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Gohan (Rice)
The staple food of the Japanese since ancient times, rice has played a major
role in the development of the country's cuisine. Its importance to Japan's
food culture cannot be overestimated. In former times, other grains were
often added to and steamed along with the rice, but today usually only rice is
used. In addition to plain steamed white rice, the Japanese consume this food
in a variety of other forms, from gruel to sushi.
œ@Bamboo Shoot Rice@œ


mServes 6n
@pre-prepared bamboo shoots 2
@rice 2 cups
@kinome sprigs 12
@deep-fried bean curd (age-dofu) 1/2

@dashi 2.2 cups
@light soy sauce 1.5 T
@salt a small amount

1) Slice bamboo shoots in rectangular pieces and boil in light suimono-
@style broth long enough to impart flavor.
2) Pour boiling water over age-dofu to remove excess oil and then cut into
@same-size pieces as bamboo.
3) Wash rice well. Transfer to collander or bamboo basket and drain.
4) Put ingredients into rice cooker or pot, add liquid ingredients, and mix.
@Cook. When rice has cooked, mix, stirring from the bottom.
5) Divide among individual bowls and garnish each with sprigs of kinome.


„«Bamboo Rice„«Chicken Rice„«Matsutake Rice„«Hagi (Bush Clover) Rice„«




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