okazu

Okazu is a Japanese term that refers to the small side dishes that accompany a main meal, typically consisting of rice, soup, and a few small preparations. It is often contrasted with the main components of a traditional Japanese meal, such as miso soup, rice, and a single protein dish. Okazu can include pickled vegetables (tsukemono), simmered or grilled fish, tofu preparations, sautéed greens, and other seasonal ingredients that provide variety, texture, and flavor to the dining experience.

The concept of okazu reflects the Japanese emphasis on balance, seasonal ingredients, and communal dining. Historically, okazu were developed by household cooks in the Edo period when the increasing availability of diverse produce and the influence of regional cuisines led families to diversify their meals beyond the simple rice-and-soup staple. Each family or region developed its own set of okazu, contributing to a rich culinary tapestry that varies from place to place.

In modern Japanese homes, okazu remain a staple for everyday meals, especially during school lunch routines and family gatherings. They are prepared from fresh, locally sourced ingredients and are sometimes served in small portions on lacquered trays. Okazu also play a role in Japanese hospitality, where a set of small side dishes is often served alongside tea or sake to create a harmonious sense of variety and seasonal awareness.

Because okazu are lightweight and versatile, they are suitable for preparing and storing in advance, making them convenient for busy lifestyles while preserving the tradition of a balanced, comforting meal.