Function of Matcha or Green Tea Powder in Japanese Culinary

Abstract

Matcha is a green tea which made of tea leaves, the leaves was dried and
grinded with the stone grinder until they get powdered, afterward it can be enjoyed by
dissolving with hot water and a pinch of salt. Matcha has known as usually used in
chanoyu ceremony. This research aimed to describe the function of matcha as food
ingredients for culinary in Japan nowadays.
The theory that used in this research are theory of culture and theory of
culture transformation. The culture is all about the idea system, act, and the artistic of
human being in society framework that human owns its culture in way to learn
(Koentjaraningrat 1985:180). According to Harsoyo (1967:112), several factors that
caused culture transformation might come from the inside (trough discovery and
invention) and from outside (through diffusion).
The type of this research is descriptive by describing about the function of
matcha or green tea powder in Japanese culinary. The technique of collecting data did
by using literature research. The technique of analyzing data is descriptive did by
using: (a) explaining, (b) analyzing, and (c) clarifying the data.
Based on the result data analysis and the researcher has found the function of
matcha or green tea powder in Japanese culinary. The functions are (a) to give the
flavor on drinks, (b) to give the greenness into a drink, (c) to give a color into a food,
and (d) to give a flavor on the cuisines. It found that the bitter taste in matcha can be
mixed with the sweetness and fermented bitter taste, and by its texture can be mixed
with flour or liquid.
Keywords: Matcha, Green Tea Powder, Japanese Culinary