» Meet 
Green tea: By now everyone has heard of its many health benefits, and quite a few of us know how soothing yet stimulating a steaming cup of green tea can be. But we haven't gotten around to eating it, at least not yet.
Eating green tea? Certainly not the whole leaf kind, and few of us would consider using a teabag as part of dinner. But maccha, the superfine powdered green tea used in tea ceremonies in Japan and sold in any Japanese supermarket and online, is a staple in the breakaway cook's pantry. It lends vibrancy, dazzling color, and deep savoriness to foods. We'll be covering many different ways to use maccha throughout these pages, so stay tuned.
Many people have enjoyed maccha in the form of green tea ice cream--maccha lends itself beautifully to cream-based desserts. It's also terrific with chocolate. But most people don't know how well it goes with salt. Try this: Add a little maccha to some coarse, high-grade sea salt and blend it in a coffee grinder. You will produce a surreally beautiful salt that you can use on all kinds of things to make elegant, superfast, and easy meals.
I keep a small pretty ceramic container of maccha salt on my stove and routinely sprinkle it on just about anything. My favorite use for maccha salt is on poached eggs -- there's something about the alchemy between egg yolks and green tea that turns the combination sublime. But I also use it on baked potatoes, salads, tofu, and dozens of other foods.
The procedure--mixing maccha with salt--couldn't be simpler, yet it significantly empowers home cooks. I'm very interested to hear about innovative uses that people reading this come up with, so be sure to post them below.
8 Comments
LEAVE YOUR COMMENT
You must sign in to leave a comment