Matcha Salt: Green Tea Powder-Fine Ground Salt Blend
Served in the Japanese tea ceremony “Sado (茶道)”, also called “Chado (茶道)”, “Matcha (抹茶)” is one of the green tea that represents Japan. The green tea powder is not only an indispensable part of Sado, but it is also often used in Japanese cuisine and Wagashi sweets. In Japan, there are even seasonings and condiments that contain the Matcha powder, and what I have now “Matcha-Jio (抹茶塩: Matcha Green Tea Salt)” is one of the quintessential examples.
Matcha-Jio (抹茶塩: Green Tea Salt)
As “Jio (塩: also pronounced as Shio)” is the Japanese word for salt, Matcha-Jio is a blend of Matcha green tea powder and salt. The salt used in Matcha-Jio is prepared by grinding natural salt in a mortar using a pestle, until smooth and fine, and is blended with Matcha green tea powder, basically at the ratio of 1 to 1. So even if the Matcha salt isn’t available near where you live, you can make your own Matcha-Jio with the green tea powder. Incidentally, it is said that chefs of Ryotei restaurants spend a few hours preparing the salt.
Matcha-Jio goes especially well with Tempura and Karaage. The Japanese green tea salt has a nice fragrance, calming the oiliness of the deep-fried foods, making their aftertaste refreshing. It also works well with fresh raw Sashimi slices, especially greasy ones, and some Japanese like to eat tofu, drizzling sesame oil, and sprinkling the Matcha salt.