is a Japanese dish particularly in
Akita Prefecture. Freshly cooked rice is pounded until somewhat mashed, then formed into cylinders around
Japanese cedar
''Cryptomeria'' (literally "hidden parts") is a monotypic genus of conifer in the cypress family Cupressaceae, formerly belonging to the family Taxodiaceae. It includes only one species, ''Cryptomeria japonica'' ( syn. ''Cupressus japonica'' L ...
skewers, and toasted over an open hearth. It can then be served with sweet
miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus '' Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spre ...
or cooked as
dumplings with meat and vegetables in
soups
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingr ...
.
[{{Cite web, url=https://jnto.tohokumoment.com/en/akita/t4-kiritannpo_nabe/, title=Kiritanpo Nabe (Kirintanpo Pot), website=TOHOKU - A MOMENT IN TIME, language=en-US, access-date=2020-02-09]
See also
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Chikuwa
is a Japanese fishcake product made from ingredients such as fish surimi, salt, sugar, starch, monosodium glutamate and egg white. After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. The word chiku ...
*
List of Japanese soups and stews
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase refers to the makeup of a typical meal served, but has roots in classic '' kaiseki'', '' honzen'', and ' ...
Notes
Culture in Akita Prefecture
Japanese soups and stews