Furikake Ochazuke

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Topping for rice (furikake)

***** Location: Japan
***** Season: Topic
***** Category: Humanity

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Explanation

A dried seasoning for sprinkling over rice. Often green tea is added to a bowl of cold rice, to warm it up for a quick meal. This is called o-chazuke.
Some restaurants prepare special ochazuke, for example chopped broiled eel, to make a speciality.
Furikake used to be home-made with chopped-off leftovers from the day and was a simple dish for farmers.

Literally, furikake just means "to sprinkle over". In modern days, you can even sprinkle them over spagetti or mashed potatoes.

There are many Japanese furikake made especially for children, with special cover images of manga characters.


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Furikake (振り掛け or ふりかけ)
is any dry Japanese condiment meant to be sprinkled on top of rice.
It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), salmon, shiso, egg, vegetables, etc. are often added to the mix.
Furikake is often brightly coloured and flaky.
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O-chazuke
Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け)
(from o + cha tea + tsuke submerge) is a simple Japanese dish made by pouring green tea, dashi, or hot water over rice roughly in the same proportion as milk over cereal, usually with savoury toppings.

Common toppings include tsukemono, umeboshi (both types of pickles), nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated Alaska pollock roe), salted salmon, shiokara (pickled seafood) and wasabi.

The dish is easy to make and provides a way to use leftover rice as a quick snack. It is also known as cha-cha gohan.
This dish first became popular in the Heian period, when water was most commonly poured over rice, but beginning in the Edo period, tea was often used instead. Many warlords gave this dish to their soldiers before a battle, because it keeps the hunger off but gives you stamina.

Since the 1970s, packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings have become popular.
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chacha gohan, cha-cha gohan　ちゃちゃご飯




Kaguyahime chazuke 富士かぐや姫茶漬け bowl of rice with tea
From Fuji Town, Shizuoka


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bubuzuke ぶぶづけ/ ぶぶ漬け bubu is the Kyoto word for tea.
ぶぶ漬け神話 The Kyoto Bubuzuke Legend

In Kyoto, ochazuke is known as bubuzuke. When a native from Kyoto asks if the guest wants to eat bubuzuke (ぶぶづけどうどす？）, it really means that the visitor has overstayed his time and is being politely asked to leave.

On the other hand,
it can be the expression of the host to keep the guest a little longer, so you have to read between the lines, "to read the air" (kuuki o yomu 空気を読む ) in Japanese.
If you decide to take up the offer, the host then has to go prepare some special delicious little bento or get one from a nearby shop to treat you.

Kyoto Bubuzuke is often a large bowl with a set of Kyoto vegetable pickles to choose from. Genmai tea with brown rice sprinkles is often used.
Fine restaurants in Kyoto serve bubuzuke for example with a small sample of fish as the last dish of a sushi dinner.

Or with small filets of especially broiled eel.

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manjuu chazuke 饅頭茶づけ (まんじゅうちゃづけ)
chazuke with half a sweet bun with read bean paste on the cooked rice, manju chazuke.

Mori Ogai (Mori Oogai) 森鴎外　used to love this dish as desert.


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monaka manjuu chazuke 最中まんじゅうの茶づけ

with a wafer monaka of Daruma san !

MORE
wafers with Daruma だるまもなか Daruma monaka


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Worldwide use

das Furikake, Streugewürz, das über den Reis gestreut wird.

ochazuke, mit grünem Tee übergossene Schale Reis

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Things found on the way


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HAIKU


夏の宵ぶぶ漬でもとすゝめらる
natsu no yoi bubuzuke demo to susumerare

summer evening -
how about some bubuzuke?
that is the question

Tahata Masuhiro 田畑益弘
http://www.kyoto.zaq.ne.jp/masuhiro/sinsaku103.html

(Free English version by Gabi Greve)


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Related words

***** Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画


***** WASHOKU : INGREDIENTS


WASHOKU : General Information

WASHOKU : Regional Japanese Dishes

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