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"Kiritampo" northeastern Japan local specialty

Local specialty "kiritampo" -- mashed rice pressed on a skewer and then grilled -- is made in front of the press at a restaurant in the northeastern Japan city of Akita on Sept. 18, 2024, using recently harvested rice.

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"Kiritampo" northeastern Japan local specialty

Local specialty "kiritampo" -- mashed rice pressed on a skewer and then grilled -- is made in front of the press at a restaurant in the northeastern Japan city of Akita on Sept. 18, 2024, using recently harvested rice.

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"Kiritampo" northeastern Japan local specialty

Local specialty "kiritampo" -- mashed rice pressed on a skewer and then grilled -- is made in front of the press at a restaurant in the northeastern Japan city of Akita on Sept. 18, 2024, using recently harvested rice.

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"Kiritampo" northeastern Japan local specialty

Local specialty "kiritampo" using recently harvested rice is made in front of the press at a restaurant in the northeastern Japan city of Akita on Sept. 19, 2023. "Kiritampo" -- mashed rice cooked on a skewer that is then grilled -- is often cooked with meat and vegetables in soups.

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"Kiritampo" northeastern Japan local specialty

Local specialty "kiritampo" using recently harvested rice is made in front of the press at a restaurant in the northeastern Japan city of Akita on Sept. 19, 2023. "Kiritampo" -- mashed rice cooked on a skewer that is then grilled -- is often cooked with meat and vegetables in soups.

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"Kiritampo" northeastern Japan local specialty

Local specialty "kiritampo" using recently harvested rice is made in front of the press at a restaurant in the northeastern Japan city of Akita on Sept. 19, 2023. "Kiritampo" -- mashed rice cooked on a skewer that is then grilled -- is often cooked with meat and vegetables in soups.

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"Kiritampo" local specialty of northeastern Japan

Women working at a restaurant in the northeastern Japan city of Akita on Sept. 21, 2021, make "kiritampo," a local specialty of mashed cooked rice on a skewer that is then grilled, using newly harvested local rice.

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"Kiritampo" local specialty of northeastern Japan

Women working at a restaurant in the northeastern Japan city of Akita on Sept. 21, 2021, make "kiritampo," a local specialty of mashed cooked rice on a skewer that is then grilled, using newly harvested rice.

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Season arrives for Akita specialty cuisine

Women working at a restaurant in the northeastern Japan city of Akita on Sept. 18, 2015, make the local specialty "kiritampo" -- mashed rice on a skewer that is then grilled. The women celebrated the arrival of the season for kiritampo by using newly harvested local rice. (Kyodo) ==Kyodo

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Season arrives for Akita specialty cuisine

Women working at a restaurant in the northeastern Japan city of Akita on Sept. 18, 2015, make the local specialty "kiritampo" -- mashed rice on a skewer that is then grilled. The women celebrated the arrival of the season for kiritampo by using newly harvested local rice. (Kyodo) ==Kyodo

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Northeastern Japan specialty "kiritampo"

Women working at a restaurant in the northeastern Japan city of Akita on Sept. 23, 2020, make the local specialty "kiritampo" -- mashed cooked rice on a skewer that is then grilled -- using newly harvested rice. The women wore face shields and disposable gloves amid the coronavirus pandemic.

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Northeastern Japan specialty "kiritampo"

Women working at a restaurant in the northeastern Japan city of Akita on Sept. 23, 2020, make the local specialty "kiritampo" -- mashed cooked rice on a skewer that is then grilled -- using newly harvested rice. The women wore face shields and disposable gloves amid the coronavirus pandemic.