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Home » Recipes » Rice

Ochazuke (Japanese Tea over Rice)

Published: Mar 22, 2023 | Modified: Jun 19, 2025 By Ryo Hikita | Leave a Comment

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.

↓ Step-by-Step Recipe  

ochazuke
Jump to:
  • What is Ochazuke?
  • Is Japanese tea necessary?
  • Choosing the right tea
  • Toppings and variations
  • 📋Step-by-step recipe
  • Cooking tips
  • More quick and easy rice recipes you'll probably love
  • FAQ
  • Recipe card

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.

ochazuke-2

📋Step-by-step recipe

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Ingredients

Servings: 1

US Customary - Metric
  • 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
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Instructions

🕒 Total: 5 mins mins
ochazuke_1

Step 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).


ochazuke_2

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.

ochazuke

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.

More quick and easy rice recipes you'll probably love

  • Dashi Chazuke (Dashi broth over rice)
  • Butter and Soy Sauce Rice
  • Tamago Kake Gohan (Rice mixed with raw egg)

FAQ

Can I make ochazuke with cold tea?

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

Ochazuke (Japanese Tea over Rice)

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.
No ratings yet
Print Recipe Pin Recipe
Cook Time: 5 minutes mins
Total Time: 5 minutes mins
Servings: 1

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
Prevent your screen from going dark

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).
    ochazuke instruction_1
  • 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.
    ochazuke instruction_2

Notes

  • This dish is not suitable for storage as the rice absorbs the tea. Only make enough for immediate consumption.

Nutrition

Calories: 206.48kcal Carbohydrates: 45.64g Protein: 3.75g Fat: 0.3g Saturated Fat: 0.08g Polyunsaturated Fat: 0.08g Monounsaturated Fat: 0.09g Sodium: 305.18mg Potassium: 45.04mg Calcium: 7.77mg Iron: 2.32mg
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Plant-Based, Quick, Rice Dishes, Traditional
Keyword: rice, tea
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.

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Ryo-Hikita_UmamiPot

Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I would like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

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