Kamameshi (釜飯, ''Kamameshi''? literalmente ‘arroz hirviendo’) es un plato de arroz tradicional de Japón que se cocina en una olla de hierro. Parecido al takikomi gohan, es un tipo de pilaf japonés cocinado con varios tipos de carne, marisco y verdura. Al cocerlo en una olla de hierro, el arroz se quema ligeramente en el fondo, lo que le da un sabor apetecible. Se vende a menudo como ekiben. La cocina china también tiene un arroz preparado de forma similar, usando una olla de barro, llamado guō fàn (鍋飯) o en cantonés po chai fan (煲仔飯). Este estilo de cocina es popular en Cantón y Hong Kong.

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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.

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