A Silken Tofu Twist with Shincha Leaves and Shiso
Hello everyone, this is Keko from the online team 😊
After brewing a pot of shincha,
you’re often left with soft, bright green tea leaves.
Delicate and tender,
these leaves are far too special to throw away.
So today, I’d love to share a light and seasonal dish
that uses those leftover tea leaves
to create a Japanese-style tofu appetizer—
with a twist.
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🧊 Shincha & Shiso “Tofu Style” Dish Leftover shincha tea leaves (finely chopped) – about 2 tbsp Hojiso buds (or chopped perilla/shiso leaves) – to taste Silken tofu (or cream cheese for variation) – 1 block Soy sauce, ponzu, or sea salt – to taste |
Instructions
Drain the tea leaves gently and chop finely
Place tofu (or cheese) on a small plate
Top with the tea leaves and hojiso
Drizzle your favorite seasoning and serve
🧀 A creamy version, too?
For a modern twist,
try using a spoonful of cream cheese instead of tofu.
The earthy green tea aroma pairs surprisingly well
with the soft richness of the cheese.
Serve with wine or sake for a refreshing spring pairing.
🍵 Eat your tea, the seasonal way.
This is a simple, elegant dish that
lets you enjoy tea in a whole new form.
A little leftover shincha,
a few seasonal herbs—
and you have a quiet moment of flavor on your plate.