A popular traditional cuisine of Akita prefecture, is Kiritanpo, usually eaten during mid-September to March, but particularly in November when gluten cakes from newly harvested rice arrive on the market.
Kiritanpo is cooked rice that is kneaded and then toasted on a skewer. It is then cut into 5-cm lengths and cooked in a pan with burdock, Chinese leeks, maitake mushrooms and other seasonal vegetables as well as Japanese parsley and chicken.
Kiritanpo is best eaten traditionally
You must experience this unique taste and experience, from Akita!
Originally designed as a portable meal carried by woodcutters and hunters working in the mountains, its name comes from its shape, which resembles a Tanpo-yari. By the way, Tanpo-yari is a leather spearhead sheath, enclosing a cloth ball filled with cotton.
If you’re interested in other Traditional Japanese Foods, feel free to help yourselves to the links below! =)
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