A Must-Try in Akita: Japan’s Top 3 “Hinai Chicken” and Hand-Roasted Rice Skewers

Text & Photos /Daku

The last time a friend asked me what dish I found most unforgettable during my trip to Akita, the answer was definitely “grilled rice skewer hot pot”! Akita in Japan boasts pristine water sources, and the locally grown Akita Komachi rice, cultivated with this high-quality water, is very famous. This type of rice is not only delicious but also has great stickiness. Grilled rice skewers are made by pounding freshly harvested rice, wrapping it around a wooden stick, and then roasting it over charcoal until charred. A well-known local specialty dish involves cooking these roasted rice skewers in a chicken broth, creating the famous Akita grilled rice skewer hot pot. Additionally, this hot pot also includes Akita’s “Hinai Chicken,” one of Japan’s top three delicious chicken breeds. This chicken is somewhat similar to Taiwan’s native chicken, with a firm and chewy texture. In Akita, Hinai Chicken must even go through a unique local certification system to be considered authentic “Hinai Chicken”!

The “Akita Kiritanpo-ya” (Kiritanpo House) introduced in this article is located near Akita Station and is a renowned spot for trying grilled rice skewer hot pot. Let’s go on an exploration together.

%The area is full of traditional Japanese charm, and as we approached the restaurant, we felt as if we had traveled back in time to an earlier era. We could see rice fields, vegetable patches, and various other rural elements, all exuding a nostalgic vibe.

%The interior is quite compact, with small walkways on either side leading to private rooms. The decor is all wooden, and even the paper lanterns have a nice atmosphere.

%Upon arrival, the staff kindly guided us to our seats. Our table was already set with two appetizers before the main dishes arrived.

%This was our first visit here. Along with us were Kohei from Taiwan, Jia Yan from the Japan Travel Promotion Company, and Mr. Ogasawara and Mr. Fujiwara from the Japan Tourism Promotion Division. (Before the food was served, each seat already had two small side dishes.)

%The drinks here feature high-quality local sake, which has a rich and mellow flavor similar to those found in other parts of Japan. So be sure to try some when you visit—it will definitely enrich your trip. (Underage individuals should not consume alcohol.)

● ETtoday ETToday News Cloud reminds you: Don’t drink and drive, and don’t drive after drinking.

%Our first stop was the sake tasting corner, where we tried a variety of local sakes. The one that stood out the most was the one we tried today.

%It was introduced at the hotel lobby, and we also learned how another type of sake is produced. Here, you can also try many different varieties of sake from the region. (Underage individuals should not consume alcohol.)

%We tried it again the next day. On the third day of our stay at the hotel in Mount Chokai, Mr. Fujiwara strongly recommended it to me again, showing just how popular this sake is locally. (Underage individuals should not consume alcohol.)

%Each person was given a different cup, which was quite interesting. The most fun part was the square cup, which was placed on a stand. The staff would pour the sake for us, and they would even come around to check if we needed a refill. It was really generous, as if they were going all out to treat us. (Underage individuals should not consume alcohol.)

%When Mr. K asked how we should toast, haha, the answer was quite straightforward. We simply sipped some of the overflowing sake with our mouths and then raised our cups for a toast. It was so much fun.

%The first sake we tried was called “Botan,” which is made using a special brewing method. Its taste is somewhat similar to Taiwanese rice wine but has a unique twist. It has a particularly smooth finish, making it perfect for pairing with the meals here.

%Another sake we tried was called “Hakusen.” It was served in a shallow dish with some pickled vegetables, which gave it a slightly sticky and thick texture—a unique small dish.

%Next was the “Akita Namasu,” which is made by thinly slicing daikon radish and carrot, then marinating them.

%There was also a soy-based sauce that had a savory-sweet flavor, highlighting the umami of the seaweed. It had an incredibly smooth and slippery texture—an oddly delightful taste.

%Another highlight was the Hinai Chicken, which the Japanese staff praised so highly. It’s raised in a free-range manner, taking time and effort to ensure the chickens have no excess fat, resulting in firm and elastic meat. There were three ways to enjoy it here: soy-marinated grilled Hinai Chicken, salt-grilled Hinai Chicken, and chicken wings. All three were delicious. The salt-grilled version highlights the natural flavor of the meat, while the soy-marinated one has a richer taste. If you prefer something juicier, go for the soy-marinated.

%And now, the main event has arrived: the grilled rice skewer hot pot.

%The presentation was lovely, with different broths served in separate small pots to prevent us from having to ladle the soup ourselves.

%The chicken broth used in the hot pot is made from Hinai Chicken, giving it a sweet and savory taste. The broth is rich yet refreshing, and pairs wonderfully with the Hinai Chicken.

%The grilled rice skewers are cooked in the pot until the rice absorbs some of the flavors. The charred parts become slightly chewy after simmering in the broth, adding an enjoyable textural contrast.

%There were also small ingredients like mushrooms, leeks, and tofu, which are added directly into the broth. The tofu remains soft and doesn’t break apart easily—absolutely satisfying.

%Finally, we were introduced to a local specialty called “Izushi Nishin,” said to be one of Japan’s top three delicacies. The fish here is not only delicious but also has no fishy smell. When you bite into it, it’s delightfully chewy. After seasoning, it can also be paired nicely with sake. (Underage individuals should not consume alcohol.)

%We also tried the herring, which was surprisingly good. It had a bouncy texture and popped in your mouth. With a bit of seasoning, it could also pair well with a light sake. (Underage individuals should not consume alcohol.)

%Lastly, I’d like to share a little story about the origin of this grilled rice skewer hot pot. One theory says it comes from farmers who would pound leftover rice and wrap it around Akita cedar skewers, roasting them until golden. They would then eat it with wild mountain birds, vegetables, and bamboo shoots. Over time, it became a beloved home-cooked dish. Another theory traces it to hunters in the mountainous regions of northern Akita, such as Odate and Kazuno City. These hunters, after long days in the mountains, would pound leftover rice, wrap it around cedar skewers, and roast it. They would then cook it with wild game, vegetables, and bamboo shoots or dip it in miso. This eventually evolved into a cherished family dish.

In ancient Japan, when soldiers practiced with spears, they would wrap the spears in cloth, which was called "tampo yari." Since rice sticks resemble spears wrapped in cloth, they were called "tampo," and "kiri" means "cut," as rice sticks are eaten by cutting them—hence the name "kiritanpo."

%At first, we thought the taste of this dish was quite unique. Some of us wondered why it gave such a familiar feeling. It turns out its flavor is quite similar to Taiwan’s salty popsicles, but with an even richer rice aroma. It also came with plum tea. Additionally, because Akita has a well-developed sake brewing industry, many office workers here enjoy having a drink or two with their meals. But since they have to go to work early the next day, to reduce the chances of a hangover or dizziness, the restaurant always serves a large glass of ice water at the end. Mr. Fujiwara, who was with us, said that drinking this glass of water ensures you won’t feel dizzy the next day—ha ha!

● ETtoday Eastday News reminds you: Don't drink and drive, and don't drive after drinking.

%At the end of the meal, we took one last group photo under the early evening lights of the city.

【Restaurant Information】
Kiritanpo House (KIRITANBOU House)

Official Website:http://marutomisuisan.jpn.com/kiritanpoya
0010-0001 Akita, 2-7-6 Naka-dori, Chuo-ku, Akita City, Green Building 1F　
Phone: 018-801-2345
Business Hours: 6:00 PM to 1:00 AM
Sundays 11:30 AM to 1:00 PM (Lunch available only on Sundays)
Open year-round
 

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