Akita Local Gourmet Guide: Kiritanpo

Kiritanpo Hot Pot

In Akita's winter, when the cold wind stings your cheeks, the rich aroma of Hinai-jidori chicken broth drifts gently from the steam. The moment you take a sip, you find yourself murmuring, "Ah, I'm so glad I came to Akita." That is the indescribable charm of kiritanpo hot pot.

Akita's signature local gourmet, "kiritanpo hot pot," is a dish that could be called the soul of Akita: freshly cooked rice wrapped around bamboo skewers and grilled until golden ("tanpo"), then simmered slowly in the golden broth of Hinai-jidori chicken. With Japanese parsley, burdock, maitake mushrooms, and shirataki added, the pot soaks up the deeply flavorful broth and turns meltingly tender. Please let the real flavor, wearing the air of this land, soak into your body on site, incomparable to the store-bought versions sold at supermarkets. The steam and aroma rising each time you put your chopsticks in the pot will carve your travel memories all the more vividly.

What Makes It Special

Kiritanpo is said to have originated in the Odate and Kazuno regions of northern Akita. It is said to have begun as a preserved food eaten by matagi (mountain hunters) between their work in the mountains, with a history of several centuries or more. Locally, each household passes down its own way of taking the broth and its own blend of ingredients, so even the same "kiritanpo hot pot" differs completely in character from shop to shop. Trying a comparison will make you newly aware of the depth of this land called Akita.

Local Way to Enjoy: In Akita City, the connoisseur's way is to enjoy it at an izakaya in the "Kawabata area" with local sake such as Aramasa or Takashimizu. There is a deeply rooted culture of slowly drinking while sharing a pot in the evening rather than at lunch, and mixing in with the locals' conversation, you may suddenly hear the true voice of Akita not found in any guidebook. Venturing out to the birthplace, the Odate and Kazuno areas, you can encounter a more rustic, direct flavor at local eateries. If you want to feel the real form of "a dish born and raised in this land," do visit on site.

Best Season: The cold season from October to March is exceptional. Especially around November, when the first snow begins to fall, the contrast of the pot's warmth and the pure white snowscape heightens the travel mood even more. The moment you sip a piping-hot pot while gazing at the snow dancing outside the window is a special experience you can only have on a winter trip to Akita. Shops serving it in summer are limited, so if you visit in the warmer season, don't forget to check in advance.

Access: The Kawabata area, a 10-15 minute walk from JR Akita Station, is a battleground of restaurants. Route buses are also available from the station (about 5 minutes), so you can access it with peace of mind even on rainy or snowy days. To head to the Odate and Kazuno areas in search of the birthplace's flavor, allow about 1.5 to 2 hours from Akita Station on the JR Hanawa Line. The magnificent scenery of the Ou Mountains spreading outside the train window is one of the joys of the trip.

Traveler's Tip: It is not unusual for popular shops to fill up from the early evening (5-6 p.m.). Many shops require reservations, so be sure to book by phone or web in advance. Kiritanpo hot pot using Hinai-jidori chicken costs around 2,000 to 3,500 yen per person. Also, when served as a course, the kiritanpo often appears in the latter half, so a wise way to eat is to not overeat from the start and leave room in your stomach.

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Inaniwa Udon

Lift them with your chopsticks and the white noodles, glowing like silk, sway supplely. Bring them to your mouth and a smooth yet firm bite runs across your tongue, Inaniwa udon is the byword for "elegant udon" you can never forget once you've tasted it. Completely different from the powerful chewiness of Sanuki udon, its delicate, refined texture is reminiscent of fine silk fabric. Your very concept of udon may be rewritten here in Akita.

Boasting over 400 years of history in the Inaniwa district of Yuzawa City, Akita, Inaniwa udon is the pinnacle of dried udon made by a labor-intensive hand-stretching method finished by artisans. Folded back many times and carefully stretched by skilled hands, the noodles achieve uniform thinness and a unique smoothness. The simple style of serving them chilled with dipping broth is the very way to draw out the noodles' delicate flavor to the fullest. Because it is unadorned, the ingredients and the artisan's skill come through honestly, that is the essence of Inaniwa udon.

How to Enjoy

To taste Inaniwa udon in its finest condition, a visit to the production area, the Inaniwa district of Yuzawa City, is recommended. Walking the Inaniwa townscape where long-established noodle workshops quietly stand in a row, you'll encounter the sight of udon hung in rows under the eaves swaying in the wind. That row of white noodles produced by the artisan's hands and time, impossible to reproduce by machine, is a beautiful scene you can see only on site. It will surely become a trip highlight you can't help but capture in a photo.

Local Way to Eat: Many locals prefer the "hiya-atsu" style of "cold noodles with warm broth," letting them enjoy the noodles' smooth throat-feel and the aroma of the warm broth at once. Shops offering broth made with Hinai-jidori chicken or a "set" with kiritanpo hot pot are also increasing, and conquering Akita gourmet all at once is a big appeal. Hungry travelers should order the set menu.

Hidden Gem: At Akita City's "Akita Citizens' Market," you can sometimes eat udon at local deli shops from around 7 a.m. Morning udon eaten surrounded by the lively calls and smiles of the local women is the original scenery of Akita, absolutely not found in tourist magazines. On your trip's morning, do get up a little early and stop by. It will surely become an unforgettable moment blending into local daily life.

Best Season: Though Inaniwa udon can be enjoyed year-round, smoothly slurping cold noodles on a hot summer day is exceptional happiness. The refreshing throat-feel makes you forget Akita's summer heat in an instant. Conversely in winter, more shops serve it in the warm nyumen style, showing a completely different face by season. There's a new discovery no matter how many times you visit, that too is one of Inaniwa udon's charms.

Access: The Inaniwa district is about 30 minutes by bus from JR Yuzawa Station. From Akita Station, allow about 1 hour on the JR Ou Main Line to Yuzawa Station, about 1.5 hours total. Akita's rich rural scenery spreads outside the window, so the journey itself can be enjoyed as part of the trip. In Akita City there are also several famous shops such as the long-established "Sato Yosuke Akita Branch," accessible within walking distance of the station, so you can relax even on a limited itinerary.

Traveler's Tip: Dried noodles for souvenirs keep well and don't take up space, making them ideal trip souvenirs. Some workshop-direct shops in the production area accept factory tours, so those interested in food culture or families with children should book in advance. Seeing the artisan's handiwork up close makes you understand how carefully a single noodle is made, making the bite afterward all the more moving.

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Shottsuru Hot Pot

Anyone who immediately recognizes the name "shottsuru" is quite the Akita connoisseur. This hot pot using "shottsuru," Akita's unique fish sauce slowly brewed from sandfish (hatahata, Akita's prefectural fish), shakes the five senses with the deep umami and sea aroma that spread through your mouth at one bite, and it won't leave your head for a while. The complex flavor born of the magic of time called "fermentation" is somehow nostalgic, yet a one-of-a-kind taste you'll absolutely never encounter elsewhere.

Shottsuru hot pot, which has long colored Akita's home dining tables, is made by slowly cooking tofu, Chinese cabbage, green onion, sandfish and more in a shottsuru-based broth. It is a fermented seasoning similar to Southeast Asia's nam pla, but the aroma is milder, functioning as a broth that elegantly draws out the umami the ingredients themselves possess. The scene of a first-time traveler widening their eyes and asking "why is this so good?" must unfold nearly every night at Akita's shops. Drop your preconceptions and do challenge yourself to even just one bite.

Local Way to Enjoy: In November and December, when sandfish are in season, you can eat shottsuru hot pot using sandfish landed that very morning at eateries around the fishing ports of the Oga Peninsula and the Hachimori area. The moment the plump, bursting texture of fresh sandfish overlaps in your mouth with the deep umami of long-aged shottsuru is a culinary thrill you can experience only in Akita. Few dishes so purely embody the trip's joy of "eating seasonal ingredients in their seasonal place."

Hidden Gem: At small izakaya quietly tucked into Akita City's "New Akita Yokocho" or "Omachi area," you can gather around a shottsuru hot pot shoulder to shoulder with local regulars. Unlike shops arranged for tourists, these locally rooted places retain their community atmosphere as is, real hidden gems where you can experience Akita's warmth and food culture at once. Talking with the chef across the counter, you may unexpectedly be told about a local famous shop.

As a Souvenir: Shottsuru is sold bottled and can be easily purchased at the Akita Station building "Topico" and at "Akita Airport." As a souvenir that lets you recreate that emotion at home, it's sure to please food-loving friends and family. Furthermore, there are limited-brand shottsuru available only at certain producers within Akita Prefecture, so do check the local markets and farm stands as well.

Best Season: November to December, when sandfish are landed, is the peak. In this period, sandfish festivals and food events are held throughout the prefecture, and the whole town fills with the heat of gourmet festivals centered on shottsuru hot pot. By visiting Akita in the season when the locals are most lively all year, you can savor not just the food but the whole culture and atmosphere of this land.

Access: Restaurants in Akita City are accessible within a 15-minute walk of JR Akita Station. For the Oga Peninsula, it's about 1 hour from Akita Station on the JR Oga Line (get off at Oga Station), and from there a taxi or route bus to the fishing port area is recommended. The Hachimori area is nearest to JR Gono Line's Hachimori Station, about 1 hour 20 minutes from Akita Station. The scenery from the Gono Line running with the World Heritage Shirakami-Sanchi as backdrop is worth it in itself, so add the scenic route to your trip's joys.

Traveler's Tip: Shottsuru has a distinctive fermented smell, so if the aroma concerns you, try starting with a small amount. But that aroma stops bothering you in no time once you start eating, and curiously you become so addicted you feel "it's not enough without this." When ordering at a shop, saying "it's my first time" will get a gentle explanation at most places, so challenge yourself boldly without hesitation.

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Access & Hours

To fully enjoy Akita gourmet, advance research greatly affects your satisfaction. So you don't end up with the regret of "my target shop was full" or "I missed the season" after coming all the way to Akita, check the following information thoroughly.

Access to Akita:

• Shinkansen: About 4 hours from Tokyo Station on the Akita Shinkansen "Komachi." Heighten the trip mood by enjoying an ekiben on board.
• Air: About 1 hour from Haneda Airport to Akita Airport. From the airport to Akita City, the limousine bus takes about 40 minutes, surprisingly smooth access.
• Getting around Akita City: A rental car is most convenient if you want to freely tour sightseeing spots. The city center is covered by the "Akita Chuo Kotsu" route buses, and using a one-day pass (around 500 yen) lets you get around cost-effectively.

Hours & Crowd Info: Each shop's hours vary by season and day of the week. Popular shops in particular crowd on weekends, long holidays, and peak season, so we recommend always making a reservation or confirming by phone. Akita's restaurants tend to close relatively early, and last orders at 8-9 p.m. are not uncommon. Build plenty of leeway into your itinerary and plan so you can enjoy "what you want to eat, when you want to eat it."

Make Use of Local Tourist Information: At the "Akita Tourist Information Center" inside JR Akita Station, staff will casually tell you the day's recommended shops and hidden gems. The real word-of-mouth only locals can give is a trove of living information found in no guidebook. Just casually asking "where's open today?" can lead you to an unexpected famous shop. Hours are roughly 9:00-18:00 (except year-end and New Year). Once you arrive in Akita, we strongly recommend stopping here first.

Items & Notes:

• Warm clothing is essential in winter (November to March). In particular, be sure to prepare slip-resistant snow-ready shoes to prevent falls on frozen roads.
• Many shops still accept cash only, so it's good to prepare a certain amount of cash. As the way of the world goes, the more delicious the famous shop, the more likely it is cash-only.
• Menus using seasonal ingredients like sandfish and kiritanpo may not be offered depending on the time. Checking the seasonal calendar before visiting means fewer disappointments and a more fulfilling Akita gourmet trip.