Préparation pour Ochazuke katsuobushi et kombu

According to purists, origins of ochazuke can be traced back to the Heian period (794-1185), when people used to drink tea and eat rice. In the middle of the Edo period (1603-1687), Japanese people began to add garnishes, such as Umeboshi plums, cooked salmon, ikura salmon roe and tsukemonos.

Original broth was water; this soon evolved into tea and then, in the 20th century, dashi, to enhance flavors. Today, Japanese people generally eat rice ochazuke with green tea or dashi, accompanied by tsukemonos (pickled vegetables) or cooked salmon, then nori seaweed.

Main liquids used for ochazuke are green tea or ryokucha, genmaicha tea, hojicha tea, sencha tea and dashi broth. Japanese people generally eat Ochazuke as an appetizer or to round off a hearty meal. This ochazuke blend is certainly Japan's most traditional.

Basic seasoning is powdered barley miso. This miso offers rich, buttery, fermented notes, all with a gentle, balanced saltiness. Sesame and peanuts add roundness, while kombu, sardine flakes and katsuobushi add umami.

Quantities for a good ochazuke:

100-150g hot rice 1 sachet ochazuke preparation 150-200 ml hot sencha tea or hot dashi or hot water