Why only drink matcha when you can eat it too?
Ceremonial Matcha, the popular bright-hued powdered green tea from Japan, is traditionally prepared and served during the Japanese tea ceremony. Not only is it a refined ritual, but also a very versatile ingredient in sweet treats and desserts. Did you know that in Japan it is widely used in savory dishes too? Two examples that come to mind are cha soba (green tea buckwheat noodles) and matcha salt as a seasoning for tempura, deep fried seafood and vegetables. What is the secret of such popularity? The reason is umami, its delicious savoriness. Good quality matcha is smooth and rich in umami, the fifth taste. I wanted to capture the umami flavor notes from the matcha in a fun, delicious and sophisticated snack, easy to make and irresistible. Here it is! Enjoy!
- 1 cup raw cashews
- 1 teaspoon celery seeds
- 1-2 teaspoons Numi’s Ceremonial Matcha, sifted
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
- ½ sheet toasted nori, cut in small strips (I used scissors)
- Preheat oven at 300 F. Line a baking sheet with parchment paper.
- Finely grind celery seeds and salt in a mortar and pestle or spice grinder.
- In a small bowl, combine freshly ground celery salt with 1 heaping teaspoon matcha and extra virgin olive oil. In a larger bowl, combine cashews and nori strips.
- Pour matcha mixture over the cashews and toss to coat evenly.
- Spread in one layer on prepared baking sheet and bake for 15 minutes. Do not overbake or they might become bitter. Let cool slightly.
- Additionally, sprinkle with 1 extra teaspoon matcha, if desired.
For more matcha-inspired recipes, check out our Citrus Matcha Cheesecake Bites or Mint-Infused Matcha Latte.
Das klingt sehr gut!
Danke, Rhemann!