Itadaki (いただき)

At first glance, it looks like an oversized piece of inarizushi. Then you bite in and find no vinegared sushi rice. Instead, the pouch holds rice and vegetables cooked together in seasoned broth. This is Itadaki (いただき), a regional dish of western Tottori Prefecture, especially the Yumigahama Peninsula. Locals also call it nonokomeshi, and both names come with a story. In this guide, we explain how cooks make itadaki and how it differs from inarizushi. We’ll also look at the local stories behind its name and origin. TOCWhat Is Itadaki? Itadaki, also called nonokomeshi, is a regional rice dish of western Tottori. Cooks fill large fried tofu pouches (aburaage) with uncooked rice and vegetables. Then they cook the filled pouches in seasoned dashi until the rice is tender. Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF) notes that it looks like big inarizushi. However, the method and flavor differ. Quick Facts Japanese nameいただき (itadaki) Also calledNonokomeshi (ののこめし, ののこ飯) RegionWestern Tottori, centered on the Yumigahama Peninsula (Yonago and Sakaiminato) Main ingredientsLarge triangular aburaage, uncooked rice, burdock root, carrot, dried shiitake Common brothKombu kel...