Kiritampo traces its roots to the lumberjacks who worked in the mountains around Odate. The day’s leftover rice would be mashed, kneaded, and then stewed with meat and vegetables or glazed with a miso paste. The dish is nationally renowned as a specialty of Akita Prefecture, but truly authentic kiritampo-nabe stew can only be found in Odate. Although a staple of homecooking, visitors to Akita can try the kiritampo for themselves at any of several restaurants in the area that specialize in the dish.