Local food that has been popular in Akita for many years

Akita is known as a rice-producing region represented by "Akitakomachi." Kiritanpo is made by boiling Akita rice grown in clear water, kneading it, wrapping it around Akita cedar sticks, and roasting it over a hearth. This time, we will introduce some delicious local foods that represent Akita.　

At first glance, Kiritanpo may seem to be made with glutinous rice, but it is actually made with ''glutinous rice,'' which we usually eat as ''rice.'' There are various theories about its origins, such as ''It was a way to reuse chilled rice'' and ''It was Matagi cuisine,'' but the exact origin is unknown. Generally, it is served as a hotpot dish in which Hinai chicken is simmered in a soup with burdock root and parsley, but there are also many other ways to eat it, such as ''Miso Tanpo,'' which is baked with miso, and ''Damako Mochi,'' which is rolled without baking.

When kneading and crushing rice, leaving the shape of the rice grains intact rather than making it into a perfect rice cake is called ''half-killing'', and kiritanpo is also made ''half-killing''. It is said that ''tanpo'' is when it is wrapped around an Akita cedar skewer and grilled over charcoal until the surface turns slightly golden brown, and when it is cut into pieces before being put in a pot, it is called ''cut danpo'', or ''kiritanpo''. Every Akita household has a unique taste of kiritanpo hotpot that has been passed down from generation to generation, making it an indispensable taste for family gatherings.