Akita Food Guide

Want to warm up after spending a day in the cold Akita Winter? Look no further than the classic Kiritanpo Nabe, a hot pot dish that is served with the season’s ingredients, but most importantly, cylindrical sticks of pounded rice. There is also a miso-based version, aptly named the Misotanpo Nabe, where miso paste is spread over the rice. The dish comes from Akita’s rice-based agriculture, where people would cook leftover rice over a fire and put it into leftover chicken broth soup.

Photo Cred: Flickr user pelican https://www.flickr.com/photos/[email protected]/7147379729/
Inaniwa Udon
One of the three main udon types in Japan, the Inaniwa Udon is distinctively different in that it has flat, thinner noodles that the traditional type. It has about 300 years of history, and even presented to the royal household during the Meiji Era as a popular regional dish. It has won numerous awards from food exhibitions. They can even be served outside of the soup, similar to Soba noodles, and can retain their original texture for hours due to the small air bubbles that are in the noodles.
Yokote Yakisoba
Yokote Yakisoba is your standard Yakisoba, with thick noodles and meat, vegetables, and put together with a sweet sauce. What makes it Yokote Yakisoba are the fried eggs that are put on top, and the pickled vegetables set on the side. It was developed about 60 years ago, and quickly became popular due to the affordability and savouriness of the dish. Go to Yokote city to get the original recipe!
Akita Kayaki
Kayaki is an inexpensive dish that originated from the fishermen of Akita prefecture, where various sea food (primarily shell fish) are put into a hotpot and cooked. The name comes from the pronounciation of “shellfish cooked” or “Kaiyaki”. Originally, the hot pot would be seasoned with salted and fermented fish sauce, but has been rearranged in a modern style where people of all origins can enjoy the dish. 

Tokyo Creative