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