Akita Local Cuisine: Damako Nabe

Alright, let’s warm up with a classic from Akita – Damako Nabe! It’s a hearty and comforting hot pot that’s a staple in Akita homes, especially during the chilly winter months. We’re talking chicken broth, veggies, and these chewy rice dumplings called “damako” – it’s a real crowd-pleaser!

Dish Name: Damako Nabe / だまこ鍋

• Region / Location: Northern coastal areas of Akita Prefecture, including Akita City, Oga, South Akita, and Noshiro Yamamoto.
• Primary Area of Tradition: Southern Akita area around Hachirogata.
• Main Ingredients: Rice, Hinai chicken, green onions, Japanese parsley (seri), maitake mushrooms, and burdock root.

How It’s Eaten / Served

Damako Nabe is a local hot pot dish with a chicken broth base, filled with chicken and vegetables, and those unique rice dumplings called “damako.” It’s a beloved home-cooked meal in Akita, especially in winter. The dish is said to have originated in the South Akita region around Hachirogata Lagoon. Originally, they used to make a dish called “Tsukego,” which was a miso-flavored soup with grilled Hachirogata seafood like pond smelt, crucian carp, or whitebait. But as the Hachirogata Lagoon was drained, the fish catch declined, and chicken became the main ingredient instead of fish.

Cultural Background and Preservation

In Akita, “damako” is the local word for “Otedama,” a traditional Japanese beanbag toy. To make damako, freshly cooked rice is partially mashed in a mortar and then shaped into small, round dumplings by hand. It’s basically a rice dumpling, and the name “damako” is said to come from its resemblance to the Otedama toy. Another theory is that kids get so quiet and focused when they’re enjoying damako that they’re called “Damakko” (黙って食べる子 – “quiet eaters”).

There’s a custom in Akita called “Niwa-arai,” where people cook freshly harvested new rice, mash it, and make damako dumplings to celebrate the harvest. And in winter, families often make damako together with their kids.

To prepare Damako Nabe, slightly firm-cooked rice is mashed about halfway until it gets sticky, and then it’s shaped into dumplings while hot. The broth is made with Hinai chicken stock and seasoned with soy sauce or miso. Then, the chicken and vegetables like green onions, Japanese parsley, maitake mushrooms, and burdock root are added. There are slight regional variations in how the damako dumplings are prepared; some people lightly salt them before shaping, and others grill them a bit before adding them to the pot. While the soup base and ingredients are similar to Kiritanpo Nabe, which originated in Odate City, Damako Nabe is different because the damako dumplings don’t need skewers and are generally not grilled.

Damako Nabe is still a popular home-cooked dish in Akita during the winter. And with the establishment of the Basic Law on Dietary Education, it’s also being made in school lunches and home economics classes as part of efforts to preserve local food culture. So it’s now widely recognized throughout the prefecture.

Additional information:

• Hinai chicken (比内地鶏): A breed of chicken native to Akita Prefecture, known for its flavorful meat.
• Otedama (お手玉): Traditional Japanese beanbag toys.
• Kiritanpo Nabe (きりたんぽ鍋): A hot pot dish from Akita Prefecture featuring pounded rice cakes called “kiritanpo.”