How to Make Ochazuke Rice Soup with Seaweed Tea
The other day, my family got a package of seaweed tea leaves from our relative. Mekabu Seaweed Tea I think the seaweed tea most familiar to us Japanese is “Kombu-Cha (こんぶ茶)” made from kelp...
Tagged: Ochazuke
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...
Shio Kombu: How to Use Salted Kelp (5 Easy Recipes)
Seaweed is an indispensable part of Japanese cuisine. Especially, we Japanese often use Dashi soup stock made from Kombu seaweed, or edible kelp, in various dishes, which include miso soups, Nabemono hot-pot dishes, and...
Easy and Nutritious Natto Ochazuke Recipe using Dried Natto
“Natto (納豆)” are fermented soybeans that originated in Japan, which is well-known for having a peculiar odor and slimy consistency. Because of this, many Japanese people hate and can’t eat Natto. Have you ever...
Ochazuke: 3 Basic Ways to Make the Soup-Soaked Rice
Just as some Japanese like the miso soup soaked rice, we have loved “Ochazuke (お茶漬け)” for a long time. Ochazuke, also known as Chazuke, is a Japanese rice bowl dish like the cooked rice...
5 Foods using Mentaiko Roe that are Popular in Japan
Today I went to a 7 eleven convenience store near my house to buy lunch where I found a newly released Onigiri rice ball lined up on the shelf. I’m fond of trying interesting new...
Shiokara: The Variety and Eating Manner of the Chinmi
Have you ever eaten or heard of “Shiokara (塩辛)”? Shiokara is the salted fermented seafood that is known as a Japanese food delicacy “Chinmi (珍味)”. It is made by pickling raw fish or fish...
