Feeling hungry in Shimane and Tottori? Tuck in at San'in!

Where exactly is San'in?

The San'in Region (山陰地方 San'in Chihō) is located on the southwest of the main island of Japan, and consists of Tottori (鳥取県) and Shimane (島根県) prefectures. This area boasts majestic, scenic views as it is surrounded by mountainous terrain and sweeping coastline along the Sea of Japan, making it a picturesque destination in every season. The name San'in is derived from san (山 mountain), and yin (陰 the "yin" of yin and yang)—representing the northern, shady side of the mountains in contrast to the southern, sunny Sanyō region (山陽地方 the "yang" of yin and yang). Visitors to San'in often rave about the laidback, tranquil atmosphere as the footfall in this region is lower than the rest of Japan. In fact, Tottori and Shimane are the least populated prefectures in Japan—and as one YouTube commenter has hilariously pointed out in the video below: "This San'in video has more views than the total population of Tottori and Shimane combined". 

(Video credit: San'in JAPAN)

Tottori Wagyu

(Image credit: Tottori Pref.)

Did you know that there is a Wagyu Olympics in Japan? This prestigious event is held once every five years to determine the best quality wagyu (Japanese beef)—and Tottori Prefecture claimed the best beef award at the 2017 Wagyu Olympics! The people in Tottori take their wagyu very seriously—in fact, Tottori became the first prefecture in Japan to introduce a breeding registry for Wagyu, and this systematic tracking of the bloodline of each wagyu cow has been carried out for more than a decade. As a result, Tottori wagyu makes up only 0.6% of commercial wagyu—and this scarcity makes the Tottori wagyu a widely sought-after delicacy by chefs and gourmets worldwide.

Nijisseki Pears

(Image credit: photoAC)

Known as the 20th-century pear (二十世紀梨 Nijisseiki-nashi) in western countries, this particular variety holds a special place in the hearts of Tottori natives—there is even a Tottori Nijisseiki Pear Museum near JR Kurayoshi Station (倉吉駅) that is dedicated to this fruit! This pear was first introduced to Tottori in 1904 and starting from just 10 pear seedlings, Tottori has now become a major producer of different types of pears. The Nijisseiki pear is a large, green pear known for being slightly sour with an elegant sweetness and a crisp texture. It is considered a premium gift in Japanese customs. Other types of pear grown in Tottori include the Shinkansen (新甘泉), which is a large red pear characterized by its high sugar content and low acidity. There are also the Natsuhime (なつひめ) and Akikansen (秋甘泉) varieties that have a sweet and refreshing flavour. From summer to autumn, you will be able to taste these delicious pears when you go to Tottori. 

Matsue Wagashi 

(Image credit: Shimane Prefectural Tourism Federation)

Matsue City in Shimane Prefecture is one of the three major tea hubs of Japan. A traditional tea ceremony in Japan is incomplete without wagashi (和菓子 traditional Japanese sweets), and this explains why Matsue is famous for this inseparable pairing—matcha and wagashi. A typical wagashi is made with flour wrapped around sweet red bean filling and is traditionally served during sadō (茶道 tea ceremonies) as its sweetness helps to balance the tea's bitterness. There are many wagashi craftsmen in Matsue who have dedicated their lives to this beautiful craft, and you can find many of such family-run shops in the main Matsue city area. There are even wagashi workshops for you to try your hand at making your own wagashi!

Tsuwano Imoni 

(Image credit: Shimane Prefectural Tourism Federation)

Even though the imoni (芋煮) is a common dish in Yamagata Prefecture of the Tohoku Region, Shimane Prefecture has its own rendition to this homely dish—the Tsuwano Imoni (津和野芋煮). A local delicacy of Tsuwano town, this version stands out with its umami-filled broth that is made with tai (鯛 sea bream), konbu (昆布 kelp), and a touch of yuzu (ゆず citrus) as a condiment. The Tsuwano Imoni is only served during autumn, between the months of October and November – so do not miss this if you are travelling to Shimane during this period.

Agonoyaki

(Image credit: Shimane Prefectural Tourism Federation)

Do you know what type of fish is Shimane Prefecture well-known for? Ask any local and you will hear, "ago!" (flying fish). In fact, one of Shimane's speciality food is the agonoyaki (あご野焼き), which is a special type of fishcake made with flying fish. The fish paste tastes unique because it is seasoned with a traditional cooking sake called Izumo Jidenshu (出雲自伝酒) before it is wrapped around an iron skewer and grilled over burning charcoal. Besides its umami-filled smoky flavour, what might surprise you is the size of the agonoyaki––it is quite large at 7–8cm in diameter and 70cm in length––and so they're usually served in slices. The best way to eat agonoyaki, as recommended by the locals, is to tear it into bite sizes and enjoy it with a chilled beer.

Tuck in at San'in... with your personal guide

Now that you're well-informed of the gastronomical fare that San’in has to offer, what's left is to taste it for yourself. While planning your trip to spectacular attractions like the Tottori Sand Dunes (鳥取砂丘 Tottori Sakyu) and Shimane Grand Shrine (出雲大社 Izumo Taisha), consider hiring a local tour guide and interpreter who can help you fulfil your food bucket list while navigating the cultural sites with the ease of your own language. For starters, the official San'in Tourism Organisation provides a list of qualified English- and/or Mandarin-speaking guides to help tourists enjoy their San'in experience fully!