Kiritampo is said to have begun with the Matagi, a group in northern Akita that made their living as woodcutters and hunters. They would take a handy snack of mashed rice skewered on a stick and grilled, and boil it with copper pheasant or green pheasant stew. While there are many other theories, stews with "kiritampo" and seasonal vegetables boiled together in a Hinai chicken broth are delicious.