{"id":1667,"date":"2023-06-09T18:00:59","date_gmt":"2023-06-09T09:00:59","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=1667"},"modified":"2025-07-21T18:05:18","modified_gmt":"2025-07-21T09:05:18","slug":"23036","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/23036\/","title":{"rendered":"How to eat ochazuke<\/em> | Simple but surprising tips from renowned maker, Nagatanien"},"content":{"rendered":"

What is Nagatanien\u2019s ochazuke<\/em>?<\/h2>\r\n
\"What<\/div>\r\n

The first ochazuke<\/em> product sold by Nagatanien is \u201cOchazuke Nori\u201d. (Nori <\/em>is a type of seaweed, also known as laver.) This long-selling favorite marked its 70th anniversary in 2022.
\r\nEach packet consists of granulated seasonings such as salt, sugar, matcha<\/em> (green tea powder), and kombu<\/em> (kelp) powder, along with the toppings of nori<\/em> and arare<\/em> (tiny rice crackers). In fact, we are told that the proportion of ingredients remains unchanged over all these years! The secret to the long-lasting popularity of this beloved product lies in the nori<\/em> itself.<\/p>\r\n

The nori<\/em> used in this ochazuke<\/em> has three major characteristics:<\/p>\r\n

    \r\n\t
  • Toasted flavor and deep green color<\/li>\r\n\t
  • Does not fall apart, even when steeped in hot water<\/li>\r\n\t
  • Firm and weighty<\/li>\r\n<\/ul>\r\n

    In fact, we are told that specialized employees inspect and select which nori<\/em> to use by eye.<\/p>\r\n

    Do you make Nagatanien \u201cOchazuke Nori\u201d with hot water? Or tea?<\/h2>\r\n
    \"Do<\/div>\r\n

    \u201cOchazuke Nori\u201d already contains matcha<\/em> tea powder, and is designed to be prepared by simply adding hot water. In this regard, the correct method is to use hot water.
    \r\nHowever, some people prefer the even richer tea flavor from adding various types of Japanese tea, such as ocha<\/em> (green tea), genmaicha<\/em> (green tea with puffed whole rice), and hojicha<\/em> (roasted green tea).Yet another style is to add cold water, creating a cold dish of \u201chiyashi ochazuke\u201d. This light and refreshing twist is perfect for warding off summertime fatigue.
    \r\nWe learned that versatile ochazuke<\/em> can be customized to suit your mood, or the seasons.<\/p>\r\n

    How does Nagatanien recommend to enjoy their ochazuke<\/em> for best flavor?<\/h3>\r\n
    \"Do<\/div>\r\n

    We also asked Nagatanien to recommend how to prepare ochazuke for its very best flavor. Their advice was:<\/p>\r\n

      \r\n\t
    • Select a rice bowl slightly larger than what you would normally use.<\/li>\r\n\t
    • Add one serving (100 grams) of rice to the bowl, and pour the contents of the ochazuke<\/em> packet on top.<\/li>\r\n\t
    • Pour 150 milliliters of hot water over the top \u2013 ideally the water should be as hot as possible.<\/li>\r\n<\/ul>\r\n
      \"o<\/div>\r\n

      In case you might forget, you can always find these ratios on the back of the packet.<\/p>\r\n

      When is the best time to enjoy Nagatanien \u201cOchazuke Nori\u201d?<\/h2>\r\n
      \"When<\/div>\r\n

      Naturally, the best timing is any time you have a craving for ochazuke<\/em>! But, Nagatanien particularly recommends this dish in the morning.
      \r\nThe reason is that ochazuke<\/em> helps to replenish water and sodium lost through sweat while you sleep. And, no matter how busy your morning might be, it\u2019s easy to find time to pour some hot water over a bowl of rice.
      \r\nAn inviting bowl of ochazuke can also help your body and mind to wake up, so it\u2019s recommended as a morning dish for adults and children alike.<\/p>\r\n

      Customizing your instant ochazuke<\/em> is easy and rewarding!<\/h2>\r\n
      \"Customizing<\/div>\r\n

      Let\u2019s take a look at three twists on commonplace ochazuke<\/em>!<\/p>\r\n

      \u2460Salmon ochazuke<\/em> with fragrant butter<\/strong><\/h3>\r\n
      \"Customizing\"Customizing<\/div>\r\n

      Try adding a pat of butter to your ordinary \u201cSake Ochazuke\u201d (Salmon Ochazuke), then pour hot water over top as usual. Salmon and butter are a match made in heaven!<\/p>\r\n

      \u2461Whet your appetite with curry spiced ochazuke<\/em>
      \r\n<\/strong><\/h3>\r\n
      \"Customizing\"Customizing<\/div>\r\n

      This variation is perfect for summer, when spices are all the more appealing. Start with \u201cOchazuke Nori\u201d, adding curry powder, fried onions, and corn before pouring hot water over. You can also add cheese for a stretchy, even richer version.<\/p>\r\n

      \u2462Healthy chicken ochazuke<\/em><\/strong><\/h3>\r\n
      \"Customizing\"Customizing<\/div>\r\n

      Let\u2019s try a health-conscious ochazuke<\/em> customization. Starting with \u201cOchazuke Nori\u201d, simply add shredded chicken filet and corn before pouring hot water over. For extra flavor and aroma, try finishing with a swirl of olive oil.<\/p>\r\n

      Ochazuke<\/em> is wonderful on its own, and can be transformed to suit all manner of appetites with simple twists such as these. Try adding your favorite ingredients\u2026 and please have a happy Ochazuke Day!<\/p>\r\n

       <\/p>","protected":false},"excerpt":{"rendered":"

      Ubiquitous throughout Japan, ochazuke is a simple, comforting dish made by pouring a broth such as ocha (green tea) or dashi (Japanese soup stock) over rice. Instant versions are immensely popular throughout Japan, but raise a polarizing question \u2013 do you make it with tea, or hot water? For this article, we asked Nagatanien, a manufacturer synonymous with ochazuke for their \u201cOchazuke Nori\u201d, to share some basic advice about the smart way to enjoy this quintessential Japanese food.<\/p>\n","protected":false},"author":2,"featured_media":1633,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55,64],"class_list":["post-1667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how","tag-classic"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=1667"}],"version-history":[{"count":14,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1667\/revisions"}],"predecessor-version":[{"id":2323,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1667\/revisions\/2323"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/1633"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=1667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=1667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=1667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}