Rice soup steeped in highly fragrant tea. The mellow-flavored soup makes up a Nara breakfast that has come down from the ancient times
Chagayu that is gently boiled in hojicha tea so that it is not sticky is part of an everyday breakfast in Nara that began as a meal for monks and spread to the masses over hundreds of years. This is a dish in which the smoky aroma of the tea and the soft rice are very easy on the body.
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