Explore the origins of matcha from ancient China, through to its ceremonial use in Japan, and into matcha cafés of the 21st century. Unearth the complex flavors and healthful properties of this antioxidant packed beverage, and discover calm focus with a mindful tea ceremony.
Master matcha lattes and frappés at home, as well as smoothies, sparkling soft drinks and cocktails. Discover delicious ways to cook and bake with matcha – from mochi to melon pan, tiramisu to brownies, plus snacks and savories like salty caramelized matcha nuts or matcha broth.
Aya Nishimura is a London-based food stylist and author originally from Japan. A qualified chef, Aya trained at Leiths and has worked for top London restaurants. She has written recipes for Waitrose magazine, and her work has featured in Jamie Magazine, Ocado magazine, Sainsbury's magazine, Waitrose kitchen, The Guardian, The Observer, and The Telegraph. Her first book, Japanese Food Made Easy, was published in 2015.
View titles by Aya Nishimura
Explore the origins of matcha from ancient China, through to its ceremonial use in Japan, and into matcha cafés of the 21st century. Unearth the complex flavors and healthful properties of this antioxidant packed beverage, and discover calm focus with a mindful tea ceremony.
Master matcha lattes and frappés at home, as well as smoothies, sparkling soft drinks and cocktails. Discover delicious ways to cook and bake with matcha – from mochi to melon pan, tiramisu to brownies, plus snacks and savories like salty caramelized matcha nuts or matcha broth.
Creators
Aya Nishimura is a London-based food stylist and author originally from Japan. A qualified chef, Aya trained at Leiths and has worked for top London restaurants. She has written recipes for Waitrose magazine, and her work has featured in Jamie Magazine, Ocado magazine, Sainsbury's magazine, Waitrose kitchen, The Guardian, The Observer, and The Telegraph. Her first book, Japanese Food Made Easy, was published in 2015.
View titles by Aya Nishimura
