Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying!

To enjoy the full flavour of seasonal bamboo shoots, remove the bitterness and cook them simply with rice.Store any leftover bamboo shoots in a storage container, covered in water and kept in the fridge. Use up within 3 days. Change the water in the storage container every day. Instead of kombucha, you could use kombu dashi powder and 1/2 teaspoon salt Or, for a more authentic broth, prepare the dashi stock with kombu and bonito flakes and let it cool before using. Recipe by kebeibiko

Mackerel rice is a nutritious yet easy-to-make dish, perfect for busy days. You only need to add the ingredients to the rice cooker, and it's ready with just a 5-minute prep time. Using canned mackerel eliminates the need for dealing with bones, while still providing a good source of DHA, EPA, and protein. Mixing the fish into the rice makes it less smelly, so even kids who aren't fond of fish can enjoy it. Topping it with green onions and sesame seeds adds extra flavor and visual appeal! #japanesefood #CA2025

Takikomi-gohan is soy sauce-flavored rice that cooks fish, meat, and vegetables with rice.

I love Japanese rice.The plump and fat grain with soft and chewy texture makes me smile and satisfied.What if the rice is cooked with seasoning and other ingredients?Oh yep!It's good for sure, and It's so easy to make if you have rice cooker.This time, I am using some Mushrooms.I will show you more variety in the future as well.

This is the season for sweet potatoes! And my partner loves mixed rice. The sweetness of the sweet potatoes and the saltiness of the sesame salt are a perfect match.The trick to this recipe is to use consomme bouillon cubes that adds a Western flavor! Add a bit of ketchup to any leftovers, and use it as filling for a rice omelette. For 2 rice cooker cups' worth [360 ml]. Recipe by ochikeron

At the moment (since last year), I've been measuring out and writing down the recipes I've been making for ages just by eyeballing and relying my taste.I'm doing it for myself, as well as my family and friends, and uploading the recipes here.I've been a fan of flame-grilled chicken ever since I had it some time ago at a restaurant in the Kitashinchi district of Osaka.Be sure to drain the rice very well after rinsing it.When grilling the chicken, it's important to do it quickly with open flame or it won't taste good. If you don't have a kitchen blow torch, just marinate the chicken and cook with the rice. Do not use a frying pan or grill to cook the chicken.After that, just leave everything up to the rice cooker - it's very easy. For 2 rice cooker cups worth. Recipe by *ai*

Daikon radish leaves have 5.5 times more Vitamin C, 1.5 times more iron and 5.3 times more calcium than spinach does. Why don’t you try this recipe?#Japanese #Takikomigohan #rice

It's our family's staple dish using the combination of taro root, daikon radish, and squid.If you simmer the squid too long, it gets hard, so please take it out after getting the dashi from it. I kept a little bit of sticky texture from the taro root by omitting the parboiling process. Recipe by Midofadobeshi

I made this for my squid-loving family!If you don't pat the squid dry, it will cause the sesame oil to spit out of the pan and it's pretty dangerous. Sprinkle with a little shichimi spice. Recipe by Renabouzu

I love ikayaki, but it's expensive to buy, so, I decided to make it at home.The key to making plump ikayaki is to grill on a . You could also cook the tentacles by marinating them overnight then sautéing on a frying pan, you don't need sauce because the flavor will be really soaked in. For 2 servings. Recipe by Kyoku