Local specialties
Igai Jiru
- 31Tottori
Your tasting map
- 31Tottori
Dish log
A shellfish soup from Aoya-cho, Tottori City, in which igai (a mussel-like shellfish) is simmered in water and sake and seasoned with miso.
Dish profile
About this dish
- Main ingredients
- igai (a mussel-like shellfish), sake, miso
- History and origin
- Igai is a shellfish with a blackish-brown shell that resembles a mussel; it is said to be a familiar shellfish in Tottori, and Natsudomari Fishing Port in Aoya-cho, Tottori City, is where it is produced. In Aoya-cho, igai is eaten in igai-meshi, a rice dish cooked with it, as well as steamed in sake, grilled over charcoal, and in clear soup.
- How it is eaten
- Well-washed igai are simmered over low heat with water and sake while the scum is skimmed off; when the shells open, the heat is turned off and the soup is seasoned with miso. Simmering the igai from cold water yields a broth with rich umami.
Sources
- いがい飯 鳥取県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
- 青谷発、弥生のごはん完成！｜鳥取市 · Local government · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianClues to confirm: meat or seafood
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- HalalClues to confirm: alcohol
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Shows whether pork or alcohol (mirin or sake) appears in the dish name or editorial description. No clue does not confirm absence or religious suitability.
- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): clue found in dish information
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