Matcha

Japan's traditional food culture, inscribed as a UNESCO Intangible Cultural Heritage in 2013. Based on the ichiju-sansai (one soup, three sides) principle, it is globally recognized for its seasonal ingredients, beautiful presentation, and sustainable food philosophy embodying the spirit of mottainai.

A finely ground green tea powder made by stone-milling tencha leaves. Central to the tea ceremony and deeply connected to Japanese spiritual culture, it is characterized by a distinctive umami flavor and vivid green color. In modern times, its use in sweets and lattes has expanded globally, gaining recognition as a Japanese superfood.

A traditional Japanese green tea. Tea leaves are shade-grown and finely ground using stone mills. Central to tea ceremony, it is characterized by distinctive bitterness and aroma. Its popularity has recently expanded globally, utilized in sweets and beverages. Traditional production methods and contemporary applications converge.

The pinnacle of Japanese cuisine, rooted in the spirit of the tea ceremony. It is a delicate multi-course meal that showcases seasonal ingredients and appeals not only to taste but also to sight, touch, and smell. Crafted with the spirit of ichigo ichie (once in a lifetime), it pays meticulous attention to seasonality and the beauty of serving ware. It has profoundly influenced fine dining worldwide.

The collective term for traditional Japanese confections, an artistic food culture that expresses the changing seasons through colors and shapes. Techniques include nerikiri, yokan, and rakugan, having developed alongside the tea ceremony. Praised worldwide as an 'art for all five senses,' enjoyed both visually and by taste.

Japan's green tea culture encompasses diverse varieties including sencha, gyokuro, bancha, and hojicha. Characterized by vivid green color and rich umami from steam processing, flavors vary greatly by region. Deeply ingrained in Japanese daily life, it has gained worldwide attention for its health benefits.

Considered the pinnacle of Japanese cuisine, kaiseki is a traditional multi-course dining experience that evolved from tea ceremony culture. It emphasizes seasonal ingredients, delicate flavoring, beautiful presentation, and harmony with tableware. Each course reflects the season and engages all five senses. Kaiseki is central to the washoku tradition recognized as a UNESCO Intangible Cultural Heritage in 2013.