''Chazuke'' (

茶漬け ''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,お茶漬け, from ( o)''cha'' ' tea' + ''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 n ...

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 th ...

,Seductions of Rice – Jeffrey Alford, Naomi Duguid
p. 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 b ...

, or hot water over cooked

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

. ''Chazuke'' provides a good way to use leftover 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 c ...

, ''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 2 ...

'',

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 cul ...

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 angiosper ...

s, '' tarako'' 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, Japanes ...

'' (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 commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus '' Oncorhy ...

, ''

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, c ...

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 Russi ...

History

Una chazuke by Kossy@FINEDAYS in Akabane

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 characte ...

, tea was often used instead.Morisada Mankoh (Ch.4)
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 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 w ...

References

{{Rice dishes Japanese cuisine Japanese rice dishes Tea dishes

History

See also

References