We know that it has been a delicacy for over 1200 years since we know that it was on the menu for Shuni-e (water-drawing) ceremony at Todaiji Temple (Nigatsudo).
Cooking rice gruel in tea - as simple it may sound today was difficult in the days when rice gruel was cooked with millet, barnyard grass, potatoes and other vegetables.
Back then, the rice gruel was a way to eat cold rice, so cha-gayu was considered a luxury meal.
This reflects the rich culinary lives of the people of ancient capital.
Its refined taste is very particular in that its taste must be a dry, with not too much stickiness to