Shincha salad with bonito and trout roe, bubble tea, green tea and pear


For bubble tea

  • 50 cl of green tea such as Merveilleux tea
  • 40 g tapioca balls
  • 2 ripe Williams pears
  • 50 cl of oat milk without added sugar

For the salad

  • 4 heaping tablespoon(s) of brewed Shincha green tea leaves
  • 4 teaspoon(s) of trout roe
  • 4 pinches of dried bonito shavings
  • 1 teaspoon(s) of sesame seeds
  • 4 tablespoon(s) soy sauce


  1. For the bubble tea: prepare 50 cl of Merveilleux tea and let it cool. Cook the tapioca as directed on the package. Peel the pears, remove the core and mix the flesh with the oat milk. Place the tapioca balls in the bottom of each glass. Pour in the pear and oat milk mixture, then add the tea to the top of the glass.

  2. Divide the Shincha tea leaves into four cups, add the trout eggs, dried bonito shavings and sesame seeds. Drizzle with a little soy sauce and enjoy with the bubble tea.

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