Botebotecha

Botebotecha is a simple folk dish handed down in Matsue. Roasted bancha tea, made with dried tea flowers added, is whisked into a firm foam in a large bowl using a tea whisk, and then small amounts of ingredients such as steamed sticky rice, simmered beans, and pickles are placed on top. The name is said to come from the botebote sound of whisking the tea into foam.

Highlights

The distinctive way to eat botebotecha is to turn the bowl while letting the ingredients slide into the mouth. In the past it was enjoyed as a quick meal between farm work or iron making, or as a humble food kept for times of famine. It is also said to have been spread by the tea master lord Matsudaira Fumai, conveying one facet of the tea ceremony culture of Matsue to this day. The contrast between the fluffy foam and the texture of the ingredients makes it an enjoyable dish.

Enjoying the Seasons

Botebotecha can be enjoyed year round, but because it uses warm tea, it is perfect for a relaxing break in the chilly seasons. Simple yet deeply nourishing, it tastes all the better when eaten while reflecting on the history of Matsue. Even changing the seasonal ingredients a little lets you enjoy it in richly varied ways.

Access and Basic Information

Botebotecha is offered and can be tried at regional restaurants, tea houses, and tourist facilities in Matsue. Places to enjoy tea are scattered around Matsue Castle, and you can reach the castle area from JR Matsue Station by bus or rental bicycle. Some shops serve it with a demonstration, so you can learn the manner while tasting it.

A Quick Tip

The trick with botebotecha is to tap and tilt the bowl so as not to break the foam, carrying the ingredients into your mouth along with it. Since it is a cup that lets you experience the tea culture unique to Matsue, pair it with a Japanese sweet and enjoy a leisurely time.