Kiritanpo Day (Kiritanpo no Hi)

What Is "Kiritanpo Day" on November 11?

Kiritanpo Day is an anniversary established in 2008 by the city of Kazuno in Akita Prefecture. When you line up four kiritanpo rice skewers side by side, they look like the numbers "1111" — hence the date, November 11. Kiritanpo is one of Akita's signature regional dishes, best known as the star ingredient of "kiritanpo nabe," a hot pot simmered in broth made from Hinai-jidori chicken. November also happens to be the season when kiritanpo nabe tastes its absolute best.

What Is Kiritanpo, and How Is It Made?

Kiritanpo is made by pounding cooked rice until it's partly mashed, wrapping it around a cedar skewer, and grilling it over an open flame. There are several theories about the origin of the name "kiritanpo," but the most popular one says the skewered shape resembles a "tanpo" — the padded cover used to protect the tip of a spear — so it became "kiri" (cut) + "tanpo." The outside develops a lightly toasted, fragrant crust, while the inside stays soft and chewy. A simple version called "miso tanpo," where the rice is grilled and topped with miso, is also popular.

The Basics of Kiritanpo Nabe

Authentic kiritanpo nabe relies on broth made from Hinai-jidori, a prized Akita chicken breed known for its deep, rich flavor. Classic vegetables include burdock root, mizuna (Japanese parsley), maitake mushrooms, Chinese cabbage, and long green onion. Pieces of kiritanpo are added near the end so they can soak up plenty of the flavorful broth.

Kazuno City and Kiritanpo Culture

Kazuno City in Akita Prefecture proudly calls itself the "birthplace of kiritanpo" and actively promotes the dish as part of its regional revitalization efforts. The city is home to specialty kiritanpo shops and hands-on experience facilities where visitors can try making it themselves. Every autumn, the "Kiritanpo Festival" is held to share this local food culture with a wider audience.

How to Enjoy Kiritanpo Day

• Buy ready-made kiritanpo and Hinai-jidori chicken soup from the supermarket and make a hot pot at home
• Go for the authentic version by seeking out seasonal Akita ingredients like mizuna and maitake mushrooms
• Try the simple "miso tanpo" style — grilled rice skewers topped with miso
• Plan a trip to Akita to experience the real thing in its hometown