice was precious, the dish was named out of a feeling of gratitude, using 'itadaku' (to humbly receive) rather than 'morau' (to get). Another well-known theory is that its shape resembles the itadaki (summit) of the majestic peak Mount Daisen.
Q. What does its other name, 'nonokomeshi,' mean?
A. It is said that 'nunoko,' a word for a cotton-padded kimono, was corrupted into 'nonoko.' The name is said to come from the way the aburaage, stuffed with rice and cooked, is plump like a padded kimono. The dish is called by both names, itadaki and nonokomeshi.
Q. How is it different from inari-zushi?
A. Inari-zushi is made by stuffing seasoned aburaage with cooked vinegared rice. Itadaki is made by stuffing aburaage with uncooked rice and vegetables and then cooking it, aburaage and all, in dashi broth. Although they look alike, they are different dishes in both preparation and flavor.