Chazuke
Chazuke (茶漬け), also known as ocha-zuke or cha-zuke, is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice, roughly in the same proportion as milk over cereal, usually with savoury toppings.
History[edit | edit source]
The dish has been consumed in Japan for over a thousand years, and is believed to have originated in the Heian period. The original form of chazuke was simply rice served with tea, and was known as cha-bai (茶梅). Over time, the dish evolved and began to include a variety of toppings.
Preparation[edit | edit source]
Chazuke is typically served with toppings such as pickles, umeboshi, nori, furikake, sesame seeds, tarako and salmon. The dish is often served at the end of a meal, and is considered a comfort food in Japanese cuisine. It is also commonly consumed as a late-night meal, or as a hangover remedy.
Varieties[edit | edit source]
There are many regional variations of chazuke throughout Japan. In Kyoto, a version known as bubuzuke is popular, while in Osaka, the dish is often served with a side of pickled vegetables. In the region of Shizuoka, a version of chazuke made with green tea is popular.
Cultural significance[edit | edit source]
Chazuke holds a significant place in Japanese culture, and is often associated with hospitality and comfort. It is a common dish in Japanese homes, and is also served in many restaurants and tea houses throughout the country.
See also[edit | edit source]
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