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.
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.
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.
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