Ochagaichagayu お茶がい
| Prefecture | Saga (佐賀県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | お茶がい／茶がゆ（おちゃがい／ちゃがゆ） |
| Reading | Ochagaichagayu |
| Home area | Saga City, Koyaki City, Miyagi. |
| Main ingredients | Dinner. |
History and Origins
I either cooked rice with tea or made tea with tea with tea. In the final days of the year, the Saeko-Sajijiji, the prime minister of finance, was said to have been born as a means of saving rice and not wasting even a piece of rice. Especially the merchants who lived with their servants said that they had had boiled tea with cold last night and hot tea and powdered tea and had eaten a lot of servants. Later, it was rooted in the Adriatic Coast, and was eaten even at home until shortly after the war. However, with the high economic growth, the domestic product has been reduced. Now you can enjoy it in the mornings and breakfasts in the prefecture. Especially in the Kano, which grew into a residential town on Nagasaki Street, the Japanese were famous for the heat of the journey. In Kanno they use such tea and make tea. The tea bowl is characterized by a simple taste of white, with a taste of tea in it, and a fresh taste, and a hardy, sticky taste in the tea process. It is also recommended to eat cold in the summer. In some seasons, sweet potatoes may be put in and put into "susten potatoes."
When It Is Eaten
A dish that was eaten daily, especially as a servant breakfast, was often provided by the merchant.
How It Is Eaten
I'll keep rice on the table before I wash it. When the water is boiling, add some tea and make some tea. Add rice to the soup and add it to the heat, and boil it so that it doesn't spill. There's also a way to boil hot water with cold, rice and a bag of tea leaves. Also, you can add sweet potatoes, which have been cut into strips and then increase your umbrella.
Recipe — Serves 4
Ingredients
- 200 g rice
- 20 g bancha tea
- 1,600 ml water
Method
- I'll wash the rice and leave it there.
- We boil the amount of water, add some tea, heat it for about two minutes, and make a cup of tea. It's less sticky and more flavorful than a bagful of tea with leaves in it. (In time, two hundred ml of bleat will be kept aside, and if it's hard, add it to the finish as you like.
- Add rice to the soup, and boil it so that it doesn't spill.
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.