Kamameshi

Kamameshi, which translates to "kettle rice" is a cherished traditional Japanese dish made by cooking rice in an iron pot called a kama. Initially, kamameshi referred to rice that was shared communally straight from the kama pot. The term became popular in the late Meiji period and gained further recognition after the 1923 Great Kantō earthquake, symbolizing the communal spirit of sharing meals.

Over the years, kamameshi has evolved into a Japanese version of pilaf, incorporating a delightful mix of meat, seafood, and vegetables. These ingredients are flavored with soy sauce, sake, or mirin, and cooked together with the rice in the iron pot. One of the unique features of kamameshi is the slightly burnt bottom layer of rice, which adds a distinctive and delicious flavor to the dish.

As kamameshi grew in popularity across Japan, specialized kama pots designed specifically for making this dish became available. Today, kamameshi is often served directly in its pot at the table, or in individual portions using small-scale kama replicas, creating an authentic and charming dining experience. It is also a popular choice for ekiben, the boxed meals sold at train stations.

Similar rice dishes are found in other East Asian cuisines, often using clay pots or stone bowls. In China, it's known as guō fàn (鍋飯) or bo zai fan (煲仔飯) in Cantonese, while in Korea, a similar dish is called dolsot bibimbap (돌솥 비빔밥). Despite regional variations, these dishes share the concept of cooking rice and ingredients together, resulting in a flavorful and satisfying meal.