Journal
What we learn by working with our ingredients every day.
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The art of tea
The art of ceremonial matcha: ritual, gestures and preparation
In Japan, ceremonial matcha is prepared with a few gestures, a bamboo whisk and a great deal of attention. Here is what...
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Ingredients
Ube: the purple yam that colours without colouring
Star of Filipino desserts, from ube halaya to halo-halo, ube owes its lavender colour to its natural pigments alone. Portrait of a...
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The art of tea
Hojicha: the roasted green tea to drink in the evening
Born in the tea shops of Kyoto in the 1920s, hojicha is a green tea put through fire. The result: notes of...
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Tips
How to store your natural powders properly
Matcha, ube, hojicha: powders have only four enemies, light, air, moisture and heat. Our simple rules to keep colour and aromas intact,...
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