This is the Kinokuniya Izu no Wasabi Chazuke.
Each package contained 8 sachets.
Each sachet contained flavoured granules containing a blend of seaweed from Setouchi, salt, sesame, rice crackers, bonito powder, freeze-dried wasabi from Izu, matcha and green tea extract, and kelp powder. Instructions for preparation were not particularly detailed as to the ratio of water to rice, so we settled with placing 100 g of cooked rice into a bowl, adding a sachet, and then pouring 150 mL of boiling water.
The rehydrated wasabi contributed small bursts of crunch, reminiscent of the texture of fresh vegetable stalks. Its distinctive flavour was primarily concentrated in the leaves, providing a sharp and robust taste that carried into the broth. However, even in the broth, the wasabi’s potency was pleasantly subtle, offering a well-rounded wasabi flavour without the usual overpowering sinus-clearing effect. The seaweed, which was more generously portioned compared to the sachets from Nagatanien, rehydrated to a delightful softness that imparted a profound umami quality. This allowed the wasabi to contribute its crispness, while the rice crackers added a satisfying crunch to the overall experience. Overall, this was a highly satisfying ochazuke that celebrated wasabi in an elegantly accessible and understated manner.
This Kinokuniya Izu no Wasabi Chazuke contained 6 g x 8 sachets. It was produced in Japan and purchased in Tōkyō, Japan in 2023.