Ochazuke is a traditional and popular way to enjoy rice in Japan. The flavor and color of Japanese tea embody the essence of Japanese culture, making it a comforting and appetizing dish.

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What is Ochazuke?
Ochazuke is a traditional Japanese dish made by pouring a flavorful liquid, such as Japanese tea or dashi broth, over rice. "Ocha" means Japanese tea, and "zuke" refers to soaking, so this dish is called "ochazuke" because the rice is soaked in tea (or another liquid). Typically, a warm liquid is used, which helps warm the body.
For Japanese people who drink tea daily and always have it on hand, this dish can be a very quick and easy meal to prepare. It is often enjoyed when there are no side dishes to accompany the rice, or when one simply wants to enjoy rice on its own. Give it a try and experience the traditional flavor of Japan.
Is Japanese tea necessary?
Although the name might suggest otherwise, this dish doesn’t necessarily have to include Japanese tea (ocha). This recipe uses sencha green tea, but in Japan, ochazuke made with dashi broth is just as common. It is also known as "dashi chazuke."
The tea-based version is easy to prepare and more traditional, while the dashi-based one offers a more refined flavor. Both versions have distinct tastes, so I recommend trying them both. This recipe features the tea-based version, and for more information about the dashi-based version (Dashi Chazuke), please refer to the linked page.
Choosing the right tea
When preparing ochazuke with Japanese tea, it is customary to use sencha (green tea), hojicha (roasted green tea), or genmaicha (green tea with roasted brown rice). Although you can use other types of tea, it is best to choose one that is not too strong in flavor, so you can fully enjoy the taste of the rice while still complementing the tea's character.
If you want to enjoy this dish with a vibrant green appearance, I recommend using sencha. For a uniquely mild flavor, hojicha and genmaicha are excellent choices.
Toppings and variations
Ochazuke can be enjoyed on its own, but in Japan, it is also common to enhance it with a variety of toppings. Some popular options include:
- Bubu arare (tiny Japanese rice crackers)
- Shredded nori seaweed
- Mitsuba (Japanese parsley)
- Shiso leaves (perilla)
- Wasabi
Adding these toppings changes the flavor, texture, and appearance of the dish. You can also top it with ingredients like grilled salmon flakes or umeboshi (salt-pickled plums), creating variations known as "sake chazuke" (salmon ochazuke) and "ume chazuke" (umeboshi ochazuke).
If you want to make this dish in a simple way, you don't need to use any toppings at all. Feel free to experiment based on your preferences.
📋Step-by-step recipe
Ingredients
- 5.6 oz cooked Japanese white rice
- 2 tsp sencha tea leaves (green tea leaves) (Hojicha tea leaves (roasted green tea leaves) or genmaicha tea leaves (green tea leaves blended with brown rice) can be substituted.)
- ⅚ cup water
- ⅛ tsp salt
Toppings:
- bubu arare (tiny Japanese rice crackers)
- shredded nori seaweed
- wasabi paste
Instructions
🕒 Total: 5 minsStep 1
Put sencha tea leaves into a teapot. Bring the water to a boil, then let it cool for a few minutes until it reaches 158-176℉ (70-80°C) before pouring it over the tea leaves. Cover the teapot and let the leaves steep for about 1 minute (or follow the instructions on your tea package).
Step 2
Sprinkle salt over the rice in individual bowls, and pour in enough tea to cover about ¾ of the rice. Then, add your preferred toppings, such as bubu arare, shredded nori seaweed, and wasabi, to taste.
To store
This dish is not suitable for storage as the rice absorbs the tea. Only make enough for immediate consumption.
Cooking tips
Brew Japanese tea at the appropriate temperature. For sencha, it is best to use water between 158-176℉ (70-80℃) to bring out its full flavor, while hojicha and genmaicha are best brewed with water between 194-212℉ (90-100℃).
To learn more about How to Brew Sencha Green Tea, please refer to the linked page.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
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FAQ
Yes, definitely! Pouring cold tea over slightly cooled rice gives it a lighter, more refreshing taste than the regular version. It's perfect for hot weather.
Recipe card

Ochazuke (Japanese Tea over Rice)
Ingredients
- 5.6 oz cooked Japanese white rice
- 2 tsp sencha tea leaves (green tea leaves) (Hojicha tea leaves (roasted green tea leaves) or genmaicha tea leaves (green tea leaves blended with brown rice) can be substituted.)
- ⅚ cup water
- ⅛ tsp salt
Toppings:
- bubu arare (tiny Japanese rice crackers)
- shredded nori seaweed
- wasabi paste
Instructions
- Put sencha tea leaves into a teapot. Bring the water to a boil, then let it cool for a few minutes until it reaches 158-176℉ (70-80°C) before pouring it over the tea leaves. Cover the teapot and let the leaves steep for about 1 minute (or follow the instructions on your tea package).
- Sprinkle salt over the rice in individual bowls, and pour in enough tea to cover about ¾ of the rice. Then, add your preferred toppings, such as bubu arare, shredded nori seaweed, and wasabi, to taste.
Notes
- This dish is not suitable for storage as the rice absorbs the tea. Only make enough for immediate consumption.
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