Kayaku gohan is written as "kayaku" and originally refers to supplementary medicines added to enhance the efficacy of herbal medicines. From that meaning, it came to refer to ingredients added to gomoku gohan or udon, and gomoku gohan came to be called "kayaku gohan". Kayaku gohan can be served throughout the year because it uses seasonal seafood and vegetables to make rice unique to that season. Also, by changing the type of soup stock and the size of the ingredients, it can be a meal that allows you to enjoy the aroma and texture. For salted pork kayak gohan, pure olive oil, which has less of a distinctive flavor than extra virgin olive oil, is used, which allows you to feel the deliciousness of the ingredients more, making it a dish that is popular with female customers. If you use sesame oil instead of olive oil, you can make Chinese-style kayak gohan. Salted pork, onions, and persimmons go well together, so by frying it in olive oil, the cooked rice will break up just the right amount, creating a paella-like finish. I think it will taste even better if you cook it a little firmer, taking into account the moisture released by the onions and persimmons. Depending on the season, it can also be interesting to add shrimp or clams and finish it like a paella.