Chazuke or ochazuke is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice. Chazuke provides a way to use leftover rice as a quick snack because it is easy to make. In Kyoto, ochazuke is known as bubuzuke. Since the 1970s, packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings, has become popular.

Umeboshi are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. Pickled ume which are not dried are called umezuke (梅漬け).