Barbecued eel on rice<br> with Gyokuro-ko

Barbecued eel on rice
with Gyokuro-ko

Gyokuro-ko (Flakes) combines gyokuro's clear, deep, verdant fragrance with the light taste of konacha. Pairing it with succulent barbecued eel on rice (unaju) dripping with tasty tare sauce results in a delicious rice bowl meal.

1 tbsp. (5g)
Boiling hot water (200ml)
Serve right away, without letting it brew
Make sure the water is boiling hot.
Using boiling hot water produces a richer fragrance and a more refreshing taste.