What if you could cool down lunch or dinner without ever touching the stove?
Unlike the usual ochazuke with steaming dashi broth, this chilled twist rinses rice cold, tops it with pickled plums (umeboshi), and finishes with a splash of refreshing iced green tea.
HIyashi Chazuke
Recipe Snapshot
- What is it? A cooling bowl of rice bathed in green tea with umeboshi.
- Flavor profile: Tangy, Savory, Refreshing
- Why you’ll love this recipe: It’s the perfect antidote to brutal summers. No stove, no heat, just instant cooling comfort.
- Must-haves: Pickled plum (umeboshi), Chilled green tea, Cold cooked rice.
- Skill Level: Easy
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What is Cold Ochazuke
Cold ochazuke is a centuries-old way of enjoying rice, long before the warm version most people know today. The Heian-era (794 – 1185) classic The Tale of Genji (源氏物語) mentions “mizumeshi (水飯),” rice cooled with water, which some scholars see as an ancestor of hiyashi chazuke.
Later, samurai relied on it as quick sustenance during the Warring States period (1467 – 1568), while the Edo era’s (1603 – 1868) love for tea spread the more familiar hot ochazuke.
At its core, the dish is simple: cold tea poured over rice, finished with toppings like umeboshi, sesame, or nori. It’s a light, cooling way to refresh leftover rice, especially if you’ve already mastered how to cook Japanese rice or use a rice cooker.
Cold Ochazuke Ingredients
- Cold Japanese rice (short- or medium-grain, e.g., Calrose/sushi rice): You want cool, lightly sticky grains that stay tender when you pour in chilled tea.
- Tempura flakes (tenkasu): Traditionally ochazuke uses arare (tiny rice crackers), but I use tenkasu here because it’s easy to find and stays crisp. If you spot arare, feel free to use it.
- Umeboshi (pickled plum): This pop of bright, salty-tart flavor melts into the tea and wakes up the whole bowl. It’s often stocked at Asian groceries. Can’t find it? Use my salmon flakes recipe for classic salmon ochazuke vibes. If you prefer a smoother stir-in, umeboshi paste is an easy alternative.
Substitutions /Variations
- Umeboshi: salmon flakes, mentaiko (spicy cod roe), Japanese pickled cucumber.
- Cooked Japanese rice: Cooked Calrose rice.
- Tempura flakes: Arare crackers.
Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!
How to Make My Cold Ochazuke
Before you start: make sure your green tea and cooked rice are thoroughly chilled in the fridge.
i. Gently wash your cold leftover rice in cool water to remove any gummy starch.
ii. Then drain thoroughly before transferring to your serving bowl.
When rice cools, surface starches create a tacky coating that turns unpleasantly gluey when wet. Rinsing strips away this starch layer, making sure your ochazuke maintains that light, flowing texture that makes each spoonful so satisfying on a hot day.
i. Arrange all your toppings over the clean rice: umeboshi plum, instant dashi granules, katsuobushi (bonito flakes), shredded nori seaweed, finely shredded shiso leaf, salt, sesame seeds, wasabi, and a sprinkle of tenkasu (crispy tempura bits).
ii. Don’t worry about perfect placement! Ochazuke is meant to be rustic and personal.
i. Pour chilled green tea directly over the arranged toppings and watch as the flavors begin to meld.
ii. For extra refreshment on sweltering days, add a couple of ice cubes, but remember that too much ice will dilute the overall flavor.
While I use green tea, mugicha (barley tea), hojicha (roasted green tea), genmaicha (brown rice tea), or even oolong tea work beautifully!
Essential Tips & Tricks
- Rinse cold rice thoroughly.
- Use chilled tea for ultimate refreshment.
- Keep toppings dry and add right before serving. Moisture from wet nori or damp bonito flakes will make everything soggy before you even add the tea.
With these simple tips in mind, you’re set for success every time you make cold ochazuke.
Storage & Meal Prep
This dish is not suitable for storage.
Meal Prep: You can prepare individual topping portions in small containers. Keep cooked rice in the fridge for up to 2 days. Brew tea up to 48 hours in advance and keep it chilled in the fridge.
What to Serve With This Recipe
- Sunomono (vinegar salad)
- Edamame with sea salt
- Wakame seaweed salad
- Pickled Napa cabbage
Hiyashi Chazuke Q&A
Fresh hot rice will make your ochazuke warm and defeat the cooling purpose. If you must use fresh rice, leave it to cool or check out my classic salmon ochazuke recipe.
Japanese multi-grain rice or brown rice works but avoid quinoa or other grains.
Ochazuke is traditionally a light meal or late-night snack. For a more substantial dinner, serve with protein-rich sides like grilled mackerel or pair with miso soup.
More Japanese Summer Recipes
Beat the heat this season with my refreshing Japanese summer recipes!
Did You Try This Recipe?
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Hiyashi Chazuke with Umeboshi
Ingredients
- 1 ptn cooked Japanese short-grain rice approx 150g per person, cooled and refrigerated
- 1 tbsp bonito flakes (katsuobushi)
- ½ tsp ground sesame seeds
- ¼ tsp dashi granules
- ⅛ tsp salt
- tempura flakes (tenkasu)
- 1 perilla leaf (shiso) shredded, optional
- kizami nori (shredded nori) optional
- 1 pickled plum (umeboshi) or salmon flakes, mentaiko, ume paste.
- wasabi paste optional
- 100 ml green tea chilled, or mugicha, hojicha
- 2-3 ice cubes
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Wash 1 ptn cooked Japanese short-grain rice with cold water to remove any gummy starch.
- Drain thoroughly and place in a serving bowl.
- Sprinkle with 1 tbsp bonito flakes (katsuobushi), ½ tsp ground sesame seeds, ¼ tsp dashi granules, ⅛ tsp salt and a generous amount of tempura flakes (tenkasu). Place 1 perilla leaf (shiso) (shredded), a pinch of kizami nori (shredded nori) and 1 pickled plum (umeboshi) in the center. Add a small blob of wasabi paste on the side of the bowl if you like.
- Serve with 100 ml green tea (chilled) on the side and pour it over the rice right before eating. Add 2-3 ice cubes to make it extra cold. Mix well and enjoy!
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