09/25/2026
Shot from the pass: Miso tanpo - grilled rice, pecan miso, pecan smoked egg yolk, burgundy truffle.
While “Shut up and cook” is the current refrain echoing the concert halls of the food media orchestra, this dish hits personal so if you aren’t adverse to a little ear-bending, we’ve saved you a spot ‘round the fire.
Kiritanpo is the classic comfort food dish of Akita prefecture where Kumi’s mother is from, with miso-tanpo being the more deft, festival friendly version: Pounded rice, grilled, coated in a sweet and salty miso glaze, with Kumi’s family including ground walnuts.
Fall is rice harvesting season in Japan so it felt the proper time to showcase it on the menu.
It’s an old school dish which we’ve done as much as possible to honor: 50/50 blend of MS and Japanese rice cooked donabe style, yolks smoked in an ibushi gin, making miso with local pecans, grilling over embers, and serving simply.
