Beginning to make a special product “Kiri danpo” in new rice Akita September 19, 16:28
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At Shiniseno-Ryotei in Akita City, the creation of a famous Kiritanpo using freshly harvested rice has started.
Kiritanpo making began in a restaurant in Akita City that has been in business for over 90 years.
This shop uses “Sasanishiki” instead of “Akitakomachi”, which is sticky so that the texture of rice grains remains in the crisp dandelion.
First, knead carefully so that the texture of the rice grain remains in the freshly cooked rice using a mortar and mash.
Next, women in kimono wrapped the kneaded rice around a 30-cm-long Akita cedar skewer.
Then, while rolling on the table, the shape was adjusted so that the thickness would be uniform, and finally, it was burned over various charcoal fires.
According to this restaurant, they usually produce Ridanpo from the factory, making about 190,000 bottles last season, many of which were shipped nationwide.
“I was worried about what would happen to rice due to heavy rain and typhoons, but I ’m relieved to see this day. I was talking.