Pure matcha paste from Japan is easy to use in baking and cooking, boasting a bright green color and rich aroma. This versatile ingredient can be mixed smoothly into watery or oily ingredients without clumping, making it ideal for creating matcha sauce and cream. Made from first-harvest Saemidori matcha, it offers an elegant aroma, little bitterness, and a strong sweet and umami flavor, with no added coloring agents or preservatives, making it perfect for vegans. The paste can also be dissolved in hot water or milk to make a matcha latte. Serving suggestions include approximately 12 servings for lattes (8g per serving), 8 servings for pancakes (12g per serving), 17 puddings (6g per serving), and 17 servings of pasta (6g per serving).

Easy to use paste form

With its bright green color and rich aroma and flavor, it can be used to make a variety of matcha dishes and sweets.

Mix with various ingredients

Matcha paste can be mixed evenly into watery ingredients such as cooking wine, or oily ingredients such as cream.

Fade-resistant

This paste is resistant to heat, light and acid, and does not fade easily.

No additives

No coloring agents, preservatives, or other additives are used.

Recipes for Baking with Matcha Paste

Recipe1

Matcha Cookies

Ingredients (About 20pieces)

Flour: 115g／Unsalted Butter: 60g／Sugar: 50g／Matcha paste: 1tbsp

A. Mix butter and sugar in a bowl until smooth. B. Add the flour and matcha paste to A and knead well. C. Shape into a 2cm diameter log, wrap in plastic wrap and refrigerate for about 1 hour. D. Remove the plastic wrap, cut into 1.5cm pieces and place on a baking tray. E. Bake in a preheated oven at 180℃ for 13 to 15 minutes. Cool it after baking and it's ready.

Recipes for Cooking with Matcha Paste

Recipe1

Chickpea Matcha Rice

Ingredients (2serving)

Rice: 2cup／Boiled chickpea: 100g／A pinch of salt／Dried seaweed: 1／Matcha paste: 2/3tbsp

A. Wash rice, add water, and cook rice with matcha paste, salt, and seaweed. B. When cooked, add chickpeas and steam before serving.

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