How to Enjoy Nagatanien Ochazuke Nori Rice Seasoning
Steamed plain rice and Miso soup are the staple food of the Japanese, so a variety of condiments for rice are available at supermarkets in Japan. Among those, “Furikake (ふりかけ)” is especially popular and comes in many varieties like these.
Furikake is a rice seasoning that consists of mini dry flakes made from various kinds of foods such as meat, fish, eggs, seaweed, and sesame seeds, and we enjoy it sprinkling over rice.
Furikake is relatively well-known in some countries and, in recent years, can be bought on online shopping sites like Amazon.com. But have you ever heard of “Ochazuke Nori (お茶づけ海苔)” rice seasoning?
Nagatanien Ochazuke-Nori (永谷園 お茶づけ海苔)
The Ochazuke Nori seasoning is one of the most common rice seasonings in Japan that is produced and sold by the Japanese food company “Nagatanien (永谷園)”. It was first introduced in 1952 and now has become one of the most beloved rice seasonings in Japan.
The Ochazuke Nori rice seasoning (the original flavor) is made up of green-colored seasoning powder, shredded Nori (dried seaweed laver), and crispy rice crackers like matchsticks.
From the photo above, you might wonder, “Is this a kind of Furikake seasoning?”, but you need to take one more step prior to eating the rice.
Actually, after sprinkling the Ochazuke Nori seasoning over a bowl of plain white rice, you need to pour boiling water into the bowl until the rice is entirely soaked as shown above.
Additionally, if desired, garnish the rice soup with some topping, like Umeboshi plums or grilled salmon flakes. This time I added a piece of Umeboshi.
The Japanese rice soup dish has moderate saltiness and is light in taste. A nice umami-rich taste from the seaweed Kombu comes first, followed by a faint aroma of Matcha.
Lastly, according to the ingredient list, the original flavor Nagatanien Ochazuke Nori is a simple rice seasoning consisting of seasoning powder (salt, sugar, Matcha green tea powder, Kombu seaweed powder), Arare rice crackers, and Nori (seaweed laver).