The general term for sea bream fish generally refers to red sea bream. Sea bream is a very familiar fish in Japan. The red colour of red sea bream and the Japanese pronunciation (Tai) of sea bream is reminiscent of the festive めでたい, which means auspiciousness. Therefore sea bream is a fish that often appears on congratulatory occasions. Sea bream is also used in various dishes such as sashimi, aged kelp (昆布締め), grilled with salt, and stewed dishes. If you are a gourmet, you will not miss the delicious parts such as lip meat and cheek meat of seabream. A stew made with sea bream head is called "fish head stew".

Ochazuke is a dish eaten by pouring tea over rice. It is common to see the culture of eating rice in broth or soup around the world, but eating tea is a unique food culture unique to Japan. In general, hot tea or broth is poured over it, but cold tea or broth is used to cool it down. In addition to rice and tea, it is eaten with various ingredients such as umeboshi and sashimi grilled salmon. Recently, instant ochazuke, which is made by simply pouring the powder over rice and adding hot water, is also popular. Ochazuke is usually eaten as a finishing meal after drinking alcohol. In Kyoto, there is a saying that when guests come home and want to go home quickly, they ask, "How about ochazuke?" This is a Kyoto-style twist, which means to go home quickly after eating ochazuke, the finishing meal. It is a characteristic of Kyoto people who speak around the world with a smile without revealing their intentions.