釜飯- 솥밥

가마메시로 불리는 일본 솥밥은 밥에 간장, 미림 등의 양념을 넣고 그 위에 표고버섯, 닭고기 등의 재료를 올려 일인용 솥에서 지은 쌀밥 요리다. 일종의 비빔 쌀에 솥에서 여러 재료를 넣고 냄비 채로 식탁에 제공하는 것이 특징이다. 솥의 유형으로는 철, 솥, 뚝배기형 도자기, 다카다 도자기도 자주 사용된다. 다이쇼 12년 (1923년), 관동 대지진 후 도쿄 우에노에서 시행된 무상 급식 힌트에 얻은 아사쿠사에 釜めし春 라는 일본식 레스토랑의 여주인이 개발하여 1인용 솥밭이 히트를 치게 되면서 인기를 누리게 되었다.  일본은 여러 종류의 솥밥집이 많다.

Kamameshi (釜飯) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a kama. Kamameshi originally referred to rice that was eaten communally from the kama. Kamameshi was originated in a town called Takeshitakama also known as Okunamikama. Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls.The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake. Later, similar to takikomi gohan, kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin.  By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. Kama designed specifically to prepare kamameshi appeared on the market as the dish became popular across Japan, and the prepared kamameshi is placed directly on the table in its pot for the meal. A small-scale replica of the kame is used to create an individual serving of kamameshi, and the dish is now a popular 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 bo jai fan (煲仔飯). The cooking style is popular in Canton and Hong Kong.

釜飯（かまめし）は、米に醤油、みりん等の調味料を加え、その上に椎茸、鶏肉などの具を載せ、一人用の釜で炊いた米飯料理である。一種の炊き込みご飯であるが、釜から飯碗によそうのではなく、釜のまま食卓に供することに特徴がある。釜の種類としては、写真にあるような羽釜式の鉄釜の他に、土鍋型の陶器の益子焼、高田焼もよく用いられる。大正12年（1923年）関東大震災あとの東京上野で行なわれた炊き出しをヒントに、のちの浅草の『釜めし春』の女将が開発させた一人用の釜で、客に供した料理がはじまりとされる.

게 가득한 솥밥

Filled with crab -kettle rice kamameshi

かにいっぱい釜飯

게 솥밥

crab kamameshi

かに釜飯

1인용 솥밥

Kama-meshi.

一人釜飯

일본은 솥밥 전문점 많다.

Kama-meshi shops abound in Japan

日本には釜飯の専門店が多い

이세에비 솥밥

Japanese spiny lobster kettle rice

伊勢海老釜飯

단팥죽

Rice Dumplings while small red beans boiled with sugar sweet rice cakes and nectar sweet balls and chestnut sauce, the food.

汁粉-おしるこ