Yuto (kogeyu)
dish / dish-yuto
湯桶
Yuto (kogeyu) is the name of the "scorched-rice water" served after a tea-kaiseki meal, or of the lacquerware vessel used for it. Today it generally refers to a vessel for soba-yu, but its original meaning is described as referring to the scorched-rice water of kaiseki.
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Reading the bitterness
The Nipponica Encyclopedia defines yuto as a vessel for the scorched-rice water served after a meal in tea kaiseki, or as a vessel for soba-yu. It explains that in tea kaiseki, roasted rice is put into the yuto together with hot water, and one enjoys the fragrant aroma and the sweetness of the water. What is shown here is the difference in the vessel's use between the scorched-rice water of tea kaiseki and soba-yu.
Another website describes scorched-rice water as made by further browning the scorched rice left at the bottom of the pot, then pouring in hot water and lightly salting it. It also mentions a case where the rice is toasted until aromatic, then hot water is added and brought to a boil, but the operator information and the author's expertise cannot be confirmed for this description.
Sources for this overview
Checked for this overview: Matched to the uses as a vessel for scorched-rice water in tea kaiseki and as a soba-yu container, the roasted rice, and the fragrant aroma and sweetness of the water.
Checked for this overview: Matched to the description of additional heating of the scorched rice, the hot water, the light salting, and the limitation that the author's information is unconfirmed.
Other names: ゆとう (ja)
Follow the connections
Yuto (kogeyu) →is prepared from→ Okoge
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How processing and cooking change it (2)
Show data
dish-yuto —is_defined_in_dictionary_as→ (the claim sentence above)Note: It is a website description with insufficient operator information and is treated as discourse.
Show data
dish-yuto —is_prepared_from→ dish-okoge