Shima no Chagayu (Island tea rice porridge) ｜ Our Regional Cuisines

1. Boil 1.5 to 2 liters of water with “Goishi- cha”. For” Hoji-cha”, use two commercial paper cartons to obtain a darker color.
“Goishi- cha” used to be cheaper, but nowadays more and more households use” Hoji-cha” or “Habu-cha “(poison-eliminating tea). (There is a story that “Goishi- cha” was called Bancha in the Sayanagi area.)

2. When the water boils, remove the tea bag and add 1.5 to 2 cups of rice. Cook over high heat for 15 to 20 minutes, making sure the rice dances in the pot. (Some say old rice is better.)
Depending on the season, sweet potatoes cut into 3 to 5 cm cubes, beans soaked in water and with the skin removed, or small pieces of leftover rice cakes from New Year's may be roasted and added to the rice.

3. When the rice is soft, it is ready to serve. Usually, the tea porridge is eaten as a smooth texture. Some people eat it after it has thickened a little, but it seems to vary according to taste. Kombu (kelp), pickles, “Ume-boshi”(pickled plums), etc. can be served as garnish.