奈良県·郷土料理
Cha-gayu (Tea Porridge)
Beyond the rising steam, the grains of rice gently separate. As you take a sip of the porridge cooked in hojicha, the roasted aroma spreads warmly through your body—a gentle morning flavor beloved in Nara, often affectionately called "okaisan." Characterized by its smooth texture, it is made by cooking cold leftover rice in brewed hojicha. It has become so deeply rooted as an everyday food in Nara that people say, "The morning in Yamato begins with tea porridge." Its history is ancient; it is said that something similar to tea porridge has been eaten during Todai-ji's Omizutori ritual for over a thousand years. This bowl was born from the wisdom of daily life—making the most of every grain of rice. Because it is so unpretentious, you find yourself craving it again and again.
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