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Gerstenreis (jap. Mugi-meshi oder haku-meshi)

Katemeshi (Japanese 糅 飯, "mixed rice", rare: 糧 飯, "food rice") is a group of Japanese rice dishes.

Because rice was relatively expensive to the Taishō period, it was barely pure food, but mostly mixed with vegetables or cereals. Purer, boiled white rice was a luxury food until the beginning of the Shōwa period, which was reserved for festivals. Above all, barley (mugi-meshi or haku-meshi, Gerstenreis) or barley (hikiwari, the court wari-meshi) was mixed with the rice. Their share varied. But also millet was added to the rice (kibi-meshi), with real millet being given p , and the reism mixture with Japanese herbs (hie-meshi) being regarded as a dish of the poor, since it was considered unsightly and the rice was not so sticky. The millet, which was deposited on top of the cooking, was taken to the fieldwork. The rice at the bottom of the pot was mostly reserved for children. Other ingredients were, for example, potatoes, sweet potatoes or dried radish leaves (hiba). daikon-meshi (German radish rice) was eaten in the winter for lack of other ingredients, but was supposed to be unappetizing. Single-level Edit source text

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