Takenoko Gohan
The Asahi Shimbun ranks the most popular takikomigohan based on a recent survey. Takikomigohan is simple to make at home if you are in the practice of making rice. Simply add some ingredients to the pot, and possibly some seasonings like soy sauce and sake, and cook the rice as usual.
It's a lovely way to showcase seasonal ingredients like bamboo shoots in fall or mushrooms and chestnuts in autumn. It is notable that the most popular takikomigohan in this survey, gomoku gohan, is made with ingredients that are available all-year long.
While not on the top 20, some responders said that they liked to use unique seasonings like curry powder, sesame oil, or fish sauce.
Click on linked items below for recipes from this site.
- Gomoku gohan (carrots, shiitake, deep-fried tofu, burdock root, konnyaku)
- Kuri gohan (chestnuts)
- Takenoko gohan (bamboo shoots)
- Matsutake gohan (matsutake mushrooms)
- Tori no takikomigohan (chicken, and vegetables)
- Asari gohan (littleneck clams)
- Kaki-meshi (oysters)
- Tai-meshi (sea bream)
- Guriin piisu gohan (green peas)
- Sansai no takikomigohan (spring mountain vegetables)
- Kinoko gohan (mushrooms)
- Tako-meshi (octopus)
- Hotate takikomigohan (scallops)
- Satsumaimo gohan (sweet potatoes)
- Azuki gohan (azuki beans)
- Maitake gohan (maitake mushrooms)
- Sake no takikomigohan (salmon)
- Edamame gohan (fresh soybeans)
- Shimeji gohan (shimeji mushrooms)
- Shirasu gohan (boiled baby sardines)
Perhaps our favorite method in our home is grilled fish over rice, like this tachiuo-meshi.
