秋田県·郷土料理
Kiritanpo Nabe
Taking large bites of kiritanpo soaked in the rich broth of Hinai Jidori chicken. The outside is fragrant and toasted, while the inside remains chewy and moist. The savory umami of the chicken and the rice meld together to warm you to your very core—this is Kiritanpo Nabe, the quintessential dish of Akita's winter. Originally, it served as a portable food for those working in the mountains, such as loggers and charcoal burners. It is said to have begun by mashing leftover rice, wrapping it around cedar sticks, and grilling it. The word 'tanpo' refers to the protective cover for the tip of a spear; it is said that the name comes from its resemblance to that shape, and it became known as 'kiritanpo' because the pieces are cut before being added to the pot. The authentic regions are Odate and Kazuno. It is a dish you'll want to gather your family around during the season of new rice.
Record it after reading
