Ochazuke: The secret of its charm and deliciousness

By pouring tea or dashi over warm rice and adding ingredients such as umeboshi (pickled plums), salmon, seaweed, and pickles, you can enjoy a simple yet deep flavor.

In this article, we will introduce the history of ochazuke, its types, basic methods of making it, tips for making it delicious, and ways to arrange it in detail.

Ochazuke is a Japanese home-cooked dish in which freshly cooked rice is poured with tea or dashi and topped with various ingredients. It is popular in Japan as a "light meal that can be eaten easily," and is especially popular when you don't have an appetite or as a midnight snack.

In addition, instant ochazuke bases are also commercially available in modern times, and it has become established as a dish that can be easily enjoyed even when you are busy.

The origin of ochazuke is said to date back to the Heian period. At that time, people used to eat it by pouring warm water or tea over cold rice, which is called "yuzuke."

In the Edo period, sencha tea became popular, and ochazuke, which uses tea instead of hot water, spread among the common people. Furthermore, from the Meiji period onwards, a style of pouring dashi soup over the rice was born, and it has come to be enjoyed with a variety of ingredients as it is today.

Types of ochazuke

• Traditional ochazuke
  Umeboshi chazuke – Characterized by a refreshing sourness, it is recommended when you don't have an appetite.
  Salmon chazuke – A classic flavor with fragrant grilled salmon shredded and topped on top.
  Tarako chazuke – A popular dish with salty cod roe that goes well with rice.
  Kombu chazuke – A simple yet profound flavor that brings out the umami of kombu.
• Dashi chazuke
  Instead of tea, dashi soup made from kombu or bonito flakes is poured over the rice. In restaurants, it is often served as dashi chazuke.
• Arranged ochazuke
  Wasabi chazuke – The spicy flavor of wasabi adds an accent.
  Tempura chazuke – A luxurious dish where dashi soup is poured over crispy tempura.
  Western-style Ochazuke – Add cheese and tomatoes for an Italian twist.

Key points for making it delicious

• Use freshly cooked rice (if using cold rice, warm it slightly to enhance the flavor).
• Be particular about the type of tea and dashi (you can enjoy different flavors by using different types of tea, such as sencha, hojicha, and genmaicha).
• Be creative with your toppings (adding yuzu peel or mitsuba will enhance the aroma).

Health benefits of Ochazuke
Ochazuke is easy to digest and is recommended when your stomach and intestines are tired. In addition, the catechins contained in tea have antioxidant properties and help improve your immune system. Genmaicha and hojicha in particular are expected to have a relaxing effect.

Ochazuke is a traditional Japanese dish that is simple yet has a deep flavor. It is attractive because it is easy to eat and delicious even when you are busy or have no appetite. Please use the recipes and variations introduced this time as a reference and try making your own favorite ochazuke!