Preparation for Ochazuke Katsuobushi and Kombu

According to the purists, it seems that the origins of the Ochazuke date back to the Heian period (794-1185), during which the inhabitants used to drink tea and eating rice.

In the middle of the Edo period (1603-1687), the Japanese begin to add fillings, such as umeboshi plums, cooked salmon, Ikura salmon eggs, tsukemonos.

The original broth is water; This quickly evolved towards the tea and the 20th century with the Dashi for the purpose of improving flavors. Nowadays, Japanese usually eat rice ochazuke with green tea or dashi, accompanied by Tsukemonos (marinated vegetables) or cooked salmon, then Nori algae.

The main liquids used for the ochazuke are green tea or ryokucha, tea Genmaicha, Hojicha tea, tea Sencha and Dashi Bouillon. The Japanese usually eat the ochazuke input or to conclude a hearty meal.

This ochazuke mix is certainly the most traditional of Japan. The basic seasoning is the reduced barley mise. This miso offers rich, buttered, fermented notes, all with a gentle and balanced salinity. Sesame and peanut bring roundness, kombu and sardine flakes and Katsuobushi the Umami.

Quantities for a good Ochazuke:

100-150g of hot rice 1 preparation bag Ochazuke 150-200 ml of hot sench tea or hot dashi or hot water