Ochazuke is a type of dish which can be quickly made by pouring green tea on top of rice, and is also called chazuke, which means soaked with tea. It sometimes use broth called dashi, boiling hot water, or soup instead of tea depending on the tradition of each region.
The origin of ochazuke goes back to the Heian period (794-1185), when the word yuzuke, meaning soaked with hot water, was written in a literature, and people ate rice poured with hot water. In the Kamakura to Muromachi and feudal period, yuzuke was eaten by a famous warlord, and became known to the common people too.
In the midst of Edo period (1603-1867), people started to pour green tea instead of hot water. In those days, rice was cooked only in the morning or noon, so the rice became cold by the time people ate dinner. In deed they came up with an idea to pour tea on the rice, so they can eat warm rice without steaming the rice again.
By putting various toppings on ochazuke, you can enjoy ochazuke as the way they like. For example, pickled plum, salted salmon, dried seaweed, Japanese horseradish, cod roe, and raw tuna are common ingredients. Tai chazuke is a famous ochazuke which uses raw, marinated sea bream on top of rice.
In Kyoto, ochazuke is called bubuzuke, and it received three stars from the michelin, even though it is a recipe and not a restaurant. However, ochazuke is still a food that can easily be made at home, and even instant oshazuke is popular, which uses dried ingredients, crunchy rice cracker, dried seaweed, and green tea powder.