Japanese people usually like to eat greasy food. Fried foods such as chicken cutlets and tempura are very common ingredients. The Japanese beef and beef ramen they eat have a very high fat content and a greasy taste.

Chazuke rice should be classified as a "breath of fresh air" in Japanese cuisine. It is fresh, filling, and not expensive.

What exactly is chazuke rice, the "special healing delicacy" that the Japanese love?

Before they understand it, many people will be confused. If you use tea to get food, is it considered drinking tea or drinking soup? Is it a meal or drinking soup?

This approach is so confusing to the Chinese people.

Japanese chazuke rice has already appeared in the Heian period. At that time, it was made in the form of "hot water rice" and "water rice", and only members of the royal family and royal family could eat it.

By the time Chazuke rice became so popular that ordinary people could drink it, the simple rice soaked in hot water had already transformed into an exquisite and interesting Japanese dish.

The most delicious type of chazuke rice recognized by the Japanese is the tempura chazuke rice of the Rashan people.

The unfinished tempura has already become loose and needs to be seared a second time to make the tempura skin a little crispy, which can eliminate the oil and enhance the aroma.

Tempura should be placed on white rice, because after the tea soup is poured, the rice will be sweet and crispy.

The seasonings of light soy sauce and salt, a little salt and soy sauce can make plain tea-based rice even more flavorful.

In this way, a bowl of tempura chazuke rice with a salty aroma and a little sweetness is completed.

Some customers are particular about using special utensils after eating this dish to show their respect for chazuke rice.

The specifications of chazuke rice can be very high, but it is also very practical, but there is a basic requirement.

White rice should not be too soft. Sticky white rice will become cloudy if it is poured with tea soup.

You want white rice with clear grains, but not freshly steamed white rice. Let it cool before pouring the tea soup over it.

The tea soup used in Chazuke rice is sencha. The unique aroma and bitterness of sencha can balance the sweetness and sweetness of white rice.

The sencha should be brewed slightly thicker to bring out the rich aroma of the tea. Only in this way can the rice with tea be interesting and the flavor of the tea can be tasted.

The grade of sencha used is also related to whether chazuke rice is delicious.

Today's Ochazuke rice has other evolutions, such as adding wakame or bonito flakes to the tea soup to make a large bone broth.

Added to tea soup, it has the aroma of wakame or fish, and its taste is salty. The evolved chazuke rice is more and more popular among young Japanese people, because chazuke rice not only has the freshness of tea soup, but also the mild dashi flavor.

A more high-end way to eat it is to use mustard sauce, light soy sauce, bone broth, mirin, and other ingredients such as umeboshi, seaweed, conger eel, salmon, white sesame, etc. to make Ochazuke rice become a dish that will only be eaten in Japan.

Food that can only be found in top restaurants.

This type of Ochazuke rice is similar to the food that only the royal family could eat during the Heian-Kyo period.

To put it simply, Japan has developed different flavored soup bases. Dissolve the soup base with water, add rice, and let it sit for a while to complete a bowl of chazuke rice.

If you want to improve the auxiliary ingredients, you can also add pickled green plums, pickles and other cold dishes.

In fact, Chinese people have a history of eating tea and rice, especially in southern China.

The domestic "Encyclopedia of Chinese Cuisine·Selected Ancient Foods" also records this: Concubine Dong Xiaowan specializes in cooking, has a quiet nature, and is not interested in sweet and fat substances. Every time she eats, she has a small pot of tea.

Wen Tao rice is a custom of ancient Nanjing people and has been around since the Six Dynasties.

Take a look, this exquisite tea method has a long history in China!

And tea soup was introduced to Japan from China. Speaking of the historical origin of chazuke rice, it is really worth talking about.