Green tea with toasted brown rice (Genmaicha)

1. Rinse the brown rice and pat completely dry on kitchen paper – wet rice steams instead of toasting.

2. Toast in a dry frying pan over medium heat, shaking constantly, for 8-12 minutes until golden brown, some grains pop and it smells nutty, like popcorn.

3. Spread on a plate to cool completely, then mix with the green tea.

4. Bring the water to the boil and let it cool to 85 °C.

5. Put the mixture into a teapot, pour over the water and steep for exactly 1 minute – no longer, or the green tea turns bitter.

6. Strain into cups and serve at once, piping hot; you can top up the same mixture once more.

Tip: Genmaicha was once the tea of the poor: the rice meant less costly tea leaves were needed. Today it's loved for its pleasant, mellow, toasty taste – it's also good with meals, as it's low in caffeine.