和歌山県·郷土料理
Wakayama's Cha-gayu (Okaisan)
Sipping the light congee cooked with bancha while blowing on it to cool it down. After the sweetness of the rice, a fragrant aroma similar to hojicha gently fades away—this is the bowl of 'okaisan' that has been cherished in Wakayama. In Wakayama, where mountains are prevalent and plains are scarce, tea porridge is said to have taken root in daily life as a way to satisfy hunger with limited amounts of rice. In the Kina region in particular, it is said to have been an everyday food eaten multiple times a day. Sometimes, sweet potatoes or taro were added to turn it into a feast. Even today, tea bags specifically for making cha-gayu can be found in supermarkets, and the tradition continues on the dining tables of the elderly. Gentle on the stomach and deeply comforting. It is the everyday taste of Wakayama.
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