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#Kamameshi
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Donabe and kama: Japan's clay pot and rice pot compared
A donabe is a shallow, lidded clay pot for simmering and hot pot. A kama is a deep, flanged pot for cooking rice. How they differ, and where the kamameshi pot fits. -
Ekiben containers: bamboo sheath, wooden boxes and a pot you can keep
Ekiben have come wrapped in bamboo sheath, boxed in shaved wood and packed in ceramic pots, plastic and molded pulp. Why each material was used, and since when. -
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. -
What is Mashiko ware? The pottery behind the kamameshi pot
Mashiko ware is pottery from Mashiko in Tochigi Prefecture, made since about 1853. Its kitchen jars and teapots, its three glazes, Hamada Shōji, and the kamameshi pot. -
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. -
Pottery and porcelain: how to tell Japan's two kinds of ceramics apart
Pottery is fired clay that absorbs water and blocks light. Porcelain is white, glassy and rings when tapped. How Japan's two kinds of ceramics differ, and where each began. -
The pot of Tōge no Kamameshi: what it is made of and how to reheat it
The pot of Tōge no Kamameshi is Mashiko ware, sized for one serving of rice. Why a bento came in a ceramic pot, and how to reheat the meal in it in a microwave. -
What is ekiben? Japan's railway bento and Tōge no Kamameshi
Ekiben are boxed meals sold at Japan's railway stations. Learn where they are said to have begun in 1885, why every region has its own, and how Tōge no Kamameshi fits in. -
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.