Takikomi gohan (炊き込みご飯) is a Japanese rice dish seasoned with dashi and soy sauce and mixed with mushrooms, vegetables, meat, or fish.

Since the dish has nutritional value, and uses a small amount of rice with vegetables and proteins, some Japanese people eat it for dieting purposes.

[4] Rice was scarce then, so people conserved rice by adding millet or other cereals, wild vegetables, yam or Japanese radish, creating an early form of takikomi gohan called katemeshi (糅飯).

[4] During the Muromachi period, katemeshi became popular, turned into a dish called kawarimeshi (変わり飯) using ingredients such as barley, beans, and vegetables.

[4] Takikomi gohan is prepared by adding the ingredients, broth and seasonings to raw rice and cooking them together.