Tottori City Geo Gourmets

Geo Gourmets are ingredients that received the blessing of the special geological features in the park, and those dishes, which are made from these ingredients. In the San'in Kaigan Geopark exist various delicatessens that have been blessed with the specific climate of the San'in Region.

White squid

White squid has its season in the summer and because of its melting-tender texture and the rich sweetness it is also called the "Otoro of squids" (Otoro = fatty tuna, the most expensive part of the tuna). The light of the squid fishing boats shimmering on the horizon is a typical scenery for Tottori in summer. Thanks to the cleft coastline (rocky coast) with their rocks sticking out and the rivers bringing plenty of nutrients from the mountainous areas of the Chugoku Region, the tasty white squids are gathering here. As Sashimi of course, but also boiled, grilled or dried overnight - an essential taste of Tottori in summer. In recent times, "squid bowls" invented by the local restaurants are gaining popularity.

20th Century Nashi

With the largest production volume in Japan, the 20th Century Nashi is a representative taste of Tottori Prefecture. They are grown on slopes of mountains or hills in full sun and well-drained soil. Thanks to the high amount of fruit juice they are very juicy and charming with their refreshing and refined sweetness. During the season in August and September, the Nashi gardens, where you can enjoy freshly plucked Nashi, are crowded with people. As the 20th Century Nashi change their color from yellow-green to a yellowish color when they ripen, we recommend the yellow-green Nashi to persons who like crisp texture and the yellow ones to persons preferring a sweet taste.

Sand Dunes Shallots

As the sand grains in the sand dunes all have a similar size, the sand is relatively soft and shallots can grow big and in a beautiful shape. Further, as another feature, root rot hardly occurs because of the well-drained soil. Shallots grown in the sand of the Tottori Sand Dunes have a beautiful white shape and a crisp flesh. Since eating of 4 pieces a day improves the blood flow, the health effect of the shallot also gains high attention. From November to January there also appear shallots on the market that are called "Échalote". Planted deeply into the soil and harvested early, they are eaten raw after dipping in mayonnaise or miso.

Snow Crabs (Matsuba-Crabs), Red Queen Crabs

At its heart the sea of Japan is very deep, but as the straits connecting it to the neighboring seas are shallow, the exchange of sea water is limited to the surface layer of the water, creating an isolated proper area of the Sea of Japan. Thanks to the cold water with plenty of dissolved oxygen, and the complex terrain of the seabed that was created by cracks in the ground, tasty crabs can be caught in a large number. While snow crabs (Matsuba-Crabs) are caught at a depth of 200m - 400m, red queen crabs can be caught at a depth of 500m - 2500m. Matsuba-Crabs that just have molted are a special recommendation of the local residents. Whether boiled, as Sukiyaki, grilled or as Sashimi - just enjoy them as you like!


At the San'in Coast are lots of rocky areas, the preferred habitat of oysters, and many rivers bring plenty of nutrients from the mountain areas of the Chugoku Region. Further, due to the fast tidal current, the water contains plenty of dissolved oxygen. All these nutrients are in the Oysters from Tottori. Especially in summer, when the oysters carry their eggs, they are very nutritious. In Tottori, a brand was established for oysters with a shell length of 13cm called "Natsuki".

Tottori Wagyu Beef

In the Chugoku Region with its uneven mountain areas, cattle were kept all along in each household for rice cultivation. The cattle that grew up in the mountain areas had strong legs and loins, and were of a gentle character since they lived together with humans. They got to become the origin of the Japanese Wagyu Beef. This Tottori Wagyu was awarded the first prize in the category of first generation beef cattle and is the pioneer of all Japanese Wagyu brands. Further, the lineage of Tottori Wagyu is known for its high content of oleic acid. Oleic acid is said to be related directly with the tenderness of beef and in Tottori the "Tottori Wagyu Olein 55" brand was established for beef containing over 55% of oleic acid.

Tottori Local "Piyo" Chicken

Tottori Local "Piyo" Chicken (Shikano Local Chicken) grows up healthy and without stress surrounded by the mountains of Shikano with their splendid environment like the clean air, water and soil. To develop chicken with the best possible quality, research with gamecocks was done over a long period of time in the Tottori Prefectural Small and Middle Livestock Experiment Station. The result was Tottori Local "Piyo" Chicken (registered trademark) and it is only allowed to sell it under this brand when it clears various criteria about breeds and breeding methods. This local chicken of Tottori has been growing up for 90 days as free-range chicken, a distinguishing feature of the luxury brand "Shikano Local Chicken". The amount of fat in the meat is just right and makes it the tasty ingredient, whether for Yakitori, hot pots, Sukiyaki, chicken fry or any other dishes.


In the mountainous parts of Kobe District (Tottori City) peaches are raised on shallow slopes that are well-drained and have plenty of sunlight. Pursuing the best taste, only organic fertilizer is used. The brand "Sunami no Momo" was established for these very sweet peaches and they are a special recommendation of the local residents. The "Kando Peach Festival" is an annual event carried out in the end of July with the cooperation of the whole district and everytime crowded with people.

Nikko Ginger

Ketaka-cho in Tottori City is the largest production area of ginger in Tottori Prefecture. The over 400 year old history of ginger cultivation began when Kamei Korenori, the feudal lord of Shikano Castle, imported ginger through Shogun-authorized trading vessels from Southeast Asia and encouraged cultivation in the present settlement of Nikko (Tottori City, Ketaka-cho, Mizuho District). Nikko Ginger has a strong hot taste and aroma, and due to its low production amount it is known as rare ginger. The harvested ginger is stored over a half year in storages called "ginger holes", holes that are gouged out horizontally of an earth layer consisting of volcanic ash (volcanic tuff). Through ripening in the dry soil, an even better taste and stronger medical effect can be drawn out of the ginger.

In addition, there are many other Geo Gourmets. We are waiting for you to discover and enjoy them in Tottori!