Ohitashi
おひたし, お浸し
Boiled and Broth-soaked Vegetable
If you have the main dish (usually meat or fish), soup, some Tsuke Mono, Gohan, and still feel you want something more for your dinner table, something that’s easy to prepare, think about Ohitashi. The term means “steep or soak” and formally refers to the cooking method to boil and soak food (primarily vegetables) in broth. But nowadays, there’s the simplified, modern version for busy people: just cook the ingredients in plain water, wring them lightly, and it’s done. What about the broth, then? Well, I would say what Shōyu is for? Already containing rich flavours to enhance ingredients, Shōyu sure can replace the broth. So, just pour it over and sprinkle some Katsuo Bushi if you like. Some popular Ohitashi food items are spinach, Nano Hana (vegetable flowers), and Komatsuna (Japanese mustard spinach).
Ohitashi of Nano Hana.
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Ohitashi of Tsukushi (Photo by T. KOGA).
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Ohitashi of Warabi
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Ohitashi of Nano Hana.
Ohitashi of Tsukushi (Photo by T. KOGA).
Ohitashi of Warabi
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