SUISEN / GENMAI POWDER
Artisan Japanese Roasted Brown Rice Powder
SUISEN is crafted from the finest Japanese roasted brown rice. With gentle precision, it is toasted over a traditional porcelain pot and stone-grounded into a delicate powder.
This transcendental experience begins with a distinct savoury toasted rice cracker-like profile, followed by mellifluous notes of mellow sweetness which hints a cereal milk taste. This signature is truly the epitome of a humble yet gastronomical innovation.
Ingredients: 100% finely grounded artisan roasted brown rice (powder form). NO ADDED SUGAR
Serving / pack: Makes 83 cups of latte or 250 cups of tea.
Storage note: Keep away from moisture, sunlight, and odours.
Expiry: Recommended to consume within 1 year after opening when SUISEN / Genmai is in its freshest condition.
Best For
Tea
Latte
Ice Cream
Baking
Dessert
Cooking
Origin
Mie, Japan
Taste Profile
Recipes
Iced SUISEN / Genmai Latte – 150 mL
Mix ingredients below in a measuring cup with ASAGAO / Chasen whisk until creamy and no visible clumps:
a. Fresh Milk – 75mL
b. Granulated sugar – 3 tsp / 15mL Sugar
syrup (60mL milk if sweetened)
c. SUISEN / Genmai powder – 6g
d. Salt – 2 pinch / 0.4g
Pour the mixture above into a serving cup with 75mL of milk with ice.
Hot SUISEN / Genmai Latte – 200 mL / 8 oz
Mix ingredients below with ASAGAO / Chasen whisk in a pitcher until no visible clumps:
a. Fresh Milk – 1/3 in pitcher
b. Granulated sugar – 3tsp (15mL sugar syrup)
c. Salt – 2 pinch / 0.4g
d. SUISEN / Genmai powder – 6g (whisk inside
pitcher)
e. Fresh Milk – Top up another 2/3
Steam the milk to 55c – 60c.
Iced SUISEN / Genmai Tea – 150 mL
Mix ingredients below in a measuring cup with ASAGAO / Chasen, whisk until no visible clumps:
a. Room temp / cold water – 75mL
b. Granulated sugar – 2tsp / 10mL Sugar Syrup (65mL water if sweetened)
c. SUISEN / Genmai powder – 2g
d. Salt – 1 pinch / 0.2g
Pour the mixture above into a serving cup with 75mL of water with ice.
