The Culinary Art of Kamameshi: Chef Taro Takayama’s Signature Techniques & Celebrating Kamameshi Day at Hanare

PUBLISHED August 16th, 2024 12:55 pm | UPDATED September 5th, 2024 05:41 pm

In Japanese cuisine, food transcends mere sustenance, embodying cultural significance and reflecting deep-rooted principles and philosophies. Beyond sushi, ramen, and yakiniku, Chef Takayama channels his expertise into perfecting Kamameshi, bringing this cherished dish to Singapore for all to savour at Hanare by Takayama. With fans raving about this delightful creation, we go behind the scenes to explore Kamameshi at Hanare by Takayama.

Not Your Usual Claypot Rice

While many are familiar with the concept of claypot rice, Kamameshi offers something beyond simply cooking rice in a pot. This cherished dish holds historical significance and embodies the resilience and community spirit that helped rebuild Japan after the Great Kanto Earthquake. The term “Kamameshi” translates to “kettle rice,” a nod to the time when people shared meals from iron pots (kama) after the disaster. The modern version we enjoy today takes inspiration from “Kamameshi Haru” in Asakusa, where the one-person kettle became popularised.

The iron pot dish is easy enough to make at home, but in the hands of experienced chefs like Chef Taro Takayama, it transforms into an exquisite delight, bursting with umami and the fresh flavours of the season. Lucky for us, a comforting pot of Kamameshi is easily within reach in Singapore at Hanare by Takayama. The restaurant even pays homage to Kamameshi every first Monday of the month on Kamameshi Day, offering 20% off all Kamameshi (a la carte/set, starting from September). 

The menu features premium selections like Unagi Kamameshi and Wagyu Kamameshi, as well as options such as Salmon and Ikura Kamameshi, Chicken Kamameshi, and Braised Pork Belly Kamameshi, all available for both lunch and dinner. For a true feast, indulge in the Dinner Set Menu for two, which includes some of the restaurant’s best dishes, such as a sashimi platter, snow crab chawanmushi, grilled proteins, a dessert and of course, the signature Kamameshi.

Crafting Excellence in an Iron Pot (Kama)

Embracing the Japanese culinary philosophy of Shun (旬), Kamameshi embraces our connection with nature by capturing the essence of regional specialties and using fresh, seasonal ingredients at their peak. Because of this, Kamameshi varies from region to region, with each locale utilising location-specific ingredients like fish, vegetables, or mushrooms. This dish showcases a region’s produce and culinary traditions, which is why locals take great pride in their unique variations. 

Similarly, Chef Taro Takayama takes immense pride in his version of Kamameshi at Hanare by Takayama. He uses koshihikari rice from Niigata, one of Japan’s premier rice-growing regions, known for its light and airy texture. The rice is cooked with a special blend of dashi stock, allowing it to soak up the essence of the house-made broth. Premium ingredients are then cooked over the rice using a generational Japanese technique, imparting a delicate umami that enhances the flavours of the dish. 

Chef’s Journey 

Chef Taro Takayama’s culinary journey began in his hometown of Wakayama, near Osaka, where his passion for food took root. Kamameshi is one of his favourite dishes as it embodies the warmth and comfort of communal dining while showcasing the time-honoured cooking technique of preparing rice in a kamado or donabe. Bringing his experiences from three-star Michelin restaurants in Osaka and the Japanese Ambassador’s residence in Singapore, Chef Takayama continues to hone his craft, making his signature Kamameshi accessible to everyone.

Mastering the Art with Chef’s Signature Techniques

To provide the best quality at an affordable price, Chef Taro Takayama meticulously crafts his special dashi, simmered for up to two hours, combining it with fresh ingredients such as freshwater eel from Kagoshima, salmon, Miyazaki wagyu, and more. Premium ingredients like awabi are slow-cooked in sake for four hours and drizzled with abalone liver sauce for an extra punch of umami. To top it off, he adds seasonal vegetables, presenting a delicious pot of Kamameshi bursting with flavours.

Besides ingredients, Chef Taro Takayama pays close attention to the cooking process, ensuring that the Kamameshi is slow-cooked over medium heat. His secret technique? Letting the pot steam for 10 minutes before opening the lid, so the rice becomes perfectly plump and flavourful.

Try it At Home

For home cooks eager to bring the magic of Kamameshi into their kitchens, Chef Taro Takayama offers these tips:

• Use high-quality dashi made from kelp and bonito flakes.
• Select fresh ingredients in order to get rich, authentic flavours.
• Slow-cook over medium heat for best results.
• Keep the lid on for about 10 minutes after cooking to achieve tasty, plump rice.

And if it’s Hanare by Takayama’s flavourful pot of goodness that you’re craving, don’t forget that Kamameshi Day takes place every first Monday of the month!

Hanare by Takayama is located at 391 Orchard Road, #03-07, Takashimaya Shopping Centre Ngee Ann City, Singapore 238872. Call +65 8298 9369 for reservations. Open daily from 11.30am – 10pm (last order at 9pm).