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There
is a correspondence between food
and drink to make the best of its
flavor.
For example, in Japanese
cuisine, it is miso soup,
on the other hand, in western cuisine,
it is soup. In sweets such as cake,
it is coffee and tea. In Japanese
green tea, it is Japanese sweets.
Generally, we have expensive sweet
when serving matcha, gyokuro,
sen cha. All these beverages
have the strong taste. These combinations
are scientifically testified that
cafein in tea remove stress with
theanine and refresh our fatigue,
saccarine in sweet vitalize our
tired brain. It is said that coarse
tea or roasted tea with rice crackers,
snack well. A combination of coarse
tea and dumplings (ban cha to
dango) were very popular order
among ordinary people at tea shop
in the Edo period. However,
it might depend on one's financial
circumstance against the high price
of tea and sweet. Regardless of
its combination of tastes of these
foods.
When you get tired from
work, a combination of green tea
and sweet can be served to have
a break with chatting. |
~
Tea flavered~
| Ingredients
(4 servings) |
| · | 1
cup white wheat flour |
| · | 1
tablespoon sugar |
| · | 1
teaspoon powdered green tea |
| · | water |
|
| Soybean
flour with tea flavor
| · | 1/2
cup soybean flour |
| · | 1/2
cup sugar |
| · | salt |
| · | 1
tablespoon powdered tea |
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 | To
make white ball dumplings:
Add sugar and powdered tea to glutinuous
rice flour. Pour water gradually.
Grind and make it earlobe softness.
Roll it into the bite-sized pieces.
Bring into boiling water and boil.
Take it to the cold water when floating
up to the surface. |
|
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To
sprinkle soybean flour with tea
flavor:
Combine sugar, salt, powdered tea
with soybean flour. Sprinkle over
tea dumplings and taste.
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~
Kuri kanoko~
| Ingredients
(makes 10 pieces) |
| · | 250g
(9 oz) white knead bean paste |
| · | 2
teaspoons powdered tea |
| · | 15
pieces sweet-boiled Japanese chestnuts |
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| Starch
paste
| · | 30g
(1 oz) white powdered flour |
| · | 50cc
water |
| · | 60g
(2 oz) sugar | Tsuya
kanten (bright agar-agar)
| · | 1/4
pieces agar-agar |
| · | 1/2
cup water |
| · | 20g
(2/3 oz) sugar |
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 | To
make bean paste mixed with tea:
Harden white kneaded bean paste
over heat and cool it down, melt
powdered tea in lukewarm water and
stir. | |
| To
make starch paste:
Knead ingredients of paste over
heat until it changes the color
into clear. |
 | To
make polished agar-agar:
Boil and melt agar-agar,
add sugar and boil up to make polished
agar-agar. |
 | To
serve whole ingredients:
Place starch paste into the center
of bean paste with tea taste of
(1), and round it. Put chestnuts
chopped into pieces around it, add
polished agar-agar and serve. |
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