What is Ochazuke and Where to Try it in Japan

Ochazuke is a traditional Japanese food made by pouring tea over a bowl of cooked rice and toppings. Ocha translates to “tea,” (green tea is commonly used for ochazuke), and zuke translates to “soaked.” Thus, ochazuke literally means “soaked in tea.” While it may seem simple, that’s where the beauty of this dish lies. 

A classic Japanese comfort food, many Japanese people eat it when they are sick, jetlagged, hungover or in need of some revival. It can be consumed as a cure-all after a long night of drinking or eaten in the morning as a delicious and delicate breakfast. Any time is ochazuke time.

While green tea has been the traditional choice for ochazuke, any kind of tea can be poured on top of the rice. It functions as a quick and easy dish, as only a few ingredients are needed to create it, and there are even instant ochazuke packets available to purchase at supermarkets in Japan. 

A variety of toppings are common for “topping off” one’s bowl – nori (seaweed), furikake, sesame seeds, tsukemono (Japanese pickles), umeboshi, tarako and mentaiko (salted and marinated pollock roe), salted salmon, shiokara (pickled seafood), wasabi and scallions to name a few.

Given that ochazuke can be heavily customized from the tea to the toppings, the taste can vary. However, a common element of any ochazuke is a salty yet clean flavor. 

It is light and brothy, and if made from green tea, has a subtle earthy and grassy flavor as well. Dashi broth (dried bonito fish broth, a Japanese culinary staple) adds an extra savory element if used and the toppings can add a variety of additional flavors.

The simplicity of ochazuke comes down to its three core elements – rice, tea and toppings. Let’s start with the rice. True to its hangover food image, it is traditionally made with rice cooked the day before, meaning no new rice needs to be prepared.

Short grain rice, the type usually used for sushi, is the most common choice for ochazuke, followed by medium grain rice.

Next up is the tea. It’s the most vital component of ochazuke, as it serves as the broth that permeates every single grain of rice and creates the base flavor of the dish. Choose your preferred tea and brew it as you would if you were going to drink it normally. 

The tea is usually added last so it can combine with the flavors of the toppings, but when making ochazuke for the first time, it can be helpful to pour the tea over the rice first to see how it tastes. 

There are many different types of tea that can be used in making ochazuke, but the most common types of green tea used are hojicha, genmaicha and sencha.

Finally, the toppings! There are a large variety to choose from, but some of the most popular toppings used for ochazuke tend to be furikake, tsukemono, flaked fish (especially salmon), rice crackers and dashi broth.

1. Salmon ochazuke

This ochazuke features salmon as the main character of the toppings. It starts with salmon fillets that are seasoned with salt, wrapped up in plastic and then left to marinate in the fridge overnight. 

The next day, these tasty fillets are seared on a grill, flaked and seasoned again with more salt before being added to the ochazuke to provide an extra hit of protein to the meal. 

2. Tai-chazuke

Sea bream is said to bring good luck, so tai-chazuke is a very lucky variation of ochazuke. Made with sea bream, rice, tea, seaweed and a homemade sesame sauce, it was a favorite of an Edo-era feudal lord from Oita Prefecture. It is also often served as part of a celebration for special occasions, such as Mother’s Day or Father’s Day.

3. Tarako ochazuke

This variation of ochazuke has a satisfying salty and seafood taste without being too fishy. It’s made by combining salted pollock and cod roe, green tea, caviar and thinly sliced green onion over a bowl of rice.

4. Unagi-chazuke

One of the fancier variations of ochazuke is unagi-chazuke (also known as hitsumabushi). The highly coveted unagi (freshwater eel) and other smaller ingredients are set atop the bowl of rice before being finished off with some hot tea. It’s an especially popular dish in the city of Nagoya.

5. Ochazuke packets

Perhaps the easiest way to make your own ochazuke is by using instant packets that can be purchased in any supermarket throughout Japan. With so many options to choose from, part of the fun is exploring the aisle as you look for your old favorites and new flavors to try. 

As these packets include distinct flavors, toppings and tea, you only need to empty the contents of the packet on top of a bowl of rice and add hot water to enjoy a delicious bowl of ochazuke. 

Why use ochazuke packets at home when you can venture out to this Michelin-starred restaurant in Tokyo and feast upon an elite bowl of ochazuke, courtesy of Chef Tanimoto-san, who specializes in cha-kaiseki, an intersection between Japanese tea and kaiseki cuisine. 

Savor a satisfying bowl of ochazuke with high-quality rice from Niigata Prefecture, the rice capital of Japan, and a delightful dashi flavor that incorporates ingredients from all over Japan. 

If you’re itching to try unagi-chazuke and find yourself in the Kyoto area, then Minokichi Shijo Kawaramachi is a must-visit. Founded in 1716, it was among some of the first restaurants to establish itself along the banks of Kyoto’s Kamo River and remains a superstar of kaiseki cuisine in Kyoto.

This luxurious venue in Roppongi, claiming to have "the best private room in Minato," has innovative sushi to match its sophisticated ambiance and self-proclamation of “a place you have to go before you die.” 

Traditionally served at the end of meals, ochazuke appears in their popular and delightful omakase course as the final dish after a feast of fresh sushi and other special delicacies. 

Founded in 1974 by Tsutsumi Sei-ichi, this legendary seafood restaurant began in Kobe and has since expanded to locations across Japan.

Revered for their delectable food, the heart of the menu is the Japanese spiny lobster, or ise-ebi, a revered seafood delicacy believed to bring success and longevity due to its remarkable shedding process and distinctive curved back. Here, you can try the truly premium lobster chazuke alongside a variety of other delicious dishes. 

The lobster is sourced from Japan, Australia and New Zealand and expertly prepared in various ways by the master chef to be utilized throughout their course menus. 

Perhaps one of the most customizable Japanese dishes out there, ochazuke reigns supreme as one of the ultimate comfort foods. With your own choice of tea and toppings, there’s no limit to the different taste and flavor combinations you can create.

Ochazuke is a refreshing and delicious meal whether you have the drive to make a handmade bowl of ochazuke using fresh ingredients, or just want to make a simple bowl from an ochazuke packet.

The next time you’re feeling under the weather, sad or just hungry, you can make yourself a bowl of some yummy ochazuke.

Still hungry? Learn about donburi (rice bowl) dishes in Japan or experience the art of the Japanese tea ceremony!