Getting to Know Kamameshi, the Heartwarming One-Pot “Kettle Rice” of Japan

Japan is famed for a diverse array of delicious and comforting foods, such as ramen, yakitori, and katsu curry. Yet, kamameshi, a humble and often overlooked dish, is gaining newfound appreciation. Discover more about this unassuming yet flavourful one-pot meal and learn why a simple dish like this can hold such profound significance.

What is Kamameshi?

Studying the etymology of the word kamameshi sheds light on the nature of the dish. Kama, the Japanese word for iron pot, is used to cook and contain rice, known as meshi. Together, kamameshi refers to a rice dish that is slow-cooked in an iron pot (or ‘kettle’) with an assortment of ingredients and seasonings. These additions typically include sake, soy sauce, dashi, and mirin, as well as the likes of chicken, unagi, shrimp, mushroom and vegetables. The use of an iron pot for preparing this mixed rice dish has led to its nickname, ‘kettle rice’. 

A Closer Look at Kamameshi

Kamameshi is a distinct subset of takikomi gohan, which translates to seasoned rice or mixed rice. Unlike other rice dishes that tend to be scooped or transferred into a plate or bowl, kamameshi is served and eaten directly from the pot in which it was prepared and cooked. This not only contributes to its traditional presentation but also concentrates the flavours and preserves the warmth of the dish. 

Due to its one-pot and single-serve qualities, kamameshi is often enjoyed as an eat-out dish, despite its comforting, homemade feel. It’s typically presented to diners with the lid on, which is only removed when ready to reveal a bed of rice topped with various ingredients. Kamameshi is commonly accompanied by traditional Japanese side dishes such as tsukemono (pickles) and miso soup.

A Brief History of Kamameshi

Kamameshi is said to have originated in Tsubame, Niigata Prefecture. Its creation was first inspired by locals in the metalworking industry, who enjoyed it as a way to celebrate the completion of major projects.

The dish, however, is believed to have gained popularity sometime after the Great Kanto Earthquake in 1923. The practice of eating communally, straight from the iron pot became widespread as a fast and efficient way to feed the masses. 

Interestingly, kamameshi is now more commonly savoured in individual servings. This shift reflects how the dish has evolved into a more refined dining experience with each pot crafted to blend tradition with modern culinary preferences.

Traditional Method of Making Kamameshi

Kettle rice is traditionally made in a cast iron pot, but ceramic pots like Mashikoyaki and Kodayaki are also commonly used. These types of Japanese pottery are valued for their ability to absorb and hold heat effectively, making them particularly suitable for preparing kamameshi. The pots are first filled with rice and water, then mixed with seasonings, and topped with a choice of meat or seafood and vegetables. Covering the pot and cooking it over an open flame allows the flavours to penetrate the rice through a slow-cooking process.

It’s a well-known fact that kamameshi is not for impatient diners. This is because even after the rice and ingredients have been removed from the flame, the dish continues to cook on residual heat. This slow process allows the rice at the bottom of the pot to develop okoge — a crunchy, caramelised crust that adds a unique depth of flavour and texture to kamameshi. 

Different Types of Kamameshi

There are no fixed guidelines when it comes to preparing kamameshi. Its core ingredients typically include rice, sake, soy sauce, dashi, and mirin, but the dish’s origins as a versatile, ‘throw-together’ meal mean there is no set ingredient list, allowing for a wide range of combinations and variations.

However, several types of kamameshi have gained appeal in Japan and globally. For instance, kamameshi featuring snow crab is a specialty in Tottori, while Hokkaido is renowned for its salmon and ikura kamameshi. Other beloved variations include chicken, shrimp and clam kamameshi, as well as kamameshi ebiken, a convenient bento-style version often found at Japanese train stations.

Kamameshi’s Place in Japanese Culture

Kamameshi holds a special place in Japanese culture due to people’s long-standing appreciation for soulful, time-honoured meals, especially those tethered to generational craftsmanship. Moreover, the dish is associated with comfort and tradition, highlighting one of its most compelling aspects: the importance of patience and care in Japanese cooking. 

Different regions in Japan have developed their own variations of kamameshi, incorporating distinct local ingredients and flavours, sometimes even adaptations of techniques. Fast forward to today, kamameshi has also proven to be suited for modern dining, as it has evolved to cater to contemporary tastes by offering individual servings and refined presentation, even in casual dining settings.

The Takeaway

Kamameshi, with its rich history and soothing appeal, continues to capture both traditional and modern palates within and outside of Japan. This versatile rice dish remains a testament to Japan’s culinary innovation through the years, from utilising the finest ingredients available to embracing long, meticulous cooking processes. Kamameshi truly exemplifies the artistry required of Japanese cuisine, offering a delicious taste of both heritage and contemporary cooking techniques.

Experience the cultural and culinary depth of kamameshi in Singapore. Hanare by Takayama, the best kamameshi restaurant in town, provides diners with an authentic taste of Japanese cuisine. Our signature kamameshi sets come elegantly presented with miso soup and tsukemono, ensuring a complete experience. Reserve a table today and savour the seasonality-driven flavours of kamameshi in a place that captures the spirit of traditional Japanese dining.