{"id":1492,"date":"2025-09-17T07:41:38","date_gmt":"2025-09-17T05:41:38","guid":{"rendered":"https:\/\/worldfoodhacks.fr\/?p=1492"},"modified":"2025-09-17T07:41:38","modified_gmt":"2025-09-17T05:41:38","slug":"tamago-kake-gohan","status":"publish","type":"post","link":"https:\/\/worldfoodhacks.fr\/?p=1492","title":{"rendered":"Tamago kake gohan"},"content":{"rendered":"\n

Ce plat tr\u00e8s simple signifiant \u00ab \u0153uf vers\u00e9 sur le riz \u00bb a des origines qui remontent \u00e0 l\u2019\u00e9poque d\u2019Edo (1603-1868) au Japon, une p\u00e9riode o\u00f9 le riz \u00e9tait l’aliment de base et o\u00f9 les \u0153ufs, initialement peu consomm\u00e9s pour des raisons religieuses, ont commenc\u00e9 \u00e0 \u00eatre inclus dans l’alimentation. Les samoura\u00efs et nobles y mangeaient souvent du riz avec des \u0153ufs crus. C\u2019est \u00e9galement \u00e0 cette \u00e9poque que les Japonais ont commenc\u00e9 \u00e0 adopter les poules et \u00e0 utiliser les \u0153ufs dans leur cuisine, d\u00e9couvrant que les \u0153ufs non f\u00e9cond\u00e9s \u00e9taient comestibles.<\/a><\/p>\n\n\n\n

Un journaliste nomm\u00e9 Ginkgo Kishida est parfois cr\u00e9dit\u00e9 comme l'\u00a0\u00bbinventeur\u00a0\u00bb du Tamago kake gohan pendant l\u2019\u00e8re Meiji (1868-1912). En r\u00e9alit\u00e9, ce reporter de guerre vanta le fait de mettre des \u0153ufs cru dans le riz apr\u00e8s avoir d\u00e9gust\u00e9 un plat constitu\u00e9 que de ces deux ingr\u00e9dients, le keiran’a\u00e9. C’est d’ailleurs ce plat qui permet au Tamago kake gohan d’\u00eatre attribu\u00e9 \u00e0 l’\u00e8re d’Edo. Il faut n\u00e9anmoins laisser \u00e0 Ginkgo Kishida qu’il popularisera le plat en en parlant dans les magasines de l’\u00e8re Meiji. <\/a>Toutefois, le Tamago kake gohan ne devint un plat populaire accessible \u00e0 toutes les classes sociales qu’\u00e0 partir des ann\u00e9es 1960, quand les \u0153ufs sont devenus largement disponibles. <\/p>\n\n\n\n

Il est aujourd\u2019hui consid\u00e9r\u00e9 comme un plat r\u00e9confortant, associ\u00e9 \u00e0 la nostalgie des petits-d\u00e9jeuners familiaux japonais. Il a aussi une place dans la culture populaire, apparaissant dans des mangas, films et \u00e9missions de t\u00e9l\u00e9vision. En plus d’avoir sa journ\u00e9e officielle au Japon le 30 octobre, un festival annuel r\u00e9put\u00e9 est consacr\u00e9 \u00e0 ce plat dans la ville de Misaki (pr\u00e9fecture d’Okayama, au sud de l’ile principale). <\/a>A noter que des variantes modernes ont \u00e9galement fait leur apparition, incluant des condiments comme le dashi, la sauce soja sp\u00e9ciale (l\u00e9g\u00e8re & sans gluten, contenant du mirin et du dashi), ou encore le furikake <\/em>(condiment \u00e0 base d’algue & poisson s\u00e9ch\u00e9s, s\u00e9same, sel et sucre).<\/a><\/p>\n\n\n

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Ce plat tr\u00e8s simple signifiant \u00ab \u0153uf vers\u00e9 sur le riz \u00bb a des origines […]<\/p>\n","protected":false},"author":1,"featured_media":1493,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,254],"tags":[157,86,83,82,153,151,575,224,306,158,84,576,85,573,574,81],"class_list":["post-1492","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-japon","category-oeufs","tag-asianfood","tag-cooking","tag-cuisine","tag-cuisine-du-monde","tag-cuisineasiatique","tag-cuisinedumonde","tag-easyrecipe","tag-foodhack","tag-foodhacks","tag-japanesefood","tag-recette","tag-recettefacile","tag-recipe","tag-tamago","tag-tamagokakegohan","tag-worldfood"],"_links":{"self":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1492"}],"version-history":[{"count":5,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1492\/revisions"}],"predecessor-version":[{"id":1506,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1492\/revisions\/1506"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/media\/1493"}],"wp:attachment":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}