Japanese Tea and Food Pairings for Fall
 

Japanese Tea and Food Pairings for Fall
November is here, and in Kyoto that means we've dug out our favorite fall dishes to enjoy with tea as the days grow colder.

 


Yaki-imo and Gokujo Hojicha
 

Yaki-imo and Gokujo Hojicha
A common fall snack in Japan, the yaki imo is a baked Japanese sweet potato that has a robust flavor and texture. For this month's food pairing pointer, we've paired yaki imo with Gokujo Hojicha, the roasted green tea. With its aroma similar to baking something in an oven, this tea compliments yaki imo well.

 
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Piping hot oden with hot Gokujo Genmaicha
 

Piping hot oden with hot Gokujo Genmaicha
Oden is another favorite cold season dish in Kyoto. Aromatic dashi broth is the foundation of this light stew-like dish, which features various shapes and sizes of tofu, kombu, daikon radish, and other favorite ingredients, and we have just the tea to go with it. Gokujo Genmaicha is a tea that is blended with roasted rice--brew it piping hot to enjoy the roasted rice aroma alongside the dashi scent of your oden.

 
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Udon noodles with Wakayanagi
 

Udon noodles with Wakayanagi
Though they look different, the two teas above are both in the same Japanese tea category called bancha. Including yanagi tea (here, our variety is Wakayanagi), bancha teas are light and aromatic, making them easy to pair with all sorts of meals. Wakayanagi is a classic green-colored green tea, so we suggest pairing it with some noodles, like udon, soba, or even ramen. The noodle dish will be even tastier accompanied by Wakayanagi's light, green-tea bite.

 
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In the fall, Bancha teas brewed piping hot are a great accompaniment to everyday meals.




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