Loosely translated as "supplemented rice," katemeshi is a traditional Japanese peasant dish that was developed to enhance rice—for centuries a precious commodity—during times of food scarcity, particularly in rural regions with limited rice production. The custom of furthering rice with local ingredients dates back to the Edo period (1603–1868) and continued through the Meiji period (1868–1912), and even into the 20th century. After harvests were partitioned for weddings and funerals, local peasants and laborers would mix the leftover rice scraps with plant-based ingredients like barley, millet, sweet potatoes, seaweed, and wild herbs, expanding their rice rations to increase calorie and nutrient content. (In the Saitama Prefecture, for example, white or light-brown rice was, and still is, blended with zuiki, or dried taro stems.) Katemeshi reflects the resourcefulness of Japanese people in maximizing food supplies, as well as their resilience, adaptability, creativity, and resolve for survival. Today, katemeshi is typically prepared as an event food for Mountain Day, the Peach Flower Festival, and Hanamatsuri (Buddha's birthday), among other celebrations. Laroot's vegan take on katemeshi mingles sticky, vaguely sweet sushi rice with abura-age (slices of fried tofu) for protein and energy, nutty burdock root for blood purification, carrot for vitamin A, peppery daikon for vitamin C, and umami mushrooms for selenium. We pair it with an iodine- and probiotic-rich seaweed salad of pickled cucumber and eggplant seasoned with rice-wine vinegar, chili oil, and sesame seeds, bringing Ayurvedic tastes of astringency and sourness to the earthiness of the katemeshi.