Akita Rice, water, bliss – Taste the difference

A Culinary Journey in Akita

Welcome to Akita, a prefecture renowned for its rich natural beauty and agricultural bounty. Nestled in the northeastern part of Honshu, Japan’s main island, Akita enjoys a diverse climate characterized by heavy snowfall in winter and warm, humid summers, fostering ideal conditions for a variety of crops. 

This prefecture is celebrated for its fertile plains and abundant water resources, making it a prime area for rice cultivation. Akita Komachi, a premium rice variety, is famous nationwide for its exceptional quality and taste. This superior rice is the key ingredient in many traditional dishes, including Kiritanpo, a unique rice cake grilled on skewers and often enjoyed with hearty hot pot dishes.

Beyond rice, Akita is also known for its delicious apples, juicy pears, and premium sake, brewed from locally grown rice and pristine water. The region’s unique climate and soil contribute to the distinct flavours of these products. The prefecture's culinary offerings reflect its agricultural richness and deep-rooted cultural heritage, inviting you to savour the authentic taste of Akita.

Embark on an adventure through Akita's gastronomic delights and discover the heart and soul of this enchanting prefecture.

Kiritanpo-nabe (Hot pot with pounded rice cakes)
 

What it is (Ingredients)
Kiritanpo is a traditional dish from Akita, consisting of pounded rice formed into cylinders and grilled or simmered in a hot pot. The key ingredient is freshly pounded rice, typically mixed with salt and formed into cylindrical shapes. These Kiritanpo cylinders are then cooked in a flavorful hot pot broth made from ingredients such as chicken, and vegetables (like green onions and mushrooms), and often seasoned with miso or soy sauce.

History/Origin
Kiritanpo originated in the rural areas of Akita, and came to be called Kiritanpo when leftover rice was mashed, dipped on a stick, and boiled or roasted. From there, it evolved into a hearty hot pot dish that can stand up to the harsh winters. Kiritanpo was originally a method of preserving and utilizing rice, but it has evolved into a beloved regional specialty that celebrates Akita's simple and heartfelt agricultural traditions. It is often associated with festivals and communal gatherings where family and friends come together to enjoy a warm and comforting meal.

Where to Eat
You can experience Kiritanpo at traditional Japanese restaurants and izakayas throughout Akita Prefecture, particularly in rural areas and tourist destinations like Kakunodate and Lake Tazawa. Many restaurants specialize in Kiritanpo hot pot, offering variations that highlight local ingredients and seasonal flavours.

When to eat
Since Kiritanpo is made from rice, it's perfect for warming you up and fending off the cold during the chilly months from the fall harvest season all the way through the winter. This dish features roasted or boiled rice cylinders paired with a flavorful hot pot broth, making it a popular choice for gatherings and celebrations all year round.

Delve into the heartwarming flavours of Kiritanpo and immerse yourself in the culinary traditions of Akita with this comforting hot pot dish.

Iburigakko : Pickled daikon radish

What it is (Ingredients)
Iburigakko is a traditional radish pickle from Akita. The main ingredient, daikon radish, is smoked for two to five days using hardwood logs like oak or cherry. After smoking, the radishes are buried with rice bran, salt, and sugar, and then left to ferment and mature for over two months. This process imparts a unique flavour and aroma, while marinating gives them a crunchy texture and a well-balanced sweet and salty taste.

History/Origin
The origin of Iburigakko dates back to the Edo period in Akita. To prevent the dried daikon used for pickles from freezing in the snowy region, locals hung the radishes over a hearth to smoke them before pickling them in rice bran. This traditional preservation method, essential for enduring long winters, showcases the ingenuity of the people of Akita. “Iburi" means smoking, and "gakko" is a local dialect word for pickles. Traditionally, farmers hung daikon radishes in the attic above the hearth to dry and smoke them before pickling, a method that is still used today in some households. Iburigakko has since become a regional delicacy, cherished for its unique flavour and historical significance.

Where to Eat
You can enjoy Iburigakko at many local restaurants, izakayas, and ryokan (traditional inns) throughout Akita Prefecture. It is often served as a side dish or an appetizer, sometimes paired with sake or included in a traditional kaiseki (multi-course) meal. Specialty shops and markets in Akita also sell packaged Iburigakko, allowing visitors to bring this unique pickle home.

When to Eat
Iburigakko is enjoyed year-round, but it is particularly popular during the colder months when its rich, smoky flavour provides a comforting contrast to winter dishes. It is a staple at New Year's celebrations and other festive occasions, appreciated for its ability to enhance the flavours of various meals.

Savour the distinctive taste of Iburigakko and immerse yourself in the culinary traditions of Akita with this unique smoked and pickled daikon radish.