A tasting of four Yame teas, each paired with a dish from Sonoma’s Single Thread.
First, gyokuro…dry leaves and after two steeps at 104F and 140F. We ate the leaves with salt and ponzu….
Remember the medjool dates stuffed with fermented butter from Higashiya? Here, similar concept but stuffed with Saikyo miso and walnuts. The outside is rolled in kinako.
…paired with akabana kanpachi, tatsoi, ikura, and barrel aged ponzu gelée.
How beautiful is that?
Paired with steelhead trout marinated in shio koji and smoked over hojicha. Ginger, negi, iri-goma, and shio koji vinaigrette. On top, a salad of negi, radish, and myoga.
For dessert, genmaicha. Paired with citrus posset with puffed sorghum and citrus.
And a little bonus before leaving…
….cold-brew Yame Dentou Hon Gyokuro.