From a Small House in Rural Thailand Japanese Cuisine Made in Thailand – Ochazuke （Tea Rice）
From a Small House in Rural Thailand
Japanese Cuisine Made in Thailand – Ochazuke （Tea Rice）
15 min read
Japanese Recipe
Making traditional Japanese ochazuke in my small Thai kitchen
Living in rural Thailand has been quite the adventure! Surrounded by lush rice fields and the gentle sounds of nature, I never thought I’d find myself craving the simple comfort of Japanese cuisine. But here I am, in my little wooden house with its charming open-air kitchen, discovering that some of the most beautiful culinary experiences happen when East meets Southeast Asia.
Today, I want to share something special with you – the art of making ochazuke （お茶漬け）, or “tea rice," right here in the heart of Thailand. This humble Japanese dish has become my go-to comfort food, especially on those warm, humid evenings when I want something light yet satisfying.
What is Ochazuke? Ochazuke literally means “tea submerged" and is a traditional Japanese dish consisting of cooked rice with green tea poured over it. It’s often topped with various ingredients like nori （seaweed）, pickled vegetables, or fish.
My Ochazuke Discovery in Thailand
It was during one of those particularly hot afternoons when my Thai neighbors invited me to share their simple meal of rice with various toppings. As I watched them pour hot broth over their rice, it reminded me so much of ochazuke! That’s when I realized – why not adapt this beautiful Japanese tradition to my life here in Thailand?
The beauty of ochazuke lies in its simplicity and versatility. It’s comfort food at its finest – perfect for using up leftover rice, gentle on the stomach, and infinitely customizable. In Japan, it’s often enjoyed as a late-night snack or a light meal when you want something warm and comforting without being too heavy.
Speaking of Japanese comfort food culture, I recently discovered this charming piece about the famous “Ochazuke Sisters" from the beloved series “Midnight Diner" （深夜食堂）. This show perfectly captures the essence of simple, heartwarming Japanese cuisine that brings people together:
The Famous Ochazuke Sisters from Midnight Diner
This beautiful scene shows how ochazuke represents more than just food – it’s about comfort, tradition, and finding joy in simplicity.
My Thai-Adapted Ochazuke Recipe
Ingredients （Serves 2）
- 2 cups cooked Japanese rice （or Thai jasmine rice）
- 3 cups high-quality green tea （preferably sencha）
- 2 sheets nori seaweed, cut into strips
- 2 umeboshi （pickled plums） or Thai pickled vegetables
- 2 tbsp salmon flakes or grilled fish
- 1 tsp sesame seeds
- Green onions, finely chopped
- Soy sauce to taste
- Wasabi （optional）
Thai Kitchen Adaptations
- Green Tea: Available at most Thai supermarkets, or use local green tea
- Nori: Found in Japanese sections of Villa Market or Tops
- Umeboshi substitute: Thai pickled radish or pickled mustard greens
- Fish option: Local grilled fish or dried squid strips
- Rice: Thai jasmine rice works beautifully!
Step-by-Step Instructions
1
Prepare the Tea: Brew your green tea stronger than usual – about 1.5 times the normal strength. The tea needs to have enough flavor to complement the rice. Let it steep for 3-4 minutes, then keep it warm.
2
Warm the Rice: If using leftover rice, gently warm it in a steamer or microwave. In Thailand’s humidity, this step is crucial for the best texture.
3
Prepare Toppings: Arrange your nori strips, pickled vegetables, fish flakes, and sesame seeds in small bowls. This makes the assembly process smooth and enjoyable.
4
Assembly: Place the warm rice in a beautiful bowl （I love using my Thai ceramic bowls for this）. Arrange your chosen toppings artfully on top of the rice.
5
The Magic Moment: Slowly pour the hot green tea over the rice and toppings. Watch as the ingredients meld together beautifully. Add a dash of soy sauce if desired.
6
Final Touch: Sprinkle chopped green onions and sesame seeds on top. Add a small dab of wasabi on the side if you like a little heat.
Pro Tips for Perfect Thai-Made Ochazuke
Temperature Matters
In Thailand’s heat, make sure your tea is hot enough to warm the rice but not so hot that it becomes uncomfortable to eat. The contrast between the warm dish and cool evening air is magical.
Local Ingredients
Don’t be afraid to experiment with local Thai pickled vegetables. Pickled mustard greens （pak gard dong） add a wonderful tangy flavor that complements the tea beautifully.
Timing is Key
Serve immediately after pouring the tea. The textures and temperatures should be in perfect harmony – warm tea, slightly cooled rice, and crisp toppings.
Make it Beautiful
Presentation matters! Use your prettiest bowls and arrange the toppings with care. In Thailand, we have access to beautiful ceramics that make this simple dish feel special.
Why Ochazuke Works Perfectly in Thailand
Living in rural Thailand has taught me that the best foods are often the simplest ones. Ochazuke fits perfectly into this philosophy. It’s light enough for our tropical climate, uses minimal cooking （important when your kitchen gets incredibly hot!）, and transforms leftover rice into something special.
What I love most about making ochazuke here is how it bridges two cultures I adore. The meditative process of tea preparation reminds me of Thai tea ceremonies, while the careful attention to ingredients echoes both Japanese precision and Thai respect for fresh, quality foods.
My Thai neighbors have become curious about this dish, and I’ve started sharing it with them. They appreciate how it’s similar to their own tradition of pouring broth over rice, but with the unique Japanese touch of using tea. It’s become a beautiful cultural exchange right here in my little kitchen!
“Food is a universal language, and ochazuke has become my way of sharing Japanese culture while embracing my life in Thailand. Every bowl tells a story of two cultures coming together in the most delicious way."
Final Thoughts: More Than Just a Meal
Ochazuke has become more than just a recipe in my Thai kitchen – it’s a daily reminder that comfort can be found in the simplest things. Whether you’re dealing with homesickness, want a light meal after a heavy day, or simply crave something warm and nurturing, this dish delivers.
The beauty of ochazuke lies in its adaptability. Here in Thailand, I’ve discovered that it works wonderfully with local ingredients while maintaining its essential Japanese soul. It’s a perfect example of how food evolves and adapts while keeping its heart intact.
I encourage you to try making this yourself, whether you’re in Thailand, Japan, or anywhere else in the world. Use what you have available locally – that’s part of the charm. The key is the mindful preparation, the quality of the tea, and the love you put into arranging each element.
Happy Cooking!