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Ochazuke: A Taste of Japan's Tea-Infused Comfort Food
If you’re looking for a light and comforting Japanese meal after a hectic day, look no further than ochazuke. This easy-to-make green tea and rice dish has been satisfying people in need of a quick snack for over a millenia. Learn how to make it at home, where it came from, some modern variations, and its role in Japanese culture.
Introduction to Ochazuke
Ochazuke or chazuke is a traditional Japanese dish that blends cooked rice with hot tea or dashi (Japanese soup stock), often garnished with various toppings. The term ochazuke is a combination of two Japanese words: ocha, meaning “green tea,” and zuke, which is the Japanese word for “submerged.”
The main components of ochazuke are green tea or dashi, cooked rice, and toppings. These toppings add variety to the dish and typically consist of seafood and vegetables. Examples include salted salmon, wasabi, sesame seeds, and furikake.
People in Japan rarely eat ochazuke as a main course. The dish is so light and easy to prepare that it’s commonly enjoyed as a quick end-of-day snack. Ochazuke is also eaten as a comfort food, as a way to make use of leftover rice, or as a way to eat rice with only a few ingredients. It is so popular that food companies sell instant ochazuke, which is a pre-cooked and packaged version with freeze-dried seasonings, green tea powder, and toppings.
The Historical Significance of Ochazuke
The origins of ochazuke began in Japan’s Heian period (794–1185) when people started pouring hot water on top of cooked rice. This trend continued for several centuries. However, at the start of the Edo period, green tea became popular in Japan, leading to people pouring the beverage over rice instead of hot water.
The first restaurants or shops to sell chazuke as fast food appeared in the late 17th century. These restaurants were popular among the common folk, serving chazuke and other simple meals. Centuries later, green tea ochazuke was widespread in the country. By the early 1950s, packaged versions of instant ochazuke were sold in supermarkets and convenience stores throughout Japan. Today, people of all ages and social classes enjoy the dish, making it one of the most popular rice snacks in the country.
Key Ingredients of Ochazuke
Let’s detail the essential components of ochazuke and the various ingredients that you can use for each one. There are three main elements of an ochazuke dish, which are:
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Cooked rice: The staple dish in ochazuke is steamed or boiled Japanese short-grain rice. The white rice is often served in a rice bowl known as donburi. An alternative option is medium-grain rice.
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Green tea or dashi: Green tea is used to add a light, delicate, and refreshing taste to the rice. Green tea leaves are brewed in hot water to make tea. Dashi is a common alternative to green tea in chazuke. It consists of the standard soup stock made with kombu (edible kelp), katsuobushi (dried bonito flakes), shiitake mushrooms, soy sauce, mirin, and other ingredients. Dashi-based chazuke offers a more savory, umami-rich flavor.
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Toppings: Different ingredients can be added as garnishes to the meal. Common toppings include bubu arare (rice crackers), umeboshi (salted Japanese plums), sesame seeds, scallions, nori seaweed, wasabi, and salmon roe.
Types of Tea Used for Ochazuke
The following is an overview of the common types of Japanese green teas used to make chazuke dishes:
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Sencha: This is the most popular tea in Japan. Often used in ochazuke, this green tea produces a cloudy liquid on rice. You’re guaranteed a grassy and earthy flavor if you use this tea.
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Hojicha: This Japanese green tea is different from many of the others because of its production process, which involves roasting the tea in a pot over hot charcoal. It produces distinct flavor notes that are similar to cocoa. The roasted green tea also brings a sweet, smoky taste to the dish.
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Mugicha: Also known as Japanese barley tea, this type has a bitter and toasty flavor. It’s the go-to option when making a cold rice dish for summertime.
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Genmaicha: A combination of green tea and roasted brown rice, this type is famous for its affordability and great taste. It produces a warm and nutty flavor with light yellow coloring.
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Kukicha: Also called bocha or twig tea, this plant byproduct is not as popular as most of the other teas on our list. However, it’s worth mentioning because of its unique flavor and fancy aroma.
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Gyokuro: This is one of the few types of green tea grown under a shade and not under direct sun. It adds a sweet, umami-rich flavor to boiled or steamed rice.
Regional Variations of Ochazuke
There are several regional variations of ochazuke. However, some of them are more famous than others. Unacha is one of these popular variations. It’s a delicacy in Shizuoka Prefecture made by topping ochazuke with grilled eel (unagi). Many supermarkets and convenience stores in the area sell unacha in bento boxes.
Kyoto is home to another regional variation known as bubuzuke. It often includes a variety of pickled vegetables as the toppings. These Japanese pickles are made using recipes from as far back as the Edo period (1603-1868). If you’re ever in Kyoto, local chazuke is one dish you must try.
Preparing Traditional Ochazuke
To make classic ochazuke at home, you need cooked rice, green tea or dashi, and toppings. Feel free to combine different vegetables and seafood ingredients in the toppings, but bear in mind the flavor of the tea you plan to use. The following is our 3-step guide to preparing the ochazuke at home:
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Prepare all the ingredients. Fillet and cook the fish (e.g flaked salmon), cook the rice, chop the vegetables, boil the dashi, or make green tea from the leaves. Basically, ensure all ingredients are ready to go.
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Add rice and toppings into a bowl. Start by adding the rice first before all crushed or powdered toppings. Place pickled vegetables on the side.
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Pour tea or dashi. It’s important to do this last so that the flavor from the toppings spreads through the entire dish. Pour the cold or hot green tea until it reaches half the height of the rice.
Modern Twists on Ochazuke
21st century variations of ochazuke incorporate modern ingredients that would have been unthinkable to add to it a hundred years ago. You can replace the cooked rice with yaki onigiri or grilled onigiri if you crave a different taste and texture. A second alternative is toasted rice. People now use green tea from countries outside of Japan, especially from China and Korea.
Another modern trend is the use of unconventional ingredients such as cheese or cucumber as toppings. This affords you the chance to try out fusion combinations like diced kimchi over Japanese rice, mixed with tea. Also, you don’t have to restrict yourself to green tea only. You can add other kinds of tea, such as jasmine tea, if their flavors pair well with cooked rice.
Ochazuke in Japanese Pop Culture
Ochazuke is represented in different kinds of Japanese popular media. One of its most notable anime and manga depictions appeared in an episode of Bungou Stray Dogs. Nakajima is rescued after almost drawing and he asks for ochazuke. This scene further emphasises ochazuke’s status as a comfort food.
In The Flavor of Green Tea over Rice, a 1952 film, a couple reconcile after preparing ochazuke together. The dish is also mentioned on Japanese TV. One of such mentions came in Midnight Diner, a popular TV series that ran for five seasons and appeared on Netflix.
Where to Enjoy Ochazuke in Japan
Travelers wanting to experience this dish authentically can stop by Tokyo for some fantastic and accessible options. Let’s recommend famous restaurants and eateries in Japan known for their exceptional ochazuke.
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Komeraku: This is a famous store in Tokyo. It uses meticulous procedures to combine the ingredients and ensure flavor balance.
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Miyabana Dashi: This eatery makes chazuke using only the highest quality ingredients available. It’s located in Tokyo.
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Dashi Chazuke En: This Kyoto-based establishment is famous for fast delivery of delicious ochazuke.
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Dashi Dokoro Senba Yamamoto: This restaurant is one of the best in the business of making tasty ochazuke. You can find it in Osaka.
Conclusion:
As a comforting, simple dish that embodies the essence of Japanese culinary tradition, ochazuke appeals to people of all ages and social status. If you’re in Japan, explore as many eateries as possible to enjoy different kinds of ochazuke. You can also make it at home with the help of our simple guide.
There’s so much more to explore when it comes to Japanese food culture. Secure a Bokksu Snack Box Subscription and you will get a box of treats from Japan every month, offering the chance to experience Japan through snacks.
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