Tea-soaked rice is a frequent visitor on Japanese menu, but it did not originate in Japan. In ancient China, there was a record of tea and rice. According to the "China Cooking Collection, Selected Records of Ancient Food Treasures", "Dong Xiaowan, a concubine, is good at cooking, indifferent in nature, and has nothing good for sweet and fat materials. Every time he eats, he uses a small pot of tea to warm his rice. This is the food custom of ancient Nanjing people, which has existed since the Six Dynasties." But it exists more in Japanese life, including all kinds of Japanese movies and TV series. It is a traditional health food.

Tea-soaked rice, as the name implies, is to make cold rice with hot tea. Dried plum tea is used to soak rice with salt, dried plum, seaweed and other ingredients. Tea is usually made of green tea and seaweed cut into strips and soaked with rice. Tea soaked rice is very convenient to make and the materials are very simple. As long as there is rice, tea, salt and boiled water, you can make a bowl of the most basic tea-soaked rice. The raw materials are also easy to carry, which saves time and tastes good.

During the Warring States period, Japanese warriors soaked rice in hot tea during the March, and added seasoning, they could eat it in one soak, which could alleviate hunger in the shortest time. If you use unfermented or high-temperature treated tea, which is rich in antioxidants, you can prevent septicemia. Therefore, this kind of tea soaked rice is called "samurai's food". After the end of World War II, there was a food shortage in Japan. Many people eat tea to soak rice and drink miso soup. Therefore, tea soaked rice was originally a cooking method that had no way when it was poor or difficult.

However, in today's abundant food, tea-soaked rice has not disappeared, but has become a "home-cooked dish" of Japanese cuisine. Partly because in Japanese literary stories and movies, there are often tea-soaked rice, which makes many elderly people miss the taste of tea-soaked rice. The other part is because of modern fast-paced and fast-food culture, making tea-soaked rice is convenient and fast. Moreover, the nutrition and taste of tea-soaked rice have been greatly improved. Japanese people like tea soaked rice, not only because it is simple to make, but also because it has a good effect of relieving alcoholism, promoting digestion and nourishing the stomach. When I get home after being drunk, what I want most is a bowl of light, stomach-warming tea soaked rice.