Kabusecha Green Tea Rice with Edamame and Sesame
Fragrant short-grain rice steamed with brewed kabusecha and folded with edamame, toasted sesame, and nori—a savory, umami-rich side that celebrates the tea's sweetness.
Cooking rice in green tea is a quietly elegant Japanese technique, and kabusecha is perfect for it. Its sweet, umami-rich character and low bitterness infuse the rice with a delicate savory depth and a beautiful pale-green hue, turning a simple bowl of rice into something special enough for guests.
The trick is to brew the kabusecha gently and use it in place of some of the cooking water. Because the tea is shaded and naturally low in astringency, it never turns the rice bitter—instead it lends a soft, grassy sweetness that pairs naturally with edamame and sesame.
Folding in bright green edamame, toasted sesame seeds, and a little nori at the end keeps the texture lively and reinforces the savory, umami theme. A pinch of salt and a few drops of soy sauce are all the seasoning this dish needs to let the tea shine.
Serve this kabusecha rice warm alongside grilled fish, tofu, or simmered vegetables, or simply on its own as a light, comforting bowl. It is a gentle, focused dish that captures the calm, savory spirit of shaded Japanese green tea.
Ingredients
- 1.5 cups Japanese short-grain rice, rinsed
- 1.5 cups brewed kabusecha (1.5 tbsp tea leaves, 70°C water), cooled
- 1/4 cup water (to top up if needed)
- 3/4 cup shelled edamame, cooked
- 2 tbsp toasted sesame seeds
- 1 sheet nori, cut into thin strips
- 1 tsp soy sauce
- 1/2 tsp salt
- 1 tsp mirin (optional)
How to make it
- 1Brew the kabusecha gently with 70°C water for about 2 minutes, strain, and let it cool to room temperature.
- 2Add the rinsed rice and cooled kabusecha to a rice cooker or pot, topping up with a little water to reach the correct rice-to-liquid level. Stir in the salt and mirin.
- 3Cook the rice as usual, then let it rest, covered, for 10 minutes off the heat.
- 4Gently fold in the cooked edamame, toasted sesame seeds, and soy sauce.
- 5Transfer to bowls, top with nori strips, and serve warm.
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