Takikomi gohan

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; in a similar preparation, maze gohan (混ぜ御飯), flavorful ingredients are mixed into cooked rice.^[1]

Variations

Tai-meshi (鯛飯): rice with whole sea bream ^[2]
Ayu-meshi (鮎飯): rice with whole sweetfish
Matsutake gohan (松茸御飯): rice with matsutake mushrooms
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 mushrooms, bamboo shoots, burdock root, fresh soybeans, chestnuts, chicken, firm white-fleshed fish, or oysters.^[3] In the Osaka dialect, this dish is called kayaku gohan (加薬御飯).^[4]

Notes

^ Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 276.
^ Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 277.
^ Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 278.
^ Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 278.

References

Hosking, Richard. A Dictionary of Japanese Food: Ingredients & Culture. Tuttle Publishing, 1997, p. 46
Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 278.

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[1] Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 276.

[2] Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 277.

[3] Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 278.

[4] Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 278.

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Variations

See also

Notes

References