Kamameshi (釜飯) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a kama. Kamameshi originally referred to rice that was eaten communally from the kama. Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake. Later, similar to takikomi gohan, kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin. By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to t
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| - Kamameshi (es)
- Kamameshi (it)
- Kamameshi (en)
- 釜飯 (ja)
- Камамэси (ru)
- 釜飯 (zh)
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| - Kamameshi (釜飯, ''Kamameshi''? literalmente ‘arroz hirviendo’) es un plato de arroz tradicional de Japón que se cocina en una olla de hierro. Parecido al takikomi gohan, es un tipo de pilaf japonés cocinado con varios tipos de carne, marisco y verdura. Al cocerlo en una olla de hierro, el arroz se quema ligeramente en el fondo, lo que le da un sabor apetecible. Se vende a menudo como ekiben. La cocina china también tiene un arroz preparado de forma similar, usando una olla de barro, llamado guō fàn (鍋飯) o en cantonés po chai fan (煲仔飯). Este estilo de cocina es popular en Cantón y Hong Kong. (es)
- Il kamameshi (釜飯?) (letteralmente "riso bollente") , è un piatto tipico della cucina giapponese, a base di riso. Ricorda il takikomi gohan, ma viene cotto in una pentola di ferro. (it)
- 釜飯（かまめし）は、米に醤油、みりん等の調味料を加え、その上に椎茸、鶏肉などの具を載せ、一人用の釜で炊いた米飯料理である。一種の炊き込みご飯であるが、釜から飯碗によそうのではなく、釜のまま食卓に供することに特徴がある。釜の種類としては、写真にあるような羽釜式の鉄釜の他に、土鍋型の陶器の益子焼、高田焼もよく用いられる。 大正12年（1923年）、関東大震災あとの東京上野で行なわれた炊き出しをヒントに、のちの浅草の『釜めし 春』の女将が開発させた一人用の釜で、客に供した料理がはじまりとされる。 (ja)
- Камамэси (яп. 釜飯 камамэси, рис в горшочке) — блюдо традиционной японской кухни, приготовленное из риса в железном котелке кама. (ru)
- 釜飯（日语假名：かまめし）是日本的一种传统鍋飯。一般為一人份量，常見的配料有雞肉、椎茸等。 (zh)
- Kamameshi (釜飯) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a kama. Kamameshi originally referred to rice that was eaten communally from the kama. Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake. Later, similar to takikomi gohan, kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin. By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to t (en)
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| - Kamameshi (釜飯, ''Kamameshi''? literalmente ‘arroz hirviendo’) es un plato de arroz tradicional de Japón que se cocina en una olla de hierro. Parecido al takikomi gohan, es un tipo de pilaf japonés cocinado con varios tipos de carne, marisco y verdura. Al cocerlo en una olla de hierro, el arroz se quema ligeramente en el fondo, lo que le da un sabor apetecible. Se vende a menudo como ekiben. La cocina china también tiene un arroz preparado de forma similar, usando una olla de barro, llamado guō fàn (鍋飯) o en cantonés po chai fan (煲仔飯). Este estilo de cocina es popular en Cantón y Hong Kong. (es)
- Kamameshi (釜飯) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a kama. Kamameshi originally referred to rice that was eaten communally from the kama. Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake. Later, similar to takikomi gohan, kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin. By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. Kama designed specifically to prepare kamameshi appeared on the market as the dish became popular across Japan, and the prepared kamameshi is placed directly on the table in its pot for the meal. A small-scale replica of the kama is used to create an individual serving of kamameshi, and the dish is now a popular ekiben. Many East Asian cuisines also prepare rice in a similar way using a clay pot or stone bowl. In China it is known as guō fàn (鍋飯) or, in Cantonese bo zai fan (煲仔飯), and in Korea dolsot bibimbap (돌솥 비빔밥) (en)
- Il kamameshi (釜飯?) (letteralmente "riso bollente") , è un piatto tipico della cucina giapponese, a base di riso. Ricorda il takikomi gohan, ma viene cotto in una pentola di ferro. (it)
- 釜飯（かまめし）は、米に醤油、みりん等の調味料を加え、その上に椎茸、鶏肉などの具を載せ、一人用の釜で炊いた米飯料理である。一種の炊き込みご飯であるが、釜から飯碗によそうのではなく、釜のまま食卓に供することに特徴がある。釜の種類としては、写真にあるような羽釜式の鉄釜の他に、土鍋型の陶器の益子焼、高田焼もよく用いられる。 大正12年（1923年）、関東大震災あとの東京上野で行なわれた炊き出しをヒントに、のちの浅草の『釜めし 春』の女将が開発させた一人用の釜で、客に供した料理がはじまりとされる。 (ja)
- Камамэси (яп. 釜飯 камамэси, рис в горшочке) — блюдо традиционной японской кухни, приготовленное из риса в железном котелке кама. (ru)
- 釜飯（日语假名：かまめし）是日本的一种传统鍋飯。一般為一人份量，常見的配料有雞肉、椎茸等。 (zh)
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