Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Fukui
  7. Cha-meshi (rice boiled in tea flavored with sake and shoyu)

Cha-meshi (rice boiled in tea flavored with sake and shoyu) ｜ Our Regional Cuisines

  • Fukui Prefecture

    Cha-meshi (rice boiled in tea flavored with sake and shoyu)

Cha-meshi (rice boiled in tea flavored with sake and shoyu)

Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)
  • Cha-meshi (rice boiled in tea flavored with sake and shoyu)
    DOWNLOAD

    Image Source : Fukui Prefecture

  • Cha-meshi (rice boiled in tea flavored with sake and shoyu)
    DOWNLOAD

    Image Source : JA Fukui Chuo-kai (Soup Fukui)

  • Cha-meshi (rice boiled in tea flavored with sake and shoyu)
    DOWNLOAD

    Image Source : Mami Sato, Jin-ai University

  • Main lore areas

    Imajo district

  • Main ingredients used

    Glutinous rice, Short-grain rice, Soybeans, Hojicha (coarse tea) with beans

  • History/origin/related events

    Cha-meshi is said to have originated from "Nara Cha-meshi," which was first served at Todaiji Temple and Kofukuji Temple in Nara, and was handed down by travellers to Imajo, which was an post town. "Cha-meshi" is mainly used for Buddhist ceremonies and has been passed down as a specialty of Imazu. Nowadays, it is consumed not only during Buddhist ceremonies but also on various occasions. In the past, it was a custom that when a funeral occurred, relatives would cook imo no ko (taro cormlet) and chahan, pack them into a coin-shaped o-hitsu (rice container), and present them along with salted butterbur and simmered imo-no-ko. Moreover, during the annual largest event of Jodo Shinshu sects called "Hoonkou" held around the anniversary of the death of the founder, Shinran, (November 28th in the old calendar, January 16th in the new calendar), which takes place from autumn to the new year, in Fukui Prefecture, there are regions where people gather for "Hoonkosan" or "Okosama." As part of the devotional cuisine served during the Hoonkou event, some regions offer "Cha-meshi". "Cha-meshi" is made using tea with added soybeans, combining hojicha with soybeans to enhance nutritional value. This local dish, a creation of the wisdom of our predecessors, allows one to enjoy the richness and aroma of hojicha while taking in winter protein. It is one of the dishes that parents make to welcome their daughters and grandchildren when they return home after getting married.
    "Cha-meshi" can be considered an unforgettable "taste of hometown."

  • Opportunities and times of eating habits

    Depending on the region, it is still eaten at wake dinners, Buddhist memorial services, and Houonkou.

  • How to eat

    Soak roasted and peeled soybeans in hot hojicha (roasted green tea) for about an hour. Add freshly brewed hojicha and soy sauce to the hojicha-soaked soybeans, bring it to a boil. Then, add washed and strained rice, along with the soybeans soaked in hojicha, and cook. Once the rice is cooked, add the sake just before steaming.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    It is made at home for Buddhist rituals and various events, and it is also served in restaurants and other places.
    There are also soba shops that serve chameshi along with the specialty of Fukui Prefecture, oroshi soba. Furthermore, as part of learning about local cuisine, there are schools that include it in their school lunch.

source : Fukui leisure time guidebook

RECIPE

Ingredients (20 servings)

  • Glutinous rice 6 gou (900g)
  • Short-grain rice 4 gou (600g)
  • Soy beans 90g
  • Sake 3／4 Cup
  • Soy Sauce 1／2 Cup
  • Bancha (coarse tea) with beans A handful
  • Kombu Stock A little

How to cook

  • 1. Prepare hojicha by boiling it in advance.

  • 2. Roast soybeans, peel them, and soak them in boiled hojicha (about 200cc) for about one hour.

  • 3. Wash and drain the rice in a colander and mix with the beans.

  • 4. Add 100cc of soy sauce and 1220cc of hojicha to the soaking liquid from step 2 (180cc), making a total of 1500cc.

  • 5. Bring Step 4 to a boil, then add Step 3 and cook.

  • 6. Once the rice is cooked, add the sake just before steaming.

provider : "Rediscover! Fukui's Cuisine" (Slight modifications have been made)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries