kamameshi
Sign in to saveKamameshi (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).
Key facts
- Food.name
- Kamameshi
- Food.image
- 鶏釜飯（駒乃屋）.jpg
- Food.image_size
- 300px
- Food.caption
- Kamameshi with chicken
- Food.country
- Japan
- Food.type
- Takikomi gohan
- Food.course
- Main
- Food.served
- Hot
- Food.main_ingredient
- Japonica rice
- Food.similar_dish
- guō fàn, bo zai fan, dolsot bibimbap
via Wikipedia infobox
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Encyclopedic overview
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- References
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).
== History == thumb|left|Kamameshi and miso soup Kamameshi originally referred to rice that was eaten communally from the kama. Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake.
Excerpted from Wikipedia’s “kamameshi” article, available under the CC BY-SA 4.0 licence.