When two Japanese culinary treasures converge, the palate comes alive. The art of savoring tea alongside sushi is a tradition meticulously upheld by renowned Japanese chefs who delight in perfecting combinations that elevate the flavor of each variety of fish.
Pairings
Sushi
If you've decided to prepare sushi, tailor each tea choice to the selected fish. For tuna or salmon sushi, consider opting for Bancha Hojicha, a roasted Japanese green tea with a refreshing, woody aroma and low caffeine content. When making sushi with sea bream, select a Sencha like Sencha Ariake, which is gentle yet mouth-filling, enhancing the umami taste.
Lastly, pair your mackerel sushi with a Genmaicha Yama! This remarkable blend of Bancha green tea and toasted rice offers fresh, roasted notes that beautifully complement the rich flavors of mackerel.
