Delicious Toppings for “Gohan” White Rice: Exploring Japanese Food Culture

Noritama:
Noritama is a topping made by combining seaweed (nori) and eggs. The eggs are cooked and granulated,and thinly sliced nori is mixed.

Yukari:
Yukari is a seasoning made from red shiso leaves. It has a tangy and slightly salty flavor. Sprinkling yukari on rice adds a vibrant color and a refreshing taste, making it a popular choice for rice toppings.

Nori-no-Tsukudani:
“Nori tsukudani” is a traditional Japanese dish made by simmering dried seaweed (nori) with seasonings. Nori is a type of edible seaweed that is thinly dried. The seasonings used for tsukudani include soy sauce, sugar, mirin (a type of sweet rice wine), and sake, which are combined and cooked together with the nori.

Natto:
Natto is a unique Japanese ingredient made by fermenting soybeans. It has a distinctive flavor and sticky texture, and is considered to be beneficial for health. When placed on rice, the flavor and stickiness of natto create a delightful harmony with the rice.

Shibazuke:
Shibazuke is a type of pickled vegetables made with cucumbers, eggplants, and perilla leaves. The pickling process gives Shibazuke its unique salty and sour flavor. Adding Shibazuke to rice provides a burst of tangy and crunchy goodness.

Takuan:
Takuan is a traditional Japanese pickle made from daikon radish. It is a popular condiment and side dish in Japanese cuisine. Takuan is made by pickling daikon radish in a mixture of salt, rice bran.

The pickling process usually takes several weeks to several months, during which the daikon radish undergoes fermentation. This fermentation gives takuan its distinctive sour and tangy flavor. The pickled radish turns yellow and develops a crunchy texture.

Umeboshi:
Umeboshi are pickled Japanese plums known for their sour and salty taste. These pickled plums add a tangy and intense flavor to rice, creating a contrast that is both refreshing and appetizing.

Nori
Nori is commonly used as foodstuff which is made from seaweed.
Nori is harvested, cut, and spread out thin on boards to dry until it resembles brittle  paper.

Nori for white rice topping is a few sheets packed together, seasoned with soy sauce and crisped to be slender and long.
I like to roll rice with Nori by chopstick when we eat Nori.

Shio-Kombu:
Shio-kombu is salted kelp and commonly used in Japanese cooking. It has a salty taste with the unique flavor of kelp. When added to rice, it brings a balanced saltiness and a distinct umami, elevating the deliciousness of the rice.