Kintsugi Wellness by Candice Kumai

Author:Candice Kumai
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2018-03-12T04:00:00+00:00

Japanese-Inspired Sweets

和菓子, わがし

wagashi

matcha 抹茶, まっちゃ

I was introduced to matcha at a young age—around the same time my mom introduced me to sushi, ramen, udon, tsukemono, yakitori, and okonomiyaki. I can’t even time-stamp it, because I was a little kid. But for me, matcha is an honorary treat and part of our Japanese heritage. Today, it’s grown into a bona fide food trend and popular hashtag.

When I went to culinary school over a decade ago, I experimented with matcha and found ways to incorporate it into my crepes, pancakes, and baked goods. I began to appreciate the versatility of this traditional ingredient.

Years back, in Kyūshū, my Japanese mother gave Jenni and me my Baachan’s matcha supplies, including her chasen (bamboo whisks). My Baachan and her youngest sister, my Auntie Takuko, studied tea and matcha under a tea master in Kyūshū. They were both around fifty years old when they seriously started to learn. (They have a saying in Japanese, Gojū no tenarai, “50 の 手習い、ごじゅう の てならい,” meaning you start to learning something you really want after you are fifty years old.)

My Auntie Takuko took me to study matcha under a true tea master years ago, in her hometown of Beppu. I feel honored to be able to use my family’s tools and traditions every time I whip up a cup of matcha. While matcha might be trending on social media, I am dedicated, along with many others, to keeping the integrity of this tradition intact. So here’s a bit on one of my favorite Japanese ingredients:

In Japan traditional matcha at tea ceremonies was not mixed with sugar. The Japanese do enjoy sweets with matcha, like crepes, cakes, and even matcha chocolates. My mom shared with me that her first memory of matcha was Ujikintoki (Uji matcha kakigori; 宇治金時), shaved ice with sweet matcha syrup and sweet adzuki beans, sometimes with matcha ice cream! Yum!

The Westernization of matcha has turned it into a sweet treat, but traditionally matcha tea is made up of just two ingredients: ceremonial-grade matcha powder and water that is slightly under boiling.

To make matcha, boil water, and allow it to cool slightly, for just a few minutes (it should be between 175° and 185°F). Place sifted matcha powder into a clean and dry chawan matcha bowl. Add a small bit of the hot water to the bowl. Using a chasen (bamboo whisk), whisk up tiny, tiny bubbles, moving your whisk in vigorous M and N motions. When the matcha powder is fully incorporated and the tea is frothy, enjoy!

when purchasing matcha, here’s what to look for:

Japanese-produced matcha powder is the way to go. I purchase my matcha direct from Japan (Uji, Shiga, Wazuka, Mie, Miyazaki are all great regions for the best matcha). In the States, Matcha Love by Ito En is a trusted source of Japanese teas. Always look for “ceremonial grade” and/or “product of Japan” on the label. Organic is always best.

When purchasing online, read reviews to make sure the brand is reputable. Also, keep in mind that plain matcha powder contains only powdered green tea—no sugar, no other ingredients.

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