Takikomi Gohan with Tea Leaves and Rehydrated Shiitake Mushrooms, and "043 Yamato Midori" Recipe,

recipe

"Umami" is often unconsciously incorporated into our daily diet. It's found in the tea we usually drink, glutamic acid in kombu, inosinic acid in bonito flakes, and guanylic acid in dried shiitake mushrooms. This flavor, familiar to those raised in Japan, is now recognized globally as the fifth taste, known as "umami" even overseas.

Umami has a "synergistic effect" where its impact increases dramatically when combined rather than used alone. Tea containing glutamic acid and dried shiitake mushrooms with guanylic acid form a compatible pair that creates this synergistic effect.

This time, we'll introduce a recipe that fully enjoys the umami of "043 Yamato Midori" and dried shiitake mushrooms. Enjoy the taste and aroma of the tea for the first and second infusions, then use the third and fourth infusions to rehydrate the dried shiitake. The polyphenol-rich aroma pairs well with the shiitake flavor. By adding both the shiitake and used tea leaves, it transforms into a fragrant mixed rice dish.

Recipe to Enjoy "043 Yamato Midori" for Two Infusions

"043 Yamato Midori", sometimes called a phantom variety, is known for its strong aroma, sweetness, and umami. Grown in Yamazoe Village, Nara Prefecture, it's a rare variety with limited cultivation. Enjoy the strong polyphenol sensation of this mountain-grown tea using Senchado Tokyo's basic brewing method, with a slow first infusion and a quick second infusion.

＜Ingredients＞

• Tea leaves "043 Yamato Midori" 4g
• Hot water (first infusion) 75°C 120ml
• Hot water (second infusion) 80°C 120ml

＜Brewing Method＞

【1】First Infusion

Put the tea leaves in the teapot, pour 120ml of 75°C water, and steep for 1 minute 20 seconds.

【2】Second Infusion

For the second infusion, pour 120ml of 80°C water into the teapot and steep for 10 seconds. It's ready!

"Mixed Rice" Using "043 Yamato Midori" Tea Leaves

This mixed rice dish uses dried shiitake mushrooms rehydrated with the third and fourth infusions of "043 Yamato Midori". The polyphenol-rich aroma pairs well with the shiitake flavor. Adding both the shiitake and used tea leaves transforms it into a fragrant mixed rice dish.

＜Ingredients＞

For 2 servings

THE SHIITAKE	20g
043 Yamato Midori	200ml
Rice	1.5 cups
Soy sauce	1.5 tablespoons
oh dashi (individual packet)	1 packet
Mirin	1 tablespoon
Butter, finely chopped green onions	As desired

※ Mix the third and fourth infusions of "043 Yamato Midori"
※ Other dried shiitake can be used instead of "THE SHIITAKE"
※ 1/2 tablespoon of soy sauce can be used instead of "oh dashi"

＜Preparation＞

【1】Brew the third and fourth infusions of "043 Yamato Midori"

Steep the third and fourth infusions for 5 seconds each with 100ml of hot water, then soak THE SHIITAKE in this tea.

【2】Rehydrate THE SHIITAKE (dried shiitake)

Place in the refrigerator (5°C) and rehydrate for about 1 hour.

【3】Add broth to the rice

Add water to the 1.5 cups of washed rice and rehydration liquid up to the rice cooker's measurement line.
※ If cooking in an earthenware pot, add 100ml of water to 200ml of rehydration liquid for a total of 300ml.

【4】Add ingredients and cook

Mix in the rehydrated shiitake, used tea leaves, soy sauce, oh dashi, and mirin, then cook.

【5】Serve

Once cooked, garnish with butter and finely chopped green onions if desired, and it's ready!

You'll be surprised by the gentle yet punchy flavor of this mixed rice dish, which combines the strong umami of "043 Yamato Midori" with the broth from plenty of rehydrated shiitake. This "mixed rice" is packed with umami and perfect for autumn - you'll want to have seconds and thirds! Give it a try!