“A manger des yeux”, the phrase means “to eat with one’s eyes” in France, the country of gourmet. As the phrase indicates, the appearance of dish has a significant role on enjoying cuisine. Matcha, fine powder of tencha, could provide cuisines with beautiful green color, resulting in delightful meal.

In this post, I’d like to introduce a convenient recipe to add a delightful color of tea green on meals with unique flavor of tea and Japanese-familiar taste.

(1) Matcha Miso Sauce
This sauce can be made very conveniently. Just mixing matcha with the paste of Miso, which is a Japanese traditional seasoning made from soybeans by fermentation.

Pour a portion of miso soup paste into a small bowl and a few swings of matcha, then mix them till the color get uniformly.
We can use this matcha miso sauce for various dishes, such as Tofu, grilled mincemeat, grilled chicken, fried fish etc.

(Example 1) Tofu topped with matcha Keema

(Example 2) Tofu topped with green and brown miso

(Example 3) Grilled chicken topped with matcha miso sauce


2. Matcha Koji sauce
We can substitute Koji paste for miso. Koji is also one of the Japanese traditional fermented food made from rice. A tube type of Koji paste is convenient for cooking.

Matcha Koji sauce is also made by just mixing Koji paste with matcha.

This sauce goes better with fish rather than meat.

A grilled codfish topped with matcha Koji sauce.

Note) Because of a unique flavor of Koji, likes and dislikes of people outside Japan might split in two.