 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.