Takikomi gohan

Takikomi gohan was created during the Nara period.^[4] Rice was scarce then, so people conserved rice by adding millet or other cereals, wild vegetables, yam or Japanese radish, creating an early form of takikomi gohan called katemeshi (糅飯).^[4] During the Muromachi period, katemeshi became popular, turned into a dish called kawarimeshi (変わり飯) using ingredients such as barley, beans, and vegetables. Over time, people became creative and made a variety of dishes with seasonal ingredients.^[4]

Takikomi gohan is prepared by adding the ingredients, broth and seasonings to raw rice and cooking them together. In contrast, maze gohan (混ぜご飯; 'mixed rice') is prepared by first cooking rice alone, then mixing the ingredients into it.^[5]

• Takenoko gohan (筍御飯): Rice with bamboo shoots
• Tai-meshi (鯛飯): Rice with whole sea bream.^[6]: 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; 'five ingredients rice') or gomoku gohan (五目御飯): Combination of ingredients such as shiitake mushrooms, bamboo shoots, burdock root, carrots, konnyaku, chicken,^[7][6] or white-fleshed fish. In the Osaka dialect, this dish is called kayaku gohan (加薬御飯).^[6]
• Kamameshi: Takikomi gohan cooked and served in a single-serving pot.^[8]
• Kuri gohan (栗ご飯): Rice with chestnuts.^[9]
• KFC rice: Rice with fried chicken.

• 
  With oysters
• 
  With Kakamigahara carrots
• 
  With matsutake mushrooms
• 
  With salmon
• 
  With bamboo shoots

• List of Japanese dishes
• Chahan, Japanese fried rice dish, also known as yakimeshi
• Gyūdon, Japanese rice bowl topped with beef and onion