Japan-wide — seasonal takikomi gohan is a fundamental home cooking tradition
Takikomi gohan (rice cooked with added ingredients that infuse the cooking liquid and steam together with the rice) represents a separate philosophical category from plain steamed rice — the ingredients are cooked inside and with the rice, not added after. This fundamentally affects flavour: the umami from added ingredients (mushrooms, chicken, burdock, chestnuts, seasonal seafood) permeates every grain of rice rather than sitting on top. Seasonal takikomi gohan are among Japan's most satisfying home cooking achievements: matsutake gohan (autumn luxury — matsutake mushrooms + sake + light soy steamed with rice produces legendary aromatic intensity); taimeshi (sea bream rice from Ehime); kuri gohan (chestnut rice, autumn); takenoko gohan (bamboo shoot rice, spring); sanmai gohan (mountain vegetable rice). The ritual of uncovering the pot and releasing the steam fragrance is as important as eating.
Every grain of rice carries the flavour of its additions — matsutake gohan smells of autumn forest; taimeshi of clean sea sweetness; kuri gohan of chestnut starchiness — the rice is not a vehicle but a flavour matrix
Do not exceed more than 20–25% solid additions by volume of rice (too many additions impede even cooking of the rice); season the cooking liquid moderately — the additions will release umami and moisture during cooking which concentrates flavour; use dashi rather than plain water for the cooking liquid; do not lift the lid during cooking (rice releases steam in its final stage that creates perfect texture); the initial soak is even more important for takikomi than plain rice (the rice must be properly hydrated before additions are placed on top).
The matsutake gohan formula for two: 2 cups washed/soaked short-grain rice + 450ml dashi + 1 tablespoon light soy + 1 tablespoon sake + 1 tablespoon mirin + fresh matsutake sliced 5mm thick placed on top — rice cooker or pot method both work; open at the table to maximise the aromatic impact; kuri gohan (chestnut rice) uses peeled whole chestnuts (available pre-processed in autumn) with sake and salt — the chestnuts steam to a floury, sweet complement to the rice.
Over-adding ingredients (prevents the rice from cooking evenly); using meat that hasn't been pre-seasoned (raw meat added directly produces flat flavour — pre-marinate with soy and sake); placing heavy/dense ingredients on the rice before the rice begins steaming (this impedes steam penetration — add heavier items after the initial boil begins); skipping the dashi in the cooking liquid (plain water produces inferior flavour integration).
Japanese Cooking: A Simple Art — Shizuo Tsuji