This box contains all the 4 mixtures sold on our website.
Hsop1 Preparation Ochazuke at the barley miso 2 bags
Ingredients: 55.30% miso barleysauce soy (soy, wheat, salt), powder peanut, Sesame ground, sardine, Kombu, chips of Katsuobushi dried bonus, chive ginger shiso
Hsop2 Preparation Ochazuke Katsuobishi and Shiso 1 bag
Ingredients: 51.70% miso barleysauce soy (soy, wheat, salt), powder peanut, 6.0% chips of Katsuobushi dried bonus, Sesame ground, sardine, 2.30% Shiso, Kombu, Criboule, Ginger
Hsop3 Preparation Ochazuke Kombu and Katsuobushi 1 sachet
Ingredients: 53.70% miso barleysauce soy (soy, wheat, salt), powder peanut, Sesame ground, sardine, 3.50% Kombu, 1.50% chips of Katsuobushi dried bonus, chive, shiso, ginger
Hsop4 Orges Ochazuke Preparation at Sansho 1 Bag
Ingredients: 55.50% miso barleysauce soy (soy, wheat, salt), powder peanut, Sesame ground, sardinechips of Katsuobush dried bonus , Kombu, Criboule, Shiso, Ginger, 0.30% Sansho
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.
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
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