What we are going to introduce you is the special recipes using our organic sencha, supervised by “ciccino“, the popular Italian restaurant in Osaka, Japan.

Message from chef Kenta:

“It was the first attempt for me to incorporate Japanese Sencha tea into Italian cuisine, which was actually quite interesting and inspired my imagination! With the grassy scent and the slight bitterness, it can be used like a herb for various dishes, from antipasto to dolce.
It seems Sencha especially goes well with oil / butter, garlic, citrus fruits, apples, and plant-based/dairy milk. Besides the recipes I introduced this time, risotto and steamed dishes using Sencha would be also good.”


Sencha & Tofu Ravioli with White Miso Sauce

・ Tofu (well-drained) – 200g
・ Avocado – 1 pc
・ Salt – 1/2 teaspoon
Sencha (finely milled)– 2 teaspoons

・ Dumpling or Wonton wrappers – 10-15 sheets

Shiro miso – 30g
・ Grain milk (soy, oats, rice) – 80 ml

① Mix filling ingredients in a blender until smooth.
② Place a tablespoon of filling in the center of wrapper. Lightly wet around the outer edge of a wrapper. Fold in half and lightly press the edges to seal. You could also use a bit more filling and layer a second wrapper or a larger ravioli.

③ In a large pot, bring water to a boil. Cook ravioli for 2 – 3 minutes until the wrapper becomeshalf transparent. Drain well and place on a plate.
④ To make sauce, combine miso and grain milk well in a saucepan and heat until warm enough(Do not boil or over-cook!). 

Pour the sauce over ravioli and serve. Enjoy!



Sencha & Yuzu Gelato

Amazake – 250g
・ Plant milk (soy or rice) – 250g
・ Beet sugar – 200g
Yuzu juice – 2 tablespoons
Sencha – 3 tablespoons
・ Hot water – 500 ml

① Brew sencha in hot water for a few minutes and strain. Prepare for 400ml tea.
② Mix all ingredients well and pour in a freezer-safe pan and put it in freezer for 30 minutes.
③ Take out the pan and thoroughly whisk the mixture and put it back in the freezer.

④ Whisk and return to the freezer every 30 – 45 minutes until the texture becomes nice and creamy(about 3 – 4 hours). Enjoy!



About ciccino

Chef Kenta and his wife Akane founded their restaurant in Osaka 10 years ago.They typically source fresh vegetables and fish from Kochi prefecture.




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