Overview
Hot green tea poured over steamed rice topped with salted kombu kelp and other flavorings is commonly known as ochazuke, but called bubuzuke in Kyoto. Records from the 1800's show that common folk cooked rice once a day, at lunchtime, and for other meals they would pour hot tea over cold rice. Today topped with a colorful variety of pickles, or eel or sea bream, bubuzuke has become a local specialty in its own right. Discover the Kyoto spirit of frugality through a simple meal of rice and tea.
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6 - 2Fabric Pieces: Honoring the Past January 25, 2018 -
6 - 3Celebrating the New Year: With Reverence and Gratitude February 01, 2018 -
6 - 4An Artistic Lineage: Nurturing a Painting Tradition March 15, 2018 -
6 - 5Bubuzuke: A Dish Inspired by Frugality April 05, 2018 -
6 - 6Maiko Hair Ornaments: A Classical Culture of Kawaii April 19, 2018 -
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6 - 10Kyokusui-no-Utage: Poetry with Classic Heian Elegance June 21, 2018 -
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6 - 12Japanese Pepper: The Zesty Spice of Kyoto Cuisine July 19, 2018 -
6 - 13Tatami: The Flooring Underlying Japanese Culture August 16, 2018 -
6 - 14Folding Fans: Cooling Accessories Encapsulate Elegance September 06, 2018 -
6 - 15The Matsuage Festival: Keeping the Fire Tradition Alive September 20, 2018 -
6 - 16The Artisans for the Deities: Enduring Skills and Devotion October 04, 2018 -
6 - 17Kyoto Cosmetics: Secrets for Drawing Out Inner Beauty October 18, 2018 -
6 - 18The Culture of Gold Leaf: Gossamer Layers Beget Profound Beauty November 01, 2018 -
6 - 19Kyoto Swords: Splendor That Dispels Evil Spirits November 08, 2018 -
6 - 20End of the Samurai Era: The Capital Survives Turbulent Times December 27, 2018