Recipes - Takikomigohan 炊き込みご飯

We love white rice. I am still learning about the subtle nuances of rice, and am always impressed when Shinji can make comments on the aroma and texture of different strains of rice. We usually cook our rice in a donabe (ceramic pot) but also for convenience sake we use a rice cooker. He says that the aroma of the rice is better in the donabe but that the rice cooker always has a nice texture (that fuzzy logic you know).

Another way to add variety to the Japanese table is with takikomigohan. Before steaming the rice, adding a few items to the rice pot. This article which first appeared in Metropolis magazine has ideas for simple takikomigohan to get started with.

http://archive.metropolis.co.jp/tokyo/733/localflavors.asp