Kamameshi (釜飯) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot. Similar to takikomi gohan, kamameshi is a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables. By cooking it in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. It is often sold as ekiben.
Chinese cuisine also prepare rice in a similar way using a clay pot and is known in Chinese as guō fàn (鍋飯) or in Cantonese po chai fan (煲仔飯). The cooking style is popular in Canton and Hong Kong.
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