Ochazuke rice with Sencha Ariake

This simple dish, popular in Japan, highlights the vegetal, subtle iodine taste of Sencha Ariake.

Serves 4

200g short-grain rice

12g Sencha Ariake

60ml filtered water

Seasonal vegetables

Nori (dried seaweed)

Sesame seeds

Salt, pepper

1. Place the rice in a large bowl and cover with water. Stir it by hand, then drain. This helps to rinse away some of the rice starch.

2. Repeat the operation several times until the water is clear, then drain and set aside for 30 minutes.

3. Cook the rice.

4. Arrange the rice on four deep plates.

5. Add the cooked and/or raw vegetables of your choice, strips of nori and sesame seeds. Season to taste.

6. Steep the Sencha Ariake for 2 minutes in the filtered water at 75°C.

7. Pour the tea over the rice.

8. Serve immediately, accompanied by a cup of Sencha Ariake.

Serving suggestions

You can garnish the rice with diced grilled fish or fish roe and umeboshi (salted Japanese plums) and complement the flavours with tsukemono pickles together with horseradish or wasabi.

Japanese style

Ochazuke (from ocha, “tea” and zuke, “soaking”) means “cleaning your bowl”. It is the traditional way to finish a meal in Japan, by pouring tea over your remaining rice.