In Photos: Japanese Superfood Matcha

I’m delighted to see the matcha boom in the USA. I loved matcha in Japan, for its culture, antioxidant properties as well as the quiet-alertness it gave me rather than the crash of adrenaline-depleting caffeine in coffee. And of course it’s the star in The Art of Tea and all those tasty and mindful benefits.

Unique matcha service at Yojija Cafe in Kyoto.

I wrote about matcha cafes for Kansai Scene Magazine and was fortunate to visit Uji, where much of Japan’s matcha comes from. Uji also is the Japanese Buddhist word uji 有時, Being–Time, a key metaphysical idea of Sōtō Zen founder Dōgen (1200-1253), who founded temples in the area. One such Soto Buddhist temple in Uji that we visited was Koshoji.

Everything is made with matcha in Uji, Japan! Indeed it is Matcha Republic!

But you will find matcha everywhere, and I am deeply grateful for the matcha prepared by the head monk Madoka at Shosenji Zen Temple in Osaka where I attended Zen meditation and philosophy sessions.

Matcha made by and local wagashi served by Madoka at the Shosenji Zen temple in Osaka.

Some fabulous mochi balls and matcha ice cream with a lucky cookie on top after visiting the Moss Gardens at Saihō-ji Rinzai Zen Buddhist temple in Kyoto.

Kawaii in Kyoto with a Hello Kitty Matcha Latte

Matcha green tea as medicine, kept in a special tea caddy, called a natsume, until served.

Matcha jello for dessert in Kibune after catching noodles.

Lotsa matcha products in Uji, Japan.

Matcha brownie with soy ice cream and mochi balls with molasses syrup and adzuki beans. In Kyoto.

Matcha and wagashi at the Kyoto Nippon Made Cafe and Bar.

Matcha ice cream with mochi balls and Anko 餡子, あんこ, Japanese sweet adzuki bean sauce.

Matcha and matcha jello in Uji, Japan.

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