# Kaki-made Gohan (Kaki-made Rice) ｜ Our Regional Cuisines

**Cuisine Name**: Kaki-made Gohan (Kaki-made Rice)

**Region**: Our Regional Cuisines

## Main Lore Areas
Hidaka Region

## Main Ingredients Used
Rice, grilled mackerel, carrots, freeze-dried tofu, dried shiitake mushrooms, fried tofu, chikuwa (fish cakes), konjac, bamboo shoots

## History, Origin, and Related Events
In the Hidaka region, “kaki-made rice” has traditionally been served at celebrations, memorial services, Hina-matsuri, festivals, and other gatherings. The dish consists of rice mixed with ingredients cooked in a broth made from grilled fish bones, seasoned with seasonal vegetables and sake―no vinegar is used. The term kaki-made is a colloquial expression of kaki-maze, which means “mixed.” The dish likely originated from the abundant mackerel caught in the Hidaka region. Unlike chirashi sushi, kaki-made rice is a mixed rice dish with a gentle, homey flavor that utilizes fresh mackerel caught from the Kii Channel and vegetables grown in the warm climate.

## Opportunities and Times of Eating Habits
This dish has traditionally been served at gatherings such as celebrations, memorial services, and festivals.

## How to Eat
This dish is made by cooking various ingredients in a broth made from mackerel bones. The seasoned ingredients are then mixed into warm rice. In some regions, a small amount of vinegar is also added.

## Efforts for Preservation and Succession
Local women in Inami are actively involved in spreading the tradition of kaki-made rice. They teach the recipe at local schools and participate in community events. As part of these efforts, a pre-packaged"Kaki-Made Rice Mix" has been commercialized. Since all one needs to do is mix it with rice, the product has gained popularity, especially among younger generations. Older people also appreciate its nostalgic taste.

## Ingredients
- Rice: 5 cups
- Sake: 50ml
- [Kaki-made rice ingredients] Grilled mackerel: 1／2 (approx. 200g)
- [Kaki-made rice ingredients] Carrots: 1／2 (approx. 60g)
- [Kaki-made rice ingredients] Freeze-dried tofu: 2 (approx. 30g)
- [Kaki-made rice ingredients] Dried shiitake mushrooms: 2-3 (approx. 15g)
- [Kaki-made rice ingredients] Fried tofu: 1 (approx. 50g)
- [Kaki-made rice ingredients] Chikuwa (rice cakes): 1 (approx. 50g)
- [Kaki-made rice ingredients] Konjac: 1／2 (approx. 120g)
- [Kaki-made rice ingredients] Burdock: 50g
- [Kaki-made rice ingredients] Snow peas: Appropriate quantity
- [Kaki-made rice ingredients] Pickled red ginger: Appropriate quantity
- [Seasoning] Soy sauce: 120ml
- [Seasoning] Sugar: 130g
- [Seasoning] Dashi broth: 300ml

## Recipe
1. 1. Wash the rice, drain it, and cook it in a rice cooker with sake and water. Cook it to be slightly firm.
2. 2. Debone the grilled mackerel and shred it.
3. 3. Add 300ml of water to the mackerel bones to make dashi broth.
4. 4. Rehydrate the freeze-dried tofu and dried shiitake mushrooms, then julienne them. Julienne the carrot as well.
5. 5. Julienne the konjac and quickly boil it to remove the harsh taste.
6. 6. Place the shredded mackerel, julienned ingredients, and burdock in a pot. Add sugar and soy sauce to the dashi broth from step 3 and simmer.
7. 7. Mix the cooked ingredients and broth from step 6 into the cooked rice.
8. 8. Plate the dish, and garnish with julienned salt-boiled snow peas and julienned pickled red ginger.

## Provider Information
provider : Hidaka Regional Life Research Group Association

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