(from top middle, clockwise: Salted Cuttle fish marinated in tea leaves and rice yeast, conger eel pike and urchin in green tea jellied fish broth, tea leaves walnut tofu curd, tuna simmered in green tea with tea leaves dumpling cake, matsutake mushroom cooked in tea leaves)
Tea is mainly known as a drink all over the World in spite of puddings and a limited variety of desserts made with red or green tea.
Shizuoka Prefecture where more than 50% of all green tea in Japan has witnessed some gastronomic research by local chefs of all leanings and events have regularly been organised to share the information and skills.
Fugetsuro is one of the restaurants in Shizuka holding such welcome events:
Above is a view of a dinner Mr. Hitoshi Yamada, Master Chef at Fugetsuro was asked to design for some 120 guests with the overriding concept that tea must be included in all dishes.
Raw fish assortment: Tuna, seabream, sole, seasoned with fresh tea, edible flowers, salt and soy sauce.
Surugani: tea sob/buckwheat noodles, seabream cooked in whole rice, “kouyou” carrot, tea leaves.
Oven-baked black pork seasoned with tea, five color vegetables, tea sauce.
Tofu bean curd and whole rice Pouch, deep-fried tea leaves. Seasoned with
“macha” tea salt.
Autumn salmon marinate in seaweed and tea, yuuba/bean curd sheet. Seasoned with golden vinegar.
Tea rice, salmon roe, soup.
Persimmon, grape, “macha” tea Bavarois, green tea cube jelly.
420-0852 Shizuoka City, Aoi Ku, Koya Machi, 11-1
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