VISIT TOTTORI CITY

The “kurazako shrimp” in the Hokuriku region, also known as “gasu shrimp” or “mud shrimp,” is called “mosa shrimp” in Tottori, and it is a very rare and valuable shrimp. There are three main reasons why mosa shrimp is also called the “phantom shrimp.”

1: Mosa shrimp loses its freshness quickly after it is caught, so it is rarely shipped to areas outside the prefecture.

2: Mosa shrimp contains 3.5 times more taurine, an umami component, than regular sweet shrimp, giving it a rich, delicious taste, Most of the mosa shrimp caught is consumed locally.

3: The peak season for mosa shrimp is from September to May, which overlaps with the crab season. For this reason, fishermen focus on crabbing, so the mosa shrimp is relatively unknown.

Mosa shrimp is a rare delicacy that can only be enjoyed in Tottori, so we recommend everyone visiting the prefecture to give it a try!

Tottori’s Kensaki squid, known as white squid, is characterized by its highly tender texture and rich flavor, making it the “otoro” (fatty tuna meat) among squid varieties.

The isaribi (fishing torches) of squid fishing boats floating on the Sea of Japan are one of the features of summer in Tottori. At night, the strong lights used by fishing boats to attract fish create a beautiful, magical scene as they illuminate the summer sea. The white squid, drawn to these lights, are caught one by one using a single line.

This white squid, with its unparalleled freshness, is delicious when served as sashimi, boiled, grilled, fried as tempura, dried overnight, or as salted squid.

Every year in mid-July, the Karo Shiroika Festival is held at Karo Port. This is a gourmet event that brings together white squid and other summer seafood from Tottori, attracting much attention from food lovers.

Tottori oysters come into season in summer rather than in winter! Rock oysters harvested by free divers are palm-sized, and it takes about four years for them to grow to this size. High-quality rock oysters measuring 13 cm or more and caught in Tottori Prefecture, are sold under the brand name “Natsuki.” We recommend enjoying these large rock oysters raw. Squeeze some lemon over them and relish them heartily, filling your mouth with the rich, creamy flavor often referred to as “the milk of the sea."

Tottori Prefecture's sandfish is known as “shirohata.” It is rich in fat, juicy, and has a firm, springy texture. In particular, large shirohata measuring 20 cm or more are called “torohata,” and those who have tried it once will never forget the sweetness of the fat that spreads across the mouth, offering a truly melt-in-the-mouth flavor.

Shirohata is characterized by its lack of scales, small bones, and tender flesh that falls easily off the bones. It can be enjoyed in various ways, such as dried fish, sashimi, stews, and fried dishes. For this reason, it is available in a wide range of menus in restaurants throughout Tottori City.

The flathead flounder, which develops a red pattern on the side of its belly, becomes fatty and reaches its peak season in winter. It can be prepared and enjoyed in various ways, but pre-spawning flounder bearing eggs, in particular, is ideal for boiling in soy sauce. In Tottori, it is a very common fish that frequently appears on family dining tables.

In eastern areas such as Tottori City, there is a traditional dish called “komaburi,” in which the boiled roe of flathead flounder is crumbled and sprinkled over its fresh, thinly sliced sashimi. The rich, creamy flavor of the roe complements the mild white flesh, making it a popular accompaniment to alcohol.

Markets and shops that are also frequented by locals always offer fresh seafood. Enjoy shopping while taking advice from professionals on ingredients and how to prepare them.