Tumpeng Megono. Chazuke (茶 漬 け ちゃづけ) or ochazuke (お 茶 漬 け from ()cha ‘tea’ + tsuke ‘submerge’) is a simple Japanese dish made by pouring green tea dashi or hot water over cooked rice Chazuke provides a good way to use leftover rice as a quick snack because this dish is easy to make In Kyoto ochazuke is known as bubuzuke Since the 1970s packaged “instant ochazuke”.
File Sego Bancakan Jpg Wikimedia Commons from – Wikimedia Commons
In 1941 during World War II when food rations had a shortage of rice Mori Station ekiben vendor Abeshoten (now Ikameshi Abeshoten) decided to use the plentiful Japanese flying squid that were being caught at the time as a way to ration the supply of rice After the war in 1966 Keio Department Store held their first annual “Famous Novel Ekiben and National Delicacies.
