Let's be honest: when you see that bag of culinary matcha sitting in your fridge, your first impulse probably isn't to see it slowly melding into a roasting carrot as it caramelises in the oven, or bathing with lemon and oil and pink pepper as it marinates a gorgeous fresh tilapia. Nope. We tend to grab our matcha to sprinkle over our smoothie bowl, or scoop into our baking for that ultimate (and irresistible) green tea aroma.
Well, we here at Maru Matcha won't stand for this sweet matcha bias any longer. Matcha's place in your pantry is about to be transformed by the one, the only, matcha salt.
Effortless, endlessly useful, and #&%ing delicious, matcha salt will amp up your salads, be the secret ingredient in your roasted root veggies, and drive your soups and sauces wild.
Oh, and it tastes pretty damn delicious on your plain old vanilla ice cream, too ;-)
Go ahead, pick up your mortar and pestle and get grinding. You won't be disappointed.
Prep time: 1 minute
In a mortar (or failing that, a strong ziplock bag), add equal parts matcha and salt.
Tip: The kind of salt you use here will vastly change the use and texture of your matcha salt. We like using course sea salt as the matcha coats each grain creating little celadon nuggets to sprinkle, but almost any salt will do.
With your pestle (or failing a heavy object if you're going the plastic bag route - like the heel of a heavy shoe...), start grinding together the salt and the matcha until both components are an even color.
Et voila! Get creative with your matcha salt and don't forget to show us what you add it to!