The Edible Leaf: Japanese Tea & Ochazuke

When we think of "eating tea," our minds often go straight to Matcha or Hojicha powder. However, there is a beautiful, long-standing tradition in Japanese culinary culture of honouring the entire tea leaf, recognizing that its flavour, texture, and value extend far beyond the first brew.
As part of the Bite of Burnaby festival, join us for an exploration of the "whole leaf" philosophy. We will move beyond the cup to discover how tea serves as a key ingredient in one of Japan’s most cherished comfort foods: **Ochazuke** (tea-soaked rice).
What to Expect

• Learn the Basics: Observe a cooking demonstration and learn how to turn tender, spent Sencha leaves into a delicious, savoury rice topping.
• Taste Tea as a Dish: Build your own custom bowl of Ochazuke by layering rice with toppings such as savoury Sencha Tsukudani, tart Umeboshi (pickled plum), fresh Shiso, and toasted Genmai. Add in Hōjicha to complete this iconic comfort food, as seen in the Japanese TV series Midnight Diner.
• Leave with Fresh Ideas: We’ll discuss the cultural significance of these dishes and how the philosophy of Mottainai (respecting resources) allows us to savour the fibre and nutrients often left behind in the teapot.

About the Japanese Tea Workshop series:

Led by Japanese tea educator Janice Chan, this series explores Japanese tea as culture, craft, and everyday life.

About the Instructor:

Janice Chan is the Global Japanese Tea Association (GJTea) representative for Western Canada and co-founder of Teakan. A GJTea-certified Japanese Tea Specialist, Jan offers workshops and lectures that blend tradition with modern perspectives, sharing the history, practices, and everyday culture of Japanese tea.
Her ongoing study includes practicing chanoyu with the Urasenke School and senchado under Oubaku-Baisa Ryū. With a deep respect for tradition and a thoughtful, approachable teaching style, Jan creates hands-on tea experiences that connect people to Japanese culture through taste, storytelling, and shared moments around the table.

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Host or Publisher Nikkei National Museum & Cultural Centre