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[[File:Takenoko gohan.jpg|thumb|''Takenoko gohan'' (筍御飯), one of the ''takikomi gohan'' (炊き込み御飯).]]
[[File:Takenoko gohan.jpg|thumb|''Takenoko gohan'' (筍御飯), one of the ''takikomi gohan'' (炊き込み御飯).]]
'''''Takikomi gohan''''' (炊き込みご飯, 炊き込み御飯) is a [[Cuisine of Japan|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.<ref name="MAFF_takikomigohan">{{Cite web |url=https://tasteofjapan.maff.go.jp/en/recipes/detail/72.html |title=Taste of Japan – Takikomi-gohan (Soy sauce flavored rice cooked with chicken and mushrooms) |access-date=2022-11-04 |website=[[Ministry of Agriculture, Forestry and Fisheries (Japan)]] |archive-url=https://web.archive.org/web/20220813040852/https://tasteofjapan.maff.go.jp/en/recipes/detail/72.html |archive-date=2022-08-13 |url-status=live |language=en}}</ref> 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.<ref>９月に美味しい旬の野菜. (n.d.). Retrieved November 05, 2020, from https://foodslink.jp/syokuzaihyakka/syun/monthly/septembre-ve.htm</ref> Ingredients will vary based on the seasonal vegetables and fish. Since this dish contains nutritional value, and uses a small amount of rice with vegetables and proteins, some Japanese people eat it for dieting purposes.<ref>Watanabe, A. (2020, October 05). 炊き込みご飯のカロリー・糖質は？白米よりダイエット向きな理由は？. Retrieved November 05, 2020, from https://chisou-media.jp/posts/598</ref>
'''''Takikomi gohan''''' (炊き込みご飯, 炊き込み御飯) 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.<ref name="MAFF_takikomigohan">{{Cite web |url=https://tasteofjapan.maff.go.jp/en/recipes/detail/72.html |title=Taste of Japan – Takikomi-gohan (Soy sauce flavored rice cooked with chicken and mushrooms) |access-date=2022-11-04 |website=[[Ministry of Agriculture, Forestry and Fisheries (Japan)]] |archive-url=https://web.archive.org/web/20220813040852/https://tasteofjapan.maff.go.jp/en/recipes/detail/72.html |archive-date=2022-08-13 |url-status=live |language=en}}</ref> 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.<ref>９月に美味しい旬の野菜. (n.d.). Retrieved November 05, 2020, from https://foodslink.jp/syokuzaihyakka/syun/monthly/septembre-ve.htm</ref> 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.<ref>Watanabe, A. (2020, October 05). 炊き込みご飯のカロリー・糖質は？白米よりダイエット向きな理由は？. Retrieved November 05, 2020, from https://chisou-media.jp/posts/598</ref>


== History ==
== History ==
{{transliteration|ja|Takikomi gohan}} was created during the [[Nara period]].<ref name="RSSSO_history">{{Cite web |url=https://www.komenet.jp/_qa/kome_chishiki/takikomi.html |title=takikomi gohan |access-date=2022-11-03 |website=米穀安定供給確保支援機構 (Rice Stable Supply Support Organization) (Japan) |archive-url=https://web.archive.org/web/20041231011235/http://www.komenet.jp/_qa/kome_chishiki/takikomi.html |archive-date=2004-12-31 |url-status=live |language=ja |script-title=ja:たきこみごはん}}</ref> During this period, rice was scarce so they mixed rice with [[millet]] to increase the amount of portions. It is called {{transliteration|ja|awameshi}}. Around the same time, people created an early form of {{transliteration|ja|takikomi gohan}} called {{transliteration|ja|katemeshi}}. They mixed rice with millet or other cerials, wild vegetables, [[Yam (vegetable)|yam]] or [[Japanese radish]] to conserve rice.<ref name="RSSSO_history" /> During the [[Muromachi period]], {{transliteration|ja|katemeshi}} became popular, turned into a dish called {{transliteration|ja|kawarimeshi}} using ingredients such as barley, beans, and vegetables. Over time people became creative and made a variety of dishes with seasonal ingredients.<ref name="RSSSO_history" />
{{transliteration|ja|Takikomi gohan}} was created during the [[Nara period]].<ref name="RSSSO_history">{{Cite web |url=https://www.komenet.jp/_qa/kome_chishiki/takikomi.html |title=takikomi gohan |access-date=2022-11-03 |website=米穀安定供給確保支援機構 (Rice Stable Supply Support Organization) (Japan) |archive-url=https://web.archive.org/web/20041231011235/http://www.komenet.jp/_qa/kome_chishiki/takikomi.html |archive-date=2004-12-31 |url-status=live |language=ja |script-title=ja:たきこみごはん}}</ref> Rice was scarce then, so people conserved rice by adding [[millet]] or other cereals, wild vegetables, [[Yam (vegetable)|yam]] or [[Japanese radish]], creating an early form of {{transliteration|ja|takikomi gohan}} called {{transliteration|ja|katemeshi}}.<ref name="RSSSO_history" /> During the [[Muromachi period]], {{transliteration|ja|katemeshi}} became popular, turned into a dish called {{transliteration|ja|kawarimeshi}} using ingredients such as barley, beans, and vegetables. Over time people became creative and made a variety of dishes with seasonal ingredients.<ref name="RSSSO_history" />


== Difference from ''maze gohan'' ==
== Difference from ''maze gohan'' ==
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{{Anchors|Tai-meshi|Ayu-meshi|Matsutake gohan|Kani-meshi|Gomoku meshi|kamameshi|Kuri gohan}}
{{Anchors|Tai-meshi|Ayu-meshi|Matsutake gohan|Kani-meshi|Gomoku meshi|kamameshi|Kuri gohan}}
==Variations==
==Variations==
* ''Tai-meshi'' (鯛飯): rice with whole [[sea bream]]{{r|"Tsuji2006"|page=277}}
* ''Tai-meshi'' (鯛飯): Rice with whole [[sea bream]].{{r|"Tsuji2006"|page=277}}
* ''[[Ayu sweetfish|Ayu]]-meshi'' (鮎飯): rice with whole sweetfish
* ''[[Ayu sweetfish|Ayu]]-meshi'' (鮎飯): Rice with whole sweetfish.
* ''Matsutake gohan'' (松茸御飯): rice with [[matsutake|matsutake mushrooms]]
* ''Matsutake gohan'' (松茸御飯): Rice with [[matsutake|matsutake mushrooms]].
* ''Kani-meshi'' (蟹飯): rice with crab
* ''Kani-meshi'' (蟹飯): Rice with crab.
* {{Nihongo||五目飯|Gomoku meshi|extra2='five ingredients rice'}} (or {{Nihongo||五目御飯|gomoku gohan}}): combination of ingredients such as [[shiitake|shiitake mushrooms]], [[bamboo shoots]], [[burdock]] root, carrots, [[konnyaku]], [[chicken]],<ref name="Hosking_gomoku">{{Cite encyclopedia |title=gomoku meshi |encyclopedia=A dictionary of Japanese food : ingredients &amp; culture |last=Hosking |first=Richard |year=1996 |publisher=Tuttle Publishing |location=Tokyo, Japan |url=https://books.google.com/books?id=1avA7zEYCQ0C&pg=PA46&lpg=PA46&dq=gomoku+meshi |page=46 |language=en |isbn=0804820422}}
* {{Nihongo||五目飯|Gomoku meshi|extra2='five ingredients rice'}} (or {{Nihongo||五目御飯|gomoku gohan}}): Combination of ingredients such as [[shiitake|shiitake mushrooms]], [[bamboo shoots]], [[burdock]] root, carrots, [[konnyaku]], [[chicken]],<ref name="Hosking_gomoku">{{Cite encyclopedia |title=gomoku meshi |encyclopedia=A dictionary of Japanese food : ingredients & culture |last=Hosking |first=Richard |year=1996 |publisher=Tuttle Publishing |location=Tokyo, Japan |url=https://archive.org/details/dictionaryofjapa00hosk/page/46/mode/1up?q=gomoku |url-access=registration |page=46 |language=en |isbn=0804820422}}<!-- dead link https://books.google.com/books?id=1avA7zEYCQ0C&dq=gomoku+meshi&pg=PA46--></ref><ref name="Tsuji2006" /> or white-fleshed fish. In the Osaka dialect, this dish is called ''kayaku gohan'' (加薬御飯).<ref name="Tsuji2006">{{Cite book |title=Japanese Cooking: A Simple Art |last=Tsuji |first=Shizuo |publisher=Kodansha International |year=2006 |isbn=9784770030498 |edition=Revised |location=Tokyo, Japan |pages=278–279 |language=en |url=https://books.google.com/books?id=fby2Er0seMMC&pg=278 |url-access=limited}}</ref>
*{{Nihongo||釜飯|[[Kamameshi]]}}: {{transliteration|ja|Takikomi gohan}} cooked and served in a single-serving pot.<ref name="NHK_kamameshi">{{Cite web |url=https://www.nhk.or.jp/dwc/recipes/detail/174.html |title=Authentic Japanese Cooking – Kamameshi (Sakura Shrimp and Rice) |date=2015-04-15 |access-date=2022-11-04 |website=[[NHK]] |archive-url=https://web.archive.org/web/20211117193036/https://www.nhk.or.jp/dwc/recipes/detail/174.html |archive-date=2021-11-17 |url-status=live |language=en}}</ref>
*alternative site: [https://archive.org/details/dictionaryofjapa00hosk/page/46/mode/1up?q=gomoku archive.org]{{Registration required}}</ref><ref name="Tsuji2006">{{Cite book |title=Japanese Cooking: A Simple Art |last=Tsuji |first=Shizuo |publisher=Kodansha International |year=2006 |isbn=9784770030498 |edition=Revised |location=Tokyo, Japan |pages=278–279 |language=en |url=https://books.google.com/books?id=fby2Er0seMMC&pg=278 |url-access=limited}}</ref> or white-fleshed fish. In the Osaka dialect, this dish is called ''kayaku gohan'' (加薬御飯).<ref name="Tsuji2006" />
*{{Nihongo||栗ご飯|Kuri gohan}}: Rice with chestnuts.<ref>{{Cite web |url=http://www.nhk.or.jp/dwc/recipes/detail/297.html |title=Rika's TOKYO CUISINE Chestnut Rice – Kuri gohan 栗ご飯 |date=2016-11-25 |access-date=2022-11-04 |website=[[NHK]] |last=Yukimasa |first=Rika |archive-url=https://web.archive.org/web/20170430141549/http://www.nhk.or.jp/dwc/recipes/detail/297.html |archive-date=2017-04-30 |url-status=live |language=en}}</ref>
*Kamameshi (釜飯): all the ingredients are cooked in a single use kettle and serve as is<ref>Kamameshi, Tororomeshi. (n.d.). Retrieved October 30, 2020, from https://www.asahibeer.co.jp/area/04/shitamachi/vol01.html</ref>
*{{Nihongo||栗ご飯|Kuri gohan}}: rice with chestnuts<ref>{{Cite web |url=http://www.nhk.or.jp/dwc/recipes/detail/297.html |title=Rika's TOKYO CUISINE Chestnut Rice – Kuri gohan 栗ご飯 |date=2016-11-25 |access-date=2022-11-04 |website=[[NHK]] |last=Yukimasa |first=Rika |archive-url=https://web.archive.org/web/20170430141549/http://www.nhk.or.jp/dwc/recipes/detail/297.html |archive-date=2017-04-30 |url-status=live |language=en}}</ref>
*{{Nihongo||クファジューシー|[[Zosui#Jūshī|Kufa jūshī]]}}: [[Okinawan cuisine]] of rice with pork.<ref>{{Cite web |url=https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/47_4_okinawa.html |title=Our Regional Cuisines: kufa jushi, Okinawa Prefecture |access-date=2022-11-04 |website=[[Ministry of Agriculture, Forestry and Fisheries (Japan)]] |archive-url=https://warp.da.ndl.go.jp/info:ndljp/pid/12232574/www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/47_4_okinawa.html |archive-date=2022-04-07 |url-status=live |language=ja |script-title=ja:うちの郷土料理 クファジューシー 沖縄県}}</ref>
* [[KFC rice]]: Rice with [[fried chicken]].
*{{Nihongo||クファジューシー|[[Zosui#Jūshī|kufa jūshī]]}}: an [[Okinawan cuisine]] of rice with pork<ref>{{Cite web |url=https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/47_4_okinawa.html |title=Our Regional Cuisines: kufa jushi, Okinawa Prefecture |access-date=2022-11-04 |website=[[Ministry of Agriculture, Forestry and Fisheries (Japan)]] |archive-url=https://warp.da.ndl.go.jp/info:ndljp/pid/12232574/www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/47_4_okinawa.html |archive-date=2022-04-07 |url-status=live |language=ja |script-title=ja:うちの郷土料理 クファジューシー 沖縄県}}</ref>


==See also==
==See also==
* [[Arroz con Pollo]], [[Arroz con gandules]], [[Platillo Moros y Cristianos]], [[Gallo Pinto]], [[Pabellón criollo]], [[Rice and beans]] ([[Latin America]])
* [[Arroz con pollo]], [[Arroz con gandules]], [[Platillo Moros y Cristianos]], [[Gallo pinto]], [[Pabellón criollo]], [[Rice and beans]] ([[Latin America]])
* [[Biryani]] ([[South Asia]])
* [[Biryani]] ([[South Asia]])
* [[Fried Rice]] ([[East Asia]])
* [[Fried rice]] ([[East Asia]])
* [[Jambalaya]] ([[Louisiana]])
* [[Jambalaya]] ([[Louisiana]])
* [[Jollof rice]] ([[West Africa]])
* [[Jollof rice]] ([[West Africa]])
Line 32: Line 32:
* [[Kedgeree]] ([[United Kingdom]])
* [[Kedgeree]] ([[United Kingdom]])
* [[Kushari]] ([[Egypt]])
* [[Kushari]] ([[Egypt]])
* [[Nasi Goreng]] ([[Indonesia]])
* [[Nasi goreng]] ([[Indonesia]])
* [[Paella]] ([[Spain]])
* [[Paella]] ([[Spain]])
* [[Pilaf]]/[[Pilaf|Pulao]] ([[Greece]], [[Balkans]], [[Turkey]], [[Iran]], [[Central Asia]], [[South Asia]])
* [[Pilaf]] ([[Greece]], [[Balkans]], [[Turkey]], [[Iran]], [[Central Asia]], [[South Asia]])
* [[Rice and peas]] ([[Caribbean]])
* [[Rice and peas]] ([[Caribbean]])
* [[Risotto]] ([[Italy]])
* [[Risotto]] ([[Italy]])

Latest revision as of 00:59, 22 September 2023

Takenoko gohan (筍御飯), one of the takikomi gohan (炊き込み御飯).

Takikomi gohan (炊き込みご飯, 炊き込み御飯) 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 (混ぜ御飯) 'mixed rice' is prepared by first cooking rice alone, then mixing the ingredients into it.[5]

Variations[edit]

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月に美味しい旬の野菜. (n.d.). Retrieved November 05, 2020, from https://foodslink.jp/syokuzaihyakka/syun/monthly/septembre-ve.htm
  3. ^ Watanabe, A. (2020, October 05). 炊き込みご飯のカロリー・糖質は？白米よりダイエット向きな理由は？. Retrieved November 05, 2020, from https://chisou-media.jp/posts/598
  4. ^ a b c "takikomi gohan" たきこみごはん. 米穀安定供給確保支援機構 (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 栗ご飯". NHK. Archived from the original on 2017-04-30. Retrieved 2022-11-04.
  10. ^ "Our Regional Cuisines: kufa jushi, Okinawa Prefecture" うちの郷土料理 クファジューシー 沖縄県. 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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