A Fresh Take on Shincha: Eat the Leaves!
A Fresh Take on Shincha: Eat the Leaves!
From spring to early summer, Japan celebrates the arrival of shincha, the first tea of the season.
We brew it. We savor its aroma. But what if we didn’t stop there?
Today, we’re introducing a new way to enjoy shincha:
Carpaccio of Sea Bream with Shincha Leaf Dressing — a refreshing and elegant appetizer that engages all five senses.
| 🍽 Ingredients (Serves 2) For the Carpaccio Fresh sea bream (sashimi block or slices): 100–120g Baby greens or herbs: a handful Lemon juice, salt, and black pepper: to taste For the Shincha Leaf Dressing Shincha leaves after brewing, well-squeezed: 20g Salt: 0.5g Balsamic vinegar: 7–10g (adjust to taste) Olive oil: 20ml |
🍴 How to Make It
1. Make the Shincha Leaf Dressing
After brewing shincha, squeeze the leaves well.
Mix them with salt, balsamic vinegar, and olive oil.
You can roughly chop the leaves to keep a pleasant texture.
✔️ Tip: Start with less vinegar and adjust gradually—let the fragrance of the tea shine through.
2. Slice the Fish
Cut the sea bream into thin slices and arrange on a plate.
Season lightly with salt and black pepper, then add a squeeze of lemon juice.
3. Plate and Serve
Scatter baby greens or herbs over the fish,
then drizzle generously with the shincha leaf dressing.
🌿 Substitutions & Pairings
No balsamic vinegar? Try rice vinegar + mirin as a gentle alternative.
Not a fan of sea bream? This works beautifully with scallops, sea bass, or salmon.
This refreshing dish captures the spirit of early summer, with delicate tea aroma meeting the umami of fresh fish.
Perfect for small gatherings or as a match for white wine.