Photo by Machiko Sakai
Just like any other Asian country, Japan is a country that is deeply in love with rice.
There are countless rice dishes that keep the mouthes of over 120 million people living in this small island nation full, but one recipe stands out among the others as being very unique and distinct to Japan. That is takikomi-gohan（炊込みごはん）.
Takikomi-gohan is a rice dish where all the ingredients are steamed and cooked together with rice so that the rice absorbs all the juicy flavor and aroma from the ingredients.
This idea itself is probably not very shocking or unique for a lot of you, as there are Nasi ayam and Nasi tim in Indonesia where you steam ingredients with rice.
However, in Japan, the variety of ingredients assembled in this dish is absolutely mindblowing.
Photo by shibainu (https://www.flickr.com/photos/shibainu/263858255)
First and for most, the ingredients thrown into a takikomi-gohan has to create a flavorful soup for the rice to absorb. One of the most popular ones being mushrooms.
And the king of all mushrooms in Japan is the matsutake（松茸）.
Some people call it Japanese porcini for its refined aroma that brings a breeze of the forests to the dining table.
Photo by Sun Taro
Simply grotesque for the non-fish eaters, sizzling for the rest. This is ayu（鮎) also known as sweetfish for its delicate aroma that makes a very refined soup.
The smell is almost unnoticable, but once you sense that subtle but rich aroma of the sweetfish, you’ll never forget it.
Photo by amadeusrecord
This one is another sure shot. Clams are among the few natural ingredients native to Tokyo, and has been loved by many Japanese people.
Its soup needs no introduction as it is used in various cuisines worldwide, but to toss that into a sweet soy sauce soup brings a whole new level of aromatic harmony to the rice dish.
These are among the most famous and favored ingredients of takikomi-gohan. Aside from these “star” ingredients, many people prefer to put various others, namingly carrots, bamboo shoots, and chicken.
If you have a fresh, aromatic ingredient in hand, why not toss it into the rice cooker and make your original takikomi-gohan?
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