Matcha Quotes

I don’t have yellow fever. I’m not one of those creepy dudes who write exclusively about Japanese folklore and wear kimonos and pronounce every loan word from Asian languages with a deliberate, constructed accent. Matcha. Otaku. I’m not obsessed with stealing Asian culture—I mean, before The Last Front, I had no interest in modern Chinese history whatsoever.

Tall skim milk matcha green tea latte,” Zachary says,

She hands over Chloe’s usual Starbucks order: iced matcha latte with two pumps of brown sugar syrup and one pump of vanilla

You will stumble on secrets. Hidden all over the restaurant: Mexican oregano, looking cauterized, as heady as pot. Large tins of Chef’s private anchovies from Catalonia hidden behind the bulk olive oil. Quarts of grassy sencha and tiny bullets of stone-ground matcha. Ziplock bags of masa. In certain lockers, bottles of sriracha. Bottles of well whiskey in the dry goods. Bars of chocolate slipped between books in the manager’s office. And people too, with their secret crafts, their secret fluency in other languages. The sharing of secrets is a ceremony, marking kinship. You have no secrets yet, so you don’t know what you don’t know. But you can intuit it while holding yourself on the skin of the water, treading above deep pockets, faint voices underneath you.

Tea first came to Japan in the sixth century by way of Japanese Buddhist monks, scholars, warriors, and merchants who traveled to China and brought back tea pressed into bricks. It was not until 1911, during the Song dynasty, that the Japanese Buddhist priest Eisai (also known as Yosai) carried home from China fine-quality tea seeds and the method for making matcha (powdered green tea). The tea seeds were cultivated on the grounds of several Kyoto temples and later in such areas as the Uji district just south of Kyoto. Following the Chinese traditional method, Japanese Zen monks would steam, dry, then grind the tiny green tea leaves into a fine powder and whip it with a bamboo whisk in boiling water to create a thick medicinal drink to stimulate the senses during long periods of meditation.

So what does matcha taste like, if you've never had it? It's commonly described as tasting "green," which is true, albeit begging the question. Good matcha is naturally very sweet, a plant sweetness quite unlike bad matcha sweetened with sugar, which is common in shelf-table convenience store drinks and at coffee places. When you're drinking matcha, even high quality stuff, you can rub your tongue against the roof of your mouth and feel that it was whipped up from a powder. If you like the scent of newly mown grass, you would probably enjoy matcha. It's not much like brewed green tea at all.

Her store was small but cozy. Pastel vases presented fresh pink peonies on the windowsills while Teresa Tang sang through the speakers. My lifelong love affair with tea had begun here at a very young age. I'd had my formal introduction to rooibos, matcha, chai, maté, and pu'erh, all seducing me with their floral, fruity, earthy scents.

I lean against the counter, biting into the delicate macaron. It feels like I'm drinking a lightly sweetened, warm cup of green tea, sprinkled with a tiny contentment spell, one of Mom's specialties.

But here’s the point: I’m fucking sad and I feel like a goddamn ghost, okay, and I’m sorry if that’s politically incorrect, I’m sorry if my invisibility comes with my own savings account and matcha lattes, but it’s mine, okay, it’s mine and it’s real to me, so just let me freaking have it. I know, I know that other people, so many other people, are invisible in ways that can get them killed or never have a good job or a seat at any table. I know this. But invisibility is a spectrum, like anything else. And I’m on it.

Vending innovation isn't dead. Some machines use facial recognition software to guess which drink you're in the mood for (based mostly on your gender and the time of day, I was told). Iris and I always liked to stop at the machine on the Nakano Station platform that dispensed slushy iced drinks like cocoa-strawberry, matcha, and Ramune. (Ramune is a soda known for its unusual bottle, which has a glass marble in the neck, and for coming in various flavors like orange, red, and blue, all of which taste the same to me.)

The fanciest grade of green tea in Japan goes by the name of gyokuro, meaning "jade dew." It consists of the newest leaves of a tea plantation's oldest tea bushes that bud in May and have been carefully protected from the sun under a double canopy of black nylon mesh. The leaves are then either steeped in boiled water or ground into a powder to make matcha (literally, "grind tea"), the thick tea served at a tea ceremony. (The powder used to make the thin tea served at a tea ceremony comes from grinding the older leaves of young tea plants, resulting in a more bitter-tasting tea.) The middle grade of green tea is called sencha, or "brew tea," and is made from the unprotected young tea leaves that unfurl in May or June. The leaves are usually steeped in hot water to yield a fragrant grassy brew to enjoy on special occasions or in fancy restaurants. For everyday tea, the Japanese buy bancha. Often containing tiny tea twigs, it consists of the large, coarse, unprotected leaves that remain on the tea bush until August. When these leaves are roasted, they become a popular tea called hojicha. When hojicha combines with popped roasted brown rice, a tea called genmaicha results.

Seventy-five percent of the time when I'm ordering my "almond milk matcha latte with no sugar added, lukewarm, please," I'll be recognized by an employee. And yes, my order is a pin in the ass, but I'm determined to enjoy the liquid indulgences of modern life. Might as well take advantage of it all before the zombie apocalypse. I have no practical skills; I'm fully aware that I'll be one of the first ones "turned." Instead of learning motorcycle repair or something else disaster-scenario useful, I'll order the drink I want until I become a shambling corpse. AND I WON'T BE DEFENSIVE ABOUT IT, OKAY?

Cool green foods became the natural choice in restaurants and teahouses. Matcha, the powdered green tea used for the tea ceremony, flavored ice cream, jewel-like gelatin cubes, and sweet whipped cream eaten in parfaits and layered with grapes, pineapple chunks, and chewy white mochi balls. There were Japanese-style snow cones, huge hills of shaved ice drizzled with green tea syrup, along with green tea-flavored mousse and tea-tainted sponge cake. Matcha flavored savory items too, including green tea noodles served hot in dashi soup, as well as chilled and heaped on a bamboo draining mat with a cold dipping sauce of dashi, mirin, and soy. There was green tea-flavored wheat gluten and the traditional Kyoto-style dish of white rice topped with thin petals of sashimi that you "cooked" at the table by drenching it with brewed green tea from a tiny teapot.

With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each other like a kaiseki echo chamber. Ark shell, a bulging, bright orange clam peeking out of its dark shell, barely cooked, dusted with seaweed salt. "To add things is easy; to take them away is the challenge." Bamboo, cut into wedges, boiled in mountain water and served in a wide, shallow bowl with nothing but the cooking liquid. "How can we make the ingredient taste more like itself?With heat, with water, with knifework." Tempura: a single large clam, cloaked in a pale, soft batter with more chew than crunch. The clam snaps under gentle pressure, releasing a warm ocean of umami. "I want to make a message to the guest: this is the best possible way to cook this ingredient." A meaty fillet of eel wrapped around a thumb of burdock root, glazed with soy and mirin, grilled until crispy: a three-bite explosion that leaves you desperate for more. "The meal must go up and down, following strong flavors with subtle flavors, setting the right tone for the diner." And it does, rising and falling, ebbing and flowing, until the last frothy drop of matcha is gone, signaling the end of the meal.

He had in his head a scrapbook of the tastes that had impacted him the most during his travels: goat cheese and olive oil in California, the tropical fruits and chilies of South America, everything that had touched his lips in Japan. When Angelo and Paolo talk about their travels, they turn to the memories- the parties, the people, the crazy times had, always with the metronome of mozzarella beating in the background. But what followed Vito were the flavors- the dishes, the ingredients, and techniques unknown to most of Italy. "When I came back from Japan, there were six kilos of matcha, two kilos of coconut powder, and twelve bottles of Nikka whiskey in my bag. In Rome they stopped me and opened the bag. They thought they had caught me with cocaine. I told the guy to open up the bag and taste." Vito didn't drink Nikka (he and his brothers rarely drink alcohol); instead, he emptied all twelve bottles into a wooden bucket, where he now soaks blue cheese made from sheep's milk to make what he calls formaggio clandestino. He stirs up a spoon of high-grade matcha powder into Dicecca's fresh goat yogurt and sells it in clear plastic tubs, anxious for anyone- a loyal client, a stranger, a disheveled writer- to taste something new.

We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface. The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others. The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch. The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below. A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before. The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.

Whoooa! Red! Green! Yellow! Brown! Purple! Even black! Look at all those bowls full of brilliantly colored batter!" She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette! "Now that all my yummy edible paints are ready... ...it's picture-drawing time!" "She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!" "You're kidding me! Look at them all! How did she get that fast?!" Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?! "All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..." "It appears she's making a roll cake if she's pouring batter into that flat a pan." "Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier." "The decorations just have to be super-cute, too." "OOOH! She's candy sculpting!" "So pretty and shiny!" That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult! Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner... ... she's even including cutesy performances in the preparation of this dish!

Change can be good. Change can be bad. But surely any change is better than … fine?’ I love this because to me it’s all about living our lives rather than surviving them. And most of the time I think that means opening yourself up to caring about others and letting them care about you.” Murmurs

it’s about moving beyond whatever terrible things happened in our past, becoming a better version of ourselves, not because we have to or because we’re expected to, but because we can.

Matcha This jade-colored powder, pulverized from newly plucked tea buds, is whisked (with a special bamboo tool) into hot water to make ceremonial tea. Matcha also provides the distinctive color and flavor of green tea ice cream and is used in making many traditional confections. Only the first-harvest buds of tea plants shaded from direct sunlight are used for matcha, making it costly. It should be kept in a cool, dry place (it is often refrigerated in shops). Consume it within a month of purchase to enjoy the full meadowlike aroma and subtle sweetness that lies just below the astringent surface flavor.

HYMAN’S GUT-HEALING SHAKE 1 scoop ImmunoG PRP by NuMedica or SBI Protect (dairy-free) by Orthomolecular Products (bovine immunoglobulins aka colostrum) 1 scoop acacia fiber (a prebiotic) 1 tablespoon pomegranate concentrate (I use Lakewood organic) 1 tablespoon cranberry concentrate (I use Lakewood organic) 1 teaspoon matcha green tea powder (I use Navitas) 1 stick ProbioMax 350 DF by Xymogen (or your favorite high-potency probiotic) 1 scoop collagen powder Blend or mix everything with a cup of water and drink.

matcha do about nothing A matcha-and-prosecco mix seems to me to be the stuff Instagram dreams are made of (hint, hint #LittlePine #shamelesspromotion #helpussavetheanimals). This drink may not know if it’s up or down, but either way, it’s packed with antioxidants which, while it may not be the most important consideration of happy hour, I’d imagine is a welcome perk nonetheless. For a virgin version of this drink, simply replace prosecco with sparkling water. TIME: 3 MINUTES SERVES: 1 1 tablespoon sugar ½ teaspoon matcha powder ¼ teaspoon matcha powder ½ ounce hot water 1½ ounces Simple Syrup 1½ ounces fresh lemon juice Prosecco (roughly 2 ounces) Lemon wheel, for garnish Mix the sugar and ¼ teaspoon of the matcha powder in a small bowl with a dry barspoon until you’ve made a pale green sugar. Pour the matcha sugar onto a small plate and set aside. Combine the remaining ¼ teaspoon matcha powder and hot water directly in a highball glass. Use an electric frother to whisk the matcha until a smooth, creamy texture is achieved. Add ice to the matcha mixture, filling the glass to the rim. Add the simple syrup and lemon juice. Top off the glass with prosecco. Stir the cocktail with a barspoon, briefly and lightly. Cut a small notch in the lemon wheel. Following the line of the notch, coat half the wheel in matcha sugar by carefully and evenly pressing that half into the matcha sugar. Position the coated lemon wheel on the edge of the glass. Serve and enjoy.

They're matcha tiramisu yeast donuts, fried to perfection and filled with matcha mascarpone cream and topped with a matcha glaze that took me a long time to get right.

Not everyone likes matcha as I do or as much as I do but—

Next was the matcha crepe cake with banana cream filling.

Did I really want to spend fifteen dollars over the course of the week on matcha lattes? FUCK YES, I DID! They make this shitty assignment at work tolerable.

Society really is going straight to hell now that we're rewarding criminals. You should be ashamed of yourself." I don't miss Joelle's eye roll, the way her chest heaves as she inhales and pivots back to the woman. "Actually, I think this is a sign of a good society, helping people who need it. And the only person here who should be ashamed is you. I make the best damn matcha latte in all of Portland and you didn't like it. That means your taste buds are crap." The start of a chuckle falls from my lips before I clear my throat. "And on top of that, you went out of your way to make a kid cry. Pretty damn shameful all around." The lady's jaw plummets all the way to the floor at what Joelle said. "That's it. I'm out of here." "Thank god," Joelle mutters. I hold back a laugh.

Another study from the University of Salford in England showed that matcha green tea, a form of powderized tea leaf, can interrupt the metabolic pathway of breast cancer stem cells, depriving them of energy and causing them to

Yoga: once an exotic rite for mystics, now a suburban hobby in church halls and gymnasiums. Stretches, belly breaths and chants. Ancient (and awkward) poses with odd animal names, enjoyed by Lycra-clad mothers and post-matcha tea hipsters alike.

½ cooked then frozen purple sweet potato ¼-inch piece of turmeric root ¾ teaspoon matcha 1 cup unsweetened soymilk 1½ teaspoons ground flaxseed 1½ teaspoons wheat germ ¼ cup frozen cranberries ½ cup frozen strawberries 3 pitted dates ¼ teaspoon pumpkin pie spice Dash of cardamom

Evan sipped the matcha tea once more. It wasn’t half bad. He wondered at the kind of life that called for a steamed-milk waterfowl decorating one’s hot beverage.

Matcha Tea Powder Unlocking the Power of Matcha Tea Powder: A Green Elixir for Health and Serenity In a world where wellness trends come and go, matcha tea powder has stood the test of time, captivating hearts and palates for centuries. This vibrant green elixir, celebrated for its exquisite taste and numerous health benefits, has gained global popularity, transcending its traditional roots in Japanese tea ceremonies. Let's dive into the world of matcha and discover what makes it so special. The Essence of Matcha: Matcha is a finely ground green tea powder derived from shade-grown tea leaves. Unlike regular green tea, where you steep the leaves and discard them, matcha involves consuming the entire leaf. This process not only intensifies its flavor but also enhances its nutritional profile.

I reached into my tote bag and pulled out one of our huge carryout boxes. "Matcha mamon! Mamon isn't too different from Japanese castella, and I figured adding matcha would give it a little extra flavor and make it perfect for a Japanese restaurant. I also made matcha white chocolate chip cookies and strawberry-matcha mochi donuts, plus a basic parfait idea that you can adapt seasonally.

Green tea (matcha)[38] : Inside green tea are polyphénols which are antioxidants (compounds that protect the body's cells from damage caused by free radicals). They are called catechins (EGCG). A Japanese study carried out on a large number of patients has shown that we could limit the growth of malignant cells as well as the growth of the vessels that nourish them in the context of prostate cancer. On the other hand, it would prevent diseased cells from absorbing the glutamine on which they feed. I take it in the form of tablets and powder which I mix with sparkling water and mint which I drink throughout the day. It is a variety of tea from Japan and I chose it because it has 137 times more EGCG than regular green tea. This makes it one of the most powerful antioxidants in the world. In addition, it has long been considered a real medicine by the samurai ! A tea made to measure for me, isn't it ?

My best friend and other business partner, Adeena Awan, was embracing spring's floral vibes by pushing her signature lavender chai latte as well as her new seasonal creations, including a lavender honey latte (the honey sourced from Elena's uncle's local apiary), lavender calamansi-ade, and a sampaguita matcha latte (I didn't really like floral flavors, but even I had to admit the matcha drink was stunning). As for me, I was leaning into "spring means green" and had prepared pandan-pistachio shortbread and brownies with a pandan cheesecake swirl. I also came up with a red bean brownie recipe, which wasn't particularly spring-like, but hey, I was in a brownie mood. And for a quick no-bake option, I developed buko pandan mochi Rice Krispie treats, which would be sure to delight our youngest customers

½ cooked then frozen purple sweet potato ¼-inch piece of turmeric root ¾ teaspoon matcha 1 cup unsweetened soymilk 1½ teaspoons ground flaxseed 1½ teaspoons wheat germ ¼ cup frozen cranberries ½ cup frozen strawberries 3 pitted dates ¼ teaspoon pumpkin pie spice Dash of cardamom Scrub one purple sweet potato under running water, then pierce it a few times with a fork. Microwave on high until it is fork-tender. When it is cool enough to be handled, cut it in half and freeze both halves. (You’ll use half for this recipe and the other half next time you’re craving this smoothie.) Place all the ingredients in a blender, and blend until smooth.

Tips: To preserve my turmeric root, I cut it into quarter-inch pieces, then freeze. Also, since learning about spermidine (see here), I’ve been cutting my ground flaxseed with wheat germ, half and half, so I just scoop in one full tablespoon of my flax–wheat germ mixture. Also, please note that the amount of matcha (2 g) used in this smoothie can carry more caffeine than a shot of espresso, so you may not want to drink this late in the day.

Whack rules in New York. Everyone has to be wild, outrageous, excessive- anything to be different from everyone else. And that includes our hot cocoa. Every February, for example, Maury Rubin hosts the Hot Chocolate Festival at City Bakery with a special flavor featured each day, from spicy fig to bourbon to tropical. I still haven't gotten through all the flavors but can wholeheartedly vouch for City Bakery's out-of-this-world classic cocoa, served year-round. Opt for the giant homemade marshmallow floating on top to sweeten things up even more. Another fancy favorite is the white hot chocolate with lemon myrtle and lavender at Vosges Haut-chocolat in Soho. I really do think Angelina's chocolat chaud is the creamiest and dreamiest in Paris. But I also would never say no to a pitcher at Jacques Genin in the Marais or Les Deux Magots in Saint-Germain, both sinfully thick and delicious ways to get your choco-fix. For something approaching New York's adventures in fun flavors, head to the second-level tearoom of Jean-Paul Hévin for decadent raspberry-, matcha-, or ginger-flavored cocoa.

I spent most of last year living with my parents in Connecticut,” he said, speaking as evenly as ever. “Which is why I hadn’t seen a lot of my friends in a while until the Christmas party.” It was a departure from the linear narrative she’d crafted. “Why?” “I was getting treatment.” Rae’s stomach scrunched as her heart was punched with regret about every assumption she’d made. When she finally found her voice and ditched her pride, she gritted out, “Not cancer?” Two women shoved their way onto the stools next to them, and the baristas shouted about macchiatos and matcha and oat milk. Manhattan was intruding, like it did best.

The Razorbacks would play Duke, the NCAA champs in 1991 and 1992. Duke had a host of great players, but their star was Grant Hill, a consensus pick for national Player of the Year honors. The day before the championship, Richardson grew pensive. He was reasonably proud of his accomplishments, but something was nagging him. Richardson had been the underdog so long that despite his team’s yearlong national ranking, he still felt dispossessed. He found himself pondering one of Arkansas’s little-used substitutes, a senior named Ken Biley. Biley was an undersized post player who was raised in Pine Bluff. Neither of his parents had the opportunity to go to college, but every one of his fifteen siblings did, and nearly all graduated. “I had already learned that everybody has to play his role,” Biley says of his upbringing. As a freshman and sophomore, Biley saw some court time and even started a couple of games, but his playing time later evaporated and he lost faith. “Everyone wants to play, and when you don’t you get discouraged,” he says. On two occasions, he sat down with his coach and asked what he could do to earn a more important role. “I never demanded anything,” Biley says, “and he told me exactly what I needed to do, but we had so many good players ahead of me. Corliss Williamson, for one.” Nearly every coach, under the pressure of a championship showdown, reverts to the basic strategies that got the team into the finals. But Richardson couldn’t stop thinking about Biley, and what a selfless worker he had been for four years. The day before the championship game against Duke, at the conclusion of practice, Richardson pulled Biley aside. Biley had hardly played in the first five playoff games leading up to the NCAA title match—a total of four minutes. “I’ve watched how your career has progressed, and how you’ve handled not getting to play,” Richardson began. “I appreciate the leadership you’ve been showing and I want to reward you, as a senior.” “Thanks coach,” Biley said. He was unprepared for what came next. “You’re starting tomorrow against Duke,” Richardson said. “And you’re guarding Grant Hill.” Biley was speechless. Then overcome with emotion. “I was shocked, freaked out!” Biley says. “I hadn’t played much for two years. I just could not believe it.” Biley had plenty of time to think about Grant Hill. “I was a nervous wreck, like you’d expect,” he says. He had a restless night—he stared at the ceiling, sat on the edge of his bed, then flopped around trying to sleep. Richardson had disdained book coaches for years. Now he was throwing the book in the trash by starting a benchwarmer in the NCAA championship game.

Dairy Chiko, in the basement of Nakano Broadway, is a surrealist ice cream shop known for octuple-decker soft-serve cones. You can also order a smaller cone with less than one billion calories, but the draw at Dairy Chiko is watching how other people eat their towering cones of vanilla, yuzu, milk tea, matcha, ramune, orange, strawberry, and chocolate (flavors may vary). Walking while eating is taboo in Japan, and Dairy Chiko has no seating area, so people loiter near the stand, two to a cone, drawing spoons up the sides of the ice cream, trying to forestall the inevitable. Old ladies, meanwhile, usually order a small matcha cone and eat it with a spoon, avoiding the shame of a green milk mustache. Near Dairy Chiko is a cafe with a public seating area and a very angry-looking drawing of an eight-layer cone with the international NO symbol superimposed on it.

We’ve been in stop-and-go traffic on a huge, busy avenue for quite a while, passing everything from ridiculously pricey boutiques to a giant natural-foods store, little restaurants and cafés with handwritten signs in the windows advertising matcha tea and kale smoothies. But

2 cups water 1 tablespoon whole cloves 1 teabag green tea 1 teaspoon FOS powder 2 teaspoons allulose (optional) Additional sweetener to taste 1 cinnamon stick (optional) In a small saucepan, combine the water and cloves and bring to a boil. Reduce the heat and cover to maintain a low simmer for 10 minutes. Add the teabag in the last 1–2 minutes of simmering, then remove from heat. Discard teabag. Stir in the FOS, optional allulose, other sweetener, and optional cinnamon stick, and serve or sip throughout the day. MATCHA,

Seeing as it's cherry season, I've gone for an imitation of a lunchbox from a blossom-viewing picnic. On top of that folded kaishi paper is the wild vegetable tempura. Ostrich fern, mugwort, devil's walking stick, koshiabura and smilax. There's some matcha salt on the side, or you can try it with the regular dipping sauce. The sashimi is cherry bass and halfbeak. Try it with the ponzu. For the grilled fish dish, I've gone with masu salmon in a miso marinade, together with some simmered young bamboo. Firefly squid and wakame seaweed dressed with vinegared miso, overnight Omi beef, and deep-fried chicken wing-tips. In that wooden bowl is an Asari clam and bamboo shoot broth.