Loved the tea making rice.
Sitting in a Japanese food store, when you see tea on the menu, you have to be happy, come to a bowl, come a bowl. For tea and rice, it is almost unexplained love.
Screenshot of "Late Night Canteen"
Probably after watching the Japanese drama "Late Night Canteen", I fell in love with it like a demon. The three sisters who appear late at night have to order tea and make rice every time. A bowl of cold rice, poured with hot tea, seaweed, green onion, sesame seeds one by one. One loves plums, one loves salmon, and the other loves cod.
They are all very common ingredients, and they are eaten late at night, but they have a different taste. An ordinary bowl of tea and rice is the best partner in my heart for the late-night canteen.
In fact, I originally liked all kinds of bibimbap and pickled rice. If you stew chicken at home, I don't care much about large pieces of tough chicken. In contrast, I prefer soup, soaking in a bowl of yellow chicken soup, and being able to eat a large bowl of rice.
There are also braised pork soup rice, soy sauce bibimbap, vegetable pickled rice, which are basically non-meat-free. The snow-white grains of rice absorb the full soup and transform it into a rich and long taste. All good soups are suitable for bibimbap. Perhaps, I like this rich and rich taste.
The light taste of tea and rice is an exception.
△ Tea in "Late Night Canteen"
From the few records, the origin of tea and rice seems to be a helplessness in the time of poverty. In Japan, tea-brewed rice originated as a "road meal" when samurai marched to fight. Making rice with hot tea and adding ingredients is a sloppy meal for hunger. There are not too many ingredients, and there is no cooking technique, just for the simplest food.
Later, I watched Ozu Yasujiro's film "The Taste of Tea and Rice", a slow-paced black-and-white film that talks about daily family life. The tea and rice in the film add some metaphors about life: with a little bitterness, but also more bland. A bowl of warm and light tea to make rice, there is always some true taste of life hidden in it.
The haiku poet Kobayashi Kazucha of the Edo period also wrote about tea making rice, which is very much in line with my imagination of tea making rice: "Whoever blows the lotus flowers away, and the tea makes rice at dusk." "The scene of lotus flowers scattered and dusk is about the delicacy and poignancy of daily life.
In fact, there is a similar approach in China. But whether it is boiled water bubble rice in the Huaiyang area or Shanghai dish pickled rice, it is all overnight rice, with boiling water and leftovers pieced together, and it will be dealt with. If you can also accompany small dishes such as curd milk, sauce melon, squeezed vegetables, and salted eggs, it is a luxurious breakfast.
Its appearance always has a sense of resignation. The fragments and moments of life are not always flashy fragments. But there are so many dark things in life, why not just a bowl of tea and rice.
A Japanese food store on Zhongshan Middle Road
Now, whenever I come across a Japanese restaurant with tea and rice, I order a bowl. I love plum flavor, with a little light fragrance. After the sweet foie gras sushi and sashimi, a bowl of tea and rice is needed to end.
This inexplicable loyalty to tea and rice is somewhat touching to think of it.