Tag Archives: Takikomi Gohan

kuri gohan

Chestnut Rice (Kuri Gohan)

Now it’s October.  The weather is getting cooler and leaves turn to yellow.  It’s the scene of autumn in Japan.  In autumn, we can enjoy many kind of harvest.  Chestnut and Rice is one of them.  These days, we can see the word “Shin-mai (Newlu harvested rice)” at stores.  When I heard the word “Shin-mai,” […]

Edamame Rice

“Edamame” is a Japanese word meaning green soy beans, but I feel it seems to be a common word in the world when I am looking some web sites. I have already written an article how to boil Edamame.  However to boil is most common cooking method for Edamame, there are more methods.  Today, I […]

Bamboo shoots rice

Bamboo Shoots Rice (Takenoko Gohan)

I said boiling bamboo shoots (takenoko) is the first step for all takenoko dishes in previous article.  I’d like to introduce typical takenoko foods “Takenoko Gohan (Bamboo Shoots Rice)” at this time. We can buy packed bamboo shoots in the market any time, so we can cook it any time.  But if you want to […]


Sea bream (snapper) rice (Taimeshi)

Sea bream or snapper is called “Tai” in Japanese.  As I mentioned in earlier article, sea bream is often served at the celebration day.  Taimeshi is a typical menu for celebration.  It looks luxury and it is luxury in fact because it cooks a whole sea bream.  It is a kind of “Takikomi-gohan” which is […]