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Matcha is a kind of green tea. It is very popular as a souvenir in Japan. In traditional Japanese culture, they serve tea to their guests in the traditional way, which is called “Sado”, Japanese tea ceremony. People enjoy “wabi-sabi”, a sense of beauty like a quiet and subdued refinement. Not only drinking but also using for making sweets such as manju, a Japanese bun, red bean paste with matcha, mixed in dough of cake and cookies. Also good with ice cream or pudding. Matcha-jio, salt with matcha, is the best with tempura. Matcha is also good in milk or soy milk.

Kinako(Soybean flour) is finely ground and roasted soybeans. Soybean contains vitamin, minerals, chlorophyl, isoflavone, lecithin. The light sweetness makes easier to mix with other foods. Good with milk or soy milk, sprinkling on toast with butter, mixing with cake and cookies, ice creams and pudding.

Green tea is the best drink with Japanese food. Green tea contains lots of minerals like vitamin C, B, E, potassium. Moreover, catechin, caffeine, flavonol, and fluoridation are in it. These days, Shokucha, eating tea leaves getting more popular because of the high nutritions.

Brown rice means unpolished rice. It is called “Natural Comprehensive Nutritional Food”. Brown rice is staple food in macrobiotic due to the high nutrition.