rice cooked with wild vegetables and bamboo shoots


  • meter (i.e. a gauge)one portion
  • bamboo shoot50g
  • Boiled wild vegetables20g
  • Lyophyllum shimeji (species of edible mushroom)20g
  • fried tofu20g
  • thin soy sauceLarge 2.2/3
  • sakefirst-year student of an elementary school
  • mirinfirst-year student of an elementary school
  • Hondashi (granulated)2g
  • bud of Japanese pepper tree (Xanthoxylum piperitum)three flat objects (e.g. tickets, pieces of cloth, etc.)

way of making

  • 1

    clean rice without washing it

  • 2

    Thinly slice bamboo shoots (drained or boiled in water) and break up shimeji mushrooms.

  • 3

    Boil the fried tofu and cut into 1cm pieces.

  • 4

    Mix 180cc of water with soy sauce, sake, mirin, and dashi seasoning.

  • 5

    Cook (see How to Cook Rice)

  • 6

    scatter a tree with buds

Tips & Tricks

Using seasonal wild vegetables will expand your repertoire of seasonal takikomi-gohan (rice cooked with vegetables).

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