The "slow" eating culture of Japanese kamameshi (rice cooked in a clay pot).

history

Kamameshi Kamameshi officially became a dish around the 1930s (early Showa era). Kamameshi gets its name from the fact that the rice is cooked in a kamameshi (pot rice). " Cooked in a cauldron, "釜" means pot, usually referring to a metal pot such as an iron pot or an aluminum pot. Kamameshi is rice cooked in an iron pot. The earliest Kamameshi in Japan is said to be "Asakusa Genso Kamameshi Haru". It was invented in 1923 by a waitress. It was a pot for one person, and it was made after the customer ordered, and each pot was cooked one by one.

In 1958, rice served in small earthenware pots at Yokosu Station in Gunma Prefecture was used as "station bento boxes." Due to its popularity, it sparked the trend of earthenware pot rice, and many restaurants or rice pot specialty stores began to order small pots from famous earthenware factories.

Special features of Kamameshi (rice cooked in a clay pot)

① One pot per person

② Abundant ingredients

③ Infuse the broth with flavor

④ Multiple ways to eat