# Itadaki ｜ Our Regional Cuisines

**Cuisine Name**: Itadaki

**Region**: Our Regional Cuisines

## Main Lore Areas
Western region, Yumigahama Peninsula

## Main Ingredients Used
rice, triangular fried tofu, burdock root, carrot, dried shiitake mushroom

## History, Origin, and Related Events
This is a traditional local dish made by stuffing raw rice and vegetables inside a large piece of deep-fried tofu and cooking it slowly in broth.According to legend, around the middle of the Meiji period (1868-1912), the priest of a temple in Sakaiminato City visited a temple in Fukui Prefecture and was so pleased with the fried tofu that he brought it back to his temple and cooked it with rice and vegetables. There are various theories as to the origin of the name Itadare (meaning "to receive" in Japanese). The other theory is that the name "Itadaki" came to be used because of its resemblance to the summit of Mt. It is also said that fishermen and farmers brought this dish for lunch. It is also called "Nonoko-meshi" (Nonoko rice), which is said to have come from the name "Nunoko," which was derived from its fluffy appearance like a cotton-filled kimono.

## Opportunities and Times of Eating Habits
In the olden days, it was made by each household and served to neighbors on special occasions. Since rice was very precious in those days, it is said that many ingredients were added to the dish to fill the stomach with a small amount of rice. The ingredients, seasoning, and method of preparation differed slightly from household to household, and the dish took root in the region as "mother's taste" passed down from parents to children.

## How to Eat
Although it looks like a large inarizushi, the cooking method and taste are completely different. It is a typical San-in region country-style meal made by stuffing raw rice and vegetables inside a large fried tofu and cooking it slowly in dashi broth.

## Efforts for Preservation and Succession
(Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Originally a local dish, it is now being sold in supermarkets and on menus at izakaya (Japanese-style pubs) and other restaurants, thanks to the efforts of citizen groups. In 2001 (2011), in an effort to spread the appeal of the local dish "Itadaki" throughout Japan, the citizens' group has been vigorously working to expand the number of stores selling it and to promote it through participation in events, etc.

## Ingredients
- Rice: 300g
- Large triangular deep-fried tofu: 6 pieces
- burdock root: 40g
- carrot: 40g
- Dried shiitake mushroom: 3 pieces
- Kelp (10cm x 10cm): 1 piece
- dried dried shiitake mushrooms: 10 pcs.
- [Seasoning A] Water (mashroom water of dried shiitake mushrooms): 800ml
- [Seasoning A] soy sauce: 60g
- [Seasoning A] Sugar: 30g
- [Seasoning A] Sake: 20g
- Toothpicks: 6 toothpicks

## Recipe
1. 1. Cut a slit on one short side of the fried bean curd and put your fingers in the bag.
2. 2. Cut burdock root into small pieces and drain in water to remove the scum. Cut carrot into small pieces. Soak dried shiitake mushrooms and cut into small pieces.
3. 3. Mix rice and 2 ingredients in a bowl, stuff into fried tofu, and secure with toothpicks.
4. 4. Poke about 10 holes all over the fried tofu with a rapeseed spatula to make it easier for the flavor to soak in.
5. 5. Place the kombu and dried sardines in a rice cooker, arrange the 4 ingredients vertically on top, add seasoning A, add water and seasonings, and cook.
6. 6. Remove toothpicks from fried bean curd and place in a bowl.

## Provider Information
provider : Tottori Dietetic Association

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