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 along with mushrooms, vegetables, meat, or fish. The ingredients of takikomi gohan are cooked with the rice.[1] This dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are harvested during this season in Japan.[2] Ingredients will vary based on the seasonal vegetables and fish. Since this dish contains nutritional value, and uses a small amount of rice with vegetables and proteins, some Japanese people eat it for dieting purposes.[3]

Takenoko gohan (筍御飯), one of the takikomi gohan (炊き込み御飯).


Takikomi gohan was created during the Nara period.[4] Rice was scarce then, so people conserved rice by adding millet or other cereals, wild vegetables, yam or Japanese radish, creating an early form of takikomi gohan called katemeshi.[4] During the Muromachi period, katemeshi became popular, turned into a dish called kawarimeshi using ingredients such as barley, beans, and vegetables. Over time people became creative and made a variety of dishes with seasonal ingredients.[4]

Difference from maze gohan

Takikomi gohan is prepared by adding the ingredients, broth and seasonings to raw rice and cook them together. In contrast, maze gohan (混ぜ御飯) 'mixed rice' is prepared by first cooking rice alone, then mixing the ingredients into it.[5]


See also


  1. "Taste of Japan – Takikomi-gohan (Soy sauce flavored rice cooked with chicken and mushrooms)". Ministry of Agriculture, Forestry and Fisheries (Japan). Archived from the original on 2022-08-13. Retrieved 2022-11-04.
  2. 9月に美味しい旬の野菜. (n.d.). Retrieved November 05, 2020, from https://foodslink.jp/syokuzaihyakka/syun/monthly/septembre-ve.htm
  3. Watanabe, A. (2020, October 05). 炊き込みご飯のカロリー・糖質は?白米よりダイエット向きな理由は?. Retrieved November 05, 2020, from https://chisou-media.jp/posts/598
  4. "takikomi gohan" たきこみごはん. 米穀安定供給確保支援機構 (Rice Stable Supply Support Organization) (Japan) (in Japanese). Archived from the original on 2004-12-31. Retrieved 2022-11-03.
  5. "Washoku World Challenge 2013 – Japanese cuisine basics". Ministry of Agriculture, Forestry and Fisheries (Japan). Types of Cooked Rice and Features. Archived from the original on 2022-09-29. Retrieved 2022-11-04.
  6. Tsuji, Shizuo (2006). Japanese Cooking: A Simple Art (Revised ed.). Tokyo, Japan: Kodansha International. pp. 278–279. ISBN 9784770030498.
  7. Hosking, Richard (1996). "gomoku meshi". A dictionary of Japanese food : ingredients & culture. Tokyo, Japan: Tuttle Publishing. p. 46. ISBN 0804820422.
  8. "Authentic Japanese Cooking – Kamameshi (Sakura Shrimp and Rice)". NHK. 2015-04-15. Archived from the original on 2021-11-17. Retrieved 2022-11-04.
  9. Yukimasa, Rika (2016-11-25). "Rika's TOKYO CUISINE Chestnut Rice – Kuri gohan 栗ご飯". NHK. Archived from the original on 2017-04-30. Retrieved 2022-11-04.
  10. "Our Regional Cuisines: kufa jushi, Okinawa Prefecture" うちの郷土料理 クファジューシー 沖縄県. Ministry of Agriculture, Forestry and Fisheries (Japan) (in Japanese). Archived from the original on 2022-04-07. Retrieved 2022-11-04.
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