Kiritanpo, found in Akita Prefecture, an area rich in nature, is a local B-class gourmet dish beloved by many people. It is an everyday taste for the locals, and a must-try for tourists visiting Akita.

Let's explore the characteristics and history of Kiritanpo.

Characteristics of Kiritanpo

Kiritanpo is a local dish that represents Akita Prefecture. Cooked rice is crushed with a pestle, held on a wooden stick, and grilled over charcoal. The name kiritanpo comes from the word "tanpo," which means short ear, because its long, slender shape resembles the ear of a cattail. It is also said that the name "kiritanpo" came from the fact that it is cut into easy-to-eat pieces.

Kiritanpo is characterized by its chewy texture and charcoal-grilled aroma. When made with new rice, the natural sweetness and unique aroma of the rice are particularly pronounced, making it even more delicious. Locals tend to be particular about the aroma of new rice. It can also be made with old rice, but it is said that the flavor will be different. Nowadays, it is common to grill it with gas or electricity, but many people still insist on grilling it over charcoal.

The taste of kiritanpo is also influenced by the variety of rice. Some people say that the sticky "Akitakomachi" rice is best, while others say that "Sasanishiki" from the Yuri region is the best. Some people even blend various varieties specifically for kiritanpo.

Kiritanpo, packed with such care, is a popular ingredient in hot pots. When added to a hot pot, the broth soaks into it, giving it a special flavor. It can also be enjoyed with Hinai chicken and vegetables.

Kiritanpo can be eaten as is, or spread with soy sauce or miso, allowing you to enjoy a variety of different flavors.

The History of Kiritanpo

There are various theories about the origin of "kiritanpo," but the most widely accepted one is that it was born in the Kazuno region of Akita Prefecture. It is said that it originally started as a preserved food for "lumberjacks" who worked in agriculture and mine refineries. "Lumberjacks" did hard labor, cutting down timber in the summer and transporting the cut timber over snowy roads in the winter.

He would bring large rice balls with him to eat while working in the mountains. One day, he wondered if there was a way to warm up cold rice balls and eat them, and came up with the idea of "tanpoyaki," which is rice wrapped around a wooden stick and grilled over a campfire. At the time, people would eat it with sansho miso or walnut miso.

In an era when machines were not yet developed, tanpoyaki, an ingeniously invented source of energy, was an important food source for lumberjacks.

In the early Meiji period, kiritanpo was served as a special dish on special occasions during the new rice harvest season in Odate, Akita, and it became popular as a hot pot dish. Around 1912, kiritanpo hot pot began to be served at restaurants, and around 1945, it began to be promoted as a specialty dish of Akita Prefecture. Around 1951, it began to become popular as a home-cooked dish.

Kiritanpo became well-known as a local Akita dish when the National Athletic Meet was held in Akita in 1961. People involved in the event and media outlets stayed in Akita, and the deliciousness of kiritanpo spread throughout the country.

Furthermore, thanks to the efforts of Takeshima Taketomo, the previous owner of the restaurant Hamanoya, the restaurant association in Akita city added "kiritanpo" to its menu, and its popularity spread throughout the Japanese food industry. In this way, kiritanpo became established as a local Akita dish.

Akita Prefecture Tourism Information and Access

Akita, where you can eat Kiritanpo, has a variety of tourist spots. This time, we will introduce three popular tourist spots in Akita.

Senshu Park

Senshu Park, located within walking distance of Akita Station, is a Japanese garden with a quiet and calm atmosphere. This place was once the castle of Akita Domain's Satake Yoshitaka, and was developed into a garden during the Meiji period.

The name "Chiaki" contains the meanings of longevity and Akita. Historical buildings are dotted throughout the park, and the view of the moat with lotus flowers blooming is magnificent. It is a popular spot bustling with tourists in the spring when over 700 cherry trees bloom, and in the fall when the leaves turn beautiful.

Ogashinzan Folklore Museum

When you think of Akita, you think of "Namahage." You can experience the charm of Namahage at the Ogashinzan Folklore Museum. Here, reenactments and demonstrations of Namahage events are held, allowing you to feel the power of Namahage up close. The sight of Namahage running around the house is a spectacular sight.

The Namahage customs of the Mayama area continue to preserve ancient traditions and customs, and were designated an Important Intangible Folk Cultural Property of Japan in 1978, and registered as a UNESCO Intangible Cultural Heritage in 2018.

Tsuchida Farm

Tsuchida Ranch, located on the Nikaho Plateau with Mt. Chokai in the background, is a popular tourist ranch.

About 180 Jersey cows are raised here, and you can taste what the manager calls "Japan's safest milk" and original sausages. The soft serve ice cream at the "Milk House" is particularly delicious and highly recommended. You can also interact with rabbits and St. Bernards, milk cows, and have fun all day long surrounded by magnificent nature.

Akita, an attractive place for both gourmet food and sightseeing, has a variety of ways to access it.

It is also easily accessible from Japan's three largest cities, Tokyo, Osaka, and Nagoya. If you fly from these cities, it takes about 1 hour and 30 minutes to get there.

We also recommend taking a leisurely drive to Akita. Find the best way to get there.

summary

Kiritanpo is a simple dish made by wrapping mashed rice around a skewer and grilling it. It continues to preserve its traditional form and has become a part of the diet of the people of Akita Prefecture.

Kiritanpo hotpot is especially popular, and eating it together with family and friends is a great way to warm up your heart.

If you visit Akita, be sure to try Kiritanpo.

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