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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, dashi, or hot water over cooked rice, roughly in the same proportion as milk over cereal, usually with savoury toppings.
Common toppings include Japanese pickles (tsukemono), umeboshi, nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated Alaska pollock roe), salted salmon, shiokara (pickled seafood), scallions and wasabi.
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.
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.
Since the 1970s packaged "instant ochazuke," consisting of freeze-dried toppings and seasonings, have become popular.
Chazuke with umeboshi and chicken filet
- 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.
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