Besides the drink, tea can also be an incredible ingredient that adds delicious flavor to recipes. Chef Telma Shiraishi shares two dishes in which tea is the protagonist
Tea can be consumed on various occasions and in different ways. Telma Shiraishi, chef of the Aizomê restaurant and ambassador of Japanese gastronomy to the Japanese government, particularly appreciates green tea accompanied by sushi. In traditional sushi houses it is customary to serve house green tea, carefully selected by the chef. shokunin – the master craftsman dedicated to excellence. This specialist chooses the ideal tea to pair with the sushi offered at the restaurant.
In an interview with “Paladar”, the chef talks about tea culture and says that she likes to drink a good cup on cold days to warm up. He explains that, in addition to being comforting, tea also helps keep the mind alert, as the monks did. Unlike coffee, tea offers a more gentle, pleasant and comforting stimulus to the stomach.
In addition to pairing well with sushi, green tea can also be used in sweet and savory dishes, adding a special flavor to desserts such as cakes and choux and surprising in savory dishes.
Thelma Shiraishi recalls a memorable experience: the first time she tasted tea leaves during a meal was in Japan, during a omakase (tasting menu where the chef decides what will be served). “The master prepared a special green tea, with shiny, emerald green leaves. He made the first infusion, then the second, then seasoned the leaves with a little soy sauce and served them. I was struck by the umami and the aroma of the leaves was amazing,” he says. This experience changed his view on the use of the leaves, which he used to discard after infusion.
From this experience the chef began to explore the use of tea not only in the cup, but also in her recipes, following the mottainai concept, which guides her cuisine by enhancing the full use of food and avoiding waste.
Discover two tasty recipes with tea that the chef presented to us below, showing how it can be the protagonist of surprising dishes:
Soba with green tea leaf pesto
One of his creations uses already used tea leaves. He prepares soba, Japanese buckwheat noodles, which is his favorite dish, and pairs it with green tea leaf pesto. “The herbaceous and umami flavor of the leaves harmonizes perfectly with the almond touch of the walnuts and the earthy flavor of the sobá, giving a special touch to the pesto,” comments the chef.
Gohan with tea and mushrooms
The other recipe is gohan, Japanese rice prepared with hojicha, a roasted green tea that has caramelized and sweet notes, as well as a light toasted flavor. The chef cooks gohan rice with a concentrated hojicha infusion, adds mushrooms and cooks everything together. He explains that hojicha works like dashi, the basic Japanese broth, creating a simple recipe full of flavor.
What is the best bagged green tea on the market? Discover the complete ranking here. Chef Telma Shiraishi and three experts participated in a blind evaluation of 14 brands, see the complete ranking. And, to learn more about the world of tea, advice on how to enjoy the drink at home and various recipes, consult the connection.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
