Yuzu Hijiki Natto Ochazuke Rice


Make the most of the saltiness in hijiki with this delicious ochazuke rice. You’ll want to have multiple bowls, and it’s great as a light meal after drinking!



  • Young Hijiki (before desalting/reconstituting): 30g / 3g
  • Hikiwari Natto: 1 pack
  • White Rice: 1 bowl
  • Green Tea (brewed lightly): as needed
  • A (Wasabi, Green Onions, Soy Sauce): to taste


How to:

  1. Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.
  2. Mix the hikiwari natto with your preferred amount of ingredients from A.
  3. Place the hot rice in a bowl, then top it with natto and hijiki. Pour the green tea over the top and enjoy.

The texture of the young hijiki adds a perfect accent to this ochazuke, and the yuzu aroma makes it even more delicious and addictive. For a spicier version, try adding gochujang or kimchi!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed