[Rice, grains, noodles]Kiritanpo (4 pcs.)

*Made by wrapping freshly cooked, semi-milled rice (the stage before it becomes mochi rice cake, to preserve the texture of the rice) around a skewer from the tip and grilling it until it becomes golden brown.
*Most commonly eaten in a hot pot dish called Kiritanpo, where chicken bones and seasonings are used to make a broth to which chicken, maitake mushrooms, green onions, burdock, and Japanese parsley are then added.
*Can also be conveniently enjoyed as Miso Tanpo by spreading miso on it grilling it until golden brown. This variation is widely loved in Akita as a soul food by people of all ages from the elderly to children.
*Kiritanpo is a masterpiece of local cuisine nurtured by the climate and wisdom of Akita.