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Ojiya (Soft Rice)

Prep Time

10 min

Cooking Time

50 min





  • 1 cup organic brown rice, washed

  • 5 cups water

  • 1 inch piece of kombu, soaked and diced (use soaking water as part of water measurement)

  • 3 to 4 scallion roots, finely minced

  • 3 to 4 scallion tops, thinly sliced

  • 3 to 4 shiitake mushrooms, soaked, stems removed, and sliced (use soaking water as part of water measurement)

  • 2 tsp barley miso, pureed


  1. Place the rice, kombu, shiitake, scallion roots, and water in a pressure cooker. Cover and bring up to pressure. Reduce the flame to medium-low and cook for 45 to 50 minutes. Remove from flame and allow pressure to come down. Remove cover and place uncovered cooker over a low flame.

  2. Add the miso and mix well. Cover cooker with a regular cover (not pressure cooker lid) and simmer, without boiling, for 2 to 3 minutes. Remove cover and place in serving bowls. 

  3. Garnish with chopped scallion.


Michio and Aveline Kushi

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