Chazuke: Difference between revisions
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In [[Kyoto]], ''ochazuke'' is known as ''bubuzuke.'' <ref name="KyotoMachiyaInn2016">{{cite web|title=Travel Info Bubuzuke|url=http://www.kyoto-machiya-inn.com/travel-info/bubu-zuke/|website=Machiya Residence Inn Kyoto|accessdate=11 August 2016|archiveurl=https://web.archive.org/web/20150708002034/http://www.kyoto-machiya-inn.com/travel-info/bubu-zuke/|archivedate=8 July 2015|date=2016}}</ref> |
In [[Kyoto]], ''ochazuke'' is known as ''bubuzuke.'' <ref name="KyotoMachiyaInn2016">{{cite web|title=Travel Info Bubuzuke|url=http://www.kyoto-machiya-inn.com/travel-info/bubu-zuke/|website=Machiya Residence Inn Kyoto|accessdate=11 August 2016|archiveurl=https://web.archive.org/web/20150708002034/http://www.kyoto-machiya-inn.com/travel-info/bubu-zuke/|archivedate=8 July 2015|date=2016}}</ref> |
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Since the 1970s packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings, have become popular. |
Since the 1970s packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings, have become popular. |
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<gallery class="center" caption="" widths="175px" heights="175px"> |
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File:Chazuke with umeboshi and chicken fillet by jetalone.jpg|Chazuke with [[umeboshi]] and chicken filet |
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File:Chazuke with umeboshi and chicken fillet, closeup by jetalone.jpg|Close-up of the same dish |
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</gallery> |
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==References== |
==References== |
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Revision as of 04:37, 6 February 2019
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
