dochira wrote:
From what I've read, you're supposed to eat it in three stages:
1. 1/3 as is (eel and rice)
2. 1/3 with toppings (nori, etc)
3. 1/3 in a broth
Interesting stuff. May have to look this one up in Japan.
seems similar to an ochazuke :
Chazuke (’ƒ’Ђ¯) or ochazuke (‚¨’ƒ’Ђ¯, from o + cha tea + tsuke moistening) is a simple Japanese dish made by pouring green tea, dashi, or hot water over rice roughly in the same proportion as milk over cereal. It usually has a savoury topping. Common toppings include tsukemono, umeboshi (both types of pickles), nori (seaweed), furikake, sesame seeds, tarako (salted Alaska pollock roe), salted salmon, and wasabi.
i know you're going to japan soon...i'm jealous, bro! i recommend re-watching the "Tokyo Revealed" doc and the Next Stop Discovery mini-docs...they have wonderful examples of incredibly tasting japanese food!