Ochazuke
Ochazuke
Ochazuke is one of Japan's most elemental comfort foods — a bowl of steamed rice with hot green tea or dashi poured over it, topped with a simple selection of garnishes. It requires almost no cooking, produces almost no washing up and delivers a warmth and satisfaction that is completely out of proportion to the effort involved. In Japan it is the meal you make at the end of a long day, late at night after a restaurant meal, or when you are under the weather and need something warm and uncomplicated. It is also a common way to use leftover rice, which rehydrates beautifully when the hot liquid is poured over it.
The toppings for ochazuke are flexible and personal. Traditional options include pickled plum (umeboshi), salted salmon flakes, nori strips, mitsuba herb, sesame seeds and arare rice crackers. The rice cracker topping is particularly characteristic — it adds crunch that contrasts pleasantly with the soft, warm rice beneath. More elaborate versions use good sashimi or grilled fish, turning a simple late-night snack into something closer to a complete meal.
The tea or dashi used as the pouring liquid matters more than you might think. A freshly brewed cup of sencha or hojicha provides a clean, pleasant base that complements most toppings. Dashi, particularly one made from kombu and katsuobushi, gives a richer, more savoury result that works especially well with pickled or grilled toppings. Instant ochazuke seasoning packets, which are extremely popular in Japan, contain a pre-mixed blend of flavourings and small toppings that dissolve instantly in the hot liquid.
The collection here covers the bowls, teaware and condiment accessories that make the ochazuke experience complete at home.
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