RECIPE: Ochazuke (Tea with Rice)

  • 2 min read
RECIPE: Ochazuke (Tea with Rice)


If you’re looking for the perfect pick-me-up meal, try the ultimate Japanese comfort food- ochazuke!

When broken down, ochazuke translates to the Japanese word ocha (tea) and the Japanese verb for soak or submerge (zuke). As described in the name, ochazuke is a dish where you pour hot tea over cooked rice!

All you will need is rice, toppings of your choice, and tea. This dish is perfect to make when you have less energy after a long day or are feeling under the weather. In fact, ochazuke is a favorite dish for Japanese people to eat when they are feeling unwell because it is simple to make and easy to digest.

Ochazuke is simple because its main ingredient is rice! Most Japanese people will use white sticky rice as their base but feel free to use the rice you have on hand. Ochazuke is also a great dish for livening up leftover or frozen rice!

We recommend using a high-quality green tea for the most authentic ochazuke experience, like the ones in our Japanese Green & Specialty Teas: “Ryu” Care Package. The tea is a key great for the ochazuke broth!

Along with green tea, the most important ingredients to focus on are the ochazuke toppings! Most ochazuke toppings have a type of fish and we recommend our sansho teriyaki sardine jerky. Along with the sardines, this jerky contains delicious flavors from heavy-hitting ingredients like soy sauce, mirin, and Sichuan pepper. This allows you to have a burst of flavor while having the convenience of one product.

When the steamy green tea is poured over the toppings, you will create a deliciously simple broth. For an even deeper flavor, we also recommend using an ingredient like shio konbu. Kelp is a staple in Japanese broths because of its deep umami flavor profile. 

Just one sip of this soothing ochazuke broth will rejuvenate and nourish your body!


Servings: 1



  1. Put the cooked rice in a bowl and top with theNuka Pickled Heshiko Saba (Mackerel)and shio konbu (if using).
  2. Gently pour the tea over the rice and enjoy hot.


Introduction courtesy of Kimberlee Laney

Kimberlee Laney

As a Japanese-Korean-American, my love for Japanese food first came from my grandmother's kitchen! Japanese food feels like home and I love being able to cook it anywhere in the world to connect with Japan in my own little way. I love diving deep into the layers of Japanese food and always marvel at the food diversity between prefectures. I'm currently eating my way through Tokyo and taking up photography with my Instagram account @capturingkim!

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