Chazuke
Japanese dish
title: "Chazuke" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["japanese-rice-dishes", "tea-dishes"] description: "Japanese dish" topic_path: "geography/japan" source: "https://en.wikipedia.org/wiki/Chazuke" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Japanese dish ::
::data[format=table title="Infobox food"]
| Field | Value |
|---|---|
| name | Chazuke |
| image | File:Una chazuke by Kossy@FINEDAYS in Akabane.jpg |
| image_size | 300px |
| caption | Chazuke topped with unagi, nori and mitsuba |
| alternate_name | ochazuke, cha-cha gohan, bubuzuke |
| country | Japan |
| main_ingredient | rice, green tea or dashi |
| variations | instant ochazuke |
| :: |
| name = Chazuke | image = File:Una chazuke by Kossy@FINEDAYS in Akabane.jpg | image_size = 300px | caption = Chazuke topped with unagi, nori and mitsuba | alternate_name = ochazuke, cha-cha gohan, bubuzuke | country = Japan | region = | creator = | course = | served = | main_ingredient = rice, green tea or dashi | variations = instant ochazuke | calories = | other =
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. Common toppings include tsukemono (pickled vegetables), umeboshi (pickled ume), nori (seaweed), furikake, sesame seeds and tarako (salted and marinated pollock roe), salted salmon, shiokara (pickled seafood), scallions, and wasabi.
Chazuke provides a way to use leftover rice as a quick snack because it is easy to make. In Kyoto, ochazuke is known as bubuzuke. Since the 1970s, packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings, has become popular.
History
::figure[src="https://upload.wikimedia.org/wikipedia/commons/5/59/福井の_へしこ_茶漬け_HESHIKO_CHAZUKE_in_Fukui.jpg" caption="''Chazuke'' with teapot and garnishes"] ::
This dish first became popular in the Heian period of Japan, when water was most commonly poured over rice, but beginning in the Edo period, green tea (particularly bancha and sencha) became a popular substitute due to its aroma and mild umami flavor.
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.
::figure[src="https://upload.wikimedia.org/wikipedia/commons/4/40/Ume_chazuke,_at_a_Japanese-style_Pub_in_Kakegawa,_Shizuoka,_Japan(2017-02-11).jpg" caption="''Chazuke'' with [[umeboshi]] (salted plum)"] ::
From the Genroku period, "chazukeya" appeared as restaurants serving chazuke, and they were widely popular as fast food for common people. The 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 and hamaguri clams File:Kyoto style chazuke by udono.jpg|Chazuke with mushrooms File:Natto Chazuke.jpg|Chazuke with nattō
References
References
- [https://books.google.com/books?id=_0PQHTgRVCEC&pg=PA213 Seductions of Rice – Jeffrey Alford, Naomi Duguid]. p. 213.
- [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.
- (2016). "Travel Info Bubuzuke".
- [[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."
- [http://dl.ndl.go.jp/info:ndljp/pid/1444386/75 Morisada Mankoh (Ch.4)] attributes the origin of tea-rice to [[Edo (Tokyo). Edo]] during [[Meireki]] years, which became popular in [[Kansai area]] during [[Genroku]].
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