Ochazuke Preparation, 4-flavor assortment (5x16g)

This box contains all 4 blends sold on our site.

HSOP1 Barley miso preparation for ochazuke, 2 portions

Ingredients: 55.30% barley miso, soy sauce (soybeans, wheat, salt), peanut powder, ground sesame, sardines, kombu, katsuobushi dried bonito shavings, spring onion, ginger, shiso.

HSOP2 Katsuobushi and Shiso preparation for Ochazuke, 1 portion

Ingredients: 51.70% barley miso, soy sauce (soybeans, wheat, salt), peanut powder, 6.0% katsuobushi dried bonito shavings, ground sesame, sardines, 2.30% shiso, kombu, spring onion, ginger.

HSOP3 Katsuobushi and Kombu preparation for ochazuke, 1 portion

Ingredients: 53.70%barley miso, soy sauce(soy, wheat, salt),peanut powder, ground sesame, sardines, 3.50% kombu, 1.50% katsuobushi dried bonito flakes, spring onion, shiso, ginger.

HSOP4 Barley and sansho preparation for ochazuke, 1 portion I

ngredients: 55.50%barley miso, soy sauce(soy, wheat, salt),peanut powder, ground sesame, sardines, katsuobushi dried bonito flakes, kombu, spring onion, shiso, ginger, 0.30% sansho.

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.

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