Chagayu 茶粥

History and Origins

According to the ancient encyclopedia of the Meiji period, it has been eaten since the time of Emperor Emperor Emperor Siya, and it seems that the history of "Cook's" is old, since Ninamji's "Sui" is still eaten in the boardinghouse, after the "Sui" process. It's a native dish that is creative and creative in areas where rice is less harvested by saving rice by increasing water volume. In the area where you cook tea, there are plants around your house. The Iga area was low in cultivated land, white rice was precious, had no opportunity to eat as a daily food, or even ate for trays, New Year's, festivals, and hospitality. The main diet is about rice and rice, and tea has been eaten frequently to increase the umbrella. It's said that in the past, both three meals were very sweet. We added vegetables and beans as our clothing, and the materials brought in a sense of seasoning so that we wouldn't tire out. There was also a song in the Iga region that said, "Do you want to eat breakfast or noon or evening or go to sleep?" and that said, "Do you want to eat breakfast or tea?" I'm not sure if it's true.

When It Is Eaten

You've always been so close to me by the nickname "Maji" In summer it cools down, and I get hungry. You may add corn, beans, corn, and so on, depending on the season.

How It Is Eaten

If the rice had been washed to the point where the water would not be clear, then we put water in the pot, and then, in place of the cup, we used a little bit of it, and then we put rice in it, and if the tea had been served more often, we would have mixed it with chopsticks, and then we would have boiled it for a while. The leaves used for tea are better than green tea, brown, and homemade tea. If you put it in place, I'll take it while it's hot. However, in hot summers it is good to eat cold. Some people take it to work with a cold cup of tea in their luncher. We've also been told how to make tea in the Hijibu-yama district of Kuwano.

Recipe — Serves 4

Ingredients

• 140 g rice
• 8 cups water
• a pinch salt (好み)
• 1 tbsp roasted tea

Method

1. I do the cutting without washing the rice quickly.
2. Put eight cups of water in a pot, boil it, put a cup of tea bag in it, and make a cup of tea.
3. The rice is put in the fire and cooks up without making a lid. Sometimes it's too tight, and I'm going to remove the ak. The heating time is ready in about 15 minutes. You may take out the tea bags on the way. When you add substances, you can put them with rice.

More About Chagayu

A cup of tea is made of rice made from tea.

Overview

Tea is the general name of a cucumber made from tea, and rice as well as vegetables, potatoes and beans can be added. In some areas, home-made teas, mic-dish, powdered teas, and salts are also used differently. In particular, Nara Kaki, which is famous for its age.

the Kinki region, southern tea cup.

In Iga of Nara Prefecture, ZX023X and Mie Prefecture, the nickname "mother" has long been a common dish.

The six eating and drinking terms of the "The Great Kingdom eats four or five degrees of tea a day even for farmers." When the Emperor of the Emperor and the Great Buddha of the South, he helped the people by eating some of the rice. "From then on, I've been eating tea in Nara." Also, while the Nintendo Nintendo, known as the Watertake, has been a permanent event since 752 to this day, the record of the "Cook" and "Yung" sessions, which include the presentation of the monks' meals during the period, is recorded. It has a special name, but "Cooking tea" is boiling and removing the juice, and "Cook" is a lot of tea juice. From these records, it is possible that teacups were eaten in the Republic over 1,200 years ago.

In the general family of Nara Prefecture, they often made it with baked tea in a cotton cup and cooked it with cold rice. In Ono, many houses used morning cold food, which is called "put in" and "cute tea" which is made from rice. In the summer, you'll get cold and eaten except for a bite or a bowl or a bowl of rice, and seasontimes, and potatoes, beans, and so forth.

It has long been said that "the tea of Great Britain, the white of Tokyo, and the raw food of the river" and that there is a solidity of silk and the way to eat it, but the tea of Great Britain is sticky. Nara Prefecture has a high salt content and a high amount of hot tea, so it causes gastritis and cancers, so the high rate of gastric cancer due to the decay of the carbs has been called upon in 1954 (29). There are also changes in taste and diets.

I'm from the other part of town.

After the Ming Day, by the middle of the 17th century, Nara Tea was sold in Edo as a dish called "Naya Tea."

Although food has been common in Western Japan since ancient times as a meal for the common people, tea is spreading throughout the West from China to Yamaguchi Prefecture, and it is spreading from North Japan, either due to the influence of the North Postship or from Osaka to Aomori and Sendai.

However, in the salt islands of Kagawa Prefecture, tea has often been eaten as breakfast.

Cooking.

In Nara, where you boil water in a pot, and make a cup of tea, and boil it, and cool it, there is a custom to cook dinner in the evening, and use the rest of the rice in the morning.) Or you can cook the rice in advance, put a cup of tea in it, and cook it up. If mixed too much, you will become obsessed, so you can turn it back up and down with a spore, and remove the surface bubbles. If the rice grain is flat, we can take it down from the fire and water it for a while. A tea bag may be taken out when it comes out of the right color or smell, but you can keep it until the end. I add salt to prepare it according to my taste. Cooking depends on the local and family preference.

Text adapted and translated from the Japanese Wikipedia article 茶粥 by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.