Katemeshi

Barley rice (Japanese mugi-meshi or haku-meshi )

Katemeshi ( Japanese 糅 飯 , German “mixed rice”, rarely: 糧 飯 , German “food rice ”) describes a group of Japanese rice dishes .

Since rice was relatively expensive in Taishō times , it was rarely eaten pure, but mostly mixed with vegetables or cereals. Pure, cooked white rice was a luxury food reserved for festive days until the beginning of the Shōwa period . Above all, barley ( mugi-meshi or haku-meshi , German barley rice ) or barley meal ( hikiwari ; the dish was called wari-meshi ) was mixed with the rice. Their proportion varied. But millet was also added to the rice ( kibi-meshi ), with real millet being preferred and the rice mixture with Japanese millet ( hie-meshi ) being considered a dish for the poor, as it was considered unsightly and the rice did not stick. The millet that settled on top during cooking was taken to work in the fields. The rice in the bottom of the pot was mostly reserved for children. Other ingredients were, for example, potatoes, sweet potatoes or dried radish leaves ( hiba ). daikon-meshi (German radish rice) was eaten in winter due to a lack of other ingredients, but it is said to have been unsavory.

Individual evidence

1. ^ Ōba Minako , Tanze, Schneck, Tanz , Frankfurt am Main, Leipzig: Insel Verlag 1995, p. 22 f.
2. ↑ Andreas Kupsch, Shinshû ryori. Culinary literature report from the central Japanese mountain region Nagano, (Master's thesis), p. 14 ( Memento from June 9, 2007 in the Internet Archive ) (PDF; 675 kB)
3. ↑ Andreas Kupsch, Shinshû ryori. Culinary literature report from the central Japanese mountain region of Nagano, (master's thesis), p. 15 ( Memento from June 9, 2007 in the Internet Archive ) (PDF; 675 kB)