Chagayu おかいさん

History and Origins

In Wakayama Prefecture, the tea is called "mama" or "mama" in a friendly way. In the mountainous province of the country of Wood, where rice was precious, it was created to fill even the few rices. Especially in the southern part of the state, where there were few flats suitable for rice growing, we ate five or six meals a day. In the past, tea trees were grown at home, and tea has supported the established culture. In a Chinese lily, "Today we still have a big fight and we don't have any potatoes" and you can see that there was a cup of tea with sweets so sweet that you can stand with your brother.

When It Is Eaten

In areas where there are few rice fields, such as the Bear Mountain, "Majita" is the best thing to do with any dry and hungry food after farming. When you're busy, you'll have a large bowl set in. Since "you" eat them right away, they were hungry, so they would put in a little chicken and put it in their stomachs.

How It Is Eaten

Cook the pot with enough water, put a cup of tea in a cup, and cook it with color. I take my tea bag and I put in my washed rice and I cook it in a strong fire. I'm going to mix it with a wooden bow. We stop the fire where the rice has grown. I'll put in salt for your pleasure. There is a difference between the way tea and tea is boiled in each community and in every household, and what is not made is called "Sun-Kung-ka." In the northern and central states, there is a "seed" with a "seed" in it, with a "seed" in it, and in the southern province of the state, with a basket made from a spring potato stem. There are also the "goo" and the "google" and the "google" in which you put in the broth, and the "goo" and the "goo" in which you put in the baked bowl, and the "goo" and the "goat" in the dough, and the "goat" in the way you eat, which is rich in the way you eat.

Recipe — Serves 3

Ingredients

• 1 × 180 ml rice
• 2 tbsp bancha tea
• 6 × 180 ml water
• a pinch （ to taste ） salt

Method

1. Cook the pot with enough water, put a cup of tea in the cup, and cook it with color.
2. I take my tea bag and I put in my washed rice and I cook it in a strong fire.
3. I'm going to mix it with a wooden bow.
4. We stop the fire where the rice has grown. I'll put in salt for your pleasure.

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.