Tōge no Kamameshi
Kamameshi basics
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How Tōge no Kamameshi is made: two plants and 52,000 meals a day
Tōge no Kamameshi is made in two Oginoya plants, at Yokokawa and Suwa. How many they can make in a day, how the pots are steam-cleaned, and how hygiene is kept. -
Kamameshi, takikomi gohan and donburi: how Japan's rice dishes differ
Four Japanese rice dishes, one question: when do the rice and the other ingredients meet? How takikomi gohan, kamameshi, mazegohan and donburi differ. -
The nine toppings of Tōge no Kamameshi
Chicken, burdock, shiitake, bamboo shoot, a quail egg, chestnut, apricot, green peas and red ginger: how each topping of Tōge no Kamameshi is prepared. -
Paella, palov, biryani and kamameshi: rice cooked with everything in one pot
Kamameshi is Japan's one-pot rice. How its pot, its rice and its method compare with paella, Central Asian palov, Iran's polow and biryani. -
What is kamameshi? The Japanese rice dish and Tōge no Kamameshi
Kamameshi is rice cooked with seafood, chicken or vegetables in a small pot for one. Learn how it began, and how Tōge no Kamameshi became the station meal in a pot.