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Media: Kamameshi. Kamameshi (釜飯 "kettle rice") is a Japanese rice dish traditionally cooked in an iron pot called a kama. Many varieties exist, but most consist of rice seasoned with soy sauce or mirin, and cooked with meats and vegetables. In modern times, it is often considered a type of takikomi gohan (mixed rice dish).
Pages in category "Japanese rice dishes" The following 41 pages are in this category, out of 41 total. This list may not reflect recent changes. A. Agemochi; B.
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 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 ...
Katemeshi, also spelled katé-meshi, was a common peasant food in Japan during the Meiji and Taishō periods (1867–1924). Some laborers and farmers subsisted on the dish during this time, whereas wealthier people consumed larger quantities of rice, which was a relatively expensive food compared to the income of some workers.
Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and ...
Chahan can be shaped when serving for aesthetic appeal.. Chahan is a Japanese fried rice dish that is typically cooked in a wok. [3] [1] Rice is used as a primary ingredient, and a wide range of additional ingredients can be used including scrambled egg, vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, as well as seafoods such as crab meat, roe, and shrimp.
Mochi (もち, 餅) [motɕi] ⓘ is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki ...
Place of origin. Japan. Region or state. Oshima area of Hokkaidō. Main ingredients. squid, dashi, rice. Media: Ikameshi. Ikameshi (烏賊飯, literally squid rice) is a Japanese dish of rice-filled squid. It is a regional dish from the Oshima area of Hokkaidō.
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