Okazu (おかず)

▣ What exactly is an Okazu, and what role does it play in Japanese cuisine?

An Okazu is the savory heart of any Japanese meal, apart from the rice itself. It encompasses all those side dishes, both main and secondary, served alongside gohan (white rice) to create a balanced and delicious meal. Okazu can feature meat, fish, vegetables, tofu, or eggs, prepared in countless ways: stewed, fried, grilled, stir-fried, or marinated. Their purpose is to balance the meal, both nutritionally and in terms of flavor, by offering variety and contrast to the neutral taste of rice. It’s truly the element that makes a meal feel complete and satisfying.

▣ Are there specific ‘categories’ of Okazu, or is it an all-encompassing term without distinctions?

While it’s a broad term, okazu often fall into some implicit ‘categories’ based on their cooking method or ingredients. You’ll find nitsuke (simmered in broth), yakimono (grilled dishes), agemono (deep-fried), aemono (dressed salads), and sunomono (vinegar-marinated vegetables). This variety isn’t just for show: each type contributes to balancing the overall meal’s flavors and textures, offering a rich culinary experience.

▣ How do Okazu fit into preparing bento lunch boxes?

Bento boxes are the perfect illustration of how essential okazu are in daily Japanese life. A well-made bento is both a work of art and culinary engineering, with rice and a colorful selection of okazu arranged to provide a complete, nutritious, and visually appealing meal to take on the go. People often choose okazu that hold up well at room temperature and offer a good balance of flavors and colors, like tamagoyaki (rolled omelet), meatballs, or marinated vegetables.

▣ Are there any unique or unexpected Okazu that visitors might not know about?

Absolutely! Beyond the well-known classics, you might discover okazu like ‘kinpira gobo’ (sautéed and simmered burdock root and carrots in soy sauce), ‘hijiki no nimono’ (hijiki seaweed stewed with vegetables and fried tofu), or ‘chikuwa isobeage’ (deep-fried fish paste tubes with nori seaweed). These are simple yet umami-rich dishes, often prepared with seasonal ingredients that reflect a deep connection to nature and regional culinary traditions.

▣ Can Okazu be considered a ‘main dish’ in the Western sense?

Generally, no. While an okazu might be the most ‘significant’ dish in terms of protein or flavor, it’s always understood as an accompaniment to rice, not a standalone entity. In the Japanese context, rice is the philosophical ‘main course,’ the element that ties everything together. Okazu enrich it, but the meal wouldn’t be complete without the rice, which balances the saltiness and intense flavors of the other components.

▣ What role do Okazu play in daily family cooking routines and homemade meal prep?

Okazu are truly at the heart of home cooking. Parents dedicate themselves daily to preparing a variety of them, often in advance, to ensure diverse and balanced meals. Cooking okazu is a way to express care and love, making sure every family member has access to a healthy and delicious diet. Often, extra portions are made for the next day’s bento, optimizing both time and resources.

▣ Is the concept of Okazu changing in contemporary Japanese cuisine, or has it remained firmly traditional?

While the fundamental concept of accompanying rice remains, okazu are definitely evolving. Today, you’ll see international influences, with techniques and ingredients from other cultures making their way in. The quest for convenience has also led to a widespread availability of ready-to-eat okazu in supermarkets and konbini (convenience stores), all while maintaining a strong connection to traditional recipes. There’s a beautiful balance between innovation and respect for tradition that keeps Japanese cuisine vibrant and dynamic.

▣ Fun Facts

• There’s a term ‘gohan ga susumu okazu’ (ご飯が進むおかず), which literally translates to ‘okazu that makes the rice go forward’ or ‘rice-progressing okazu’. It refers to those dishes so flavorful and enticing that they make you eat more white rice than usual.