Takikomi Gohan
たきこみごはん, 炊き込みご飯
Seasoned Ingredients-mixed Rice
With a little bit of Paella and a little bit of Risotto, this is Takikomi Gohan or Japanese multi-ingredients mixed rice. But it’s not about mixing after cooking. Instead all should be cooked together from the beginning, so that the tastes and flavours of all ingredients and broth are transferred and absorbed into the rice. This Takikomi (deep seasoning) technique brings a rich blend of everything at its best, which you can enjoy even when it has cooled off. Also called Kayaku Gohan in Kansai and Gomoku Meshi in Kanto. But whatever the name, people love this ingredient-rich Gohan, and there are many Bento products including this. Or often served as a side dish to Udon. Category-wise, Takikomi Gohan includes various types such as Mame Gohan, Matsutake Gohan, Kuri Gohan, and Takenoko Gohan, mixed with green peas, Matsutake mushrooms, chestnuts, and bamboo shoots, respectively.
Takikomi Gohan with carrot, chicken, Aburage.
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Mame Gohan cooked with green peas.
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Matsutake Gohan with Matsutake mushrooms.
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Takenoko Gohan cooked with Takenoko or bamboo shoots.
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Asari Gohan cooked with clams.
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Takikomi Gohan with carrot, chicken, Aburage.
Mame Gohan cooked with green peas.
Matsutake Gohan with Matsutake mushrooms.
Takenoko Gohan cooked with Takenoko or bamboo shoots.
Asari Gohan cooked with clams.
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