Grandma's Recipes 
京都府 
* Photo is for reference 和歌山県 🌸 Spring · Summer · Autumn · Winter
Japanese Grandma's Tea Porridge (Chagayu)
Chagayu is a soothing rice porridge simmered in Japanese tea, enjoyed as everyday comfort food in the Kinki region. This traditional japanese food is remarkably simple yet deeply satisfying, with the gentle aroma of tea infusing every spoonful.
🧂 Ingredients
servings
* In traditional Japanese grandma cooking, measurements are approximate — think of them as guidelines rather than exact amounts.
| Main Ingredients | |
| Bancha or green tea | whichever you like (Use your preferred tea) |
| Water | more than you'd use for regular rice (Use more water than you would for regular rice) |
| Uncooked rice (optional) | 適量 (If cooking from raw rice) |
| Leftover cooked rice (optional) | 適量 (You can also use leftover rice) |
👩🍳 Instructions
- 1
Wash the rice, then add it (or leftover rice) to a pot of brewed tea. Use your preferred type of tea.
- 2
Simmer on low heat for 10 to 15 minutes until done.
💡 Cooking slowly on low heat allows the tea flavor to deeply infuse the rice.
📖 Memories & Stories
The porridge my grandmother always made was chagayu. I loved eating it with pickles and grilled fish. I remember being so happy when it appeared at dinner. She used green tea instead of bancha, so it had a slightly different flavor, but it was always delicious.
Source: Learned directly from grandmaWritten from memory (Submitted by: みかんぼうや)
🍽 Cultural Background
Tea porridge has been cherished as a regional specialty across the Kinki area, particularly in Wakayama and Nara. Affectionately called 'okaisan,' it was eaten at all meals throughout the day as an everyday household dish.
