食卓ノート
Sardines al ajillo with iced Shincha
Refreshing, ice-cold Shincha pairs nicely with piping hot ajillo. In addition to it going well with the umami of sardines in olive oil and tomatoes, Shincha’s distinctive fresh, verdant flavour cleanses the palate, cutting through ajillo’s aftertaste.
¥2,800
2 tbsp
(10 g)
(10 g)
Boiling hot water (210ml)
1 min
It’s OK to use boiling hot water
Go ahead and brew it with boiling hot water if you want to enhance Shincha’s distinctive fragrance of young leaves. That reduces sweetness and umami, making the tea refreshing and invigorating—ideal for mealtime.