What is Kamameshi?

Kamameshi is a Japanese rice bowl made of boiling seasonal ingredients, usually including fish or chicken, with rice grains. Traditional kamameshi is produced in individual iron pots called kama that warm up on open flame. It can also be prepared in more traditional pans of stoves and electric cookers. The most important thing is that all ingredients can cook and cook together.

Rice meals are popular in Japanese cuisine because the grain is a locally grown clamp. Unlike many other products, however, kamameshi centers not on rice with different ingredients added at the top, but rather with different ingredients cooked. Rice is cooked in a spicy broth along with pieces of meat and vegetables to create a salty main course.

There are no solid kamameshi ingredients. Most chefs use elements that are locally available and fresh. Chicken and fish are common accessories, as tofu, mushrooms and eel. In mnOha parts of Japan are food that predicts with seasons.

Summer kamameshi usually contains soybeans, leeks, sweets and eel. Belt preparations often include mushrooms, ginko and sometimes chestnut. In winter, carrots are commonly paired with molluscs, especially oysters and octopus, while in the spring there are bamboo shoots and ginger dominant taste.

Kamameshi It is relatively easy to produce because most of the work is the preparation of ingredients. Vegetables must be washed and chopped and the meat must usually be at least brown to ensure full cooking. Depending on the rice variety, soaking and rinsing may also be required.

There are many variations on the stake kamameshi , but all usually contain some elements that are spicy, and others that are sweet. dashi , shares made of seaweed and fish is usually a base. To hudThey can also be added soy sauces, chili flakes and other spices. The chefs add all the prepared ingredients to this broth, seal the pot and turn the heat.

in traditional Kama rice products, bottom and edges of rice crunchy during cooking. This adds smoky taste and crispy texture to the finished product. Most of the time is Kamameshi prepared in traditional conveys produced in individual portions and should be eaten directly from the pot.

More modern chefs often try to imitate this texture and presentation by frying individual parts kamameshi before serving or increasing heat in conventional pans just before completion. For food purists, this kind of cooked rice is not at all kamameshi , but rather takikomi Gohan . Takikomi Gohan is a very similar meal made by cooking rice along with meat ateline in sake or wine filled with dashi broth. This meal is made in doses for feeding the wholeCh families are generally fluffy and soft - never crispy or burned.