Love Japanese Rice? Try These 15 Classic Toppings (Part 1)

What Are “Gohan no Otomo”? — Small Dishes that Make Plain Rice Irresistible

Steaming white rice is the star of every Japanese meal.
But with just a small side dish, you can turn it into an endlessly satisfying experience.
These flavorful companions are called “Gohan no Otomo,” or Japanese rice toppings.

Most are salty or richly seasoned, made to keep well—you’ll often find them tucked into a bento box or served in small side bowls at home.
In this article, we’ll introduce the most beloved and time-honored rice toppings in Japan, organized by category.

Pickles (Tsukemono)｜Fermented Flavors That Brighten Every Meal

Pickles are one of Japan’s oldest preserved foods, made by fermenting or marinating vegetables in salt, rice bran, or miso.
They add freshness, texture, and balance to a bowl of plain rice.

Nukazuke (Fermented Rice-Bran Pickles)

Crisp vegetables such as cucumber, daikon, or eggplant pickled in fermented rice bran. Tangy, aromatic, and deeply traditional.

Takuan (Pickled Daikon)

Sweet-salty dried daikon with a signature crunch and golden color—an everyday favorite in bento boxes.

Hakusai-zuke (Pickled Chinese Cabbage)

A winter staple seasoned with salt, kelp, and chili. Light, refreshing, and perfect with miso soup.

Takana-zuke (Pickled Mustard Leaf)

A Kyushu specialty with a mild spice. Delicious both as is or stir-fried, and fried takana is a classic topping for Hakata ramen.

Tsukudani｜Sweet-Savory Simmered Dishes Packed with Umami

Tsukudani are small, intensely flavored morsels simmered in soy sauce and sugar.
Their rich taste makes even a spoonful of rice deeply satisfying.

Kombu Tsukudani (Simmered Kelp)

Tender kelp simmered until glossy—salty-sweet with a deep ocean flavor. It is also a staple in bento boxes. Shiso kelp and shiitake mushroom kelp are also available.

Asari Tsukudani (Simmered Clams)

Small clams cooked with ginger for a perfect balance of sweetness and the scent of the sea.

Nori Tsukudani (Seaweed Paste)

Seaweed simmered until smooth and rich—just spread a little over rice for instant comfort.

Bottled Rice Toppings｜Convenient Flavors for Busy Days

Easy to store and always ready, these bottled favorites bring instant comfort to the table.

Flaked Salmon (Shake-furikake)

Grilled and seasoned salmon flakes—great for topping rice or filling onigiri.

Name-take (Simmered Enoki Mushrooms)

Enoki mushrooms cooked with soy sauce and mirin, with a gentle sweetness and silky texture.

Fermented & Seafood Toppings｜Bold Flavors from the Japanese Sea

Japan’s love for fermentation and seafood meets here—these are rich, salty, and umami-packed.

Mentaiko (Spicy Pollock Roe)

A Kyushu favorite with a perfect blend of spice and brine. Simply place on hot rice for a luxurious taste.

Shiokara (Salted Fermented Squid)

A traditional delicacy made from squid and its innards. Strong, savory, and a great pairing with sake.

Negitoro (Minced Fatty Tuna with Green Onion)

Creamy, rich tuna belly minced with scallions—commonly used for sushi or rice bowls, but also great as a topping for plain rice.

Breakfast Classics｜Simple Comforts for Everyday Meals

These dishes represent Japan’s quintessential breakfast table, where rice is always the centerpiece.

Dashimaki Tamago (Rolled Omelet with Dashi)

A soft, slightly sweet omelet enriched with Japanese stock—perfect with a bowl of rice.

Rice and eggs are an inseparable pair in Japanese breakfasts—sometimes even enjoyed raw as Tamago Kake Gohan (raw egg mixed with rice), a beloved home-style dish.
→ Learn more about Tamago Kake Gohan, Japan’s simple yet soulful breakfast favorite.

Natto (Fermented Soybeans)

Sticky, aromatic, and full of nutrients. Though challenging for some, it’s a beloved morning staple.

Yaki-nori (Toasted Seaweed)

Dried seaweed lightly toasted for a fragrant aroma and crisp texture.
Often served with rice, natto, and tamago for a typical Japanese breakfast—
add a touch of soy sauce and you’ll taste the essence of Japan’s morning meals.

These dishes represent Japan’s quintessential breakfast table, where rice is always the centerpiece.
But breakfast in Japan isn’t the same everywhere.
In Nagoya, for example, locals enjoy the famous “Nagoya Morning”—a café-style breakfast set that comes with coffee, toast, and eggs.
→ Discover Nagoya’s unique Morning culture here.

Why Japanese Rice Toppings Are So Loved

In Japanese dining, rice is the foundation, and these small dishes complete the balance of the meal.
They add variety in flavor, aroma, and texture, making everyday meals both comforting and special.

For this article, the author actually went on a local supermarket “rice topping hunt.”
The shelves were overflowing with options—far too many to buy!
After arranging them all on plates, the sight of these humble sides together made the table feel festive.
Even while usually cutting back on rice for diet reasons, it was impossible not to go back for seconds.Even without a main dish, these rice toppings can turn a simple meal into pure satisfaction.
Their variety and perfectly seasoned flavors are a true celebration of Japan’s culinary depth.
There are still countless more rice toppings waiting to be discovered,
so stay tuned for Part 2 and Part 3, where we’ll explore even more, including regional specialties from across Japan.