The menu using deep-steamed Kikukawa tea from Yume-no-Ie, a restaurant in Kikukawa City, is simmered noodles with brown rice and deep-steamed tea somen. Chahan is a traditional taste of en state district cooked with deep-steamed Kikukawa tea and dashi ★ Deep steamed tea somen simmered noodles are "deep steamed tea somen" using 100% iwasawaen's organic pesticide-free tea leaves, and are noodles with a thick texture. The soup is seasoned with dashi and tea only with salt. The other is Charon Po, a tea version of Xiao long bao that appeared as a new menu the other day♪ Both the ingredients inside and the hot soup have tea, making it a dish with a distinctive tea flavor. Ginger is attached to make the most of the flavor of ♪ hot tea xiao long bao looks delicious.( *Be Eulalia ') By all means, please taste it in the way of the dream(#^^ #) Language this page has been automatically translated. Please note that it may differ from the original.
The sweets made with deep-steamed Kikukawa tea by Patisserie Miel, a western confectionery shop in Kikukawa City, are tea chiffon ♪ using Kikukawa's tea "Z1", the leaves are finely chopped and mixed into the dough. Orange juice that goes well with black tea is added to bring out the aroma of black tea. Miel's chiffon cake is characterized by mixing strong powder.“Fluffy”Not only does it become a bouncy chiffon cake★ it contains plenty of fresh cream inside.( *Be Eulalia ') By all means, please taste it with Miel! !(^^)No Language This page has been translated automatically. Please note that it may differ from the original content.
The sweets made with tea from Poem Shingyo, a Japanese and Western confectionery shop in Kikukawa City, are tea puddings.!(^^) Soft and smooth with a texture like a mousse with a lot of fresh cream, because it is hardened with a kudzu, nutrition is also good!! The sweetness is also modest and very healthy( *Be Eulalia ') On top of the fresh cream is chocolate with the image of a tea flower.? The other is tofu sweets, and a sponge made with soy milk is sandwiched with white bean paste of tea. The sweetness of the sponge is only honey, and this is also a very healthy ♪ is a moist, gentle sweet treat.(*´ω｀) By all means, please try to taste ♪ Language This page has been automatically translated. Please note that it may differ from the original content.
The sweets using deep-steamed Kikukawa tea from Eberado, a Japanese-Western confectionery shop in Kikukawa City, are ocha warabi mochi ★ warabi mochi is flavorful by mixing deep-steamed Kikukawa tea, and there are plenty of matcha and flower powder mixed around it. The aroma of tea spreads softly in the mouth, and it has a smooth texture with a good throat.( *Be Eulalia ') In addition, there are many products using tea such as cool and cold deep steamed tea pudding Daifuku and tea baked doughnuts ♪ Please try it with Mr. Eirado by all means(*^-^*) Tea warabi mochi may not be lined up at the store, so please contact the shop when you visit the store.(*^^)No Language This page has been translated automatically. Please note that it may differ from the original content.
It is a product using deep steamed Kikukawa tea from Patisserie Anbury, a western confectionery store in Kikukawa City, and the Kikukawa Deep Steamed Japanese Karon introduced earlier has been released at stores. New Kikukawa HojichaWa Karon joined the company(^^)/ You can choose from 5 types of tea intensity, (1) to (5), and hojicha (6) to (7)! Please try to find the thickness of your favorite tea! !(*^^*)♪ Languageこのページは自動的に翻訳されました。元の内容と異なる場合がありますので、ご注意ください。
A menu using deep-steamed Kikukawa tea was completed at TENKICHI, a restaurant in Kikukawa City. It is sake drank with ice made using deep steamed Kikukawa tea powder and tea lupis which melted Kikukawa tea powder in calpis sour. The stick-shaped tea ice is hard to melt and melts from the kozed part of the tea, so the beautiful green color of the tea is maintained. Tea lupis is finally powdered with Kikukawa tea so you can feel the flavor of the tea Please try the combination of tea and calpis sour with TENKICHI Language this page has been automatically translated. Please note that it may differ from the original.
おはようございます Today is Reshun. It's still cold, but it's already spring on the calendar. The 88th day since The 88th day is called "88 Nights", and 2021 is Saturday, May 1. If you drink the new tea picked at "88 nights", you will not get sick! It is said. Currently, tea shoots are dormant in winter, and the growth of the buds stops, and for the 88th night, nutrients are sufficiently accumulated in the roots and leaves, and spring is waiting for now or now. And at night, it will be a new tea with plenty of catechin, vitamins, etc. Language This page has been translated automatically. Please note that it may differ from the original content.
February ~ Beauty effect with green tea ~ Tea is rich in vitamin C, which has excellent beauty effects and prevents corridors in the skin and blood vessels. Vitamin C, which is easily eluted in hot water, can be taken effectively by drinking tea. (Company)This page has been automatically translated from "10 Secrets of Tea that Must Be Known" published by Shizuoka Prefectural Tea Industry Office. Please note that it may differ from the original content.
A menu using deep-steamed Kikukawa tea was completed at Wasa-san, a restaurant in Kikukawa City. Dried sausage, choriso and bacon made by Kikukawa Gibier's Chaba-kun. Sausage and bacon made with ino-shime meat soften the meat by slowly heating it, and then make it with tea leaves to make it fragrant. Because the inosi yakiniku is refreshing meat without smell, the smell of slightly fragrant tea is well matched. It is said that the shopkeeper sometimes hunts his own 100s. How about it with deep steamed Kikukawa tea split of shochu? There is also a takeout available, so please try it at home. The menu of gibier dishes changes depending on the purchase situation, so please contact the restaurant when you visit the store. Language this page has been automatically translated. Please note that it may differ from the original.