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Chazuke (, ちゃづけ) or ochazuke (, 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] roughly in the same proportion as milk over cereal, usually with savoury toppings.

Common toppings include Japanese pickles[1] (tsukemono), umeboshi, nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated Alaska pollock roe), salted salmon, shiokara (pickled seafood), scallions[1] and wasabi.[1]

The dish is easy to make and provides a way to use leftover rice as a quick snack. 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, but beginning in the Edo period, tea was often used instead.[citation needed]

In Kyoto, ochazuke is known as bubuzuke. When a Kyoto native asks if a guest wants to eat bubuzuke, it may really mean that the person has overstayed and is being politely asked to leave.[citation needed]

Since the 1970s packaged "instant ochazuke," consisting of freeze-dried toppings and seasonings, have become popular.


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