Kamameshi

Being a Japanese enthusiast, travelling to Japan and experiencing its lifestyle had been one of my dream. Luckily, I was given the opportunity to travel to Japan for a Japanese Food Tour Programme in September 2017. During this programme, I had a chance to meet my friends who are studying in Kanagawa University. Since the time was short, they decided to treat me to a special Japanese food, Kamameshi.

Me and my Japanese friends from Kanagawa University

Kamameshi, a Japanese mixed rice, derived from the word ‘Kama’ which means pot and ‘Meshi’ which refers to the rice. This mixed rice is prepared by cooking along with other ingredients within the same pot. In Japan, there is another type of mixed rice called Maze gohan and Takikomi gohan.

The preparation for Maze gohan is a bit different compared to Kamameshi and Takikomi gohan. The other ingredients for Maze gohan usually added after the rice being precooked during the preparation process. On the other hand, for Kamameshi and Takikami gohan, the uncooked rice is cooked along with other ingredients within the same pot at the same time. The process of cooking the uncooked rice within the same time adding more flavour to the rice after being cooked. The major different between these two mixed rice is the presence of okoge.

Usually, Kamameshi is prepared in a small iron pot that use to serve a single person. During the cooking process, the rice at the bottom is left to burn a little. This burned rice is called the okoge. Okoge provide a nice toast smell when eating the rice.

Kamameshi in pot when served to the customer

In Japan there are many type of Kamameshi for example chicken kamameshi, unagi kamameshi (eel), calm kamameshi and ebi kamameshi (prawn). In Yokohama, Japan, I have the opportunity to have a taste on the ebi kamameshi. This kamameshi use prawn as the major ingredient along with other ingredients and seasonings.

The process of cooking Kamameshi starts with mixing the seasonings along with the uncooked rice and all the other ingredients are placed on top of the rice without mixing it. For ebi kamameshi, the ingredients include prawn, bamboo shoot, shiitake mushroom, fried tofu and carrot. These ingredients are placed on top of the rice, make it look like the topping for the food when served. Before eating, all the ingredients are mixed using a wooden scoop to ensure that the rice, ingredients and the taste thoroughly mixed.

This is how Ebi kamameshi looks like when served

Ebi kamameshi is very tasty. The strong taste of shiitake mushroom is completely infused into the rice as it is cooked together from the beginning of the cooking process. Remembering the taste of it make me want to go back again to Japan and have a taste on other type of Kamameshi. I really recommend this food if you are coming to Japan. However, for the Muslim, they need to be aware because some of the restaurant may use alcohol as the seasonings.