Parallel Paths
Genmaicha & Chicory Coffee
At first glance, Japanese genmaicha and coffee with chicory may seem worlds apart, but their stories share a surprising connection.
My journey with beverages has always been deeply personal, intertwined with my experiences, the people I’ve encountered, and the places I’ve called home.
Among the many drinks that have shaped my palate, this week we explore two that stand out for their unique flavors and the rich stories they carry, genmaicha and chicory coffee. Despite their origins in vastly different parts of the world, these beverages share a profound connection rooted in resilience, adaptation, and tradition.
My introduction to genmaicha, the ubiquitous blend of green tea and roasted brown rice, came through my grandmother Shirley. She loved to take me out for Japanese meals, where genmaicha was always served. I adored every aspect of spending time with her, but the tea, its warm, nutty aroma and comforting taste, was always a highlight. My early love for tea, sparked by those moments, only deepened over time.
Years later, during my time at Loyola University in New Orleans, I encountered another beverage that would become a favorite, coffee with chicory. Though I never had a taste for regular coffee, likely due to my sensitivity as a supertaster (a person with a heightened sense of taste), I found the blend of coffee and chicory at Café du Monde to be something different. The earthy richness of the chicory balanced the bitterness of the coffee, creating a profile that resonated with me. It was in New Orleans that I discovered how deeply a drink could be tied to a region's history and culture.
Beyond my personal connection to these two beverages, genmaicha and chicory coffee share something much deeper. While both have long histories, their popularity surged out of necessity during times of scarcity, and both have endured as cherished traditions.
In the Southern United States, particularly in New Orleans, coffee with chicory rose to popularity during the American Civil War (1861–1865). The Union blockade made coffee beans scarce and expensive, forcing Southerners to find a substitute. Chicory, a locally available root, became that substitute. Roasted and ground, chicory was blended with coffee to stretch the supply, creating a beverage that was both affordable and accessible. This practice, born out of resourcefulness, became ingrained in the culture, especially in Louisiana, where the blend remains a regional staple. Today, it’s impossible to think of New Orleans without also thinking of the iconic chicory coffee served at places like Café du Monde, where for the first and only time in my life, I chose coffee over tea.
Similarly, genmaicha is often associated with the principles of simplicity and mindfulness that are central to Zen Buddhism in Japan. While its exact origins are debated, the practice of combining roasted brown rice with green tea reflects the values of frugality and resourcefulness that were essential in many aspects of Japanese life, including in Zen monasteries. This blend, originally created to stretch limited tea supplies, became a nourishing and comforting beverage that resonated with the Zen philosophy of making the most of what is available. Over time, genmaicha's warm, toasty flavor and humble origins endeared it to people across Japan, becoming a beloved drink that embodies the spirit of mindfulness and appreciation for simplicity.
What connects these two beverages is the spirit of ingenuity that gave rise to them. Both genmaicha and chicory coffee were created in response to challenging circumstances when communities had to make do with what they had. In doing so, they created new traditions that have stood the test of time, continuing to be enjoyed and appreciated for their unique tastes and the rich histories they carry.
For me, these drinks are not just delicious; they serve as a reminder of those who came before us, and the resilience and creativity of the people who first crafted them.
