Kiritampo
Kiritampo ( Japanese き り た ん ぽ Kiritanpo ) is a regional rice specialty from Akita Prefecture in Japan . Tampo means "cotton ball surrounded by fabric", its appearance comes from the spear sheath. For stew dishes , tampo is cut diagonally, which is then called kiritampo.
Manufacturing
Rice is crushed in a mortar (Japanese す り 鉢) with a pestle (Japanese す り こ ぎ). That is called Hangoroshi (Japanese は ん ご ろ し) and means “to beat half to death”.
The hangoroshi rice is wrapped around a skewer made of sickle fir and roasted until golden brown on a charcoal fire. Then the tubes are cut into rings.
consumption
Tampo can be eaten as kiritampo nabe or misotsuketampo.
- Kiritampo hub
In Kiritampo-nabe is a traditional stew with chicken (Hinaijidori) and vegetables (Japanese salsify , maitake , leeks , Japanese parsley ). Both Kiritampo-nabe and Misotsuketampo are made from a strong soy broth . Poultry carcasses (hinaijidori), strong soy sauce, Japanese rice wine , and sugar are used for this broth .
- Misotsuketampo
For misotsuketampo, tampo is roasted and doused with sweet miso .
Web links
Individual evidence
- ↑ The origin of Kiritampo. Retrieved December 22, 2018 .
- ↑ Delicious and delightful, Delicacies of Akita. (No longer available online.) In: Akita city- tourist guide. Archived from the original on February 24, 2017 ; accessed on December 22, 2018 (jp). Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
