āKiritanpo ććććć½ is a traditional Akita dish made from mashed rice molded around a cedar stick and grilled.
Itās typically served in a hot pot with Hinai-jidori chicken, burdock root, maitake mushrooms, and Japanese parsley.
The rice absorbs the broth, creating a rich, savory flavor unique to Akita.ā
by kyorochan946946
1 comment
Have loved this dish since I first tried it, even though I didnāt grow up with it. Toasted rice in a nabe is wonderful, just like how the best ochazuke is made with okoge (okoge is the almost-burned rice stuck to the bottom of the pot).
I havenāt seen kiritampo available outside Japan, which is a shame. I do see chikuwabu, which is another kind of rice mash in tube form, and at least in my opinion kiritampo>>>chikuwabu. Also, āJapanese parsleyā in this case refers to seri, a kind of winter dropwort, also called minari in Korea, not mitsuba. You can sub mutsuba, but itās better and more traditional with seri. If you can find kiritampo and seri, you should absolutely try making this.
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