🍱 Ocha gai(Cha gayu)

Ochagai" or "Ochagayu" is rice cooked with tea. It is said to have originated as a way to save rice in the closing days of the Tokugawa shogunate, when Naomasa Nabeshima, the 10th lord of the Saga Domain, who was suffering from financial difficulties, issued a frugal and thrifty decree that "not even a grain of rice should be wasted. In particular, merchants who shared their houses with their servants served chagayu (rice gruel) for breakfast, which consisted of cold rice from the night before, tea made with freshly brewed and powdered tea, to cover the needs of a large number of servants. Later, it took root as a food custom mainly in the Ariake Sea coastal areas, and until shortly after World War II, it was also eaten at home as an everyday meal. However, with the rapid economic growth of Japan, the number of households cooking it declined. Today, it can be enjoyed at breakfasts at inns in the prefecture. Ureshino, which flourished as a post town along the Nagasaki Kaido Road, has long been famous for its hot springs and Ureshino tea, which relieves the fatigue of travelers. In Ureshino, "ochagai" (tea gai) is made using such Ureshino tea. Unlike white gayu, "ochagai" has a simple flavor and a refreshing aftertaste that is infused with the taste of tea. In summer, it is recommended to eat it chilled. Depending on the season, sweet potatoes may be added to make "imo-gayu" (sweet potato gayu).