Takikomi gohan (炊き込みご飯) is a Japanese rice dish seasoned with dashi and soy sauce and mixed with mushrooms, vegetables, meat, or fish. The ingredients are cooked together with the rice. The dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are harvested during this season in Japan. Ingredients will vary based on the seasonal vegetables and fish.

Takikomi gohan was created during the Nara period. Rice was scarce then, so people conserved rice by adding millet or other cereals, wild vegetables, yam or Japanese radish, creating an early form of takikomi gohan called katemeshi (糅飯). During the Muromachi period, katemeshi became popular, turned into a dish called kawarimeshi (変わり飯) using ingredients such as barley, beans, and vegetables. Over time, people became creative and made a variety of dishes with seasonal ingredients.

Takikomi gohan is prepared by adding the ingredients, broth and seasonings to raw rice and cooking them together. In contrast, maze gohan (混ぜご飯; 'mixed rice') is prepared by first cooking rice alone, then mixing the ingredients into it.

Kufa jūshī (Okinawan: クファジューシー, rice with pork) is a type of Takikomi gohan in Okinawan cuisine.