Shincha Onigiri｜A Simple Recipe to Enjoy the Fragrance of Spring
Hello! 😊 This is Keko from the online team.
Today, I’d love to share a wonderfully simple yet seasonal recipe using shincha tea leaves after brewing—a refreshing way to enjoy green tea, not just in your cup but also on your plate.
The gentle fragrance of shincha pairs perfectly with the savory tang of shibazuke pickles.
Why not savor the delicious charm of shincha in a whole new way?
🍙 Ingredients (Makes 2 rice balls)
Warm cooked rice … about 300g (around 2 rice bowls)
Shibazuke pickles … 2 teaspoons (adjust to taste)
Shincha tea leaves (used after brewing) … about 2 teaspoons
Perilla leaves (shiso) … optional
🍃 Instructions
1️⃣ Prepare the tea leaves
After brewing shincha, squeeze out the excess moisture from the tea leaves and chop them finely.
Tip: Use fresh tea leaves as soon as possible after brewing to preserve their delicate fragrance.
2️⃣ Chop the pickles
Finely chop the shibazuke pickles.
3️⃣ Mix with rice
Add the chopped tea leaves and shibazuke pickles to the warm rice and gently mix until evenly combined.
4️⃣ Shape the rice balls
Form the mixture into bite-sized rice balls.
Optional: Wrap with perilla (shiso) leaves for extra aroma and a beautiful presentation.
✅ Tips for the Best Flavor
The key to great flavor is freshness! Use the tea leaves immediately after brewing for the most vibrant aroma.
Warm rice helps blend the ingredients smoothly and enhances the overall taste.
Adjust the amount of shibazuke to your liking—more pickles will add a stronger savory kick.
Even tea leaves that might usually be discarded can shine in a recipe like this 🌿.
Enjoy the fragrance of spring in every bite—give it a try and bring a little seasonal magic to your table! 😊🍙