# Katemeshi ｜ Our Regional Cuisines

**Cuisine Name**: Katemeshi

**Region**: Our Regional Cuisines

## Main Lore Areas
The entire prefecture

## Main Ingredients Used
Rice, wheat, beans, vegetables, etc.

## History, Origin, and Related Events
In a time when rice was in short supply, various dishes were devised to supplement rice. In addition to using wheat as a staple food, such as using wheat to make “okirikomi,” various ingredients were added to rice to make it bulkier and more filling. Katemeshi was originally one of those thought-up dishes. It refers to rice mixed with filling ingredients such as barley, beans, radish, and seaweed. Kate refers to ingredients that are added to rice to increase the volume of the rice. Now that rice is widely available and easy to obtain, you can enjoy mixing in your favorite ingredients and seasonal vegetables. It has become popular as gomoku rice or mixed rice made by mixing seasonal ingredients such as “bamboo shoots“ and “matsutake mushrooms with rice“.

## Opportunities and Times of Eating Habits
Katemeshi itself is a dish that is widely known even outside of Gunma Prefecture. Like Gunma, it is eaten as a dish thought up when there was a shortage of rice, but especially in Gunma Prefecture, it is served on the day of“ Tenjinko“, a festival to pray for academic achievement and the healthy growth of children, and is also often eaten as a feast that can be easily prepared when people gather or when one is busy.

## How to Eat
The method of making it and the ingredients used differ depending on the region and household. For example, as a cooking method, ingredients are added and cooked together with the rice, but there is also a version in which the ingredients are mixed with the cooked rice. A wide variety of ingredients are added, including barley, beans, vegetables such as carrots and burdock, mushrooms, chicken, and fried tofu. These are usually cut into small pieces before being added to the rice and seasoned in advance with soy sauce or by simmering in soup stock.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The way it is eaten has changed since the times when rice was scarce, and the ingredients used have become more abundant, but it is still eaten at home as a meal for events and as a regular dinner. In addition, it is served as part of school lunches at schools in the prefecture and is devised so that children can become familiar with local cuisine from an early age.

## Ingredients
- rice: 750g
- fried tofu: 2 slices
- burdock: 100g
- carrot: 60g
- mushrooms (raw shiitake, shimeji, etc.): 100g
- Konjac: 100g
- oil: 1 tablespoon
- [Seasoning] sugar: 20g
- [Seasoning] mirin: 2 tablespoons
- [Seasoning] soy sauce: 4 tablespoons
- [Seasoning] sake: 1 tablespoon
- [Seasoning] broth: 150cc
- [Accompaniments] Seri, sansho, butterbur sprouts, and red pickled ginger: as appropriate

## Recipe
1. 1. Cut the carrots and burdock into thin, long strips, and cut the konjac, carrots, and mushrooms into small pieces. Cut the drained fried tofu in half lengthwise and cut into 2-3mm wide pieces.
2. 2. Add oil to a pan, fry the burdock first, then add mushrooms, carrots, and konjac and fry.
3. 3. Add the fried tofu to 2, add [seasoning], and simmer over medium heat. When soft, add the ingredients and broth to the cooked rice and mix.
4. 4. Serve the katemeshi with seasonal edible wild plants, referring to [accompaniments].

## Provider Information
provider : Recipe provided by: NPO Gunma Food Culture Research Association

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