Some people insist on organic (generally for good reasons), so we searched hard for years and finally found what we feel is the tastiest and best organic matcha in the domestic Japanese market. However, our conventionally grown matcha is utterly safe, and it tends to taste better because its umami/amino acid structure is more pronounced.
You’re on a boat. You didn’t build it, and you don't have the option of stepping off; you're just ... on it. It carries you whether you like it or not, and whatever direction you face is more or less a "forward" direction.
Brewing Green Kokoro (matcha-infused genmaicha) is dead simple and quick.
It's rare for dishes to be equally good served warm or cold, but this is one of them. Good soba noodles are such a delight; they have an earthy, almost nutty flavor and a great mouthfeel and texture. Buckwheat is a pseudo grain related to rhubarb, and the seeds produce a creamy, nutty flour. The pea
There’s something about randomly shaped no-bake treats that dazzle the eyes first then the palate. This is such an excellent accompaniment to hyperpremium matcha — we especially like it with the Blend 94, whose earthy notes pierce the sweet/savory bark in such a satisfying way.
Brewing gyokuro isn’t like brewing other teas. Learn how to coax maximum awesomeness from these delicate and wonderful leaves.
Adding Greek yogurt makes eggs almost unbearably creamy and fluffy and airy and light.
Frittata, omelet, whatever you want to call it, this is on solid rotation at our house.
Matcha is a form of meditation for me. It is the way of being present to the words that come from inner stillness.
Get our best stories, insights, and trending topics delivered straight to your inbox. Join thousands of readers who never miss what matters.
