Aya Nishimura

Smoky Tea & Green Tea Salt

ほうじ茶塩、抹茶塩

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Preparation info
  • Makes:

    15 g

    Each
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
Japanese Food Made Easy
Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

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.

Ingredients

Hojicha Salt

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

Method

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.

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