Takikomi gohan

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]

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]

See also

• Arroz con Pollo, Arroz con gandules, Platillo Moros y Cristianos, Gallo Pinto, Pabellón criollo, Rice and beans (Latin America)
• Biryani (South Asia)
• Fried Rice (East Asia)
• Jambalaya (Louisiana)
• Jollof rice (West Africa)
• Hoppin' John (Southern United States)
• Kabsa (Saudi Arabia)
• Kedgeree (United Kingdom)
• Kushari (Egypt)
• Nasi Goreng (Indonesia)
• Paella (Spain)
• Pilaf/Pulao (Greece, Balkans, Turkey, Iran, Central Asia, South Asia)
• Rice and peas (Caribbean)
• Risotto (Italy)
• Spanish rice (Mexico)

Notes

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.

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.