お浸(ひた)し

お浸(ひた)し is a classic Japanese side dish (副菜(ふくさい)) of blanched vegetables soaked briefly in a seasoned broth. The お is an honorific prefix; the word derives from 浸(ひた)す (to soak).

Common variations

• ほうれん草(そう)のお浸(ひた)し: spinach ohitashi (most classic)
• 小松菜(こまつな)のお浸(ひた)し: komatsuna ohitashi
• 菜(な)の花(はな)のお浸(ひた)し: rapeseed flower ohitashi (seasonal, spring)

Seasoning

Typically dressed with 醤油(しょうゆ) (soy sauce), 出汁(だし) (dashi), and sometimes みりん (mirin). Often topped with 鰹節(かつおぶし) (bonito flakes) or 胡麻(ごま) (sesame seeds).

Cultural note

A staple of 和食(わしょく) (Japanese cuisine) and 家庭料理(かていりょうり) (home cooking). Simple to prepare and commonly included in 弁当(べんとう) (bento boxes).