Kakimade Gohan

Kakimade gohan is a mixed rice dish built on a broth made from the bones of grilled mackerel, simmered together with carrot, koya tofu, dried shiitake, fried tofu, and bamboo shoots, then folded into rice cooked with a splash of sake. Unlike chirashi-zushi, it uses no vinegar, so the broth's flavor comes through directly, and it has long been served at celebrations and memorial gatherings across the Hidaka region.

Carrot, koya tofu, dried shiitake, fried tofu, and bamboo shoots are simmered and seasoned in a broth made from mackerel bones. The cooked ingredients are simply folded into hot rice, and in some households a small amount of vinegar is added at the end. Because it skips the heavy vinegar of chirashi-zushi, the broth's flavor comes through gently, and its ease of serving from a large platter suits gatherings where many people share the meal.

Mackerel was historically landed in large quantities around the Hidaka region, and using its bones for broth in a mixed rice dish is said to have grown from that abundance. The name is thought to be a contraction of "kakimaze," meaning to mix together, and the dish is reported to have long been served at celebrations, memorial services, the Girls' Festival, and local festivals. Combining vegetables grown in the region's mild climate with mackerel fresh from the Kii Channel, it has become a mixed rice dish rooted in the area's natural abundance.