As a Garnish: One of the simplest ways to use kinome leaves is as a garnish. Scatter whole or torn leaves over dishes like sashimi, sushi, salads, or grilled meats to add a burst of flavour and visual appeal. The bright green colour of the leaves makes them particularly striking as a garnish.
Soups and Broths: Add whole or chopped leaves to clear soups, broths, or hot pots to infuse them with their aromatic flavour. Add the leaves towards the end of cooking to preserve their fresh taste and smell.
Stir-Fries and Sauteed Dishes: Toss chopped kinome leaves into stir-fries or sautéed dishes for a burst of citrusy flavour and aroma. They pair well with vegetables, seafood, and meats, adding a refreshing twist to the dish.
Pickled and Preserved: Kinome leaves can be pickled or preserved to extend their shelf life and intensify their flavour. Pickled kinome leaves can be used as a condiment or added to dishes like rice bowls or noodle soups for an extra layer of flavour.
Seasonings and Marinades: Finely chop kinome leaves and mix them with salt or sugar to create a seasoning. This can be used to season grilled meats, seafood, or vegetables. You can also add chopped kinome leaves to marinades for meats or tofu to infuse them with their citrusy flavor.
Beverages: Steep kinome leaves in hot water to make a unique twist on a refreshing herbal tea which can be enjoyed hot or cold.
