Okai/Tea Gayu

Okai/Tea Gayu introduction

In Wakayama Prefecture, 'chagayu' is referred to as' Okaisan 'or' Okayu-san. ' Because rice was valuable in the prefecture with many mountains, which is also called 'wood country,' it was produced so that even a small amount of rice could be full. In particular, in the southern region of the prefecture, where there are few plains suitable for rice cultivation, it was a daily staple food, eating five times a day, six times a day. Once upon a time, tea trees were grown at home, and have supported the establishment of tea green culture. In the sato of the Innan region, it is said that 'Even today, there is no sweet potato in my side,' and it can be seen that the tea with sweet potatoes was preferred to be eaten by the brothers. In areas where rice growing areas are small, such as the Kumano Mountains, it is best to use rice to dry and hungry throat after farming, “Okaisan” with a dry mouth. Cook in large quantities in the cauldron during busy periods. “Okaisan” is hungry soon after eating, so I put sweet potatoes and taro inside to add belly

おかいさんの作り方

Other information

• NameOkai/Tea Gayu
• Area Wakayama
• Kind of food Local cuisine

Wakayama Other recommended dishes

Local cuisinerelated dishes