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[[Image:Cazuke at tempura restaurant in Ginza.jpg|thumb|230px|Ochazuke]] |
[[Image:Cazuke at tempura restaurant in Ginza.jpg|thumb|230px|Ochazuke]] |
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'''Chazuke''' ([[wiktionary:茶|茶]][[wiktionary:漬|漬]][[wiktionary:け|け]], ちゃづけ) or ''' |
'''Chazuke''' ([[wiktionary:茶|茶]][[wiktionary:漬|漬]][[wiktionary:け|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'' 'submerge') is a simple [[Japan]]ese dish made by pouring [[green tea]],<ref name=SOR>[https://books.google.com/books?id=_0PQHTgRVCEC&pg=PA213 Seductions of Rice - Jeffrey Alford, Naomi Duguid<!-- Bot generated title -->]. p. 213.</ref> [[dashi]], or hot water over cooked [[rice]].<ref>[https://books.google.com/books?id=OT8OSoiYyagC&pg=PA104 Dining Guide to Japan: Find the Right Restaurant, Order the Right Dish, and Pay the Right Price - Boye Lafayette De Mente<!-- Bot generated title -->]. pp. 104-105.</ref> |
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Common toppings include Japanese pickles<ref name=SOR/> ([[tsukemono]]), [[umeboshi]], [[nori]] (seaweed), ''[[furikake]]'', [[sesame]] [[seed]]s, ''[[Tarako (food)|tarako]]'' and ''[[mentaiko]]'' (salted and marinated [[pollock]] [[roe]]), salted [[salmon]], [[shiokara]] (pickled seafood), [[scallion]]s<ref name=SOR/> and [[wasabi]].<ref name=SOR/> |
Common toppings include Japanese pickles<ref name=SOR/> ([[tsukemono]]), [[umeboshi]], [[nori]] (seaweed), ''[[furikake]]'', [[sesame]] [[seed]]s, ''[[Tarako (food)|tarako]]'' and ''[[mentaiko]]'' (salted and marinated [[pollock]] [[roe]]), salted [[salmon]], [[shiokara]] (pickled seafood), [[scallion]]s<ref name=SOR/> and [[wasabi]].<ref name=SOR/> |
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Revision as of 03:36, 12 July 2018
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]
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.
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Chazuke with umeboshi and chicken filet -
Close-up of the same dish
References
- ^ a b c d 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.
- ^ "OCHAZUKE". Japan-Marche.jp. 26 September 2015. Archived from the original on 26 September 2015. Retrieved 11 August 2016.
- ^ "Travel Info Bubuzuke". Machiya Residence Inn Kyoto. 2016. Archived from the original on 8 July 2015. Retrieved 11 August 2016.
External links
Wikimedia Commons has media related to Chazuke.
