Chagayu - Rice porridge with roasted tea

In Nanki-Kumano, where flat land is scarce, rice was a prized commodity. This led to the creation of “chagayu,” a distinctive porridge made with roasted tea leaves, allowing for reduced rice consumption per meal. Tea leaves cultivated in areas with frequent morning mists have less bitterness and a milder flavor. The Kumano region, often shrouded in morning fog, provides an ideal environment for growing tea. 

Consequently, many families traditionally cultivated their own tea leaves specifically for chagayu. Known for its lighter consistency compared to “shiro-gayu,” made only with hot water, chagayu retains its delightful taste even when cold.

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