Instructions: Place rice in large bowl. Cut raw fish against the grain into paper thin strips and arrange on top of rice. Put small mound of wasabi atop fish.

Toast nori by passing it over a flame; then cut it or crumble it into shreds and sprinkle over fish and rice. Pour hot tea into bowl.

Serves
immediately.

As you can see, Tsujis servings are twice as big as Andohs. I have never made either recipe. In general, I have found Andohs cookbook to be very reliable; all of her recipes work. Tsujis book is more comprehensive and a must-have if you are going to make Japanese cooking a serious hobby, but most of his recipes require a little fiddling with amounts and proportions before they come out right. A good very basic Japanese cookbook is Kuwako Takahashis _The_Joy_Of_Japanese_Cooking (Shufunotomo/Japan 1986), but she doesnt have recipes for Chazuke or Zosui.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.