Takikomi gohan (炊き込みご飯) is a Japanese rice dish seasoned withdashi andsoy sauce and mixed with mushrooms, vegetables, meat, or fish. The ingredients are cooked together with the rice.[1] The 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 the dish has nutritional value, and uses a small amount of rice with vegetables and proteins, some Japanese people eat it for dieting purposes.[3]
Takikomi gohan was created during theNara period.[4] Rice was scarce then, so people conserved rice by addingmillet or other cereals, wild vegetables,yam orJapanese radish, creating an early form oftakikomi gohan calledkatemeshi (糅飯).[4] During theMuromachi period,katemeshi became popular, turned into a dish calledkawarimeshi (変わり飯) using ingredients such as barley, beans, and vegetables. Over time, people became creative and made a variety of dishes with seasonal ingredients.[4]
Takikomi gohan is prepared by adding the ingredients, broth and seasonings to raw rice and cooking them together. In contrast,maze gohan(混ぜご飯; 'mixed rice') is prepared by first cooking rice alone, then mixing the ingredients into it.[5]
Gomoku meshi (五目飯; 'five ingredients rice') orgomoku gohan (五目御飯): Combination of ingredients such asshiitake mushrooms, bamboo shoots,burdock root, carrots,konnyaku, chicken,[7][6] or white-fleshed fish. In the Osaka dialect, this dish is calledkayaku gohan (加薬御飯).[6]
Kamameshi:Takikomi gohan cooked and served in a single-serving pot.[8]
^abc"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. Retrieved2022-11-03.
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