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]

Ochazuke

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][5]

In Kyoto, ochazuke is known as bubuzuke. [6] Since the 1970s packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings, have become popular.

  • Chazuke with umeboshi and chicken filet
  • Close-up of the same dish

References
  1. 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. 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."
  4. Morisada Mankoh (Ch.4) attributes the origin of tea-rice to Edo during Meireki years, which became popular in Kansai area during Genroku.
  5. "OCHAZUKE". Japan-Marche.jp. 26 September 2015. Archived from the original on 26 September 2015. Retrieved 11 August 2016.
  6. "Travel Info Bubuzuke". Machiya Residence Inn Kyoto. 2016. Archived from the original on 8 July 2015. Retrieved 11 August 2016.
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