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Kamameshi rice dish
Kamameshi rice dish (Kamameshi "釜飯")
A traditional rice dish served in an individual small pot
First of all, the presentation of the dish is very attractive. It is served individually in a mini "hagama" traditional rice cooker.
Before the diffusion of the gas stoves, a cooking stove called "kamado", which is like a hearth surrounded by walls made of clay, was widely used in Japan. "Hagama" is a cookware specially made to cook rice with "kamado". It has a brim around it to fix itself to the "kamado", and the lid is made of wood which is thick and heavy to give pressure on rice while cooking. Nowadays, most of the Japanese people cook rice using an electric rice-cooker.
However, this traditional pair for cooking rice is still alive in the world of "kama-meshi" in a miniaturized scale. Rice is cooked with the ingredients of your choice in the mini "hagama", and when ready it is placed on the wooden "kamado" like stand, and brought to your table. What the diners do after being served is; opening the wooden lid, stirring the rice and ingredients with a scoop, and dishing up the rice into a small rice bowl. This process is also a part of the delightful moment on “kamameshi” dining. Of course, the taste of the rice which absorbs the essence of the ingredients cooked together with is superb. “Kamameshi” is relatively inexpensive but it is a very luxurious way to eat rice.