I had received a sample of this many years and I am pleased to get it once again with a recent order.
This was my lunch tea to go with some ramen noodles that I had doctored up. I like to ditch the flavoring pack that comes with it – way too salty – and add my own seasoning. Younger people may not remember that the first ramen noodles we could buy here in the US said that it tastes best with a bit of oil added! I usually make my own seasoning with a little bouillon paste like Penzey’s or Better Than Bouillion, then a smidgeon of low sodium tamari or soy sauce, a smidgeon of fermented mushroom sauce, maybe a little Korean Sweet Chili sauce – whatever we have on hand and I am in the mood for. I usually add frozen peas and this time I added some leftover diced sautéed onion, too.
I made three steeps and I had added extra leaf to my Kamjove to make up for the fact that I was planning to do so. And this was really good! Delicate and soft, it would win over a green tea hater. It is lightly buttery, lightly vegetal in a creamy way, and after you have a cup or two the flavor lingers more as well as developing a slight drying.
Really good with a meal or by itself.
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I’m old enough to remember original ramen. I always add fresh garlic and ginger, both grated, cilantro, chopped scallions and toasted sesame seeds along with hot chile oil and toasted sesame oil and animal protein. I like your recipe and tea pairing.
You have to try Ponzu with them too. It is soy sauce with citrus blended in. I like the kind with the lime.
Whiteantlers – That sounds good! I love adding water chestnuts, too, but I don’t keep them around much since I am the only one here that likes them. That little bit of oil really enhances the flavors.
mrmopar – I will definitely be on the lookout for that! I am not familiar with it, and my son and his fiancée who love to try new things with me are coming this weekend!
mrmopar – Are you making it home made or using the Kikkoman or another brand? Kikkoman should be pretty easy to find here, or I could make it home made.
I actually got min from Food Lion. The lime one I had to order.
Ah, ponzu! I have it and am glad for the reminder, mrmopar! I have not tried water chestnuts, ashmanra, but everything is better with a bit of crunch. Thank you both.
I will check Harris Teeter tomorrow!
I’m old enough to remember original ramen. I always add fresh garlic and ginger, both grated, cilantro, chopped scallions and toasted sesame seeds along with hot chile oil and toasted sesame oil and animal protein. I like your recipe and tea pairing.
You have to try Ponzu with them too. It is soy sauce with citrus blended in. I like the kind with the lime.
Whiteantlers – That sounds good! I love adding water chestnuts, too, but I don’t keep them around much since I am the only one here that likes them. That little bit of oil really enhances the flavors.
mrmopar – I will definitely be on the lookout for that! I am not familiar with it, and my son and his fiancée who love to try new things with me are coming this weekend!
mrmopar – Are you making it home made or using the Kikkoman or another brand? Kikkoman should be pretty easy to find here, or I could make it home made.
I actually got min from Food Lion. The lime one I had to order.
Ah, ponzu! I have it and am glad for the reminder, mrmopar! I have not tried water chestnuts, ashmanra, but everything is better with a bit of crunch. Thank you both.
I will check Harris Teeter tomorrow!