Yaki udon is Japanese stir-fry noodle dish typically including meat and vegetables. We've created a vegan-friendly version with green tea leaves added to the sauce for an earthy, delicate sweetness. You can also add your favorite protein topping if desired.
This chushu pork belly is braised in a sweet and savory sauce that includes a nutty, caramel-like flavor from the addition of houjicha (roasted green tea). Soft, juicy and tender, the leftovers can also be used in ramen, fried rice or sandwiches.
You may be surprised to find out that potato salad is a popular home-cooked dish in Japan. Different than in the west, the Japanese version includes creamy, smooth potatoes mixed with crunchy vegetables. Here we add leftover sobacha (buckwheat tea) from your cup of tea for an additional layer of texture and nutty taste.
Tsukemono (lit. pickled things) can be found on the side of many Japanese meals. This simple yet refreshing recipe combines the crisp taste of daikon (Japanese radish) with the citrus sweetness of yuzu.
Tea etiquette is vital in Japan: from the intricate details of the traditional tea ceremony to casually serving guests in your home. There are subtle rules, for the server and the guest, that have been passed down through generations and have become ingrained in Japanese tea culture.
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