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Takikomi gohan

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Takenoko gohan (筍たけのこ御飯ごはん), one of the takikomi gohan (炊たき込こみ御飯ごはん).

Takikomi gohan (炊たき込こみご飯はん, 炊たき込こみ御飯ごはん) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish. The ingredients of takikomi gohan are cooked with the rice.[1] This dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are harvested during this season in Japan.[2] Ingredients will vary based on the seasonal vegetables and fish. Since this dish has nutritional value, and uses a small amount of rice with vegetables and proteins, some Japanese people eat it for dieting purposes.[3]

History[edit]

Takikomi gohan was created during the Nara period.[4] Rice was scarce then, so people conserved rice by adding millet or other cereals, wild vegetables, yam or Japanese radish, creating an early form of takikomi gohan called katemeshi.[4] During the Muromachi period, katemeshi became popular, turned into a dish called kawarimeshi using ingredients such as barley, beans, and vegetables. Over time people became creative and made a variety of dishes with seasonal ingredients.[4]

Difference from maze gohan[edit]

Takikomi gohan is prepared by adding the ingredients, broth and seasonings to raw rice and cook them together. In contrast, maze gohan (混まぜ御飯ごはん) 'mixed rice' is prepared by first cooking rice alone, then mixing the ingredients into it.[5]

Variations[edit]

  • Tai-meshi (鯛たい飯めし): Rice with whole sea bream.[6]: 277 
  • Ayu-meshi (鮎あゆ飯めし): Rice with whole sweetfish.
  • Matsutake gohan (松茸まつたけ御飯ごはん): Rice with matsutake mushrooms.
  • Kani-meshi (蟹かに飯めし): Rice with crab.
  • Gomoku meshi (五目飯ごもくめし) 'five ingredients rice' (or gomoku gohan (五目ごもく御飯ごはん)): Combination of ingredients such as shiitake mushrooms, bamboo shoots, burdock root, carrots, konnyaku, chicken,[7][6] or white-fleshed fish. In the Osaka dialect, this dish is called kayaku gohan (加薬かやく御飯ごはん).[6]
  • Kamameshi (釜飯かまめし): Takikomi gohan cooked and served in a single-serving pot.[8]
  • Kuri gohan (栗ぐりご飯はん): Rice with chestnuts.[9]
  • Kufa jūshī (クファジューシー): Okinawan cuisine of rice with pork.[10]
  • KFC rice: Rice with fried chicken.

See also[edit]

References[edit]

  1. ^ "Taste of Japan – Takikomi-gohan (Soy sauce flavored rice cooked with chicken and mushrooms)". Ministry of Agriculture, Forestry and Fisheries (Japan). Archived from the original on 2022-08-13. Retrieved 2022-11-04.
  2. ^ ９月くがつに美味おいしい旬しゅんの野菜やさい. (n.d.). Retrieved November 05, 2020, from https://foodslink.jp/syokuzaihyakka/syun/monthly/septembre-ve.htm
  3. ^ Watanabe, A. (2020, October 05). 炊たき込こみご飯はんのカロリー・糖とう質しつは？白米はくまいよりダイエット向むきな理由りゆうは？. Retrieved November 05, 2020, from https://chisou-media.jp/posts/598
  4. ^ a b c "takikomi gohan" たきこみごはん. 米穀べいこく安定あんてい供給きょうきゅう確保かくほ支援しえん機構きこう (Rice Stable Supply Support Organization) (Japan) (in Japanese). Archived from the original on 2004-12-31. Retrieved 2022-11-03.
  5. ^ "Washoku World Challenge 2013 – Japanese cuisine basics". Ministry of Agriculture, Forestry and Fisheries (Japan). Types of Cooked Rice and Features. Archived from the original on 2022-09-29. Retrieved 2022-11-04.
  6. ^ a b c Tsuji, Shizuo (2006). Japanese Cooking: A Simple Art (Revised ed.). Tokyo, Japan: Kodansha International. pp. 278–279. ISBN 9784770030498.
  7. ^ Hosking, Richard (1996). "gomoku meshi". A dictionary of Japanese food : ingredients & culture. Tokyo, Japan: Tuttle Publishing. p. 46. ISBN 0804820422.
  8. ^ "Authentic Japanese Cooking – Kamameshi (Sakura Shrimp and Rice)". NHK. 2015-04-15. Archived from the original on 2021-11-17. Retrieved 2022-11-04.
  9. ^ Yukimasa, Rika (2016-11-25). "Rika's TOKYO CUISINE Chestnut Rice – Kuri gohan 栗ぐりご飯はん". NHK. Archived from the original on 2017-04-30. Retrieved 2022-11-04.
  10. ^ "Our Regional Cuisines: kufa jushi, Okinawa Prefecture" うちの郷土きょうど料理りょうり クファジューシー 沖縄おきなわ県けん. Ministry of Agriculture, Forestry and Fisheries (Japan) (in Japanese). Archived from the original on 2022-04-07. Retrieved 2022-11-04.
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