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''Chazuke'' (
p. 213.
This dish first became popular in the Morisada Mankoh (Ch.4)
attributes the origin of tea-rice to Edo during
茶漬け
''Chazuke'' (wiktionary:茶漬け, 茶漬け, ちゃづけ) or ''ochazuke'' (wiktionary:お, おwiktionary:茶, 茶wiktionary:漬, 漬wiktionary:け, け, from (Honorific speech in Japanese#Honorific prefixes, o)''cha'' 'tea' + ''tsuke'' 'submer ...
, ちゃづけ) or ''ochazuke'' (お
In Japanese writing, the kana お (hiragana) and オ (katakana) occupy the fifth place, between え and か, in the modern Gojūon (五十音) system of collating kana. In the Iroha, they occupy the 27th, between の and く. In the table a ...
茶 漬 け, from ( o)''cha'' 'tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of '' Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northe ...
' + ''tsuke'' 'submerge') is a simple Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
ese dish made by pouring green tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since the ...
,Seductions of Rice – Jeffrey Alford, Naomi Duguidp. 213.
dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour ba ...
, or hot water over cooked rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
. ''Chazuke'' provides a good way to use leftover
Leftovers are surplus foods remaining unconsumed at the end of a meal, which may be put in containers with the intention of eating later. Inedible remains like bones are considered ''waste'', not leftovers. Depending on the situation, the amoun ...
rice as a quick snack because this dish is easy to make. In Kyoto
Kyoto (; Japanese: , ''Kyōto'' ), officially , is the capital city of Kyoto Prefecture in Japan. Located in the Kansai region on the island of Honshu, Kyoto forms a part of the Keihanshin metropolitan area along with Osaka and Kobe. , the ci ...
, ''ochazuke'' is known as ''bubuzuke.'' Since the 1970s, packaged "instant ochazuke", consisting of freeze-dried
Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation. This is in contrast to dehydration by most conve ...
toppings and seasonings, has become popular.
Common toppings include ''tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a ...
'' (Japanese pickles), ''umeboshi
Umeboshi (Japanese: 梅干し, pronounced , literally 'dried ume') are pickled ( brined) ''ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. ...
'', nori
Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus ''Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or '' ...
(seaweed), ''furikake
is a dry Japanese condimentJapanese Furikake (Rice Seasoning)
. Japanese Kitchen. Accessed 28 ...
'', . Japanese Kitchen. Accessed 28 ...
sesame
Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...
seed
A seed is an embryonic plant enclosed in a protective outer covering, along with a food reserve. The formation of the seed is a part of the process of reproduction in seed plants, the spermatophytes, including the gymnosperm and angiospe ...
s, ''tarako
, known under the professional name , is a Japanese actress, voice actress and singer.Doi, Hitoshi.Tarako. ''Seiyuu Database''. July 5, 2010. Her debut role was as a preschooler on ''Urusei Yatsura''. She is currently employed by the talent mana ...
'' and ''mentaiko
Pollock roe, also pollack roe (also known as ''myeongnan'' and ''tarako'') is the roe of Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanese ...
'' (salted and marinated pollock
Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic marine fish in the genus ''Pollachius''. ''Pollachius pollachius'' is referred to as pollock in North America, Ireland and the United Kingd ...
roe
Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked in ...
), salted salmon
Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the ...
, ''shiokara
, is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera.
The raw viscera are mixed with about 10% salt, 30% malted rice, ...
'' (pickled seafood), scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, ch ...
s, and wasabi
Wasabi (Japanese: , , or , ; ''Eutrema japonicum'' or ''Wasabia japonica'') or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russian ...
.
History
This dish first became popular in the Heian period
The is the last division of classical Japanese history, running from 794 to 1185. It followed the Nara period, beginning when the 50th emperor, Emperor Kanmu, moved the capital of Japan to Heian-kyō (modern Kyoto). means "peace" in Japanese. ...
of Japan, when water was most commonly poured over rice, but beginning in the Edo period
The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was characteriz ...
, tea was often used instead.attributes the origin of tea-rice to Edo during
Meireki
was a of the Edo period, after the '' Jōō'' era and before '' Manji'' era. This era's period spanned the years from April 1655 to July 1658.
The reigning emperor was .Titsingh,
Change of era
* 1655 : The era name was changed to mark the ...
years, which became popular in Kansai area
The or the , lies in the southern-central region of Japan's main island Honshū. The region includes the prefectures of Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, often also Mie, sometimes Fukui, Tokushima and Tottori. The metropolita ...
during Genroku
was a after Jōkyō and before Hōei. The Genroku period spanned the years from the ninth month of 1688 to the third month of 1704. The reigning emperor was .Titsingh, Isaac. (1834). ''Annales des empereurs du japon'', p. 415.
The period was ...
.See also
*Lei cha
Lei cha (; pronounced ) or ground tea is a traditional Southern Chinese tea-based beverage or gruel that forms a part of Hakka cuisine.
In English, the dish is sometimes called thunder tea since "thunder" () is homonymous with "pounded" ().
...
References
{{Rice dishes Japanese cuisine Japanese rice dishes Tea dishes