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

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

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

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

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

• Japanese cuisine
• Green tea
• Dashi
• Umeboshi
• Nori
• Furikake
• Sesame seeds
• Tarako
• Salmon

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  Una chazuke

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  Heshiko chazuke in Fukui

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  Ume chazuke at a Japanese-style pub in Kakegawa

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  Shigure chazuke

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  Kyoto style chazuke

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  Natto chazuke