Matcha powder is a common ingredient in Japanese cooking.
To make it, matcha is soaked in hot water for a few minutes until it becomes very soft and fragrant.
After soaking, it’s then ground into a powder by using a fine stone, usually made of stone or wood.
The powder is then heated to boiling point, and the mixture is stirred vigorously to break up any solids and make a thick paste.
The resulting paste is then ground up into a fine powder, called karameki.
The karamelike powder is used in traditional Japanese cooking and in traditional teas such as matcha.
But what exactly is karama?
Why do you need it?
And how do you make it?
We took a look at the science behind the recipe.
Read more: How to make matcha without sugar and salt1.
The secret to karamedi matcha, the perfect matcha powder2.
How to find the perfect karara, the matcha you want3.
How long does it take to make karako?
What’s in it?