In Japan, kayu or okayu rice porridge is the equivalent of chicken soup in times of sickness, a common remedy for colds and fever. It is a simple dish consisting of easily digestible soft rice and water. The rice is often cooked in dashi stock or miso in order to enhance the flavors of the porridge. Due to its gentle and mild flavors, kayu is sometimes consumed for breakfast, and some hotel restaurants even serve it as a part of breakfast buffets. Since there is a much greater ratio of water to rice in the dish, it is often used as a weight-loss diet food.
Abdurrohim, S., Kartasujana, I., Kosasi, K., and Prawira, S. A. P. (2005). Atlas kayu Indonesia Jilid III (cetakan ke-3). Pusat Penelitian dan Pengembangan Teknologi Hasil Hutan, Departemen Kehutanan -Indonesia.
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