The humble origins of kiritampo trace back to peasants working in the mountains around Odate. After a hard day’s work, they would mash rice, roast it upon a charcoal fire, and enjoy the finished product with miso or as part of soup. Once they began to cut or rip that “tampo” and stew it with local vegetables, kiritampo-nabe stew was born. During the Meiji-era, local chefs decided to standardize the dish and serve it as part of the menu to visiting travelers. Since then, kiritampo has been enjoyed both as a local comfort food and a popular meal at local restaurants.