Akita's weather and clean water are said to be ideal for growing rice, and the local komachi variety is sought after throughout the country.
Perhaps the most well-known Akita dish is kiritanpo. Kiritanpo is essentially a tube made of rice, generally formed around a disposable chopstick. It is often roasted, sometimes after being smothered in miso paste. It is also eaten in kiritanpo nabe, a stew of sliced kiritanpo, vegetables, and chicken or fish, most commonly eaten during the winter.
Though consumed throughout Japan, Akita's Oga Peninsula is known for inago, a sweet teriyaki-like dish made of grasshoppers cooked in sake, soy sauce, and sugar.
In late winter, hata hata, or sailfin sunfish is popular, usually cooked in a stew. It has a strong flavor, and females with intact egg pouches are most prized.
The Most Frequently Asked Travel Questions about Akita (prefecture)
Where To Stay & Best Hotels in Akita (prefecture) - updated May 2024
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Akita (prefecture) Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.
