# Kiritanpo Nabe ｜ Our Regional Cuisines

**Cuisine Name**: Kiritanpo Nabe

**Region**: Our Regional Cuisines

## Main Lore Areas
Odate City, Kazuno City

## Main Ingredients Used
Rice, chicken, burdock root, scallion, Japanese parsley

## History, Origin, and Related Events
Kiritanpo nabe is a hot pot dish in which rice cooked in a broth made from chicken bones and seasoning is then mashed and combined with vegetables. It originates from the Odate and Kazuno regions, and it is said that it began with people who retreated to the mountains for charcoal-making or logging who would cook mashed leftover rice that had been skewered and grilled with chicken and vegetables.There was a period where the essential ingredient, hinaidori, a breed of chicken native to Akita Prefecture, was designated as a national treasure and couldn't be eaten, but thanks to Hinai's mayor at the time, the crossbred hinaijidori was born, once again restoring that household taste. The meat of hinaijidori resembles the original pheasants and turtledoves in composition, and its fat is smooth, which makes for excellent pairing with "tanpo."The grilled rice on skewers resembles the head of cattails, and has come to be called "tanpo," meaning short head. "Kiritanpo" means cut "tanpo," indicating the shorter length they must be cut into in order to fit into the pot.

## Opportunities and Times of Eating Habits
It is frequently made in the period when new rice is harvested, and at the end of new rice harvests in northern Akita Prefecture every year, the labor of the harvest is rewarded by surrounding the "kiritanpo nabe." In Odate City, it is a dish that has been passed down for generations, while also being an indispensable dish when receiving guests, and also commonly served during ceremonial family occasions.

## How to Eat
Make the "tanpo" with rice that is cooked al dente, and prepare the other ingredients such as the chicken and burdock root. Boil the chicken bones in water and save the broth.Add the ingredients to the broth, and once boiled season with soy sauce. Without using chemical seasoning, add sake and salt according to your preferences.Add the tanpo which have been cut into a reasonable size, boil for 2-3min in addition, add the scallions, and then finally add the Japanese parsley.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Every year, Odate City hosts "the Honba Odate Kiritanpo Festival", and Kazuno City"the Kiritanpo Hassho Festival", and both cities compete for publicity. In each festival, besides tasting delicious kiritanpo, you can also experience making kiritanpo. When the season for new rice comes around, "Tanpokai" are held throughout Odate City where you can taste kiritanpo made with new rice and fatty jinaidori chicken. In this way, the people of Odate continue to love and cherish kiritanpo nabe, thereby protecting a taste from long ago.

## Ingredients
- Kiritanpo: 10 skewers
- Water: 1000cc
- Hinaijidori chicken: 200g
- Hinaijidori chicken bones: 1 bird
- Maitake mushrooms: 100g
- Konjak noodles (cut to bite-size): 1 bag
- Scallions (sliced diagonally): 3 stalks
- Burdock root (shaved thinly): 120g
- Japanese parsley (cut into 4-5cm pieces): 150g
- Soy sauce: 80-100g
- Sake: 30cc
- Salt: a little

## Recipe
1. 1. Add water and chicken bones to the pot and boil for stock, occasionally scooping out scum.
2. 2. Remove the bones from 1, add chicken meat and burdock root and boil again while removing scum.
3. 3. Once 2 has boiled, add konjak noodles, maitake mushrooms, and when they have boiled, add soy sauce, sake, and salt according to your preferred taste.
4. 4. Line up the halved kiritanpo in the pot from 3, add the scallions and Japanese parsley on top, and the dish is done once it has boiled.

## Provider Information
provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

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