Kiritanpo Nabe

Freshly cooked new-harvest rice is mashed, wrapped around cedar skewers, and grilled over charcoal to make a fragrant stick called tanpo. Sliced into bite-sized pieces and simmered in a deep Hinai chicken broth, this dish originated in the Odate and Kazuno region and remains a treasured winter feast in Akita homes.

Highlights

Once removed from the skewer, the tanpo soaks up the broth, staying crisp outside and chewy within. Simmered with maitake mushrooms, seri greens, burdock, and leek, the savory chicken and sweet vegetables blend beautifully into a soul-warming bowl.

Enjoying the Seasons

Autumn through winter, when new rice ripens, is the true season. The colder it gets, the more the steaming pot comforts. Locals treat it as an essential dish for harvest celebrations and family gatherings.

Access and Basic Information

Odate City, considered the birthplace, is reached via JR Odate Station. Specialty shops and local restaurants dot the city and serve it year-round.

A Quick Tip

Enjoy the seri greens roots and all, the Akita way. Their distinctive aroma sharpens the whole pot.