Ochazuke Day (Tea-Over-Rice Day, Ochazuke no Hi)

What Is Ochazuke Day?

May 17 is "Ochazuke Day," established by Nagatanien Co., Ltd. — the maker of "Ochazuke Nori" — and registered with the Japan Anniversary Association in 2012. The date honors Nagatani Sōen (also known as Sōshichirō), who developed a method of making sencha green tea in the Edo period and helped spread sencha across Japan; he died on the 17th day of the 5th month of An'ei 7 (1778) in the old lunar calendar. Nagatanien's founder, Yoshio Nagatani, was a descendant of Sōen, and the day was created to mark the 60th anniversary of "Ochazuke Nori," launched in 1952.

Nagatani Sōen and Sencha

Sōen came from Yuyadani in Ujitawara, Yamashiro Province (present-day Ujitawara, Kyoto Prefecture).

• The "aosei sencha" method: Sōen developed a method of steaming fresh tea leaves and then rolling and drying them by hand, producing sencha with a fine color, aroma, and flavor. This method is regarded as the foundation of today's Japanese sencha.
• Honored as a deity: In recognition of his achievements, Sōen is enshrined as "Chasō Myōjin" at a shrine in his home village of Yuyadani.

The Arrival of "Ochazuke Nori"

Launched in 1952, "Ochazuke Nori" combined seasonings such as powdered matcha and salt with rice crackers (arare) and nori seaweed, letting anyone make ochazuke simply by sprinkling it on rice and pouring hot water over it.

• The original name: It was first sold as "Edo Fūmi Ochazuke Nori" and renamed "Nagatanien no Ochazuke Nori" in 1956.
• The familiar package: Its yellow, red, black, and green stripes are modeled on the jōshikimaku, the traditional striped curtain of kabuki theater.
• A father-and-son creation: The product is said to have been developed by Yoshio together with his father, Musashi, who ran a tea business.

Ochazuke and Japanese Food Culture

• From yuzuke to ochazuke: Eating rice with hot water poured over it (yuzuke) is an old custom; as sencha spread among ordinary people in the Edo period, pouring tea over rice is said to have become common as well.
• "Bubuzuke": In Kyoto, ochazuke is also called "bubuzuke."
• Regional variety: From sea bream ochazuke to eel ochazuke and dashi-based versions, many regional and ingredient-based variations exist.

Ochazuke Today

Today, ochazuke is enjoyed in many forms — from dashi-based versions to specialty restaurants using premium ingredients. At home, it remains a beloved dish that is quick to prepare.

Ideas for Ochazuke Day

• Add grilled salmon, pickled plum, or fresh herbs to your usual ochazuke
• Compare green tea, hōjicha, and dashi as the liquid you pour over the rice
• Look up regional ochazuke styles, such as sea bream ochazuke, and try making one
• Brew a pot of sencha carefully and enjoy its aroma

A Bowl Deeply Rooted in Japanese Life

Ochazuke Day on May 17 is a chance to remember Nagatani Sōen, who helped spread sencha in the Edo period, and to enjoy the simple culture of ochazuke. Whether as a late-night snack or a moment to relax, why not enjoy a bowl today?