Checked in at a hotel in Tottori.
After dinner, had a light drink at the hotel's izakaya.
Ordered "tofu chikuwa," a local Tottori specialty dish.
A chikuwa made by mixing cotton tofu and fish paste, a specialty passed down in the eastern Tottori region since the Edo period.
It was steamed in a ratio of 7 parts tofu to 3 parts fish paste.
