A simple houjicha salmon recipe from our CSA Tea Club member David Beaudoin, a culinary explorer!
8 oz salmon filet
4 tbsp hojicha tea leaves
1 finger of ginger
2 quarts water
1 tsp soy sauce
Heat water tea, soy sauce, and ginger till about 190 deg or just below boiling. Then turn off the heat and add fish. (The fish will bring the temp down to about 180 deg. Cook for about 7 min or until the fish is cooked. Serve with a seaweed salad.
The City of Shimada in #Japan’s largest production region for #tea, #Shizuoka Prefecture, has a rap music video in English/Japanese/French (French rap sounds pretty cool). All the cool dance scenes are at a temple rather than the #teafields which disappoints but all in all I...
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Want a quick and fun way to see your future, without the hassle of crystal balls and other equipment? Tea leaf reading has been around for many years. This popular method of divination is loved for its simplicity and honestly, who can turn down a cup of tea? Get some loose tea leaves, a teapot, teacup, and you're ready to go!
Japan and tea go hand in hand. Almost everywhere you look, tea is sure to be found. Such a strong tea culture is bound to have its own set of terminology and tools. Learn about some of the essential components of Japanese teaware and see if anything catches your eye.