Smoky Tea & Green Tea Salt



Preparation info

  • Difficulty


  • Makes:

    15 g


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 10 Minutes

Hojicha gives this dish a hint of smokiness, while matcha adds a lovely subtle bitterness. This is great for Tempura or sprinkled on sashimi or carpaccio.


Hojicha Salt

  • 1 teaspoon hojicha (Japanese smoky tea)
  • 1 tablespoon sea salt flakes

Matcha Green Tea Salt

  • ½ tablespoon sea salt flakes
  • ½ tablespoon matcha powder (green tea powder)


For the Hojicha Salt

Finely grind the tea in a spice grinder or mortar and pestle. Add the salt and break up the bigger pieces, but keep the mixture quite coarse.

For the Matcha Green Tea Salt

Break up the bigger pieces of salt in a spice grinder or mortar and pestle. Stir in the matcha powder.

Store both salts in separate sterilised screw-top jars for up to 2–3 months.