What additional sashimi is added to Tsujihan’s broth for ochazuke?

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Yellowtail Sashimi Enhances Ochazuke at Tsujihan

At Nihonbashi Kaisen Don Tsujihan, yellowtail sashimi is provided on the side to be added to the kaisendon when the red bream broth is poured over it, transforming the dish into an ochazuke. This addition allows the yellowtail to gently cook in the hot broth, contributing to the overall flavour and texture of the ochazuke.
Creation of Ochazuke

The process of creating ochazuke at Tsujihan involves enjoying the kaisendon until approximately two-thirds of the bowl is consumed. At this point, diners can request a serving of the hot, creamy red bream broth. This broth is then poured over the remaining rice and seafood in the bowl.
Role of Yellowtail

The yellowtail sashimi, served separately, is meant to be incorporated into the kaisendon once the broth has been added. This allows the residual heat from the broth to lightly cook the sashimi, similar to how ingredients are prepared in a porridge-like dish.
A Unique Dining Experience

This preparation method offers a distinct dining experience, particularly for those unfamiliar with this style of Japanese cuisine. The combination of rice, seafood, and hot broth, enhanced by the gently cooked yellowtail, provides a warming and satisfying conclusion to the meal, a sensation noted as being unique compared to typical offerings.

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What additional sashimi is added to Tsujihan’s broth for ochazuke?

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