Savoury recipe

Ochazuke (from ocha, meaning "tea" and zuke, meaning "to submerge") means "to clean one's bowl" in Japanese. It also refers to the traditional custom of finishing a meal by pouring infused tea over leftover rice. This simple recipe is very popular in Japan, and can be used to bring out the vegetal and very mildly salty taste of Sencha Ariake.

Some teas are powerful enough to thoroughly flavour meat or poultry if inserted into the ingredient, subtly adding its flavour to the entire dish.

Préparation Bring the milk to a boil, add the tea and let infuse for 3 minutes. Strain the infused milk to remove the tea leaves. Weigh the filtered preparation and add milk up to 45 g. Set aside. In the warm infused milk, add the honey and set aside. Sift flour and baking powder together and set aside. In a bowl, beat the eggs with the sugar to obtain a frothy mixture. Grind the 3 g of tea. Melt the butter (about 8°C). Mix the eggs and the sugar till a creamy color. When the mixture is well

A blend of green tea and toasted brown rice, this traditional Japanese blend is the perfect complement to the round, roasted notes of buckwheat pasta.

Preparation Preheat the oven to 18°C (35°F). Wash and peel the potatoes and sweet potatoes. Slice thinly (no need to use a mandoline). In an oven-safe dish, arrange half the potatoes in a thick layer, then the sweet potatoes, and cover with the remaining potatoes. Melt the butter in a bowl and add the sage, salt, and pepper. Pour the mixture evenly over the sliced potatoes. Bake for 1 hour. Use the point of a knife to check that the potatoes are very soft. If the top browns too quickly, cove

Preparation1. The chicken Preheat the oven to 2°. Separate the thigh from the drumstick. Splice the drumstick. Place the 4 thighs and drumsticks in a dish. Salt and drizzle with olive oil. Cook in the over at 2° for 4 minutes until the skin is crispy. 2. The accompaniment Peel the butternut squash and cut into slices 1 cm thick. Remove the seeds from the slices at the bottom of the squash. Place them on a baking tray and drizzle with 15 g of rosemary honey. Salt and place in the over with

Preparation1. The cream of cauliflower soup Wash the cauliflower and remove the florets. Place 1 g of tea in a tea filter. Melt 15 g of butter in a large saucepan and gently sauté the cauliflower florets until golden brown. Add the salt. Cover with 75 ml of milk and 25 ml of water and bring to the boil. Lower the heat and add the tea filter. Leave to infuse for 1 minutes. Remove the tea and continue to cook for approx. 12 minutes. The cauliflower should be soft. Mix the cauliflower in the b

Preparation1. Preparing the bouillon Peel the vegetables and cut into thin strips. Heat the olive oil in a frying pan and sauté the vegetables over a low heat without browning. Add the white wine. Bring to the boil, add the water and bring back to the boil. Remove from heat, cover and leave to infuse for 3 minutes with the kombu. Add the mirin and rice vinegar. Prepare the tea by steeping for 3 minutes at 95 °C. Combine the bouillon and steeped tea (2/3 bouillon to 1/3 tea). Add the zest and

Preparation Allow the almond paste to warm to room temperature, then mix with the eggs and orange zest. Beat the egg white to form soft peaks, then add the caster sugar. Fold in with the almond paste mixture. Sift the flour, cornflour, baking powder, grated coconut and ground tea into the mixture, then add the melted butter. Mix. Put in a baking dish and bake at 17°C (375°F) for 15-2 minutes. Cool, then cut into pieces.

Preparation1. The apples Halve the apples and remove the cores. Place cut side up on a baking tray. Bake at 18°C for 3 minutes. 2. The tea-flavoured cream In a saucepan, heat the milk gently to 7°C (use a thermometer if you have one). Remove from the heat and add the tea leaves. Leave to infuse for 4 minutes, then strain. Beat the egg yolks and sugar together until the mixture is pale and fluffy. Bring the milk to the boil, then add slowly to the egg/sugar mixture while beating vigorously.

Preparation Peel and mince the onion and garlic. Warm the olive oil in a frying pan. Add the onion, garlic, and thyme. Cook until the onions are transparent, approximately 3 minutes. Add the rice. Fry for a few minutes, stirring constantly, until the rice becomes transparent. Add the white wine. Once the rice has absorbed the wine, add a ladleful of stock. Stir. Once the stock is absorbed, add another ladleful, continuing until no stock remains. Sprinkle in the tea in the middle of this process.

Imperial Chai adds flavour to rice pudding, enhancing the sweetness of the milk and sugar with notes of cardamom, cinnamon and pink berries.