Okai-san / Cha-gayu (Tea Porridge)
The Taste of Home from Wakayama

About Okai-san / Cha-gayu (Tea Porridge)

In Wakayama Prefecture, "cha-gayu" or tea porridge is lovingly referred to as "okai-san" or "okayu-san." This dish originated in the mountainous "Land of Trees," where rice was once a rare and treasured commodity. To make limited amounts of rice go further, cha-gayu was created as a practical yet satisfying meal. Particularly in the southern areas of the prefecture, where flatlands for rice farming were scarce, cha-gayu served as a daily staple, often enjoyed up to five or six times a day.

In earlier times, tea plants were commonly grown at home, supporting the flourishing culture of cha-gayu. A local folk song from the Inami region captures its popularity, with lines such as "Today, yet again, there's a fight over okai; my okai has no sweet potatoes," highlighting the fondness for cha-gayu made with sweet, comforting additions like sweet potatoes.

In the rugged Kumano mountain regions and other areas with limited rice farming, okai-san (おかいさん), with its light and smooth texture, was the perfect choice to replenish and hydrate the body after laborious farm work. During busy farming seasons, large quantities would be cooked in big pots to save time. Since this dish alone wouldn't keep people full for long, ingredients like sweet potatoes or taro were often added to enhance its heartiness and nutritional value.

Related videos

Reviews