お焦(こ)げ

おこげ
noun
scorched rice crust; crispy rice at the bottom of the pot
foodcooking
1. scorched rice crust; crispy rice at the bottom of the pot
The thin, crispy layer of rice that forms at the bottom of a pot or rice cooker when rice is cooked over direct heat. Considered a delicacy in many cuisines.
お焦(こ)げが好(す)きです。
I like the crispy rice crust.
土鍋(どなべ)で炊(た)くと美味(おい)しいお焦(こ)げができる。
When you cook rice in a clay pot, you get delicious scorched rice.
お焦(こ)げにお茶(ちゃ)をかけて食(た)べるのが祖母(そぼ)の楽(たの)しみだった。
Pouring tea over the scorched rice and eating it was my grandmother's little pleasure.

The お is an honorific/beautifying prefix attached to 焦(こ)げ (burnt part), from the verb 焦(こ)げる (to scorch, to burn). Also written as おこげ in hiragana. The kanji form 御焦(おこ)げ is rarely used.

Common collocations

Similar words

  • 焦(こ)げ — burnt part, scorch; the general term without the honorific prefix, can refer to any burnt food
  • 焦(こ)げ目(め) — browned surface, grill marks; the intentional browning on food
  • 煎餅(せんべい) — rice cracker; a separate snack made from rice

Cultural note

In traditional Japanese cooking with 釜(かま) (iron pots) or 土鍋(どなべ) (clay pots), お焦(こ)げ was a natural byproduct. Many people consider it a treat. A classic way to enjoy it is お焦(こ)げ湯(ゆ) — pouring hot water or tea over the crispy rice to make a simple, comforting drink-food.

Related Words

Compare: 焦(こ)げ目(め) (browned surface, grill marks)
Compare: 煎餅(せんべい) (rice cracker)
Related: 焦(こ)げる (to burn)
general
Added 2026.3.30 5:11 · Revised 2026.9.2 13:02
20500/20635_okoge