Published: ‎ 1 October 2025
Language: ‎ French
144 pages
20x1.6x25.8 cm
 
More than just a culinary ingredient, Japanese matcha is a culture, a ritual, and a know-how passed down for centuries. Prized for its aromatic richness and versatility, it occupies a unique place in Japanese gastronomy and lifestyle.
 
In this book, Ryoko Benoist, founder of Musubi Matcha and a certified Japanese Tea Advisor, shares 50 plant-based recipes inspired by both Japanese tradition and contemporary cuisine. From wagashi (Japanese sweets) to reimagined French pastries, and including savory dishes and matcha drinks, the book explores all the culinary facets of this exceptional ingredient.
 
Illustrated by food photographer Mayu Makino, this book offers a modern and accessible approach to matcha, blending culture, transmission and creativity, to integrate matcha into daily practice, both in cooking and in ritual.
 
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