Japanese food! Authentic, mostly healthy Japanese recipes for everyone. Ochazuke, rice with tea. Ochazuke is rice, tea and a lot of very Japanese stuff.
Ochazuke combines two quintessentially Japanese ingredients, plain white rice and green tea. Ochazuke is commonly served at the very end of an elaborate Japanese full course meal. It's also favored as a midnight snack, a hangover cure, or just when you want something hot and filling. It's commonly made with leftover rice, though ideally the rice should be heated up if it's cold. The stuff that goes on top makes it flavorful.
Ochazuke For one serving 3/4 cup of rice. Put the rice in a bowl, Put on the toppings, and add a bit of salt to taste. Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step. [Update:] See all kinds of onigiri on my new bento-only site, Just Bento.
[Another Update:] Check out the Onigiri FAQ for answers to most, if not all, your onigiri related questions! [One more Update:] A few people are obviously not taking the time to read or follow the links suggested properly. Otherwise they would not keep asking the same question, or worse answering it wrong, over and over. So please let me repeat again: The best rice to use for standard onigiri is the kind usually sold as Japanese rice or 'sushi rice'. One of the most popular entries on this site is the one about onigiri, or Japanese rice balls, which I wrote back in 2003.
I've made hundreds of onigiri in the 3 years since I wrote that, because onigiri are such great portable meals for picnics, not to mention party food and late-night snacks. With ideas from several places including cookbooks, Japanese TV shows and my mother, this much neater method of making onigiri evolved. Brown rice and green tea porridge (genmai chagayu. A traditional custom in Japan is to eat nanakusa gayu, or seven greens rice porridge, after the New Year’s feasting period, to rest the stomach and bring the body back into balance.
At any time of the year, kayu or okayu are eaten when the body is weakened by sickness, fatigue or overeating. Chagayu or tea rice porridge is a speciality of the ancient city of Nara and the surrounding area. (Nara was briefly the capital of Japan in the 8th century A.D., and is one of the most historical cities in the country). Chagayu is usually made with white rice, but I used brown rice (genmai) instead, plus a small amount of firm green puy lentils from France.
The lentils are not traditional, but I like the contrasting texture. This has been my breakfast for about a week now. The fragrance of the tea is wonderful as you inhale the warm vapors rising up from the bowl. This is not the same thing as ochazuke by the way, since the rice is cooked with tea. This amount makes 5-6 cups of kayu.
Notes. Bentolicious. Happy Little Bento. Miso Soup Recipe. This is the miso soup recipe that nourished me back from illness.
Remember when I was sick last month? Well, after a couple days of nothing but crackers and popsicles, it was miso soup that eventually brought me back to the land of functioning human beings. The first few pots were simply a couple tablespoons of light, mild white miso paste whisked into water with a pinch of salt - but I began to build from there. A handful of tiny tofu cubes went into the next pot, and noodles into the pot after that. Little by little I started to feel like myself again. This is a simple, everyday approach to miso soup - it yields me a bowl of soup in five or ten minutes. I would argue that this post is less a miso soup recipe, and more an encouragement to give it a go in your own kitchens. . - More Miso Recipes - - More Tofu Recipes - - More Soup Recipes - Miso Choice: This time around I used an organic white miso, but I'd encourage you to experiment with a range of misos.
Serves 2 - 3. Print Recipe. Wafu Dressing - The Japanese Food Report.