Chazuke
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. In Kyoto, ochazuke is known as bubuzuke.[3] Since the 1970s, packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings, has become popular.
![]() Chazuke from a tempura restaurant in Ginza | |
Alternative names | ochazuke, cha-cha gohan, bubuzuke |
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Place of origin | Japan |
Main ingredients | rice, green tea or dashi |
Variations | instant ochazuke |
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
- 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.
- "Travel Info Bubuzuke". Machiya Residence Inn Kyoto. 2016. Archived from the original on 8 July 2015. Retrieved 11 August 2016.
- 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.
- "OCHAZUKE". Japan-Marche.jp. 26 September 2015. Archived from the original on 26 September 2015. Retrieved 11 August 2016.
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