Takikomi gohan

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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; in a similar preparation, maze gohan (混ぜ御飯), flavorful ingredients are mixed into cooked rice.[1] In the kansai region, Takikomi gohan is called Kayaku gohan, and in Okinawa, it is called Jucy.[2] 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.[3] 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.[4] 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.

Variations

  • Tai-meshi (鯛飯): rice with whole sea bream [5]
  • 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.[6] In the Osaka dialect, this dish is called kayaku gohan (加薬御飯).[7]

See also

Notes

  1. ^ Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 276.
  2. ^ 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 https://w.atwiki.jp/aniwotawiki/pages/4126.html
  3. ^ 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
  4. ^ 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
  5. ^ Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 277.
  6. ^ Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 278.
  7. ^ Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 278.

References

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