Mixed rice - Mixed rice

...When the bulking agent of kojimeshi is qualitatively changed to suit a particular taste, it is called variegated rice, mixed rice, seasoned rice, etc. In the Kansai region, kayakuse-meshi refers to rice cooked or mixed with ingredients such as burdock, carrots, shiitake mushrooms, and fried tofu as condiments, but this kayakuse-meshi originally came from the word kayakuse, which means something to help, and is also said to mean bulking agent. In the Edo period, nameshi, a specialty of Megawa-juku on the Tokaido (now Ritto-cho, Kurita-gun, Shiga Prefecture), was made by boiling and chopping turnip or daikon leaves, salting them, and mixing them into rice. It was widely popular along with chameshi, known as Nara tea.

*Some of the terminology that refers to "kayakumeshi" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…糅飯の増量材を質的に変化させて嗜好（しこう）的なものにしたものが，変り飯，混ぜ飯，味つけ飯などと呼ばれるものである。関西でかやく飯と呼ぶのは，ゴボウ，ニンジン，シイタケ，油揚げなどの具を加薬（かやく）(薬味)として炊き込み，あるいは混ぜたものをいうが，この〈かやく〉ももともとは助けるものの意味の〈加役〉で，増量材の意ともされる。江戸時代，東海道目川（めがわ）宿(現，滋賀県栗太郡栗東町)の名物として知られた菜飯は，カブやダイコンの葉をゆでて刻み，塩味をつけて飯に混ぜたもので，奈良茶と呼ばれた茶飯とともに広く普及したものであった。…

※「かやく飯」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報