Gyokuro salt

The ultimate umami seasoning made from Gyokuro. You can get strong and sustainable umami when you add a tiny amount of this (less than 1g) to a bowl of water. I would like to inspire and encourage professional chefs to consider applying it to their dishes.
You MUST use Gyokuro than Sencha and other kind of green teas. The source of this storong umami is from Gyokuro only.

Category:

Howto & Style

Tags:

• Gyokuro
• Molecular Gastronomy
• Umami

[wtfbroskie]

i dont know how much suger/salt to add to it. and what type of salt was used?

[pausethe]

Measure the amount of salt until fully saturated, and add exactly the same amount of sugar.

Sea salt would be better, and granulated sugar is easy to measure.

[bm1642]

Hello, sorry if my english is bad.

The salt you're using isn't a common salt, the flavour is very different. I don't know how to explain it in english, but if you can understand french go on french wikipedia and search for "fleur de sel"

If we don't use the same salt, the result may be really different from yours.

Oh and I love your videos :D

[Guerlainyep]

Poor Gyokuro... So expensive :)

[wtfbroskie]

im about to try this right now, ill report back when im done :)

[rosairenemedina]

Aaww where's your description? They way you give instructions and tips, I like it. Thanks for the video.