japanese green tea powder

anonymous asked:

Yes! I was referring to that same picture! I was having some difficulty explaining the concept of cultural appropriation to a friend so I just asked her to read your comment on that post and she finally understood. Btw, I think matcha is actually from China! However, the matcha tradition was lost there over the centuries, whereas it became stronger in Japan.

Technically almost all tea can be traced back to China via India, so that discussion isn’t new. While the Chinese likely did pioneer the concentration of green tea leaves into a powder, it was the Japanese who placed it on a pedestal and made it a central part of (what started as) a religious ritual.

Japanese history has had a fun habit of taking things that the Chinese discarded as boring and making it their own over time. One of the best examples is oshiroi itself (and certain ways of applying make-up) that the Chinese felt was out of fashion by the 8th century, but to the Japanese nobles it was the best thing ever. Here we are thirteen centuries later and certain parts of Japanese culture are still using oshiroi ^^;


Ace Attorney Dishes pt. 3!

Pt. 1 / Pt. 2 

Apollo’s Fried Chicken: (Because “a pollo”, duh.) Chicken breast and thigh pieces fried in Paprika batter. Accompanied by a cherry tomato, balsamic vinegar, mesclun lettuce and baby spinach salad. Dipping sauces include lemon salt, garlic aoli, and ketchup.

AJ Ema’s Snackoo Trio: Inspired by Japanese karinto snacks, the original “Snackoo”. A green tea and kinako (soybean powder) parfait with green tea mousse, kinako mochi, sweet soy sauce, kinako crumble, and whipped cream. Sea salt ice cream sandwiched between karinto discs topped with sesame crisp, and ginger/dark brown sugar marshmallows with candied ginger garnish.

Pearl’s Fruit Sandwiches: Three types of sandwiches - An apple, peanut, and whipped cream stacked sandwich, a strawberry-banana sandwich, and a mango-kiwi sandwich. Peanut butter and chocolate dipping sauces.

I love cheesecakes and wanted to make one with Matcha powder, the green Japanese tea powder that is used in tea ceremonies. Since I only found recipes for oven-baked cakes, I invented a recipe that uses gelatine myself.

Green Matcha Cheesecake

For the base

  • 200 g Digestive crackers
  • 75 g butter

For the filling

  • 5 gelatine leaves
  • 2 dl double cream
  • 1 tsp vanilla sugar
  • 2 egg whites
  • 1,5 dl sugar
  • 1 dl hot water
  • 2 tsp Matcha powder
  • 2 tbsp lemonjuice
  • 100 g cream cheese

Line a loose-bottomed cake tin with parchment paper. Crush the crackers. I put them in a plastic bag and crush them with a rolling pin. Mix the crushed crackers with melted butter and press the mixture firmly to the bottom of the tin.

Put the gelatine leaves in cold water. Whip the egg whites into hard foam. In a separate bowl, whip the double cream. Mix together the whipped cream, cream cheese, the sugars, and the egg whites. Mix the Matcha powder with the hot water and mix with the other ingredients. Heat the lemon juice and add a little hot water, enough to melt the gelatine leaves in the juice. Mix the juice-gelatine mixture with the other ingredients and pour into the cake tin on top of the base. Put in the refrigerator and let the cake set over night. Try not to eat the whole cake all at once. Or eat it. I’m not the boss of you.