Order by Jan 31st to receive your February MATCHA Nourishing Essentials Care Package. Now also accepting orders for our upcoming Spring Seasonal Delights Care Package (MARCH delivery)

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Everything You Need to Know about Health Benefit of Matcha: 6 Reasons Why Matcha is Healthy

Everything You Need to Know about Health Benefit of Matcha: 6 Reasons Why Matcha is Healthy
Matcha is made from the entire leaf of the green tea plant and therefore has more beneficial plant compounds, nutrients and minerals than green tea. Give your days some zest by incorporating this amazing tea into them!

 Too “Matcha” Fun: Sampling Matcha in Different Forms

 Too “Matcha” Fun: Sampling Matcha in Different Forms

The way you enjoy your matcha is up to youーeither as a drink or as a savory dish! Explore, experience, and enjoy!

GIVEAWAY: Premium Matcha Bamboo Whisk and Scoop Set (2 Winners, US Only)

GIVEAWAY: Premium Matcha Bamboo Whisk and Scoop Set (2 Winners, US Only)

To celebrate our upcoming Matcha-inspired February Nourishing Essentials Care Package, we've partnered with Japanese Green Tea Company, two time winner of the Global Tea Championship, to give away their Premium Matcha Bamboo Whisk (Chasen) and Scoop Set to two (2) lucky winners!

Matcha vs Sencha vs Green Tea: What are the Differences?

Matcha vs Sencha vs Green Tea: What are the Differences?
You've likely heard of matcha and sencha and know that they're a type of green tea, but you may not know the how they differ (as it turns out, quite a bit!). We're here to uncover the similarities and differences with the help of our friend, Kei Nishida, author and founder and CEO of Japanese Green Tea Company

Dashi: The Essence of Japanese Cuisine

Dashi: The Essence of Japanese Cuisine

The ubiquity of dashi (だし出汁in Japanese cuisine goes to show how versatile of an ingredient it is. Dashi is the main stock of choice and can be made from several ingredients: kombu (dried kelp), katsuobushi (dried skipjack/bonito tuna flakes, iriko or niboshi (dried anchovies or sardines), and dried shiitake mushrooms.

Hosoku Nagaku: A Long, Thin Life in Noodles

Hosoku Nagaku: A Long, Thin Life in Noodles
Japan has many New Year’s traditions involving food and I was fortunate enough to experience several of them while living there. Although I find myself craving freshly pounded mochi and boxes of osechi as New Year’s Day approaches, there is one dish that is simple to prepare and easily at hand: toshikoshi soba (年越し蕎麦)

PRODUCER SPOTLIGHT: Wassamu Seeds - Carving The Path For A New "Naked" Pumpkin Seed

PRODUCER SPOTLIGHT: Wassamu Seeds - Carving The Path For A New "Naked" Pumpkin Seed
Toru Hirasaki helped nurture the pumpkin industry in Hokkaido by creating a business to process, package, and market "hull-less" pumpkin seeds grown from a special pumpkin variety bred in Hokkaido. Through trial and error, Toru learned how to harvest the seeds from this unusual pumpkin variety and to package the seeds to ensure freshness. In the process, he helped introduce the joy of eating pumpkins seeds to Japan!

One Day as a Scallop Farmer: The good, the smelly, and the yummy!

One Day as a Scallop Farmer: The good, the smelly, and the yummy!

I have no experience doing anything with scallops except eating them. After visiting Hokkaido, the northernmost prefecture in Japan, to a tiny town called Yakumo, I can now confidently call myself the “best worst amatuer” in scallop farming.

PRODUCER SPOTLIGHT: A-Net Farm Tokachi - Four Generations of Rare Azuki Products

PRODUCER SPOTLIGHT: A-Net Farm Tokachi - Four Generations of Rare Azuki Products

In the snowy mountain town of Shimizu in Tokachi on the island of Hokkaido, the Morita family has been farming for over a century. A-Net Farm produces Japanese red beans known as azuki, which are a mainstay of Japanese desserts but are a difficult crop to grow. And while most red bean paste is made into a sugar paste known as "an", this unique no-sugar added red bean paste uses fermentation to bring out the natural sweetness the beans.

Shio Koji: The Secret Weapon In Japanese Cuisine Is Simple, Versatile and Alive!

Shio Koji: The Secret Weapon In Japanese Cuisine Is Simple, Versatile and Alive!
Kōji is the powerful little microbe responsible for many Japanese foods including miso, mirin, shōyu, and sake. It's an extremely versatile ingredient and an integral part of Japanese cuisine.

PRODUCER SPOTLIGHT: Otoyo-cho Goishicha Cooperation - How One Man Saved 400-Years of Tradition

PRODUCER SPOTLIGHT: Otoyo-cho Goishicha Cooperation - How One Man Saved 400-Years of Tradition
Four hundred years of tradition behind Goishi Tea were rescued by the Ogasawara family, the last remaining family of tea masters. The Ogasawara family stubbornly protected and maintained the methods behind this rare fermented tea. Nowadays, a single group of 7 farmers produce this tea, lead by the seventh generation descendent of the Ogasawara family. The tea takes over two months to produce and undergoes not one - but two! - fermentation processes. Enjoy the unique flavor of this exquisite tea.

Washoku: Japanese Cuisine

Washoku: Japanese Cuisine

Washoku is Japan’s unique culinary identity and traditionally focuses on achieving harmony, both in the pairing of ingredients and the creation of a harmonious eating experience. It is in this emphasis on harmony that some of the foundational elements of washoku can be best understood.