2 Reviews of Garnished Rice With Green Tea (Ocha-Zuke)

From: Ilysse

On Jan 4, 2005

I make this often, comfort food to me. Great for lunch on a cold day. The only things I do differantly is 1. I like to cut the nori into matchstick size strips and sprinkle over the top. 2. I have never used corriander but will next time. 3. Sometimes I will steam the salmon with the rice (as is done in Japan)or when doing this for lunch thoes new tuna steaks they sell now in a pouch are nice (a little dry but good for a quick lunch). If available sushimi is a nice topper too. 4. Sometimes I will use a flavored green tea. Mandarin orange flavored is nice with a pice of fish that was steamed with mandarin oringe slices, for example. I do this often with leftover sushi rice or will usually make extra Jasmine rice (my fave) at dinner time for lunch the next day.

From: Romi

On Jun 8, 2009

Didn't really like it. It doesn't have much flavor. Maybe it needs some type of seasoning other than the green tea, like salt or bonito.