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{{short description|Japanese rice dish}}
{{italic title}}
{{italic title}}
[[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; in a similar preparation, maze gohan (混ぜ御飯), flavorful ingredients are mixed into cooked rice.<ref>Tsuji, Shizuo. ''Japanese Cooking: A Simple Art''. Kodansha International. 2006, p. 276.</ref> In the kansai region, Takikomi gohan is called Kayaku gohan, and in Okinawa, it is called Jucy.<ref>Aniwotawiki. (2020, October 29). 炊き込みご飯 - アニヲタWiki(仮)【10/29更新】. Retrieved October 30, 2020, from <nowiki>https://w.atwiki.jp/aniwotawiki/pages/4126.html</nowiki></ref> This dish is consumed by people in Japan around the fall season since a lot of 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 <nowiki>https://foodslink.jp/syokuzaihyakka/syun/monthly/septembre-ve.htm</nowiki></ref> Ingredients will vary based on the seasonal vegetables and fish. Since this dish covers a lot of nutritional facts, and substitutes a partial amount of rice from a serving size with vegetables and proteins, thus 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 <nowiki>https://chisou-media.jp/posts/598</nowiki></ref> One of the reasons why this dish is very popular in Japan is because it is easy to make and does not require a lot of equipment to prepare.
'''''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 ==
Takikomi Gohan was created during the Nara period.<ref>K. (n.d.). Okome to gohan no zakugaku. Retrieved October 15, 2020, from <nowiki>http://www.ne.jp/asahi/kiichiro/hp/info_p5.html</nowiki> Published by Shokuryou agency, Zenkoku beikoku kyoukai</ref> During this period, Japanese people had a hard time harvesting rice to meet their demands. Thus, they mixed rice with millet to increase the amount of portions. It is called Awameshi. At the same time, people created the root of Takikomi Gohan. It is called Katemeshi. They mixed rice with millets and a variety of vegetables including weeds, yam and Japanese radish in order to survive a shortage of rice. This dish used to be a survival meal during World War II. During the Muromachi period, Katemeshi became popular in Japan, thus Japanese people made a similar dish to Katemeshi. It is called Kawarimeshi. Kawarimeshi uses the same ideas as Katemeshi to create the dish. However, the difference between them is that Kawarimeshi uses quality ingredients such as barley, beans, and vegetables. Over time people became creative and made a variety of dishes that were based on Kawarimeshi, and they used seasonal ingredients to maximize the umami taste in the dish.
{{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'' ==
{{transliteration|ja|Takikomi gohan}} is prepared by adding the ingredients, broth and seasonings to raw rice and cook them together. In contrast, {{Nihongo||混ぜ御飯|[[maze gohan]]|extra2='mixed rice'}} is prepared by first cooking rice alone, then mixing the ingredients into it.<ref name="MAFF_rice">{{Cite web |url=https://www.washoku-worldchallenge.maff.go.jp/2013/en/cuisine.html |title=Washoku World Challenge 2013 – Japanese cuisine basics |website=[[Ministry of Agriculture, Forestry and Fisheries (Japan)]] |archive-url=https://web.archive.org/web/20220929091522/https://www.washoku-worldchallenge.maff.go.jp/2013/en/cuisine.html |access-date=2022-11-04 |archive-date=2022-09-29 |url-status=live |at=Types of Cooked Rice and Features |language=en}}</ref>

{{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]] <ref>Tsuji, Shizuo. ''Japanese Cooking: A Simple Art''. Kodansha International. 2006, p. 277.</ref>
* ''Tai-meshi'' (鯛飯): Rice with whole [[sea bream]].{{r|"Tsuji2006"|page=277}}
* ''[[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.
* ''Gomoku meshi'' (五目飯 or ''gomoku gohan'' 五目御飯): loosely translated, "five ingredients mixed rice," whose contents often revolve around seasonal availability and can include matsutake or [[shiitake|shiitake mushrooms]], [[bamboo shoots]], [[burdock]] root, fresh soybeans, chestnuts, [[chicken]], firm white-fleshed fish, or [[oyster|oysters]].<ref>Tsuji, Shizuo. ''Japanese Cooking: A Simple Art''. Kodansha International. 2006, p. 278.</ref> In the Osaka dialect, this dish is called ''kayaku gohan'' (加薬御飯).<ref>Tsuji, Shizuo. ''Japanese Cooking: A Simple Art''. Kodansha International. 2006, p. 278.</ref>
* {{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>
*{{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]].


==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]])
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* [[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]])
* [[Spanish rice]] ([[Mexico]])
* [[Spanish rice]] ([[Mexico]])

==Notes==
⚫
<references/>


==References==
==References==
⚫
<references/>
* Hosking, Richard. [https://books.google.com/books?id=1avA7zEYCQ0C&pg=PA46&lpg=PA46&dq=gomoku+meshi ''A Dictionary of Japanese Food: Ingredients & Culture'']. Tuttle Publishing, 1997, p.&nbsp;46
* Tsuji, Shizuo. [https://books.google.com/books?id=fby2Er0seMMC&pg=278 ''Japanese Cooking: A Simple Art'']. Kodansha International. 2006, p.&nbsp;278.


{{Japanese food and drink}}
{{Japanese food and drink}}
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{{DEFAULTSORT:Takikomi Gohan}}
{{DEFAULTSORT:Takikomi Gohan}}
[[Category:Japanese cuisine]]
[[Category:Japanese rice dishes]]
[[Category:Japanese rice dishes]]


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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