Botecha (Ochazuke made with Black Beans Rice) ｜ Our Regional Cuisines

Ehime Prefecture

Botecha (Ochazuke made with Black Beans Rice)

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Main lore areas

Matsuyama Area
Main ingredients used

Soybeans, Rice, "Bancha" (=type of Japanese green tea), Black beans

History/origin/related events

"Botecha" is a recipe that was created during the Matsuyama Domain as it followed the rules of living simply and frugally. The ingredients used were grown locally and the meal matched the climate of the region. The wives of the feudal lord came up with this recipe using simple and affordable ingredients and created a meal to serve when entertaining guests. Tea ceremonies were often held in the Matsuyama region which is said to be one of the reasons for "botecha" being created. The tea for "botecha" is made by whisking it with a tea whisk, which is a method practiced in traditional tea ceremonies. Carefully brewed "botecha" is whisked with a tea whisk rubbed in some salt. After that, rice cooked with black beans are added to the tea and the other ingredients are topped.
During the "Hana" (=flower) Festival, which celebrates the birth of Buddha, at Renshoji in Sarukawabara, Matsuyama city, also known as "Botecha Temple," people visiting the temple can enjoy the chazuke "botecha." When it was first served to the groups of people visiting temples, it became so popular that other Buddhist vegetarian side dishes such as handmade sesame tofu and "tsukudani" made with raw "fu" (=wheat gluten) were served along with the "botecha." This tradition has been carried on since the late 1970s. The "Hana" (=flower) Festival is held close to April 8th of the lunar calendar each year, to celebrate Buddha’s birthday.
Opportunities and times of eating habits

Since the tea needs to be whisked with a tea whisk, this dish was mainly made by those who practiced tea ceremonies. Nowadays, people consider "botecha" to be a special type of ochazuke, which takes time to prepare. In the old days, the leaves of goji berry trees growing in people’s home gardens were roasted to make tea. Goji berries are a type of Chinese herbal medicine and people were able to make and enjoy this healthy ochazuke at home.
How to eat

"Botecha" is a tea brewed with goji berry leaves or "bancha" (=type of Japanese green tea) and soybeans. The tea is whisked with a tea whisk dipped in salt and rice cooked with black beans is added and then topped with finely minced bamboo shoots, shiitake mushrooms, freeze-dried tofu, "narazuke" (=traditional pickles from Nara Prefecture), and fuki (=Japanese butterbur). It is best to each the dish before the small bubbles and foam in the tea disappear.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
Not many people make this dish at home anymore, but temples and various organizations in the suburbs of Matsuyama City are making efforts to revive the popularity of this dish.

RECIPE

Ingredients (4 servings)

[Botecha] Soybeans 20g
[Botecha] Water 15 cups
[Botecha] Bancha (=type of Japanese green tea) leaves or goji berry tea leaves A pinch
[Black Beans Rice] Black beans 20g
[Black Beans Rice] Rice 2 cups
[Black Beans Rice] Salt A little
[Black Beans Rice] Umami seasoning A little
[Ingredient] Red kamaboko (=fish cake) 1／2
[Ingredient] Lotus root 70g
[Ingredient] Fuki (=Japanese butterbur) 40g
[Ingredient] Narazuke (=traditional pickles from Nara Prefecture) 50g
[Ingredient] Freeze-dried tofu 1 tofu
[Ingredient] Sugar 3 tbsp.
[Ingredient] Shiitake mushrooms 20g
[Ingredient] Dashi (=Japanese soup stock) 2 cups
[Ingredient] Salt A little
[Ingredient] Light soy sauce 3 tbsp.
[Ingredient] Mirin (=sweet rice wine) 1 tbsp.
[Ingredient] Umami seasoning As needed

How to cook

1. [Botecha] Add water, tea leaves, and soybeans to an earthenware pot and brew over a low heat for about two hours.
2. [Black Beans Rice] Roast the black beans and boil them until they become soft. Combine uncooked rice with the black beans and broth from cooking the beans. Season with salt, umami seasoning, and cook.
3. [Ingredients] Boil the lotus root and peeled fuki (=Japanese butterbur) and lightly season. Cut the lotus root, fuki, kamaboko (=fish cake), and "narazuke" (=traditional pickles from Nara Prefecture) into 3mm cubes. Mix the ingredients together and put them in a bowl.
4. Pour hot "botecha" into a chawan (=bowl for drinking tea), making it 1/3 full. Sprinkle some salt and whisk with a tea whisk. Add the black beans rice to the "botecha." Add the cut ingredients in the bowl as toppings.

provider : "Ehime's 100 Best Local Dishes" (Ehime Prefecture Tourism Association)

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

Botecha (Ochazuke made with Black Beans Rice) ｜ Our Regional Cuisines

Ehime Prefecture

Botecha (Ochazuke made with Black Beans Rice)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook