Katemeshi
Katemeshi , also spelled as katé-meshi , was a common peasant food in Japan during the Meiji period and Taishō period . Some laborers and farmers subsisted on the dish during this time, whereas wealthier Japanese people consumed larger quantities of rice, which was a relatively expensive food compared to the income of some workers. Typical ingredients in the dish included rice, barley, millet and chopped daikon , a mild winter radish; variations of the dish were based upon the regional and seasonal availability of foods in different areas of Japan.
Page Revisions
| Year | Metadata | Sections | Top Words | First Paragraph |
| 2018 |
25824 characters 5 sections 4 paragraphs 3 images 28 internal links 10 external links |
katemeshi 0.648 laborers 0.185 subsisted 0.185 quantities 0.172 daikon 0.168 japan 0.156 included 0.147 peasant 0.142 larger 0.136 areas 0.133 taishō 0.130 millet 0.122 farmers 0.114 availability 0.108 workers 0.108 |
Katemeshi , also spelled as katé-meshi , was a common peasant food in Japan during the Meiji period and Taishō period . Some laborers and farmers subsisted on the dish during this time, whereas wealthier Japanese people consumed larger quantities of rice, which was a relatively expensive food compared to the income of some workers. Typical ingredients in the dish included rice, barley, millet and chopped daikon , a mild winter radish; variations of the dish were based upon the regional and seasonal availability of foods in different areas of Japan. |
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| 2017 |
25685 characters 5 sections 4 paragraphs 3 images 28 internal links 10 external links |
katemeshi 0.648 laborers 0.185 subsisted 0.185 quantities 0.172 daikon 0.168 japan 0.156 included 0.147 peasant 0.142 larger 0.136 areas 0.133 taishō 0.130 millet 0.122 farmers 0.114 availability 0.108 workers 0.108 |
Katemeshi , also spelled as katé-meshi , was a common peasant food in Japan during the Meiji period and Taishō period . Some laborers and farmers subsisted on the dish during this time, whereas wealthier Japanese people consumed larger quantities of rice, which was a relatively expensive food compared to the income of some workers. Typical ingredients in the dish included rice, barley, millet and chopped daikon , a mild winter radish; variations of the dish were based upon the regional and seasonal availability of foods in different areas of Japan. |