Sasa bamboo

Sasa kurilensis, S. veitchii

infusion

Dwarf bamboo leaves, dried and roasted, as a mild tea; fresh, they wrap sushi and rice cakes.

Origin

Japan

Season (United States)

all year round

Preparation

One teaspoon of dried leaves per cup, five to ten minutes in barely simmering water; the infusion is strained and drunk.

Did you know?

Its leaves get white edges in winter; they are laid under sasa-zushi, which they help keep fresh.