Matcha green tea is one of the easiest ways to add color and a bit of nutrition to your food. these simple cookies are one of my favorite ways to combine matcha tea with a little bit of fermented sweetness from homemade amakoji paste.
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Curious what the difference is between ‘ceremonial’ and ‘cooking’ or ‘culinary’ matcha? Continue reading and discover what the differences are!
In Japan, when shopping for matcha you’ll find the term 料理用 ‘ryouriyou’ translated this means “for cooking use”.
However, most matcha sold in Japan is intended for drinking. Because of that, drinking matcha is simply called matcha. The only way to differentiate the cooking from drinking are the words ‘ryouriyou’ on the package.
To put the differences simply, matcha or what is sold as ‘ceremonial’ is for drinking. As in drinking straight after adding hot water and whisking.
Cooking or culinary matcha is intended to be used for everything else.
While I won’t stop you from using regular matcha in your cooking, for many (including me) you might not be using your matcha to its fullest potential.
When you dilute matcha in your smoothies, lattes, baked goods and other foods like soba, you’ll lose a lot of the delicate flavors and aromas that make each matcha special.
These characteristics are what enable matcha to sell for such high prices. (for example, over $100 for just 40g!)
So why would you waste it?
So now that you know matcha is for drinking and ‘cooking’ matcha is for everything else, why not try some of my favorite from 2 of the famous tea growing regions in japan -
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✅ discover how to make amakoji (sweet fermented rice paste)
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