- Japanese tea (konacha)
- Japanese fish stock (hon dashi)
- sesame seed
- seaweed powder (nori ko)
- seaweed slices
- tiny bit of wasabe
- Cooked rice
- Boil the tea and fish stock with salt and pour over the cooked rice.
- The proportion of tea and fish stock is up to your taste. In a Japanese restaurant, the rice is submerged in the stock.
- Garnish the broth with sesame seeds, seaweed powder, seaweed slices and wasabe.