# Chazuke > Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Chazuke > Markdown URL: https://mediated.wiki/source/Chazuke.md > Source: https://en.wikipedia.org/wiki/Chazuke > Source revision: 1351281199 > License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/) {{Short description|Japanese dish}} {{Italic title|reason=[:Category:Japanese words and phrases](/source/%3ACategory%3AJapanese_words_and_phrases)}} {{Infobox food | name = ''Chazuke'' | image = File:Una chazuke by Kossy@FINEDAYS in Akabane.jpg | image_size = 300px | caption = ''Chazuke'' topped with [unagi](/source/unagi), [nori](/source/nori) and [mitsuba](/source/Cryptotaenia_japonica) | alternate_name = ''ochazuke'', ''cha-cha gohan'', ''bubuzuke'' | country = [Japan](/source/Japan) | region = | creator = | course = | served = | main_ingredient = [rice](/source/rice), [green tea](/source/green_tea) or [dashi](/source/dashi) | variations = instant ochazuke | calories = | other = }} '''''Chazuke''''' ([茶漬け](/source/wiktionary%3A%E8%8C%B6%E6%BC%AC%E3%81%91), ちゃづけ) or '''''ochazuke''''' ([お](/source/wiktionary%3A%E3%81%8A)[茶](/source/wiktionary%3A%E8%8C%B6)[漬](/source/wiktionary%3A%E6%BC%AC)[け](/source/wiktionary%3A%E3%81%91), from ([o](/source/Honorific_speech_in_Japanese))''cha'' '[tea](/source/tea)' + ''tsuke'' 'submerge') is a simple [Japan](/source/Japan)ese dish made by pouring [green tea](/source/green_tea),[https://books.google.com/books?id=_0PQHTgRVCEC&pg=PA213 Seductions of Rice – Jeffrey Alford, Naomi Duguid]. p. 213. [dashi](/source/dashi), or hot water over cooked [rice](/source/rice).[https://books.google.com/books?id=OT8OSoiYyagC&pg=PA104 Dining Guide to Japan: Find the Right Restaurant, Order the Right Dish, and Pay the Right Price – Boye Lafayette De Mente]. pp. 104–105. Toppings are often added; common toppings include ''[furikake](/source/furikake)'', [nori](/source/nori) (seaweed), [sesame](/source/sesame) seeds, [scallion](/source/scallion)s, ''[tsukemono](/source/tsukemono)'' (pickled vegetables), ''[umeboshi](/source/umeboshi)'' (pickled [plum](/source/plum)), ''[shiokara](/source/shiokara)'' (pickled seafood), ''[tarako](/source/Tarako_(food))'' (salted and marinated [pollock](/source/pollock) [roe](/source/roe)), salted [salmon](/source/salmon), and [wasabi](/source/wasabi). ''Chazuke'' provides a way to use [leftover](/source/leftover) rice as a quick snack because it is easy to make. In [Kyoto](/source/Kyoto), ''ochazuke'' is known as '''''bubuzuke'''.''{{cite web|title=Travel Info Bubuzuke|url=http://www.kyoto-machiya-inn.com/travel-info/bubu-zuke/|website=Machiya Residence Inn Kyoto|access-date=11 August 2016|archive-url=https://web.archive.org/web/20150708002034/http://www.kyoto-machiya-inn.com/travel-info/bubu-zuke/|archive-date=8 July 2015|date=2016}} Since the 1970s, packaged "instant ochazuke", consisting of [freeze-dried](/source/Freeze-drying) toppings and seasonings, has become popular. == History == thumb|left|''Chazuke'' with teapot and garnishes This dish first became popular in the [Heian period](/source/Heian_period) of Japan, when water was most commonly poured over rice,[Tale of Genji](/source/Tale_of_Genji) 21, 27, 47, 51, 54; [Pillow Book](/source/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." but beginning in the [Edo period](/source/Edo_period), green tea (particularly [bancha](/source/bancha) and [sencha](/source/sencha)) became a popular substitute due to its aroma and mild [umami](/source/umami) flavor. [http://dl.ndl.go.jp/info:ndljp/pid/1444386/75 Morisada Mankoh (Ch.4)] attributes the origin of tea-rice to [Edo](/source/Edo_(Tokyo)) during [Meireki](/source/Meireki) years, which became popular in [Kansai area](/source/Kansai_area) during [Genroku](/source/Genroku). It is said that the direct ancestor of today's chazuke is a method of eating that was adopted by servants (apprentices) who were employed by merchants at that time so that they could finish their meal very quickly during their work. At that time, the servants spent most of their day working, and their meal times were controlled by their superiors, so this form of eating naturally arose. Pickles were almost the only side dish that the apprentices were allowed to eat freely in the simple meals, and they were often piled up in huge bowls. Since there was still no technology to keep cooked rice warm as it is today, chazuke was a convenient way to enjoy cold rice and to finish a meal quickly. [[File:Ume chazuke, at a Japanese-style Pub in Kakegawa, Shizuoka, Japan(2017-02-11).jpg|thumb|''Chazuke'' with [umeboshi](/source/umeboshi) (salted plum)]] From the [Genroku period](/source/Genroku_period), "chazukeya" appeared as restaurants serving chazuke, and they were widely popular as fast food for common people. The [Edo Meisho Zue](/source/Edo_Meisho_Zue), a travel guide written in the late Edo period, mentions chazuke restaurants plainly, suggesting they were common at the time. File:Shigure Chazuke.jpg|''Chazuke'' with [nori](/source/nori) and [hamaguri](/source/hamaguri) clams File:Kyoto style chazuke by udono.jpg|''Chazuke'' with mushrooms File:Natto Chazuke.jpg|''Chazuke'' with [nattō](/source/natt%C5%8D) == See also == * [Lei cha](/source/Lei_cha): a similar dish in [Hakka cuisine](/source/Hakka_cuisine) ==References== {{reflist}} {{commons category|Chazuke}} {{Rice dishes}} Category:Japanese rice dishes Category:Tea dishes --- Adapted from the Wikipedia article [Chazuke](https://en.wikipedia.org/wiki/Chazuke) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Chazuke?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.