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Okayu is the Japanese name for con gee, a type of rice poridge. While a popular dish in many Asian cultures, Japanese Okayu is less broken down compared to other countries that serve con gee, such as Chines or Korea. Okayu is a popular dish made with rice and water, often seasoned with salt and topped with other ingredients, such as eggs, onions, salmon, roe, ginger, or umeboshi (Japanese pickled plums). There are also variants that include Miso or chicken stock to enhance the flavors. Given the popularity of Okayu for it's simplicity, most rice cookers include an
Okayu setting to easily make the dish.
Okayu is a great choice for those who are sick, or for the elderly. The simplicity in ingredients makes it easy to digest while easily providing nutrients. It's also the first food most infants have while growing up, due to the easy to eat nature and the not quite solid form of the dish. Okayu makes for the perfect comfort food, reminding those who enjoy it about their younger days when they would stay home from school sick, eating a bowl of the con gee.
You can try Japanese con gee during your vacation in Japan with Japan Deluxe Tours. Sample Okayu during the breakfast buffets available at select hotels during our fully-guided line of Highlights Japan Tours and Southern Japan vacation packages.
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Rice balls - Japanese dish with the longest history
Umeboshi is a typically traditional pickled Japanese plum. It's necessary food to Japan's dining.
Meals often packed in a box-like container
Popular dish in Yamanashi made using miso soup and flat udon noodles
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Traditional Japanese Soup Made from Miso
Tamago Gohan is Japan’s popular food, translated to
raw egg on rice in English.