Ochazuke: rice with tea

Ochazuke is a simple and popular Japanese dish made by pouring hot green tea or dashi (fish stock soup) over boiled rice, with a variety of savory topping such as umeboshi (pickled Japanese apricot), nori (dried seaweed) and yakisake (grilled salted salmon). The present form of ochazuke first became popular in the Edo Period (1603-1867), when apprentices started to eat it as a quick, fast meal. In the Heian Period (794-1185), hot water, instead of hot green tea, was commonly poured over boiled rice. Today ochazuke has also become a favorite snack to fill one’s stomach after drinking at an izakaya (Japanese pub restaurant) or in other places.

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はん梅干うめぼし、海苔のりさけなどをバリエーションゆたかにトッピングし、あたかいおちゃやだしじるをかけた手軽てがる庶民的しょみんてき料理りょうりです。江戸えど時代じだいに、奉公人ほうこうにんなどがみじか時間じかん食事しょくじますためにべたのがはじまりです。平安へいあん時代じだいにはおちゃではなくおをかけたともいわれます。居酒屋いざかやなどで、おさけのあとにはらたす食事しょくじとしてもこのまれます。

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