Tea soaked rice, as its name implies, is to make cold rice with hot tea. Dried plum tea is made by soaking rice with salt, dried plum, seaweed and other ingredients. Tea is usually made of green tea and seaweed cut into strips and soaked in rice. Tea soaked rice is very convenient to cook and the materials are simple. As long as there is rice, tea, salt and boiled water, you can make a bowl of the most basic tea-soaked rice. The raw materials are also easy to carry, time-saving and delicious.
During the Warring States period, Japanese samurai soaked rice in hot tea during the March, adding seasonings, and they could eat it in one soak, which could alleviate hunger in the shortest time. If you use unfermented or high-temperature treated tea, which is rich in antioxidants, you can prevent sepsis. Therefore, this kind of tea-soaked rice is called "samurai's food". After World War II, there was a food shortage in Japan. Many people drink tea and rice and miso soup. Therefore, tea soaked rice is originally a cooking method that has no way when it is poor or difficult.
However, in today's rich food, tea-soaked rice has not disappeared, but has become a "home-cooked dish" of Japanese cuisine. Partly because in Japanese literary stories and movies, there are often tea-soaked rice, which makes many elderly people miss the taste of tea-soaked rice. The other part is because of the modern fast-paced fast food culture, making tea and soaked rice is convenient and fast. Moreover, the nutrition and taste of tea-soaked rice have been greatly improved. Japanese people like tea-soaked rice, not only because it is simple to make, but also because it has a good effect of relieving alcoholism, promoting digestion and nourishing the stomach. When I get home after getting drunk, what I want most is a bowl of light and warm tea soaked rice.