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WASHOKU: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005) provides a solid foundation to the principles and practice of washoku (balance and harmony) in the kitchen and at table. This workshop page enables me to guide you further.  
 


Lesson TWENTY-THREE:
Ocha-Zuké 
お茶漬け
Tea Broth-Topped Bowls of Rice
Japanese Comfort Food

Ocha-zuké is Japanese comfort food at its most basic level – a reliable stand-by that can be quickly assembled as hunger, the mood, or what's left over in your refrigerator dictates. A delicious way to enjoy yesterday's cooked rice, ocha-zuké is a late-night favorite snack of students cramming for tests, salaried workers after a night of bar-hopping, and housewives after a disappointing restaurant luncheon with friends. There are hundreds of variations on the theme; either of the two versions I offer below topped with chunks or flakes of salmon make a satisfying meal in-a-bowl.

Other toppings (clockwise from upper right):
  • kombu tsukudani (soy-stewed kelp)
  • shio kombu (salt-preserved kelp)
  • ume-boshi (salt-preserved plums)
  • bubu araré  (rice puffs, plain)
  • bubu iro araré  (colored rice puffs)
  • katsuo furikaké  (bonito flakes)
I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipes posted here or in WASHOKU.
Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further teaching goals, I may post some of the feedback to this site, adding my commentary.