is a Japanese rice dish seasoned with

dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...

and

soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

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

History

was created during the

Nara period The of the history of Japan covers the years from 710 to 794. Empress Genmei established the capital of Heijō-kyō (present-day Nara). Except for a five-year period (740–745), when the capital was briefly moved again, it remained the capita ...

. Rice was scarce then, so people conserved rice by adding

millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most millets belong to the tribe Paniceae. Millets are important crops in the Semi-arid climate, ...

or other cereals, wild vegetables, yam or

Japanese radish is a generic term for radish in Japanese language. For example, European radish is called in Japan. In the West, the word ''daikon'' sometimes refers to long white Asian radish varieties and sometimes Japanese radish varieties. When it is nec ...

, creating an early form of called . During the

Muromachi period The , also known as the , is a division of Japanese history running from approximately 1336 to 1573. The period marks the governance of the Muromachi or Ashikaga shogunate ( or ), which was officially established in 1338 by the first Muromachi ...

, became popular, turned into a dish called using ingredients such as barley, beans, and vegetables. Over time, people became creative and made a variety of dishes with seasonal ingredients.

Difference from

is prepared by adding the ingredients, broth and seasonings to raw rice and cooking them together. In contrast, '' maze gohan'' is prepared by first cooking rice alone, then mixing the ingredients into it.

Variations

* : Rice with bamboo shoots * : Rice with whole

sea bream Sparidae is a family of ray-finned fishes belonging to the order Spariformes, the seabreams and porgies, although they were traditionally classified in the order Perciformes. The over 150 species are found in shallow and deep marine waters in te ...

. * : Rice with whole sweetfish. * : Rice with matsutake mushrooms. * : Rice with crab. * or : Combination of ingredients such as shiitake mushrooms, bamboo shoots,

burdock ''Arctium'' is a genus of biennial plants commonly known as burdock, family Asteraceae. Native to Europe and Asia, several species have been widely introduced worldwide. Burdock's clinging properties, in addition to providing an excellent mecha ...

root, carrots, konnyaku, chicken, or white-fleshed fish. In the Osaka dialect, this dish is called . *: cooked and served in a single-serving pot. *: Rice with chestnuts. *:

Okinawan cuisine is the cuisine of Okinawa Prefecture, Japan. The cuisine is also known as , a reference to the Ryukyu Kingdom. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine ...

of rice with pork. * KFC rice: Rice with

fried chicken Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or ...

Gallery

File:Oyster rice (4440062563).jpg, With

oysters Oyster is the common name for a number of different families of Seawater, salt-water bivalve molluscs that live in Marine (ocean), marine or Brackish water, brackish habitats. In some species, the valves are highly Calcification, calcified, a ...

File:Kingyomeshi, Local food in Kakamigahara.jpg, With Kakamigahara

carrots The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the Daucus ...

File:Matsutake gohan (2016-11-29) 01.jpg, With

matsutake , ''Tricholoma matsutake'', is a species of choice edible mycorrhizal mushroom that grows in Eurasia and North America. It is prized in Japanese cuisine for its distinct odor. Etymology The common name and specific epithet, ''matsutake'', i ...

mushrooms File:Salmon rice (2917792757).jpg, With

salmon Salmon (; : salmon) are any of several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the genera ''Salmo'' and ''Oncorhynchus'' of the family (biology), family Salmonidae, native ...

File:Bamboo shoot rice (2443018926).jpg, With bamboo shoots

References

Japanese rice dishes {{Japan-cuisine-stub

History

Difference from

Variations

Gallery

See also

References