AOMOJI 500ml

AT THE TABLE

Start with the food.

Six Japanese, six Western and six Chinese or Taiwanese ideas: everyday meals, ready-to-serve snacks and a few sweet surprises. Choose the food, then explore a serving style.

Start with supermarket cheese, plain crisps or roast chicken. Frozen edamame and dumplings are practical introductions to the Japanese and Chinese dishes; a tea egg or glazed rice dumpling adds something less expected.

Chinese & Taiwanese 6 ideas

Boiled dumplings

Frozen dumplings are practical. Taste the wrapper and filling before adding vinegar or chilli oil.

Try it withUnsweetened botanical soda

Keep the gentle savoury flavours in focus. Sip a little and adjust the strength so the food stays distinct.

Taiwanese popcorn chicken

Pepper and basil give this fried chicken its character. Plain popcorn chicken with pepper is an easy alternative.

Try it withUnsweetened botanical soda

Try a fresher serving against the rich coating and oil. Serve chilli sauce separately to make comparison easier.

Lu rou fan: braised pork rice

Sweet-savoury braised pork over rice. Adjust the drink to the strength of the sauce and star anise.

Try it withUnsweetened roasted oolong tea

Taste a little of the aromatic drink alongside the dish’s richness and umami. Adjust temperature or dilution if it dominates.

Smashed cucumber

Dress crushed cucumber with a little salt and sesame oil; go easy on garlic and vinegar.

Try it withUnsweetened botanical soda

Try a lighter serving with green aromas and salt. Keep sharply acidic dressings modest at first.

Tea eggs

Eggs simmered with tea and soy. A ready-made soy-marinated egg is an accessible alternative.

Try it withUnsweetened roasted oolong tea

Taste a little of the aromatic drink alongside the dish’s richness and umami. Adjust temperature or dilution if it dominates.

Sesame balls

Ready-made or frozen sesame-coated dumplings work well. Enjoy the sesame and sweet bean filling after dinner.

Try it withWarm, unsweetened black tea

A small after-dinner experiment: alternate a bite and a sip, checking that bitterness does not overwhelm the sweetness.

Japanese 6 ideas

Edamame

Frozen pods work well. Use a little salt so the beans keep their gentle sweetness.

Try it withUnsweetened botanical soda

Try a lighter serving with green aromas and salt. Keep sharply acidic dressings modest at first.

Chilled silken tofu

Top soft tofu with spring onion and ginger; keep soy sauce light.

Try it withUnsweetened botanical soda

Keep the gentle savoury flavours in focus. Sip a little and adjust the strength so the food stays distinct.

Yakitori chicken skewers

Ready-cooked skewers work too. Choose salt for a lighter bite or glaze for sweet, savoury char.

Try it withUnsweetened roasted oolong tea

Explore the food’s grilled or toasted notes alongside the drink’s aroma. Start with moderate char and salt.

Japanese rice crackers

Tip a packet into a bowl. Plain salted or soy-seasoned crackers make the toasted rice easy to taste.

Try it withUnsweetened roasted oolong tea

Explore the food’s grilled or toasted notes alongside the drink’s aroma. Start with moderate char and salt.

Vegetable tempura

Try pumpkin, aubergine and green pepper. Begin with salt rather than a heavy dipping sauce.

Try it withUnsweetened botanical soda

Try a fresher serving against the rich coating and oil. Serve chilli sauce separately to make comparison easier.

Mitarashi dango

Skewered rice dumplings with a sweet soy glaze. Try one after dinner with a small pour.

Try it withWarm, unsweetened black tea

A small after-dinner experiment: alternate a bite and a sip, checking that bitterness does not overwhelm the sweetness.

Western food & easy snacks 6 ideas

Cheese board

A local mild hard cheese or soft white cheese is a useful start; compare stronger cheeses later.

Try it withUnsweetened roasted oolong tea

Taste a little of the aromatic drink alongside the dish’s richness and umami. Adjust temperature or dilution if it dominates.

Roasted mixed nuts

Start with unsalted almonds and walnuts, focusing on the roast rather than flavoured coatings.

Try it withUnsweetened roasted oolong tea

Explore the food’s grilled or toasted notes alongside the drink’s aroma. Start with moderate char and salt.

Herb roast chicken

A supermarket roast is fine. Let the herbs and browned skin lead, with sauce on the side.

Try it withUnsweetened roasted oolong tea

Explore the food’s grilled or toasted notes alongside the drink’s aroma. Start with moderate char and salt.

Plain potato crisps

Choose lightly salted chips or crisps. Strong flavour powders can hide the potato's toasted flavour.

Try it withUnsweetened botanical soda

Try a fresher serving against the rich coating and oil. Serve chilli sauce separately to make comparison easier.

Olives

Jarred or deli olives are easy to serve. Drain the brine and taste a few at a time.

Try it withUnsweetened botanical soda

Try a lighter serving with green aromas and salt. Keep sharply acidic dressings modest at first.

Dark chocolate

A bar or individually wrapped pieces both work. Begin with cocoa that is not intensely bitter.

Try it withWarm, unsweetened black tea

A small after-dinner experiment: alternate a bite and a sip, checking that bitterness does not overwhelm the sweetness.

Illustrations show serving ideas. Seasoning and the style of the drink will change the pairing.