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''Takikomi gohan'' (炊き込みご飯, 炊き込み御飯) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish. The ingredients of takikomi gohan are cooked with the rice; in a similar preparation, maze gohan (混ぜ御飯), flavorful ingredients are mixed into cooked rice.〔Tsuji, Shizuo. ''Japanese Cooking: A Simple Art''. Kodansha International. 2006, p. 276.〕 ==Variations== * ''Tai-meshi'' (鯛飯): rice with whole sea bream 〔Tsuji, Shizuo. ''Japanese Cooking: A Simple Art''. Kodansha International. 2006, p. 277.〕 * ''Ayu-meshi'' (鮎飯): rice with whole sweetfish * ''Matsutake gohan'' (松茸御飯): rice with matsutake mushrooms * ''Kani-meshi'' (蟹飯): rice with crab * ''Gomoku meshi'' (五目飯 or ''gomoku gohan'' 五目御飯): loosely translated, "five ingredients mixed rice," whose contents often revolve around seasonal availability and can include matsutake or shiitake mushrooms, bamboo shoots, burdock root, fresh soybeans, chestnuts, chicken, firm white-fleshed fish, or oysters.〔Tsuji, Shizuo. ''Japanese Cooking: A Simple Art''. Kodansha International. 2006, p. 278.〕 In the Osaka dialect, this dish is called ''kayaku gohan'' (加薬御飯).〔Tsuji, Shizuo. ''Japanese Cooking: A Simple Art''. Kodansha International. 2006, p. 278.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Takikomi gohan」の詳細全文を読む スポンサード リンク
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