What Is Ohitashi? Japanese Greens Soaked in Dashi Explained
Oct 04, 2026
Ohitashi (お浸し) is a Japanese vegetable dish in which cooked greens or other vegetables are cooled, drained and soaked or steeped in a seasoned liquid, often based on dashi and soy sauce. Spinach ohitashi is the best-known version, but the method is not limited to spinach.
The name comes from hitasu, “to soak” or “to immerse.” That soaking step is what separates traditional ohitashi from vegetables that are simply boiled and topped with sauce.
What does ohitashi mean?
Ohitashi means vegetables that have been soaked or steeped after cooking. The vegetables are usually blanched or boiled briefly, cooled, drained and then allowed to take on flavour from a seasoned liquid.
MAFF’s regional cuisine records describe ohitashi made from local greens that are boiled and then soaked in dashi-based seasoning. The exact liquid and vegetables vary.
Is ohitashi always spinach?
No. Spinach is common, but many leafy and seasonal vegetables can be prepared as ohitashi.
Komatsuna, nanohana, mizuna and local greens are examples. MAFF documents norabouna no ohitashi in Saitama using norabouna, a regional leafy vegetable.
How is spinach ohitashi made?
The basic method is to cook the spinach briefly, cool it, remove excess water and let it sit in seasoned dashi before serving.
The goal is not to boil the leaves until soft. A short cooking time helps keep colour and texture. After cooling, the spinach is gently squeezed or drained so the soaking liquid is not immediately diluted.
What is the soaking liquid made from?
A common ohitashi liquid uses dashi with soy sauce and sometimes mirin or another mild seasoning. Recipes vary by household, restaurant and vegetable.
The liquid should season the vegetable without turning the dish into soup. Some versions use a concentrated seasoning that is diluted with dashi; others are mixed directly.
Does ohitashi have to use dashi?
Dashi is strongly associated with the classic preparation, but recipes vary. The important distinction is the soaking or steeping method after the vegetable is cooked.
If the dish is simply tossed with sesame dressing, it is closer to goma-ae. If it is dressed mainly with vinegar, it belongs closer to sunomono or another vinegared preparation.
How is ohitashi different from aemono?
Ohitashi is soaked or steeped in seasoned liquid; aemono is mixed with a dressing.
With aemono, the seasoning coats and mixes with the ingredient. With ohitashi, the cooked vegetable rests in liquid and absorbs flavour. Both can be small vegetable side dishes, but the final technique is different.
How is ohitashi different from goma-ae?
Goma-ae is dressed with sesame; ohitashi is soaked in seasoned liquid. Both often use blanched green vegetables, so the two dishes can look similar before seasoning.
The difference becomes clear in the final step: mix with sesame dressing for goma-ae; steep in dashi-based seasoning for ohitashi.
How is ohitashi different from sunomono?
Ohitashi centres on a seasoned soaking liquid, often dashi-based; sunomono centres on vinegar seasoning.
The two can both be served cool and in small portions, but their flavour structure and preparation are different.
Is ohitashi served cold?
Ohitashi is often served cool or at room temperature, but temperature is not the definition. The important step is soaking the cooked vegetable in seasoning.
Some preparations are chilled before serving. Others are served closer to room temperature, depending on the meal and season.
Why is the vegetable squeezed or drained?
Removing excess cooking water helps the vegetable take on the seasoned liquid instead of diluting it. The vegetable should be handled gently rather than crushed dry.
This is especially useful with spinach and other leafy greens that hold water between their leaves and stems.
Why are greens sometimes cut after cooking?
Cutting the cooked greens into manageable lengths makes them easier to portion and eat. It also lets a small bundle sit neatly in a bowl.
The exact length is practical rather than symbolic. It depends on the vegetable and serving style.
What is put on top of ohitashi?
Katsuobushi, or dried bonito flakes, is a common garnish, but it is not compulsory. Sesame seeds, grated ginger or other small garnishes may also appear.
The garnish should not hide the main idea of the dish: a simply prepared vegetable that has taken on flavour from its soaking liquid.
What bowl is used for ohitashi?
A small bowl such as a kobachi works well because it holds both the vegetable and a little seasoning liquid.
Ohitashi is one of the classic examples of food that suits this small-bowl format. See Kobachi, Kozara & Mamezara.
Is ohitashi everyday food?
Yes. Ohitashi is a practical home side dish, but it also appears in restaurants and more carefully composed meals.
The technique is simple enough for everyday cooking and flexible enough to follow seasonal vegetables.
Does ohitashi change with the season?
Yes, mainly through the vegetable. Spring greens, summer leaves and regional vegetables can all be prepared with the same basic idea.
This is a useful example of seasonality without decoration: the ingredient itself can tell the season. See seasonality at the Japanese table.
Can you make ohitashi without spinach?
Yes. Any suitable vegetable that can be cooked, drained and pleasantly steeped can potentially work.
Leafy greens are especially common because they cook quickly and absorb seasoning well, but regional Japanese recipes use a wider range of vegetables.
Ohitashi in one sentence
Ohitashi is a Japanese vegetable side dish made by cooking vegetables, draining them and soaking them in a seasoned liquid, often based on dashi and soy sauce.
Where to go next
Continue with Aemono, Sunomono, Kobachi, Kozara & Mamezara, or the main Japanese Table guide.
For more close-up explanations of Japanese food and everyday objects, visit Japan in Detail.
