Matcha, the finest green tea in the world, specially grown from shaded tree bushes, is made by grinding the entire tea leaf into powder. All of those nutrients and benefits stay right in the cup for drinking (more than 10 times the nutrients and benefits over other green teas). This ensures that Matcha drinkers consume a higher concentration of antioxidants, vitamins, minerals and fibers than other tea. Matcha is generally expensive compared to other forms of tea, although its price depends on its quality. Grades of matcha are defined by many factors such as treatment before processing, stone grinding, and oxidation.
The cultural activity called the Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery)

The below healthy and delicous Japanese dessert recipes were featured at last week's International Resaturant and Food Service Show in New York by Aiya America Inc.


Ingredients:

• 2 Tbs Aiya Cooking Matcha
• 1 cup Tofu
• 1/2 cup Heavy Cream
• 3 Tbs Sugar
• 2 Tbs Condensed Milk
• Mint to garnish

Directions

1. Add the sugar and condensed milk to the heavy cream and whip until soft peaks form. Dry the tofu of excess moisture, add to the mixture and stir together.
2. Dissolve the matcha for cooking in a small amount of warm water and add to the mixture from step (1). Place the mixture in the refrigerator to set.
3. Mix the ice cream 2-3 times while it sets. Once completely set, scoop the ice cream into a bowl and garnish with mint.

Ingredients:

• 1/3 cup Rice Flour
• 1/2 Tbs Aiya Cooking Matcha
• 1/4 tsp Baking Powder
• 1/4 cup Butter
• 1 Egg
• 3 Tbs Sugar
• ·Handful of Chocolate Chips

Directions

1. Bring the butter to room temperature to soften. Combine the dry ingredients and sift together.
2. Add 1/3 of the sugar to the softened butter and mix. Repeat this 2-3 times until all the sugar is well incorporated into the butter. Lightly beat the egg and add to the sugar and butter mixture.
3. Add the sifted dry ingredients to the mixture from step 2. Fold in the chocolate chips and let the batter rest for several minutes.
4. Roll the batter into small balls. Flatten with the palm of your hand and place them on a cookie sheet.
5. Set the oven to 340ºF and bake the cookies for 10 minutes. Lower the temperature to 300ºF and bake for an additional 10 minutes. Let the cookies cool on a rack and enjoy their delicate, flaky texture!