In many of our favorite Matcha flavored delicacies, we see it often topped off with a dust of Matcha powder. This is actually Cooking Matcha, and we see it used inside of and dusted on top of treats such as Matcha Mille Crepe Cake, Matcha Latte, Matcha Ice cream, etc. (Think almost everything at Matcha Maiko, one of my favorite spots around Boston!).
Well, before you go and grab some Cooking Matcha from your local store shelves and try to replicate some of these dishes, you might want to heed my warning or you will taste nothing but bitterness.
The general rule of thumb with Matcha powder is: the more expensive the powder, the more smooth and consistent the flavor is and it’s also overall less bitter. Perfect for dusting.
One tip for saving is to use cheaper cooking matcha for baking or preparing a dish itself, and then using a more expensive powder for the dusting, final touches, and cream.
