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| (1) | Fill
2 tablespoon green tea with 4 cup
hot water, and make green tea juice
and chill it. |
| (2) | Grate
400g of blue skin fish such as horse
mackerel, a small sardine, mackerel,
etc. to three sheets, and lay it
on the pad with the skin untouched.
Wash it quickly with the cold green
tea juice of (1). |
| (3) | Drain
it off with the kitchen towel which
is squeezed firmly. Tear the skin
of fishes and cut them. |
| (4) | After
taking green tea juice from tea
leaves of Issendashi Cha
(freshly drawn tea), combine it
with the proper quantity of a sliced
shallot. Dish up with it as spice,
to your liking. |
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| (1) | Put
200g of cream cheese on the place
at the room temperature and knead
it softly in the shape of cream.
Add 2 tablespoon tea paste or 5g
of the melted powdered green tea
to it, and make tea cream cheese.
|
| (2) | Squeeze
(1) in a star form Over proper quantity
of chicory, scatter the cube cut
tomato properly. |
| (3) | Cut
four breads for sandwiches into
four equal squares with the same
length and narrow, toast it slightly
and spread the butter on it. Put
a tin of oil sardine on it properly. |
| (4) | Season
(3) with 1 teaspoon powdered tea
and mayonnaise a little. |
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| (1) | Add
5 cup hot water to 3 tablespoon
green tea, and make tea juice with
it. |
| (2) | Squeeze
the tea leaves of Issendashi
Cha of (1) slightly, mix
them with the 300g mashed fishes,
and make the green tea dumplings
with it. Boil the water, pick and
put a mouthful of green tea dumplings
into the hot water and make the
tsumire. |
| (3) | Season
a tea juice of (1) with 1 teaspoon
salt, lightly-seasoned soy sauce
and rice wine each 1 tablespoon.
All the ingredients such as the
green tea dumplings of (2), a shrimp,
a carrot, Chinese cabbage, white
radish sprouts, an enoki mushroom,
raw wheat gluten, Shimeji mushroom,
etc., are added, and make it like
a manner of a pan cooking(nabe ryouri). |
| (4) | Add
spices such as small citrus (sudachi),
to your liking, and serve it. |
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| (1) | Cut
200g fresh sillago into three sheets,
prepare with a pinch of salt and
pepper, and 1 tablespoon white wine.
Cut 100g tofu into 2cmx3cm cubes.
|
| (2) |
Add 2 tablespoon tea or powder tea
to serve to 1 cup bread-crumbs and
mix it. |
| (3) | Spread
flour and beaten egg on (1), and
also sprinkle it with (2) fully
and deep-fry them at the middle
temperature. Fry a proper quantity
raw tea leaves slowly at the low
temperature. |
| (4) | Add
a radish or lemon to it, scatter
powdered green tea salt (powdered
green tea and salt each 1/2 teaspoons)
to your liking. |
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| (1) | Getting
2 tablespoon powdered gelatin wet
with 4 tablespoon water, and melt
it with hot water whisk. |
| (2) | Mix
1 1/4 cup yogurt until it becomes
smooth at normal temperature. Add
other ingredients such as 1 1/2
cup milk, 1/2 cup sugar, 1 tablespoon
lemon juice, and a few lemon essences
to it, and mix it with (1). Put
it into a wet box, chill and harden
in a refrigerator. |
| (3) | Making
green syrup. Simmer and melt 1/2
cup sugar and 1 cup water over the
fire, and add a pinch of salt, and
chill it. In addition, add 1 cup
hot water and 2 teaspoon powder
tea or the powdered green tea which
is melted by tea whisk to this.
|
| (4) | Add
(2) which is cut into 1.5cm square
and favorite fruit to a vessel,
pour (3) on in and serve it. |
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