Nothing Goes to Waste in the Kansha Kitchen
KANSHA means appreciation, and one way of
demonstrating kansha in the
kitchen and at table is to avoid waste. Using food
fully means re-thinking your kitchen habits, focusing special attention
could -- and should -- be used... And, considering what might be saved,
rather than discarded. After drinking green tea, SAVE THE SPENT TEA LEAVES. They can be re-purposed to make chappa tsukudani, a sweet-soy stewed condiment for rice.
RECIPE: Place the leaves in a small saucepan, add several tablespoons of cold water and an equal amount of saké,
mirin and light-colored soy sauce. Place over medium heat and cook for about 5 minutes or until there is little or no liquid (it will turn slightly syrupy). Be careful not to let it scorch. Let cool in the pan. Toss with about a teaspoon of toasted sesame seeds. Use immediately, or transfer to a glass jar. Refrigerate for up to several months.