Dish
Kiritanpo
Kiritanpo is made by pounding cooked rice into a sticky paste, which is then wrapped around a skewer and grilled until crispy on the outside. The inside remains soft and chewy. The dish is often served with miso soup and a variety of toppings, such as grilled chicken, mushrooms, and vegetables. Kiritanpo is a hearty and filling dish that is perfect for cold winter nights.
Origins and history
Kiritanpo originated in the Akita prefecture of Japan, where it has been a popular dish for centuries. It was originally made by farmers who would use leftover rice to make the dish. Today, it is a popular dish throughout Japan and is often served at festivals and other special occasions.
Dietary considerations
Kiritanpo is gluten-free and can be made vegan by omitting any meat or fish toppings.
Variations
There are many variations of kiritanpo, including sweet versions that are made with red bean paste or honey. Some versions also include cheese or other fillings inside the rice paste.
Presentation and garnishing
Kiritanpo is typically served on a skewer and garnished with green onions or other herbs.
Tips & Tricks
To make kiritanpo, be sure to use short-grain rice, which will give the dish its signature sticky texture.
Side-dishes
Kiritanpo is often served with miso soup and a variety of toppings, such as grilled chicken, mushrooms, and vegetables.
Drink pairings
Kiritanpo pairs well with sake or beer.
Delicious Kiritanpo recipes
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