On a trip to Tokyo last year, my husband and I trekked to a charming, out-of-the-way shop specifically for one thing and one thing only.

We ended up, however, equally enamored with something that came with it that was wholly unexpected.

At Shun Raku, opened by two couples, the specialty is Hokkaido soft serve, that impossibly rich, milky, naturally sweet tasting ice cream made from the milk of Japanese Jersey cows. It did not disappoint. When its towering swirls arrived in a cup to our table, so did complimentary glasses of a warm, clear beverage with an attached sticky-note with a hand-drawn smiley face and the words, “hot corn tea.”

It had the delicate, soothing taste of unadulterated sweet summer corn. I’d never had anything like it before. And I was smitten with it from the get-go.

So, when I recently happened upon a recipe for “Corn Silk and Honey Tea,” I just had to try it.

This easy recipe is from the debut cookbook,”Rooted in Fire” (HarperOne), of which I received a review copy.

It was written by Pyet DeSpain, a chef who is Native American and a member of the Prairie Band Potowatomi tribe from her mother’s side, and Mexican American from her father’s side. She is the season one winner of “Gordon Ramsay’s Next Level Chef.”

Her cookbook is a tribute to both heritages, “…highlighting the fusion of my two cultures with fire and purpose.”

Take a taste of dishes such as “Raspberry Mezcal BBQ Quail,” “Roasted Sage and Maple Sweet Potatoes,” “Deer Chili,” and “Blue corn Strawberry Tamales with Coconut Horchata Sauce.”

Her corn tea makes use of corn silk — yes, the annoying threads that frustratingly must be plucked off entirely before we can sink our teeth into the coveted kernels.

The next time you buy fresh ears of corn, pluck off the silks, wash them, then allow them to air dry for a few days. I let them sit out for three.

Bring some water to a boil in a small pot, add the dried corn silk, and simmer for about 15 minutes. You’ll start to smell the fragrance of corn as it bubbles away. Strain, pour into cups, and serve with honey and lemon slices.

Despain calls for using 2 tablespoons of the silks to 2 cups of water. This will produce a very delicate tea with a whisper of sweet, starchy corn taste. It’s fainter than what I had in Japan, so next time, I think I will at least double the amount of corn silk so that the corn flavor comes out even more.

The corn silk tea can be enjoyed warm, at room temperature or chilled. It’s a refreshing, soothing little pick-me-up that cleverly makes use of something you’d normally just throw away without a second thought.

Corn Silk and Honey Tea

(Makes 2 cups)

2 to 4 tablespoons dried corn silk (or to taste), harvested from fresh corn

2 cups water

1 to 2 tablespoons honey (adjust to taste)

Fresh lemon slices, for serving (optional)

Collect fresh corn silk from organic corn cobs. Make sure that the silk is clean and free from any debris and pesticides. Spread it out on a clean surface, and let air-dry for a few days. In a medium saucepan over medium heat, bring the water to a boil. Add the dried corn silk to the pot, reduce the heat to low, and let the corn silk simmer for 10 to 15 minutes. This allows the flavors to infuse into the water.

Strain the tea to remove the corn silk, leaving a clear liquid. Stir in the honey, adjusting the amount to achieve the desired sweetness. Pour the tea into cups or mugs, and serve with the lemon slices, if desired.

Adapted from “Rooted in Fire” by Pyet DeSpain