Akita Kiritanpo Nabe Hot Pot

Akita Prefecture, Tohoku, Japan

Kiritanpo is the defining winter hot pot of Akita Prefecture in northern Japan, built around cylindrical rice dumplings called kiritanpo that are grilled over charcoal before being added to a robust chicken broth known as hinaidori dashi. The technique involves moulding freshly cooked Akita Komachi or Sasanishiki rice — pounded to about 80% of full mochi texture so it retains grain identity — around cedar skewers, pressing firmly so the rice adheres without gaps, then charcoal-grilling until the exterior develops a faint caramelised crust while the interior stays soft. The nabe broth is built from the region's celebrated hinaidori chicken, a prized free-range breed, producing a golden, fat-rich liquid with deep savour. Before serving the skewers are cut into thick oblique coins and added to the pot with hinaidori chicken pieces, gobo burdock root, maitake mushrooms, seri watercress, and konnyaku. The seri — a peppery, celery-like herb — is considered inseparable from authentic kiritanpo nabe and is added only in the final minute to preserve its aromatic bite. The dish is a registered traditional regional cuisine (dento shoku) of Akita, and the rice skewers are also eaten alone with a sweet miso-dengaku coating.

• Grilled or fresh rice cakes added to clear broth for New Year celebration — parallels kiritanpo's grilled rice in dashi → Tteok-guk (rice cake soup) Korean
• Rice-based carbohydrate adding textural richness to a simmered communal pot → Nian gao glutinous rice cake in hot pot Chinese

Rich golden chicken broth, earthy burdock, peppery seri, the toasty surface of charcoal-kissed rice melting into savoury warmth