Okazu refers to a traditional Japanese side dish that is typically served with rice and is an essential part of Japanese cuisine. It can be broadly described as any food item that accompanies the main dish and enhances its flavor. Okazu can be hot or cold, savory or sweet, and can include a wide range of ingredients. In this article, we will delve deeper into what Okazu is, its history, popular variations, and its significance in Japanese culture.
Historical Significance of Okazu:
The concept of Okazu has been an integral part of Japanese culinary culture for centuries. The term is derived from the ancient word “ku” which means “to accompany” and “zuru” which means “to go along with.
” Okazu initially referred to dishes that were served with rice, but over time it expanded to include a variety of side dishes that add dimension and variety to a meal.
In ancient times, Okazu mainly comprised of pickled vegetables, salted fish, seaweed, or fermented soy products. These ingredients were popular as they could be easily stored for long periods and added flavor to the plain staple diet of rice. Apart from adding taste, Okazu also served as a source of nutrition and preservation of seasonal produce.
Varieties of Okazu:
1. Tsukemono:
Tsukemono, or pickled vegetables, are perhaps the most common type of Okazu. They are made soaking vegetables like cucumbers, radishes, or cabbage in a mixture of vinegar, salt, and sometimes, sugar. Tsukemono comes in various flavors and textures, ranging from crisp and tart to sweet and crunchy. They provide a refreshing contrast to the main dish and aid in digestion.
2. Nimono:
Nimono refers to simmered or boiled dishes that are served as Okazu. This type of Okazu often includes vegetables, tofu, or fish, cooked in a flavorful broth. The ingredients are simmered until tender, absorbing the umami-rich flavors of the broth. Nimono dishes are comforting and add nourishment to the meal.
3. Sunomono:
Sunomono is a refreshing salad-like Okazu made with thinly sliced vegetables, such as cucumbers or seaweed, marinated in a tangy, sweet, and sour dressing. The dressing typically consists of rice vinegar, soy sauce, sugar, and sometimes, dashi (Japanese soup stock). Sunomono provides a burst of acidity and crunchiness, complementing the main dish.
4. Kimpira:
Kimpira is a sautéed Okazu made from julienned or sliced vegetables, most commonly burdock root (gobo) and carrots. The vegetables are stir-fried with soy sauce, mirin (sweet rice wine), and sometimes, red chili flakes. Kimpira adds a slightly sweet and spicy flavor profile to the meal, along with a satisfying texture.
5.
Tamagoyaki:
Tamagoyaki is a rolled omelette that is commonly served as Okazu. It is made beating eggs with soy sauce, sugar, and sometimes, dashi, and then rolling multiple layers of the cooked egg mixture into a log shape. Tamagoyaki is known for its delicate sweetness and is often a favorite among children.
Cultural Significance of Okazu:
Okazu holds a significant place in Japanese culture and meals. It not only adds taste and texture, but also contributes to the overall balance of the meal. In traditional Japanese dining, a typical meal consists of a bowl of rice, a bowl of soup, a main dish (often fish or meat), pickles (tsukemono), and Okazu. This concept of a well-rounded meal, called ichiju-sansai, ensures that the diners receive a balanced combination of flavors, nutrients, and aesthetic presentation.
Okazu also reflects the importance of seasonal and regional ingredients in Japanese cuisine. Different regions of Japan have their own unique Okazu dishes, which are influenced local produce and culinary traditions. For example, in the Kansai region, Kyoto-style vegetable dishes such as yudofu (tofu hot pot) or kinpira are popular as Okazu. On the other hand, in the Tohoku region, preserved fish or pickled vegetables often accompany meals.
Okazu is an essential part of Japanese cuisine, representing a diverse range of side dishes that accompany and enhance the main meal. From pickled vegetables to simmered dishes and sautéed vegetables, Okazu offers a myriad of flavors, textures, and nutritional benefits. Its historical significance, cultural importance, and seasonal variations make Okazu a fundamental component of a well-balanced and traditional Japanese meal. So, the next time you enjoy a Japanese meal, pay close attention to the Okazu dishes that accompany it, as they provide an enriching and satisfying culinary experience.