Sato Yoichi Kiritanpo Workshop

In the samurai town of Kakunodate, workshops let visitors make Akita's signature kiritanpo, freshly pounded rice molded around cedar skewers and charcoal-grilled until golden. The rice cylinders are then simmered in a rich hinai-jidori chicken broth with burdock root, mushrooms, and seri parsley. Using local Akitakomachi rice and free-range chicken makes the flavor incomparably richer than convenience-store versions.