Chazuke

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Chazuke
Cazuke at tempura restaurant in Ginza.jpg
Chazuke from a tempura restaurant in Ginza
Alternative namesochazuke, cha-cha gohan, bubuzuke
Place of originJapan
Main ingredientsrice, green tea or dashi
Variationsinstant ochazuke

Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け, from (o)cha 'tea' + tsuke 'submerge') is a simple Japanese dish made by pouring green tea,[1] dashi, or hot water over cooked rice.[2] Chazuke provides a good way to use leftover rice as a quick snack because this dish is easy to make. It is also known as cha-cha gohan. In Kyoto, ochazuke is known as bubuzuke.[3] Since the 1970s, packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings, has become popular.

Common toppings include tsukemono (Japanese pickles), umeboshi, nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated pollock roe), salted salmon, shiokara (pickled seafood), scallions, and wasabi.[1]

History[]

This dish first became popular in the Heian period of Japan, when water was most commonly poured over rice,[4] but beginning in the Edo period, tea was often used instead.[5][6]

Gallery[]

  • Chazuke with umeboshi and chicken filet

  • Close-up of the same dish

See also[]

References[]

  1. ^ Jump up to: a b Seductions of Rice – Jeffrey Alford, Naomi Duguid. p. 213.
  2. ^ Dining Guide to Japan: Find the Right Restaurant, Order the Right Dish, and Pay the Right Price – Boye Lafayette De Mente. pp. 104–105.
  3. ^ "Travel Info Bubuzuke". Machiya Residence Inn Kyoto. 2016. Archived from the original on 8 July 2015. Retrieved 11 August 2016.
  4. ^ Tale of Genji 21, 27, 47, 51, 54; Pillow Book 186: "If a man that's so drunk can't help staying overnight with me, I won't serve him even a hot water rice."
  5. ^ Morisada Mankoh (Ch.4) attributes the origin of tea-rice to Edo during Meireki years, which became popular in Kansai area during Genroku.
  6. ^ "OCHAZUKE". Japan-Marche.jp. 26 September 2015. Archived from the original on 26 September 2015. Retrieved 11 August 2016.
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