Kamameshi
Kamameshi ( 釜飯 ) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a kama . Kamameshi originally referred to rice that was eaten communally from the kama. Kamameshi was originated in a town called Takeshitakama also known as Okunamikama. Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. [1] The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake . Later, similar to takikomi gohan , kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce , sake , or mirin . [2] [3] By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. Kama designed specifically to prepare kamameshi appeared on the market as the dish became popular across Japan, and the prepared kamameshi is placed directly on the table in its pot for the meal. [1] A small-scale replica of the kame is used to create an individual serving of kamameshi, and the dish is now a popular ekiben .
Page Revisions
| Year | Metadata | Sections | Top Words | First Paragraph |
| 2017 |
40563 characters 1 sections 2 paragraphs 6 images 263 internal links 4 external links |
kamameshi 0.709 kama 0.310 pot 0.167 individual 0.113 aftermath 0.101 bo 0.101 coworkers 0.101 ekiben 0.101 fàn 0.101 kame 0.101 okunamikama 0.101 pilaf 0.101 replica 0.101 takeshitakama 0.101 煲仔飯 0.101 |
Kamameshi ( 釜飯 ) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a kama . Kamameshi originally referred to rice that was eaten communally from the kama. Kamameshi was originated in a town called Takeshitakama also known as Okunamikama. Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. [1] The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake . Later, similar to takikomi gohan , kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce , sake , or mirin . [2] [3] By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. Kama designed specifically to prepare kamameshi appeared on the market as the dish became popular across Japan, and the prepared kamameshi is placed directly on the table in its pot for the meal. [1] A small-scale replica of the kame is used to create an individual serving of kamameshi, and the dish is now a popular ekiben . |
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| 2016 |
40544 characters 1 sections 2 paragraphs 6 images 264 internal links 3 external links |
kamameshi 0.709 kama 0.310 pot 0.167 individual 0.113 aftermath 0.101 bo 0.101 coworkers 0.101 ekiben 0.101 fàn 0.101 kame 0.101 okunamikama 0.101 pilaf 0.101 replica 0.101 takeshitakama 0.101 煲仔飯 0.101 |
Kamameshi ( 釜飯 ) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a kama . Kamameshi originally referred to rice that was eaten communally from the kama. Kamameshi was originated in a town called Takeshitakama also known as Okunamikama. Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. [1] The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake . Later, similar to takikomi gohan , kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce , sake , or mirin . [2] [3] By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. Kama designed specifically to prepare kamameshi appeared on the market as the dish became popular across Japan, and the prepared kamameshi is placed directly on the table in its pot for the meal. [1] A small-scale replica of the kame is used to create an individual serving of kamameshi, and the dish is now a popular ekiben . |
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| 2014 |
40703 characters 1 sections 2 paragraphs 6 images 265 internal links 3 external links |
kamameshi 0.709 kama 0.310 pot 0.167 individual 0.113 aftermath 0.101 bo 0.101 coworkers 0.101 ekiben 0.101 fàn 0.101 kame 0.101 okunamikama 0.101 pilaf 0.101 replica 0.101 takeshitakama 0.101 煲仔飯 0.101 |
Kamameshi ( 釜飯 ) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a kama . Kamameshi originally referred to rice that was eaten communally from the kama . Kamameshi was originated in a town called Takeshita kama also known as Okunami kama . Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. [1] The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake . Later, similar to takikomi gohan , kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce , sake , or mirin . [2] [3] By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. Kama designed specifically to prepare kamameshi appeared on the market as the dish became popular across Japan, and the prepared kamameshi is placed directly on the table in its pot for the meal. [1] A small-scale replica of the kame is used to create an individual serving of kamameshi, and the dish is now a popular ekiben . |
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| 2013 |
40707 characters 1 sections 2 paragraphs 6 images 265 internal links 3 external links |
kamameshi 0.709 kama 0.310 pot 0.167 individual 0.113 aftermath 0.101 bo 0.101 coworkers 0.101 ekiben 0.101 fàn 0.101 kame 0.101 okunamikama 0.101 pilaf 0.101 replica 0.101 takeshitakama 0.101 煲仔飯 0.101 |
Kamameshi ( 釜飯 ) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a kama . Kamameshi originally referred to rice that was eaten communally from the kama . Kamameshi was originated in a town called Takeshita kama also known as Okunami kama . Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. [1] The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake . Later, similar to takikomi gohan , kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce , sake , or mirin . [2] [3] By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. Kama designed specifically to prepare kamameshi appeared on the market as the dish became popular across Japan, and the prepared kamameshi is placed directly on the table in its pot for the meal. [1] A small-scale replica of the kame is used to create an individual serving of kamameshi, and the dish is now a popular ekiben . |
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| 2012 |
12480 characters 1 sections 3 paragraphs 3 images 15 internal links 3 external links |
kamameshi 0.663 kama 0.338 pot 0.183 individual 0.123 aftermath 0.111 bo 0.111 coworkers 0.111 ekiben 0.111 fàn 0.111 kame 0.111 pilaf 0.111 replica 0.111 煲仔飯 0.111 釜飯 0.111 鍋飯 0.111 |
Kamameshi ( 釜飯 ) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a kama . Kamameshi originally referred to rice that was eaten communally from the kama . Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. [1] The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake . Later, similar to takikomi gohan , kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce , sake , or mirin . [2] [3] By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. Kama designed specifically to prepare kamameshi appeared on the market as the dish became popular across Japan, and the prepared kamameshi is placed directly on the table in its pot for the meal. [1] A small-scale replica of the kame is used to create an individual serving of kamameshi, and the dish is now a popular ekiben . |
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| 2011 |
5533 characters 0 sections 4 paragraphs 3 images 11 internal links 0 external links |
kamameshi 0.428 bo 0.214 ekiben 0.214 fàn 0.214 pilaf 0.214 煲仔飯 0.214 釜飯 0.214 鍋飯 0.214 pot 0.212 iron 0.209 fan 0.182 jai 0.182 desirable 0.182 kettle 0.182 takikomi 0.182 |
Kamameshi ( 釜飯 ) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot. Similar to takikomi gohan , kamameshi is a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables. By cooking it in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. It is often sold as ekiben . |
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| 2010 |
5133 characters 0 sections 3 paragraphs 3 images 10 internal links 0 external links |
kamameshi 0.428 bo 0.214 ekiben 0.214 fàn 0.214 pilaf 0.214 煲仔飯 0.214 釜飯 0.214 鍋飯 0.214 pot 0.212 iron 0.209 fan 0.182 jai 0.182 desirable 0.182 kettle 0.182 takikomi 0.182 |
Kamameshi ( 釜飯 ) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot. Similar to takikomi gohan , kamameshi is a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables. By cooking it in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. It is often sold as ekiben . |
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| 2009 |
5133 characters 0 sections 3 paragraphs 3 images 10 internal links 0 external links |
kamameshi 0.439 ekiben 0.220 fàn 0.220 pilaf 0.220 煲仔飯 0.220 釜飯 0.220 鍋飯 0.220 pot 0.218 iron 0.214 fan 0.187 chai 0.187 desirable 0.187 kettle 0.187 takikomi 0.187 po 0.155 |
Kamameshi ( 釜飯 ) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot. Similar to takikomi gohan , kamameshi is a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables. By cooking it in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. It is often sold as ekiben . |
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| 2008 |
3387 characters 0 sections 3 paragraphs 2 images 5 internal links 0 external links |
kamameshi 0.439 ekiben 0.220 fàn 0.220 pilaf 0.220 煲仔飯 0.220 釜飯 0.220 鍋飯 0.220 pot 0.218 iron 0.214 fan 0.187 chai 0.187 desirable 0.187 kettle 0.187 takikomi 0.187 po 0.155 |
Kamameshi ( 釜飯 ) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot. Similar to takikomi gohan , kamameshi is a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables. By cooking it in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. It is often sold as ekiben . |
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| 2007 |
3565 characters 0 sections 3 paragraphs 2 images 7 internal links 0 external links |
ekiben 0.304 fàn 0.304 kamameshi 0.304 煲仔飯 0.304 釜飯 0.304 鍋飯 0.304 fan 0.259 chai 0.259 po 0.214 clay 0.214 pot 0.201 canton 0.188 iron 0.148 kinds 0.143 prepare 0.137 |
Kamameshi ( 釜飯 ) is a traditional Japanese rice dish cooked in an iron pot with various kinds of meat, seafood, and vegetables. It is often sold as ekiben . |
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| 2006 |
4056 characters 0 sections 1 paragraphs 2 images 8 internal links 0 external links |
ekiben 0.511 kamameshi 0.511 釜飯 0.511 iron 0.249 kinds 0.240 pot 0.169 seafood 0.151 sold 0.129 traditional 0.086 vegetables 0.080 cooked 0.070 japanese 0.066 meat 0.066 rice 0.049 dish 0.015 |
Kamameshi (釜飯) is a traditional Japanese rice dish cooked in an iron pot with various kinds of meat, seafood, and vegetables. It is often sold as ekiben . |