Bowl in Ochazuke Kobiki

The Ochazuke is a dish of traditional Japanese cuisine, served in a bowl in which tea or broth is poured on rice.

It is a reference, comforting, for those who wish to eat a light but warm meal in cold weather, or even serve as cold tea in summer (by focusing on Ryokucha or Mugicha tea).

"OCHA" means tea and "Zuke" means submerged. Therefore, Ochazuke means essentially submerged with tea. 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.