The Top Ingredients for Kamameshi That Bring Out Authentic Japanese Flavours

There’s something quietly comforting about kamameshi. That gentle steam rising from an iron pot. The way each grain of rice glistens, having soaked up the soul of every ingredient cooked alongside it. At Hanare, Singapore’s best kamameshi restaurant, this humble yet hearty dish gets the love and attention it truly deserves.

So, what makes a bowl of kamameshi taste just right? It’s all in the ingredients. The kind that speaks of tradition, seasonality, and an unwavering respect for flavour. If you’ve ever wondered what goes into an authentic kamameshi—and why certain toppings seem to just work—you’re in the right place.

Let’s unpack some of the most beloved ingredients you’ll find in kamameshi, many of which make their way into Hanare’s signature offerings.

The Backbone: Koshihikari Rice

You can’t talk about kamameshi without first giving a nod to the rice. Not just any rice—Koshihikari is often hailed as Japan’s finest short-grain variety. It’s slightly sticky, incredibly aromatic, and holds its shape well even after absorbing broth. This texture makes it the perfect base for kamameshi, where rice needs to stay fluffy yet cohesive.

At Hanare, every pot starts with Koshihikari rice, lovingly cooked in a small iron pot to create that subtle, golden crust at the bottom—what the Japanese call okoge. It’s not burnt. It’s brilliance.

Unagi: Smoky, Sweet and Soulful

Charcoal-grilled to perfection and glazed with a glossy tare, unagi brings a rich, smoky sweetness that defines comfort in Japanese cuisine. As it sits atop steaming Koshihikari rice, its delicate oils seep into the grains, creating a luxurious, savoury depth with every bite.

At Hanare, the unagi is served with an artful scatter of shredded nori, adding a briny contrast that elevates the entire bowl. It’s a polished venture that delivers satisfaction.

Grilled Salmon and Ikura: Rich Meets Bright

The salmon and ikura combo is a classic for good reason. The grilled salmon brings a buttery, smoky depth, while the salmon roe (ikura) pops with briny freshness.

What’s particularly special is how these two play off the seasoned rice. As the ikura slowly heats up, it melts ever so slightly, releasing umami into every bite. Hanare’s Salmon and Ikura Kamameshi hits that perfect balance between indulgence and lightness.

Wagyu Beef: Umami Royalty

Another showstopper? A4 Wagyu slices. Whether it’s from Miyazaki or Kagoshima, wagyu in kamameshi isn’t just about the marbling—it’s about how that marbling melts. When placed atop hot rice, the beef gently cooks, releasing fat that soaks into the grains like a warm hug.

At Hanare, the Miyazaki Wagyu Kamameshi showcases this to great effect. It’s meaty, rich, and immensely comforting. 

Abalone: For That Ocean-Kissed Earthiness

For those who like their kamameshi with a touch of luxury, Ezo Awabi (abalone) brings a whole new dimension. Slow-cooked in sake and kelp, it’s tender with a gentle brine—like the ocean whispering through each bite.

Hanare serves it with a bold abalone liver sauce that adds a creamy, almost foie gras-like undertone. It’s not flashy. Just deeply satisfying.

Sweet Corn: A Pop of Natural Sweetness

Now, this might surprise some. Corn in kamameshi? Absolutely. Especially Japanese sweet corn, which is juicy and naturally sweet, adding brightness to the dish. At Hanare, it’s lightly buttered—simple, but effective.

The corn brings a textural contrast too. A soft crunch against pillowy rice. Unexpected? Yes, but it works.

Chicken Thigh: Teriyaki, Toasted and Timeless

Aburi-style chicken thigh, when done right, brings a smoky-sweet bite that never fails. Hanare’s version is marinated in teriyaki sauce and finished with sesame seeds for a subtle nuttiness. It’s tender, full of flavour, and deeply satisfying without being too heavy.

If you’re new to kamameshi and not sure where to start, the Chicken Kamameshi is as friendly as it gets.

Sakura Ebi: Crunch, Salt and Umami

Sakura ebi—those tiny pink shrimp—might not look like much, but they pack a punch. Fried until crisp and dusted with shiso salt, they add a crunchy, umami-rich layer to the rice. Think of it as seasoning and topping rolled into one.

Hanare’s Sakura Ebi Kamameshi is an all-time favourite. Light yet full of character, it’s perfect for diners looking for something different.

Braised Pork Belly: Comfort in a Bowl

There’s a reason buta no kakuni (braised pork belly) is a comfort food staple in Japan. Cooked low and slow, the fat renders into the meat, making it fork-tender and rich. Layer it over rice, and you’ve got a dish that warms you from the inside out.

Hanare’s version comes with an onsen egg that adds creamy richness when broken over the pork. It’s pure comfort food—Japanese-style.

Onsen Egg: The Silky Finishing Touch

It might be an add-on, but an onsen egg is a finishing flourish that makes kamameshi feel whole. Soft, slow-cooked, and barely set, the yolk coats the rice like a sauce, binding all the elements together.

Whether paired with wagyu, pork belly, or chicken, it brings cohesion and that soft, lush mouthfeel diners love.

Seasonal Vegetables: The Quiet Heroes

Let’s not forget the veggies. Kamameshi is deeply rooted in seasonality. Ingredients like shiitake mushrooms, enoki, cabbage, and leeks aren’t just fillers—they add earthiness, crunch, and balance.

Shiitake brings depth. Enoki, a stringy bite. Cabbage softens everything out, while leeks add that gentle, onion-like sweetness. These elements contribute to a well-rounded meal at Hanare, where vegetables are equally important players in the creation of depth, texture and balance.

What Sets Hanare Apart?

There are plenty of Japanese restaurants in Singapore, but Hanare truly honours the spirit of kamameshi. Each pot is made to order—none of that rushed, pre-cooked business. The rice takes time. About 20 minutes. But that wait? It’ll be worth it.

And while the ingredients are premium, the goal isn’t to dazzle—it’s to comfort. Hanare doesn’t overcomplicate. We highlight each component, let the rice speak, and trust that diners will appreciate the quiet elegance of the dish.

Final Thoughts

Kamameshi isn’t meant to be flashy. It’s soul food. Rice is cooked slowly, touched by dashi, and kissed by the ingredients layered on top. When the seasoning is gentle but distinct and the rice is perfectly chewy, it comes together to create a unique kind of magic. 

At Hanare, you’ll find that magic in every pot. Whether you go classic with unagi, bold with wagyu, or take the road less travelled with sakura ebi or corn, there’s something for everyone. It’s a taste of Japan that feels both special and familiar.

So next time you’re craving something that satisfies you deeply, sit down to a kamameshi at Hanare. Book a spot today.