Préparation Ochazuke d’orge au sansho

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. Basic seasoning for this ochazuke mix is powdered barley miso.

Its composition is enhanced here by the highly aromatic sansho grape berry, very popular in Japan. Sansho exhales notes of lemongrass, lemon and green mandarin, all with a slightly spicy edge that gives way to a fizzy sensation on the tongue. Miso offers rich, tannic, fermented notes, all with a soft, balanced salinity. Sesame and peanut 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