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In the Tohoku region, there is considerably a very famous pot dish.
Especially ..that.., “Kiritampo pan” of the Akita Prefecture special product is considerably famous.
First of all, the eminence of the kiritampo is very high, it sells in nationwide various places recently, and it becomes considerably familiar.
The kiritampo is a very simple dish that crushes the cooked rice, wraps it around the stick, and burns.
Usually burning with the fish scorch container and the oven now is general though the scene where the stick is put up in surroundings in the hearth and the kiritampo is burnt is projected well in the television etc.
It becomes considerably fragrant if it burns putting miso on and it is delicious.
The pot dish that makes this kiritampo a leading part is a kiritampo pan.
The soup of soy sauce [aji] that uses the soy sauce, sugar, and sake for the chicken [gara] soup is basically made.
In the soup, it is chicken, a burdock, and it is a general kiritampo pan to put [shirataki], the wild variety of parsley, the maitake mushroom, the Welsh onion, and the kiritampo though it is clever.
There are a lot of putting chicken [motsu].
As for chicken, the point of using Hinai [chiniwatori] as much as possible is enumerated when characterizing.
Hinai [chiniwatori] is recommended to be used as a pet name with the ingredient or a definition of the kiritampo pan though this chicken need not be necessarily used because it is a famous on a nationwide scale pot dish now, and it is made in various regions.
A taste considerably near seems to go out by using broiler’s chicken [gara] or thigh meat and skin when not obtaining.
In the kiritampo pan, the limitation is a lot of comparatively pot dishes that are compared with other pans.
The ingredient of a standard pan such as the Chinese cabbage, the fish, mushrooms, and the carrots doesn’t use the principle of the ingredient.
It is said doing into which the flavor and the smell change.
A basic ingredient is the one having enumerated it in the above-mentioned.