# Katemeshi (loaded rice) ｜ Our Regional Cuisines

**Cuisine Name**: Katemeshi (loaded rice)

**Region**: Our Regional Cuisines

## Main Lore Areas
Sagamihara City

## Main Ingredients Used
Rice, dried shiitake, burdock root, carrot, chikuwa (fish cake), aburaage (deep-fried tofu), green bean

## History, Origin, and Related Events
Katemeshi, or loaded rice, is a local dish of Sagamihara City that has been passed down over many years. It is a kitchen-sink meal made by mixing together white rice and broth-simmered vegetables.At one time, much of Sagamihara’s soil was covered in volcanic ash and sterile. Rather than rice, sweet potato and wheat were widely cultivated. Katemeshi is a dish that adds vegetables like radish and potato to rice in order to make the most of that precious ingredient. The name “katemeshi” comes from it being a food (meshi) that provided sustenance (kate) for farmers working in the fields. On special days, such as festivals or during the Higan holiday period, loaded rice is served packed full of ingredients.

## Opportunities and Times of Eating Habits
In recent years, katemeshi has become a dish that is eaten at home during annual events for good luck.

## How to Eat
Simmer ingredients such as thinly sliced dried shiitake, carrot, burdock root, or aburaage (deep-fried tofu) in a broth to which sugar and soy sauce have been added. Then, mix together the simmered ingredients with white rice.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being eaten at home, loaded rice is sold at local sightseeing centers. The Society for the Promotion of Improved Eating Habits is working to popularize the dish through efforts like preserving recipes and offering classes for the general public related to local cuisine.

## Ingredients
- rice: 3.5 cups
- (For rice) Boiling liquid: Appropriate amount
- (For rice) Water: Appropriate amount
- konnyaku (yam cake): 1／2 block
- aburaage (deep-fried tofu): 1 piece
- burdock root: 100 g
- carrot: 100 g
- dried shiitake mushrooms: 4
- chikuwa (fish cake): 1／2 stick
- Water: Appropriate amount
- [for broth]soy sauce: 3 1／2 tbsp
- [for broth]sugar: 2 tbsp
- [for broth]Liquid from rehydrated shiitake: Appropriate amount

## Recipe
1. 1. Cube the konnyaku and cut the aburaage, burdock root, carrot, and shiitake into thin strips. Cut the chikuwa into round slices.
2. 2. Put the cut ingredients into a pot along with the soy sauce, sugar, and liquid from the rehydrated shiitake. Add enough water to ensure that everything is submerged. Simmer until the liquid content has reduced to about 10%.
3. 3. Wash the rice. Add a combination of broth and water to your rice cooker, following its measurement guidelines. Cook the rice.
4. 4. When the rice is finished cooking, add the simmered ingredients and let them steam.

## Provider Information
provider : Recipe courtesy of the Nagomi Group, Kanagawa Prefecture Society for the Promotion of Improved Eating Habits

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