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
- ↑ Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 276.
- ↑ Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 277.
- ↑ Tsuji, Shizuo. Japanese Cooking: A Simple Art. Kodansha International. 2006, p. 278.
- ↑ 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.
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