秋田県·郷土料理
Kiritanpo Nabe
Dip fragrant, toasted kiritanpo into a hot pot infused with the savory dashi of Hinai Jidori chicken. As the rice grains gently break apart, they soak up the rich umami of the chicken—this is the authentic Kiritanpo Nabe passed down in Odate. Kiritanpo is made by wrapping mashed rice around cedar skewers and grilling them until golden brown. Legend has it that the dish originated when loggers and Matagi (traditional hunters) working in the mountains would knead leftover rice onto sticks, grill them, and add them to chicken hot pots. The Odate and Hokushika regions are considered the birthplace of this tradition. The flavor of the pot is defined by locally grown new rice and Hinai Jidori chicken, complemented by an abundance of mountain delicacies such as seri (Japanese parsley), burdock root, green onions, and maitake mushrooms. A bowl that warms you to your core during the cold winter. If you visit Akita, please be sure to experience this authentic taste.
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