It could be argued
that the term Mottainai
is the saving grace for the welfare of our beautiful Planet Earth and future of all humanity. Originating in Buddhist philosophy and referring to the act of misusing or wasting something that which is sacred or highly respected, it is akin to the environmental ethos , "Reduce, Reuse, Recycle". Mottainai
as a term has been adopted by Wangari Maathai
, Nobel Peace Prize winning environmental and political activist as a concept of living responsibly and with respect for our only home, this small, blue planet, placing a focus on frugality and conservation.Mottainai
is often heard today as a succinct reminder to not let anything useful go to waste. Yamanien lives with the spirit of Mottainai in all of our affairs, from the recycling of discarded portions of our Tea bushes into mulch and soils and more importantly for our customers, introducing traditional and creative ideas on how to enjoy the infused tea leaves in your kyusu, or tea pot.For centuries
, green tea growers have used these leaves in their everyday cooking. Perhaps the simplest and most savory preparation is to dress the infused tea leaves with a light sprinkling of Katsuobushi, succulent flakes of dried Skipjack tuna, and top with Japanese Ponzu, delicious mixture of savory soy sauce, sweet sake, mirin, and a selection of Japanese citrus fruit such as yuzu, daidai, kabosu, or sudachi.
Kumonoseki leaves with Katsuobushi and Ponzu
is a single setting of our award-winning Sencha, Kumonoseki
with Katsuobushi and Ponzu. We could never let the phenomenal texture and flavor of these leaves go to waste and we hope you will try this simple, yet extravagant idea for yourself. These delectable morsels will compliment any Japanese-influenced mealtime, or even add a vibrant and delightfully balanced counter-point to any menu, as an appetizer, between courses to clear the palate, or on the side with any fish or seafood serving.Of course
, this idea is perfectly suited to all of our Sencha varieties, but Kumonoseki
is my personal favorite as it retains its beautiful appearance, even after a third infusion, and has the most delicate and appetite stimulating flavor. As this recipe
has its roots in the humble tea rooms and estates of rural Japan, you are not likely to ever find it on the menu of even the finest Japanese restaurants. Truly
a gourmet item for you to enjoy in your own home.