Chazuke
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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] roughly in the same proportion as milk over cereal, usually with savoury toppings.
Common toppings include Japanese pickles[1] (tsukemono), umeboshi, nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated pollock roe), salted salmon, shiokara (pickled seafood), scallions[1] and wasabi.[1]
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.
This dish first became popular in the Heian period, when water was most commonly poured over rice,[3] but beginning in the Edo period, tea was often used instead.[4][citation needed]
In Kyoto, ochazuke is known as bubuzuke. When a Kyoto native asks if a guest wants to eat bubuzuke, it may really mean that the person has overstayed and is being politely asked to leave.[citation needed]
Since the 1970s packaged "instant ochazuke," consisting of freeze-dried toppings and seasonings, have become popular.
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Chazuke with umeboshi and chicken filet
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Close-up of the same dish
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- ↑ 1.0 1.1 1.2 1.3 Seductions of Rice - Jeffrey Alford, Naomi Duguid. p. 213.
- ↑ Dining Guide to Japan: Find the Right Restaurant, Order the Right Dish, and Pay the Right Price - Boye Lafayette De Mente. pp. 104-105.
- ↑ 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."
- ↑ Morisada Mankoh (Ch.4) attributes the origin of tea-rice to Edo during Meireki years, which became popular in Kansai area during Genroku.
