It is quite common in Japan for leftover steamed rice to be reinvigorated with an infusion of green tea poured over the top as a snack. We gave this recipe a try using a second, stronger infusion of Japanese Gyokuro Asahi, which is rich and vegetal and full of verdant green flavour. The Asahi Cultivar is prized for its gloriously green colour and aromatic fragrance. Shading the tea bushes for three weeks encourages rich chlorophyll, resulting in a fresh, deeply vegetal and buttery infusion. The results, therefore, were simple, comforting and more-ish.
Gyokuro Asahi Pairing – With Rice & Furikake
There isn’t a recipe to follow for this Gyokuro Asahi Pairing, owing to the basic, refined nature of this combination- isn’t that just the Japanese way? We’ve taken leftover steamed rice – preferably sushi rice as this is thick and sticky – and poured over an extra strong infusion of Gyokuro Asahi. Use as much or as little as you like, but enough to warm and loosen the grains again. We’ve added salty furikake rice seasoning with sour Umeboshi plums for colour and surprising flavour. The crunch of the sesame seeds that typically come in furikake add a little texture, while the seaweed blooms as it soaks up the tea and only enhances the umami flavours within.
Gyokuro Asahi Pairing – With Salmon Sashimi
Gyokuro Asahi is also beautiful with the freshest Salmon Sashimi you can lay your hands on. The rich, vegetal notes complement the sweetness and the oiliness of fish. Served with dark soy sauce, the added salty-soy-hit completes the experience, creating unexpected and satisfying complexity for such few ingredients.
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