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.

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.

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.

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,

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.

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.)

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.

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.

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.

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!

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.

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.

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

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

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.

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.

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.

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.

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

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

Next was the matcha crepe cake with banana cream filling.

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.

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.

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.

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

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.

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?

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.

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.

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.

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.

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.

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.

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.

Lesbians and their matcha, I swear to God.

BONUS BENEFITS OF MATCHA: Antioxidant, boosts metabolism, provides full-body energy, improves immune system, anticancer, and heart-protective. MATCHA TAKEAWAY CHECKLIST: Provides calm energy Diminishes anxiety and improves sense of well-being Boosts motivation and focus Improves memory and cognition Promotes creative thinking and flow Highly neuroprotective

In the top left you have simmered Nagaoka bamboo shoots and wakame seaweed from Izumo, served in a Karatsu-ware bowl. Next to that, on the long Oribe dish, is grilled masu salmon seasoned with pepper tree leaves. The square Kutani bowl is dashi-simmered egg scrambled with green peas. The next row down is a series of five small Imari plates. Starting on the left: white miso clam gratin; salad of finely chopped cockles and Kujo green onion; tilefish sashimi with a ponzu, miso, and pepper-tree-leaf dressing; slow-cooked Tamba chicken in a salt koji marinade. At the end, on the right, is pickled sweetfish sushi, served whole. The round dish at the bottom is a selection of wild vegetables: butterbur buds, devil's-walking-stick, ostrich fern, momiji-gasa, bracken shoots, and smilax. Normally those would be served as tempura, but I've gone for something a little different and deep-fried them Western-style instead. Sprinkle them with matcha salt if you like, or they go very nicely with this green peppercorn-infused Worcestershire sauce." Nagare produced a bottle of white wine. "Now, will something like this do?" "Hang on a moment," said Kana, reaching for her digital camera again. "My friend in Tamba makes this," continued Nagare. "Hundred percent Chardonnay grapes, fermented in small French casks, apparently. Has an elegant flavor--- perfect for spring, I'd say.

I opened my eyes to find a pair of eyes the color of matcha infused with lightly roasted cocoa beans, and framed by incredibly long lashes, peering down at me. From memory, I knew that the frown on his face hid a lone dimple on the left cheek. A faint scar cut through his right eyebrow, making him look like he'd been in a knife fight. Some people had argued that the overall combination could be called hot, but I wouldn't go that far. Maybe he could be classified as cute, at best, but I certainly wouldn't be caught dead saying that--- at least not within hearing distance. He smelled as nice as I remembered, too, like citrus, spice, and sunshine. Him. The last person on Earth I had expected to see.

Switching on the lights above the kitchen island, I turned on the stove and started melting some butter. I poured it into a mixing bowl, then added some monkfruit sweetener, an egg, a splash of vanilla extract, then whisked it until it became light and fluffy. And here was the twist I was planning: instead of Oreo and white chocolate, I was using matcha and dark chocolate as substitutes. The carbohydrate content in matcha was super low, so I wanted to experiment with different recipes using matcha powder, hoping to offer several items in that flavor at the bakery. After adding some plain flour, baking powder, a pinch of salt, and some matcha powder, I mixed them all to form a dough, then added some dark chocolate chips and several crushed matcha cookies into the mixture.

Viewed from the aisles of a Whole Foods or Trader Joe's, plummeting nutritional diversity might seem like an overblown threat. We live in a time, after all, when you can find calzone in Tokyo, fajitas in Rome, and sushi in the Mall of America, and when high-end supermarkets stock organic beef, micro brews, heirloom tomatoes, kale, matcha smoothies, and once-exotic cereals like quinoa, amaranth, and spelt. But this apparent embarrassment of riches obscures a poverty of nutritional content and genetic diversity.

intestinal health advantages into a simple cup of tea. Use this tea to help repair, rebuild, or maintain your intestinal mucus barrier and as part of your dysbiosis/SIBO/SIFO management program because it may make the journey smoother. This tea combines the mucus-increasing effect of eugenol oil from cloves, the mucus protein cross-linking effect of green tea catechins, and the Akkermansia growth-stimulating effects of fructooligosaccharides (FOS). Whole cloves, rather than ground cloves, work best in this tea. Ground cloves include too many solids that cannot be separated from the eugenol, so if you filter the tea, you are removing much of the beneficial eugenol. Whole cloves, on the other hand, retain their ingredients well, so I have found that you can reuse whole cloves three or four times without sacrificing quality. Choose a green tea, preferably organic, that is high in green tea catechin content for maximum benefit. Matcha teas are high, as is tea brewed from Trader Joe’s Organic Green Tea, Pique Tea Crystals, Newman’s Own Organic Green Tea, and Numi Organic Gunpowder Green Tea. Optionally, you can sweeten the tea with allulose, which has the properties of prebiotic fiber. (FOS and allulose both readily dissolve in tea, unlike some other powdered prebiotics.) For added flavor, add a cinnamon stick to the tea upon serving.

【V信83113305】：Japan is home to some of the world's most prestigious international culinary schools specializing in pastry and confectionery arts. Institutions like the Tokyo Belle École and the Osaka Culinary Institute offer comprehensive programs blending traditional Japanese techniques with global pastry trends. Students from around the world enroll to master skills in French patisserie, Italian gelato, and Japanese wagashi under the guidance of renowned chefs. These schools emphasize hands-on training, creativity, and precision, often incorporating seasonal ingredients like matcha and yuzu. With state-of-the-art facilities and industry partnerships, graduates are well-prepared for careers in Michelin-starred restaurants or their own ventures. The cultural fusion and high standards make Japan a top destination for aspiring pastry chefs seeking excellence in the sweet arts.，定做国际食品糕点制作专门学校毕业证-国際フード製菓専門学校毕业证书-毕业证, 国際フード製菓専門学校文凭制作服务您学历的展现, 出售证书-哪里能购买毕业证, 日本大学毕业证定制, 国際フード製菓専門学校国际食品糕点制作专门学校毕业证制作代办流程, 办国际食品糕点制作专门学校成绩单, 办理日本国際フード製菓専門学校国际食品糕点制作专门学校毕业证国際フード製菓専門学校文凭版本, 如何获取国际食品糕点制作专门学校-国際フード製菓専門学校-毕业证本科学位证书, 办理真实国際フード製菓専門学校毕业证成绩单留信网认证

【V信83113305】：The Urasenke Gakuen Professional College of Chado, located in Kyoto, Japan, is a prestigious institution dedicated to the study and preservation of the Japanese tea ceremony, or *chanoyu*. Founded by the Urasenke tradition, one of the most influential schools of tea, the college offers a comprehensive curriculum that blends practical training with theoretical knowledge. Students learn not only the intricate rituals of preparing and serving matcha but also the philosophy, history, and aesthetics underpinning the Way of Tea. The school emphasizes harmony, respect, purity, and tranquility—core principles of *chado*. With experienced instructors and a serene learning environment, it attracts both domestic and international students passionate about Japanese culture. Graduates often become tea ceremony masters, cultural ambassadors, or pursue careers in related fields, ensuring the tradition’s continuity in the modern world.，修改裏千家学園茶道専門学校里千家学园茶道专门学校成绩单电子版gpa实现您的学业目标, 正版里千家学园茶道专门学校学历证书学位证书成绩单, 办里千家学园茶道专门学校文凭学位证书成绩单GPA修改, 办理真实毕业证成绩单留信网认证, 网上制作里千家学园茶道专门学校毕业证-裏千家学園茶道専門学校毕业证书-留信学历认证, 出售裏千家学園茶道専門学校里千家学园茶道专门学校研究生学历文凭, 购买里千家学园茶道专门学校毕业证

【V信83113305】：The Urasenke Gakuen Professional College of Chado, rooted in the rich legacy of the Urasenke tradition, is the premier institution for mastering the Japanese Way of Tea. It offers a comprehensive, immersive curriculum that transforms passion into profound expertise. Students delve deeply into the intricate procedures of preparing and serving matcha, the philosophy of "wa, kei, sei, jaku" (harmony, respect, purity, tranquility), and the related arts of calligraphy, flower arranging, and ceramics. The education extends beyond technical skill, fostering a mindset of mindfulness, hospitality, and cultural appreciation. Graduates emerge not merely as practitioners but as true ambassadors of chanoyu, equipped to teach and perpetuate this timeless cultural art form across the globe.，里千家学园茶道专门学校毕业证成绩单原版定制, 正版日本裏千家学園茶道専門学校毕业证文凭学历证书, 想要真实感受裏千家学園茶道専門学校里千家学园茶道专门学校版毕业证图片的品质点击查看详解, 本地日本硕士文凭证书原版定制裏千家学園茶道専門学校本科毕业证书, 裏千家学園茶道専門学校学位定制, 裏千家学園茶道専門学校毕业证在线制作里千家学园茶道专门学校文凭证书, 购买里千家学园茶道专门学校文凭, 原版定制里千家学园茶道专门学校毕业证裏千家学園茶道専門学校毕业证书一比一制作

【V信83113305】：The Urasenke Gakuen Professional College of Chado, located in Kyoto, Japan, is a prestigious institution dedicated to the study and preservation of the Japanese tea ceremony. Founded by the Urasenke tradition, one of the most influential schools of chado (the Way of Tea), the college offers a comprehensive curriculum that blends practical training with deep cultural understanding. Students learn not only the intricate techniques of preparing and serving matcha but also the philosophy, history, and aesthetics behind this centuries-old art form. The school emphasizes harmony, respect, purity, and tranquility—core principles of chado. With experienced tea masters as instructors, the college attracts both domestic and international students seeking to master this elegant tradition. Graduates often become tea ceremony practitioners, educators, or cultural ambassadors, spreading the beauty of chado worldwide. The Urasenke Gakuen stands as a beacon of Japanese cultural heritage.，里千家学园茶道专门学校毕业证, 裏千家学園茶道専門学校毕业证学历认证, 原版定制里千家学园茶道专门学校毕业证-裏千家学園茶道専門学校毕业证书-一比一制作, 定制里千家学园茶道专门学校成绩单, 里千家学园茶道专门学校成绩单复刻, 裏千家学園茶道専門学校文凭毕业证丢失怎么购买, 出售里千家学园茶道专门学校研究生学历文凭

【V信83113305】：Japan is home to some of the world's most prestigious international pastry and culinary schools, attracting students globally with their cutting-edge techniques and rich culinary traditions. Institutions like the Tokyo Belle École and the Hattori Nutrition College offer specialized programs in pastry arts, chocolate work, and bread-making, blending French and Japanese influences. These schools emphasize hands-on training under master chefs, using high-quality local ingredients like matcha and wagashi. Many graduates go on to work in Michelin-starred restaurants or open their own patisseries. With English-taught courses and cultural immersion, these schools provide a unique opportunity for aspiring pastry chefs to refine their skills while experiencing Japan's vibrant food culture. The combination of precision, creativity, and tradition makes Japan an ideal destination for culinary excellence.，一比一原版国际食品糕点制作专门学校毕业证-国際フード製菓専門学校毕业证书-如何办理, 办理日本毕业证, 原版定制国际食品糕点制作专门学校毕业证-国際フード製菓専門学校毕业证书-一比一制作, 办日本国際フード製菓専門学校国际食品糕点制作专门学校文凭学历证书, 网上制作国际食品糕点制作专门学校毕业证-国際フード製菓専門学校毕业证书-留信学历认证, 正版-日本国際フード製菓専門学校毕业证文凭学历证书, 哪里买国际食品糕点制作专门学校毕业证|国際フード製菓専門学校成绩单, 专业办理国際フード製菓専門学校国际食品糕点制作专门学校成绩单高质学位证书服务

【V信83113305】：Nestled in the heart of Japan, the Yamate Culinary Confectionery School stands as a premier institution dedicated to the art of Japanese and Western pastry craftsmanship. Renowned for its rigorous curriculum, the school blends traditional techniques with modern innovation, offering students hands-on training in wagashi (Japanese sweets), French patisserie, and contemporary dessert design. Under the guidance of master chefs, aspiring confectioners learn the delicate balance of flavor, texture, and aesthetics that define Japanese pastry arts. The school’s state-of-the-art facilities and emphasis on seasonal ingredients reflect Japan’s deep culinary heritage. Graduates emerge as skilled artisans, ready to elevate the global pastry scene. Whether mastering matcha-infused creations or intricate sugar work, Yamate cultivates creativity and precision, making it a beacon for dessert enthusiasts worldwide.，购买山手料理糕点专门学校毕业证, 山手料理糕点专门学校硕士毕业证, 办理真实山手調理製菓専門学校毕业证成绩单留信网认证, 正版山手料理糕点专门学校学历证书学位证书成绩单, 办理山手調理製菓専門学校文凭, 日本毕业证学历认证, 山手調理製菓専門学校毕业证定制, 一流山手調理製菓専門学校山手料理糕点专门学校学历精仿高质, 山手料理糕点专门学校颁发典礼学术荣誉颁奖感受博士生的光荣时刻

【V信83113305】：The Urasenke Gakuen Professional College of Chado, located in Kyoto, Japan, is a prestigious institution dedicated to the study and preservation of the Japanese tea ceremony. Founded by the Urasenke tradition, one of the most influential schools of chado (the Way of Tea), the college offers a comprehensive curriculum blending practical training with theoretical knowledge. Students learn not only the intricate rituals of preparing and serving matcha but also the philosophy, history, and aesthetics underpinning this centuries-old art form. The school emphasizes harmony, respect, purity, and tranquility—core principles of chado. With experienced tea masters as instructors, the college attracts both domestic and international students seeking to deepen their understanding of Japanese culture. Graduates often become tea ceremony practitioners, educators, or cultural ambassadors, spreading the spirit of chado worldwide. The Urasenke Gakuen stands as a beacon of tradition, fostering global appreciation for this refined cultural practice.，一比一原版里千家学园茶道专门学校毕业证-裏千家学園茶道専門学校毕业证书-如何办理, 仿制里千家学园茶道专门学校毕业证-裏千家学園茶道専門学校毕业证书-快速办理, 申请学校!成绩单里千家学园茶道专门学校成绩单改成绩, 高仿原版里千家学园茶道专门学校毕业证-裏千家学園茶道専門学校毕业证书-外壳-offer制作, 挂科办理裏千家学園茶道専門学校里千家学园茶道专门学校学历学位证, offer里千家学园茶道专门学校在读证明, 办理裏千家学園茶道専門学校里千家学园茶道专门学校毕业证文凭, 挂科办理里千家学园茶道专门学校学历学位证

【V信83113305】：The Urasenke Gakuen Professional College of Chado, located in Kyoto, Japan, is a prestigious institution dedicated to the study and preservation of the Japanese tea ceremony, or *chanoyu*. Founded by the Urasenke tradition, one of the most influential schools of tea, the college offers a rigorous curriculum blending practical training with theoretical knowledge. Students learn not only the intricate rituals of preparing and serving matcha but also the philosophy, history, and aesthetics underpinning the art form. The school emphasizes harmony, respect, purity, and tranquility—core principles of *chado*. With experienced tea masters as instructors, the college attracts both domestic and international students passionate about Japanese culture. Graduates often become tea ceremony practitioners, cultural ambassadors, or educators, ensuring the tradition’s continuity in a modern world. The Urasenke Gakuen stands as a bridge between tradition and global appreciation of *chanoyu*.，办理里千家学园茶道专门学校毕业证文凭, 办理裏千家学園茶道専門学校学历与学位证书投资未来的途径, 裏千家学園茶道専門学校文凭制作流程学术背后的努力, 办理里千家学园茶道专门学校毕业证, 在线办理里千家学园茶道专门学校毕业证成绩单, 修改里千家学园茶道专门学校成绩单电子版gpa让学历更出色, 裏千家学園茶道専門学校里千家学园茶道专门学校挂科了怎么办？, 办理裏千家学園茶道専門学校大学毕业证-里千家学园茶道专门学校, 裏千家学園茶道専門学校毕业证认证

【V信83113305】：The Urasenke Gakuen Professional College of Chado, located in Kyoto, Japan, is a prestigious institution dedicated to the study and preservation of the Japanese tea ceremony. Founded by the Urasenke tradition, one of the most influential schools of chanoyu, the college offers comprehensive training in tea ceremony practices, philosophy, and aesthetics. Students immerse themselves in the art of preparing and serving matcha, while learning about the cultural and spiritual significance of Chado, or "the Way of Tea." The curriculum emphasizes harmony, respect, purity, and tranquility—core principles of the tea ceremony. With experienced instructors and a deep connection to Japan's cultural heritage, the college nurtures both technical mastery and personal growth. Graduates often become tea ceremony practitioners, educators, or cultural ambassadors, spreading the beauty of Chado worldwide.，高仿里千家学园茶道专门学校文凭, 一比一原版裏千家学園茶道専門学校里千家学园茶道专门学校毕业证购买, 修改裏千家学園茶道専門学校里千家学园茶道专门学校成绩单电子版gpa让学历更出色, 里千家学园茶道专门学校-多少钱, 网上制作里千家学园茶道专门学校毕业证-裏千家学園茶道専門学校毕业证书-留信学历认证, 裏千家学園茶道専門学校文凭制作流程学术背后的努力, 里千家学园茶道专门学校毕业证办理

【V信83113305】：Nestled in the heart of Japan, the Yamato Patisserie Academy stands as a premier institution for aspiring pastry chefs. Renowned for its rigorous curriculum and fusion of traditional Japanese techniques with French patisserie artistry, the school offers hands-on training under master instructors. Students delve into the delicate balance of flavors, textures, and aesthetics, crafting everything from wagashi (Japanese sweets) to intricate European pastries. The academy’s state-of-the-art facilities and emphasis on seasonal ingredients reflect Japan’s culinary philosophy. Graduates emerge as innovators, blending cultural heritage with global trends. Whether mastering matcha-infused desserts or perfecting flaky croissants, Yamato’s alumni are shaping the future of pastry arts worldwide. A true haven for culinary creativity, the school embodies Japan’s dedication to precision and excellence.，办理日本毕业证, 日本毕业证办理, 办山手料理糕点专门学校毕业证认证学历认证使馆认证, 山手調理製菓専門学校学位证书办理打开职业机遇之门, 1:1原版山手料理糕点专门学校毕业证+山手調理製菓専門学校成绩单, 山手料理糕点专门学校留学成绩单毕业证, 办理山手料理糕点专门学校毕业证文凭

【V信83113305】：Japan is home to a rich tradition of wagashi (Japanese sweets), and specialized schools like the Japanese Confectionery School in Tokyo play a vital role in preserving and innovating this art. These institutions offer comprehensive training in traditional techniques, from crafting delicate mochi and dorayaki to mastering seasonal designs. Students learn under master pastry chefs, blending centuries-old methods with modern creativity. Beyond technical skills, the curriculum emphasizes aesthetics, cultural significance, and the use of natural ingredients like red bean paste and matcha. Graduates often become artisans, café owners, or instructors, spreading Japan’s confectionery heritage globally. For anyone passionate about Japanese sweets, these schools provide an immersive gateway into a world where flavor and artistry unite.，日本大学文凭定制专业服务认证, 日本糕点专门学校-Nihon Confectionery School大学毕业证成绩单, 专业办理Nihon Confectionery School日本糕点专门学校成绩单高质学位证书服务, 日本糕点专门学校毕业证学历认证, 办理日本菓子専門学校文凭, 日本留学成绩单毕业证, 高质Nihon Confectionery School日本糕点专门学校成绩单办理安全可靠的文凭服务, 原版定制日本糕点专门学校毕业证-日本菓子専門学校毕业证书-一比一制作

【V信83113305】：Japan's specialized confectionery schools offer a deep dive into the art of traditional *wagashi*. These institutions meticulously teach the precise techniques for crafting delicate *namagashi*, *yōkan*, and *mochi*, emphasizing seasonal aesthetics and balance. Students learn to master the subtle flavors of red bean paste, matcha, and other native ingredients. The curriculum often blends this ancient artistry with modern pastry skills, preparing graduates for careers in high-end patisseries, tea houses, or to continue the legacy of family businesses. This dedicated training ensures the preservation and evolution of Japan's exquisite culinary heritage.，极速办日本菓子専門学校日本糕点专门学校毕业证日本菓子専門学校文凭学历制作, 日本糕点专门学校毕业证本科学历办理方法, 硕士博士学历日本菓子専門学校毕业证-日本糕点专门学校毕业证书-真实copy原件, 高端烫金工艺日本糕点专门学校毕业证成绩单制作, 日本菓子専門学校日本糕点专门学校毕业证书, 定制-日本糕点专门学校毕业证日本菓子専門学校毕业证书, 日本菓子専門学校日本糕点专门学校毕业证办理流程和安全放心渠道, 购买日本菓子専門学校日本糕点专门学校毕业证和学位证认证步骤, 学历文凭认证日本菓子専門学校毕业证-日本糕点专门学校毕业证如何办理

【V信83113305】：The Urasenke Gakuen Professional College of Chado, rooted in the rich legacy of Japan's tea ceremony, stands as a premier institution dedicated to the Way of Tea. Located in Kyoto, the heart of traditional Japanese culture, the school offers an immersive curriculum that goes beyond mastering the intricate procedures of preparing matcha. Students delve into the philosophy of *wa-kei-sei-jaku* (harmony, respect, purity, and tranquility), study classical texts, and learn related arts like calligraphy and flower arrangement. The rigorous training cultivates not just technical skill, but a profound understanding of Zen aesthetics and etiquette. Graduates emerge as certified tea masters, prepared to preserve and propagate this profound cultural practice, embodying its spirit of mindfulness and connection in the modern world.，日本Urasenke Gakuen Tea Ceremony School毕业证仪式感|购买里千家学园茶道专门学校学位证, 裏千家学園茶道専門学校里千家学园茶道专门学校毕业证书, 网络快速办理裏千家学園茶道専門学校毕业证成绩单, 里千家学园茶道专门学校文凭复刻, 里千家学园茶道专门学校Urasenke Gakuen Tea Ceremony School大学毕业证成绩单, 100%安全办理里千家学园茶道专门学校毕业证, 裏千家学園茶道専門学校-diploma安全可靠购买里千家学园茶道专门学校毕业证, 办里千家学园茶道专门学校毕业证成绩单, 高仿原版里千家学园茶道专门学校毕业证裏千家学園茶道専門学校毕业证书外壳offer制作

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Dulu vs Sekarang: Warisan yang Hampir Hilang Zaman dulu ada seorang bocah naik sepeda berkilo-kilo, hanya untuk sampai ke sekolah di luar kampungnya. Ada anak lain yang mesti berjalan sampai kaki pegal ke rumah temannya hanya untuk meminjam buku bacaan. Tapi anehnya, mengapa anak sekarang malas melangkah? Malah merasa bangga disebut kaum rebahan. Mereka juga malas membaca padahal semua ilmu ada di genggaman layar kaca. Orang dulu mengumpulkan receh demi membeli sebidang lahan, membangun rumah sedikit demi sedikit, lantainya mungkin tanah, atapnya sering bocor, tapi ada mimpi yang mereka renda di atas atapnya, harapan yang mereka pahat di setiap dindingnya. Lalu bagaimana orang sekarang melihat dirinya? Bekerja sepuluh tahun pun, rumah masih berhenti sebatas imajinasi. Gaji pertama langsung ludes dalam gebyar pesta perayaan semalam dan cicilan gawai terbaru. Air minum, bagi orang dulu, direbus penuh sabar di tungku kayu— sisa panasnya dipakai untuk berdiang menghangatkan tubuh. Bagi orang sekarang, air minum harus bermerek; Cappucino, espresso, latte atau matcha boba kekinian dikemas dalam plastik sekali pakai, diminum bukan karena haus, tetapi agar terlihat keren saat di foto. Barang orang dulu awet seperti doa: sepeda diwariskan, lemari antik dipelihara, kain batik disimpan hingga pudar warnanya. Barang orang sekarang sekali lewat hanya sebatas tren: baru sebentar sudah merasa bosan, dibuang, ditukar, ditinggalkan, seperti janji-janji yang tak pernah ditepati. Dulu banyak anak dianggap rezeki, meski rumah hanya seluas kamar kos-kosan saat ini. Tapi nyatanya, lima anak semua jadi sarjana, hidup nyaman sejahtera. Sekarang, satu anak saja dianggap beban, lalu diputuskan tak perlu lahir sama sekali. Di mana lagi bisa kita temukan kerja keras, pengorbanan dan kebijaksanaan? Apakah ini sekadar paranoia yang dibungkus logika yang sengaja dibengkokkan? Makanan dulu dinikmati sekadar untuk bertahan hidup: singkong, jagung, bubur, nasi lauk kerupuk, sayur dan sambal—kenyang sudah cukup. Sekarang, makanan harus enak, harus estetik, di kemas cantik, difoto dulu sebelum disantap. Dan bila tidak sesuai ekspektasi rasa nikmat di lidah, langsung dicaci, langsung diviralkan, seolah perut telah kehilangan rasa syukur dan penghargaan anugerah dari Tuhan. Tabungan dulu jadi jimat yang dianggap keramat: uang disimpan dalam celengan tanah liat, ditabung serupiah demi serupiah buat beli tanah, sawah, tegalan. Emas disimpan dan dipelihara bukan cuma untuk dikenakan di pesta hajatan pernikahan. Sekarang malah sebaliknya, uang dibakar dalam pesta, dihabiskan di kafe, tiket konser, memburu diskon belanja palsu. Hidup bukan lagi tentang menyiapkan hari esok, melainkan tentang menguras apa yang bisa dihabiskan hari ini. Orang dulu sabar menahan diri, puasa bukan sebatas ritual setahun sekali menjelang idul fitri. Mereka tahu, lapar dan lelah adalah guru. Sabar dan diplin adalah ilmu yang tak kalah penting dari pelajaran di sekolah. Anak masa kini terjebak FOMO: takut tertinggal tren, takut tak dianggap, hingga lupa kalau waktu yang hilang tak pernah lagi bisa dibeli. Ironinya membayang di depan mata: Orang dulu hidup sederhana tapi tenang, karena kebahagiaan mereka berakar pada makna. Orang sekarang hidup mewah tapi gelisah, karena kebahagiaan mereka mesti hadir setiap waktu, terpampang indah hanya di atas layar, namun mudah dipadamkan lewat satu sentuhan jari. Dan kelak, ketika semua berlalu, yang tertinggal hanyalah penyesalan yang tak bisa diputar kembali. Mereka akan bertanya pada dirinya sendiri: mengapa aku begitu sibuk mengejar bayangan, hingga lupa merawat cahaya matahari yang sesungguhnya? Surabaya, September 2025