Gohan is the Japanese word for cooked rice, which is a staple food in Japan and many other Asian countries. It is typically made from short-grain or medium-grain rice, known for its sticky texture when cooked. Gohan can be served plain or as part of various dishes, often accompanying vegetables, fish, or meat. In Japanese cuisine, gohan is not just a side dish; it is an essential component of meals. It is often enjoyed in different forms, such as sushi, onigiri (rice balls), or as part of donburi (rice bowls). The quality of gohan can significantly affect the overall taste of a meal.