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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,〔(Seductions of Rice - Jeffrey Alford, Naomi Duguid ). p. 213.〕 dashi, or hot water over cooked rice,〔(Dining Guide to Japan: Find the Right Restaurant, Order the Right Dish, and Pay the Right Price - Boye Lafayette De Mente ). pp. 104-105.〕 roughly in the same proportion as milk over cereal, usually with savoury toppings. 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''. This dish first became popular in the Heian period, when water was most commonly poured over rice,〔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."〕 but beginning in the Edo period, tea was often used instead.〔(Morisada Mankoh (Ch.4) ) attributes the origin of tea-rice to Edo during Meireki years, which became popular in Kansai area during Genroku.〕 In Kyoto, ''ochazuke'' is known as ''bubuzuke.'' When a Kyoto native asks if a guest wants to eat ''bubuzuke'', it may really mean that the person has overstayed and is being politely asked to leave. Since the 1970s packaged "instant ochazuke," consisting of freeze-dried toppings and seasonings, have become popular. File:Chazuke with umeboshi and chicken fillet by jetalone.jpg|Chazuke with umeboshi and chicken filet File:Chazuke with umeboshi and chicken fillet, closeup by jetalone.jpg|Close-up of the same dish ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chazuke」の詳細全文を読む スポンサード リンク
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