Ochazuke Preparation, 4-flavor assortment (5x16g)
Ref : NISHSOP5
€16.00
Tax Included
Ochazuke is a traditional Japanese dish, served in a bowl in which tea or broth is poured over rice. It's a comforting staple for those wishing to eat a light but hot meal in cold weather, or even serve it as a cold tea in summer (preferring ryokucha or mugicha teas).
"Ocha" means tea and "zuke" means submerged. Consequently, Ochazuke essentially means submerged in tea. According to purists, origins of ochazuke can be traced back to the Heian period (794-1185), when people used to drink tea and eat rice. In the middle of the Edo period (1603-1687), Japanese people began to add garnishes, such as Umeboshi plums, cooked salmon, ikura salmon roe and tsukemonos.
This box contains all 4 blends sold on our site.
HSOP1 Barley miso preparation for ochazuke, 2 portions
Ingredients: 55.30% barley miso, soy sauce (soybeans, wheat, salt), peanut powder, ground sesame, sardines, kombu, katsuobushi dried bonito shavings, spring onion, ginger, shiso.
HSOP2 Katsuobushi and Shiso preparation for Ochazuke, 1 portion
Ingredients: 51.70% barley miso, soy sauce (soybeans, wheat, salt), peanut powder, 6.0% katsuobushi dried bonito shavings, ground sesame, sardines, 2.30% shiso, kombu, spring onion, ginger.
HSOP3 Katsuobushi and Kombu preparation for ochazuke, 1 portion
Ingredients: 53.70%barley miso, soy sauce(soy, wheat, salt),peanut powder, ground sesame, sardines, 3.50% kombu, 1.50% katsuobushi dried bonito flakes, spring onion, shiso, ginger.
HSOP4 Barley and sansho preparation for ochazuke, 1 portion I
ngredients: 55.50%barley miso, soy sauce(soy, wheat, salt),peanut powder, ground sesame, sardines, katsuobushi dried bonito flakes, kombu, spring onion, shiso, ginger, 0.30% sansho.
Original broth was water; this soon evolved into tea and then, in the 20th century, dashi, to enhance flavors. Today, Japanese people generally eat rice ochazuke with green tea or dashi, accompanied by tsukemonos (pickled vegetables) or cooked salmon, then nori seaweed. Main liquids used for ochazuke are green tea or ryokucha, genmaicha tea, hojicha tea, sencha tea and dashi broth. Japanese people generally eat Ochazuke as an appetizer or to round off a hearty meal.
Quantities for a good ochazuke:
100-150g hot rice 1 sachet ochazuke preparation 150-200 ml hot sencha tea or hot dashi or hot water
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NISHSOP5
Data sheet
- Origin
- Miyazaki, Japan
- Weight
- 80 g
- Packaging
- Packaging: Carton of 5 x 16g sachets net
- Storage
- keep away from light, heat and moisture
- Allergenic(s)
- barley
dried bonito
peanut
sardine
sesame
soya
wheat
Reviews about this product
-
Morgane H.
Published Feb 06, 2025 at 05:37 pm (Order date: Jan 23, 2025)Very practical (Translated review)
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Ochazuke is a traditional Japanese dish, served in a bowl in which tea or broth is poured over rice. It's a comforting staple for those wishing to eat a light but hot meal in cold weather, or even serve it as a cold tea in summer (preferring ryokucha or mugicha teas).
"Ocha" means tea and "zuke" means submerged. Consequently, Ochazuke essentially means submerged in tea. According to purists, origins of ochazuke can be traced back to the Heian period (794-1185), when people used to drink tea and eat rice. In the middle of the Edo period (1603-1687), Japanese people began to add garnishes, such as Umeboshi plums, cooked salmon, ikura salmon roe and tsukemonos.
Ochazuke Preparation, 4-flavor assortment (5x16g)
€16.00
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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