• Read more about Konjac Plant—how Is It Used?

What is it?

The Konjac plant is a perennial herb that belongs to the Amorphophallus plant family. It grows mostly in tropical and subtropical regions of eastern Asia, including countries like China, Japan, and India. In these regions, people mostly use its starchy tuber-like corn. This is sort of like the plant’s storage organ and grows underground like an actual tuber.

Konjac has a high amount of glucomannan, 40% to be exact. Glucomannan is a food additive with emulsifying and thickening properties. It’s mostly used as a nutritional supplement for users who suffer from conditions like acne, diabetes, high cholesterol, constipation, and obesity. That’s because this plant is low in calories and it’s a great source of soluble fiber which means it’s great for the digestive system.

Other so call benefits are treatment of weight, helps against elevated cholesterol and constipation.

Where Does Konjac Come From?

Konjac mainly comes from China, Korea, Japan, and India. It grows freely and is easy to cultivate in tropical and subtropical areas because it requires sandy topsoil with a muddy lower layer that can retain the moderate rainfall of these regions. In China and Japan, you’ll mostly find Konjac in hilly areas and the plant takes up very little space.

When the plant turns 2 or 3 years old, it’s transplanted and given more space to grow. This is about the same time period during which the plant reaches its maximum glucomannan levels. Once they’re fully matured, Konjac plants are cleaned and processed for selling and/or consumption.

Uses in Japan

The dietary fibers of the Konjac Yam can also be used as a type of healthy noodle called shirataki or can made into rice.  It is flavorless but can easily absorb other flavors.  In other areas other than food, you will find cleaning products made out of the plant.  For example in Japan you can purchase baby sponges that are made out of Konjac.  Apparently it has been used as a sponge for over a hundred years.  What is great is that it is 100 percent biodegradable and natural.  It is also GMO and Fragrance free.

Main Benefits of Konjac

Nowadays, Konjac is mostly used as a dietary fiber supplement that helps digestive health and can be used as a weight loss aid. Medical literature supports both uses and in China and Japan this plant is used as a thickener to add texture to food and to regulate cholesterol levels. 

1. Weight Loss

Konjac has the ability to absorb up to 20x  of its weight in water. The glucomannan magnifies after ingestions thus giving you a feeling of satiation long after you’ve eaten it. To get the most out of it, it’s recommended to take Konjac with water prior to your meals.

2. Fiber Supplementation

According to the America Dietary Association, the minimum dietary fiber intake for an adult should be 20 to 35 grams per day. The average American adult gets about 12 to 18 grams of dietary fiber per day with oat bran having the highest amount soluble fiber content at 14%. We mention oat bran because it’s one of the most widely consumed components of the typical American diet. By far, Konjac has the highest source of soluble fiber with 40% of glucomannan.

That’s why studies have shown that supplementing with glucomannan can help with the treatment of health conditions such as:

Hyperglycemia and Hypoglycemia

Glucomannan draws water to the digestive system and transforms it into a gel. This helps to stabilize blood sugar levels by accumulating carbohydrates and decelerating the digestive process.

Diabetes

Studies show that glucomannan has the ability to reduce serum lipid, insulin, and blood glucose levels. It’s mostly effective when taken after meals.

Conclusion

Konjac is one of the most popular dietary supplements right now, due to its ability to help with weight loss while promoting improved digestive health. Some people add it to dishes as a thickener and consuming it will make you feel satiated for long periods of time.

• Read more about What To Know About Japanese Tofu

Ever since the vegan lifestyle blew up, tofu has become a mainstay in a lot of “meat alternative” dishes. However, the kind of tofu you get in Japan is very different from tofu that you get in other countries. And eating tofu is easier than buying it, so if you’re looking to buy authentic and delicious Japanese tofu, here’s a short guide to help you out. 

What is Tofu?

In Japan, tofu is an affordable and popular source of protein and an essential part of the daily diet. But even in Japan tofu is mostly consumed as Shojin Ryori in vegetarian Buddhist temples. Tofu has a very simple taste and this is why you can use it to make both savory and sweet dishes. To make tofu, you need curdled soy milk which is hardened and pressed into blocks. In a sense, making tofu follows a similar process to making cheese.

How is Tofu Made?

The process of making tofu starts by drying the soya beans and soaking them in water. This helps drain the milk out. Afterward, a solidifying agent is used to curdle the milk into cream, in a process similar to how Europeans make cheese.

Once the milk is coagulated, they press the curd and cut it into blocks. Lastly, the tofu is rinsed with cold water to firm it up before it’s packed and delivered to different distribution points.

Different Types of Tofu

There are various types of tofu that differ according to the hardness of the texture. Some kinds are pre-cooked as well, which makes them easier to prepare.

Here are the different types of tofu that you have to choose from:

Yaki Tofu

Yaki Tofu means ‘fried tofu’ in Japanese. The first syllable “yaki” means fried. This is because they grill it lightly before the packing process and this helps to make it firmer. Yaki Tofu often has black track marks from the grilling and it’s perfect for high-pressure cooking.

Momen Tofu

Momen Tofu is neither soft nor firm but right in the middle. Perhaps the name says it best because the word ‘momen’ means ‘cotton’. That’s why this type of tofu features air bubbles on the sides. But the good thing about it is that it’s perfect for making dishes that require high-temperature or slow cooking.  

Kinu Tofu

Kinu Tofu translates to ‘silk tofu’ and it’s literally the softest type of tofu available. It has a very smooth and watery texture so it’s not recommended for high-temperature cooking.

Japanese Tofu vs. Chinese Tofu

Chinese tofu is distinct from Japanese tofu in that it has an extra-firm texture because it has less water in it. This is why it’s so beneficial to use in “meaty” vegetarian dishes. In fact, Chinese tofu is dryer and less fussy to cook with.

Meanwhile, Japanese tofu is softer and more demanding of your time and attention while cooking with it. But the great thing is that it’s not dry so it’s delicious even when eaten on its own, especially silken tofu. You can easily find both types of tofu in supermarkets and health food stores in the West.

• Read more about A Quick History Of Iron Chef Japan

The Iron Chef TV show has entertained the Japanese audience for well over a decade with its first episode premiering on the 10th of October in 1993. The main premise of the show was pitting a resident Iron Chef against “guest chefs” each week for a special prize.

The catch? Both contestants had to base their recipes on one particular “star ingredient.”

As the story goes, Iron Chef was inspired by Jean Anthelme Brillat-Savarin, a famous French food author who believed that you could tell a lot about a person by looking at the food they eat. Apparently, Chairman Kaga took inspiration from this and decided to create a specialized “cooking arena” which he named the Kitchen Stadium.

It’s in this kitchen that Kaga’s own Gourmet Academy chefs would battle it out with other visiting chefs. Well, at least that’s the story that got recounted at the beginning of each episode anyway.

Those who grew up with the show will remember that Chairman Kaga himself was a rather eccentric character who used to wear bizarre interpretations of men’s formal dress. Being a Japanese production, Iron Chef is not the show’s original name, but the English translation which was given to the show by Kaga. This is how he referred to the chefs as he summoned them to his kitchen at the start of Iron Chef Japan.

The show’s resident Iron Chefs from the first season in 1993 included Iron Chef French Yutaka Ishinabe, Iron Chef Chinese Chen Kenichi and Iron Chef Japanese Rokusaburo Michiba. In 1994, Iron Chef Ishinabe became an honorary Iron Chef when he stepped down, leaving the show in the capable hands of Iron Chefs Kenichi and Rokusaburo. Like any good protagonist, Ishinabe made a surprise return appearance on two episodes of the third season.

Season 4 bought another bombshell in the form of Iron Chef Japanese Michiba’s retirement. He was to be replaced by Koumei Nakamura. Like Ishinabe, Michiba made a few surprise appearances on the show throughout the years, most notably on Kitchen Stadium battles.

In 1997, Masahiko Kobe was added to the show as Iron Chef Italian and was the youngest chef on the show. He didn’t participate in many battles though, and in 1998 Nakamura retired as well and passed on his mantle as Iron Chef Japanese to Masaharu Morimoto. 

Top Cool Facts about Iron Chef Japan

1. Initially, there were two battles on the show during the first season. There was a preliminary battle which was followed by a final battle, with the latter running for about an hour. After the first month, the preliminary battles were scrapped in favor of just one battle. 
2. There was only one American in the entire history of the show to ever defeat an Iron Chef. This exceptional contender hailed from Charles Nob Hill, San Francisco and its name was Ron Siegel. He won the Battle Lobster against Iron Chef Hiroyuki Sakai. 
3. During the course of the show, a total of $8,000,000 was spent just on the ingredients alone. 
4. Bobby Flay’s act of standing on Iron Chef Morimoto’s cutting board greatly offended the latter. This happened during the New York battle. 
5. According to the official Iron Chef book, Kaga’s total calorie intake throughout the show tallied up to 2,389,995!
6. Most of the music for the show was from the soundtrack of the Backdraft movie, which was released in 1991. 
7. Iron Chef Chinese Chen Kenichi holds the record for having the most wins on the show, having won 14 battles in total. 

• Read more about Toyosu Fish Market - What You Should Know

After years of controversy and intensive debates over the Tsukiji Wholesale Market’s fire safety concerns, earthquake resistance and sanitation issues, this famous market is finally being relocated!

Most locals in this area know Tsukiji market as an excellent source of fresh seafood, specifically tuna, and although its relocation was supposed to have happened two years ago, unnecessary bureaucracies and covert political manipulation slowed the process considerably.

Tsukiji is one of Japan’s most popular tourist attractions and is often endearingly referred to as “Japan’s Kitchen” because it’s where locals and tourists go to experience truly authentic Japanese kitchen.

However, due to old and faulty wiring coupled with overcrowding, this world-famous market experienced a massive fire last year that left an entire section of it completely burned down.

The New and Improved Tsukiji

Not only will the new Toyosu market be located in an indoor facility on a man-made island, but it will be twice the size of the old Tsukiji market. Also, Toyosu market will have dust-repelling air curtains and air conditioning to ensure that the temperature is kept at 14.5 degrees which is the international standard for optimal hygiene in such an environment.

Delays

Tsukiji was supposed to have been moved decades ago. However, thanks to a political tug-of-war between Tokyo Gas, a former Tokyo minister, and the Tokyo metropolitan government the plans were derailed and set back by decades. When Governor Yuriko Koike started his term, it was discovered that the soil and groundwater were severely contaminated with lethal chemicals that included benzene.

The Cost

The Tokyo government then endeavored to implement safety measures that involved closing up building basements with concrete, installing ventilation equipment and even investing in monitoring equipment to keep track of groundwater pollution levels. All of these developments amounted to 38 million yen or $340,000.

Toyosu market finally opened after relocation preparations that saw the government spending a total of 600 billion yen. However, what the optimistic Koike doesn’t realize is that the challenge for Toyosu has only just begun. While the Governor has expressed aspirations for Toyosu to become the country’s primary seafood trading center, achieving this will be difficult to say the least, especially when you consider the rapidly changing trends in fish consumption, which has gone down from 80% in 1989 to 50% last year. Couple this with the rebranding that the administration will have to do and you’ve got a major feat ahead of you.

Since Tsukiji was surrounded by 900 businesses that relied on it for the daily supply of fresh seafood, the government has had to facilitate the transportation of those businesses to Toyosu as well. This is obviously a massive exploit that requires 2, 600 forklifts and turret trucks, as well as the construction of a temporary expressway in order to transport the products without affecting traffic.

The Launch

Toyosu fish market was officially opened on Saturday, which means that members of the public are now allowed to see what’s going on inside through a glass observation deck.

Meanwhile, the government has until February 2020 to demolish the Tsukiji market completely, and create space for the construction of a mega parking lot, which should be finished by the time the Tokyo Olympics and Paralympics begin.

• Read more about 10 Questions With Arigato Food Tours Japan

We are very ecstatic to have done an interview with Arigato Food Tours Japan. 

"Our goal is to help you make delicious memories of Japan during your travels to Tokyo, Osaka and Kyoto! On our tours you’ll taste local and regional specialties like okonomiyaki, yakitori, sashimi, taiyaki, gyoza, nabe, yakisoba and so much more. We will show you places locals cherish for an off-the-beaten-path, foodie experience of daily life in Japan that you won’t soon forget."  - Arigato Food Tours Japan

Advertisement

1.  What makes Arigato Japan so different from other food tours offering similar services?

Our tour guides are very carefully chosen and trained. We have a mix of foreign residents of Japan and Japanese locals and guides from all ages, so we all learn and share with each other. This gives us the great skill of having deep knowledge of Japanese food and culture as well as being able to see and question things from the view of someone visiting Japan from around the globe.

Also on our tours guests get to try lots of different dishes, regional and seasonal foods and learn a lot about food manners and culture here!

2.  How have your tours evolved over the years? Has anything surprised you?

Our company just celebrated our 2nd anniversary. We have learned so much in that time but I guess our biggest evolution is in discovering and adding more tours in more cities around Japan! We have been growth goals but already we have tours in Tokyo, Kyoto, Osaka and the base of Mt. Fuji.

Building a tour in a more off the beaten track area in Shizuoka with the prefectural government was a fun challenge but we were surprised how warm the local people are and how much our guests are enjoying the tour! We want to build more tours in conjunction with other great destinations, so if any of your readers work with tourism offices in Japan we'd love to hear from them!

3.  What new Japanese food tour destinations are being planned for the future?

In Tokyo we just launched a luxury cocktail tour! We are looking at an Otaku Food Tour in Nakano and a second tour in Shibuya with a very different feeling than our original street food tour. Outside of the city-- we are excited to start researching tours in Hiroshima, Hakodate, Kanazawa and maybe even Fukuoka!

4.  What are some myths and/or misconceptions people still have about Japanese food?

People worry that it will be too weird for them, or that Japanese people are always eating live fish and such. They also are often surprised to find out they like sashimi when it is prepared by an expert with local fish!

5.  What Japanese foods are your customers consistently interested in?

Sushi of course, but also street food, desserts and Matcha with Wagashi!

6.  What is the current food trend in Japan?

Modern coffee shops are still opening up fast and furious. On the food side -- modern versions of traditional sweets are growing in popularity and I've seen a lot of new chefs focusing on French techniques with Japanese ingredients and plating design.

7.  What are some Japanese foods that you wish would gain more popularity globally? What are the challenges?

Japan's street food culture is strong but very few people know the joys of Yakitori, Okonomiyaki, Takoyaki and Taiyaki to name a few!

8.  Why do you think the world is so obsessed with Japanese food?

Japanese chefs are truly experts and take pride in everything they do. I think this shows in the textures, taste, and appearance of every dish from humble street food to Kaiseki cuisine. Also in Japan we really celebrate seasonal ingredients in a way that has been forgotten in Europe and the US. Food just tastes better if the ingredients are at their peak flavor.

9.  What is the most important thing people need to know about Arigato Japan?

We really care about each and every guest on each and every tour. Our guides work hard to share the best of Japan and we ALL love the food here and want others to experience what we enjoy about Japanese food culture.

The love we put into all our tours makes such a difference. You can read our guests reactions on TripAdvisor we have over 500 positive reviews and they mention our guides by name showing the deep connections we are working to build!

10. What are your most popular tours and any particular reason why?

Our Shibuya Street food tour is the most popular. I think the food is delicious and we introduce guests to shops they would never notice or find on their own. I can't wait to launch the new Retro Shibuya tour which is going to be just as amazing I am sure!

• Read more about What Are Some Popular Events To Attend This Summer In Tokyo?

Tokyo offers you a variety of exciting and fun activities for you to enjoy the summer. Parks are always full of people enjoying the sun or having BBQs and picnics. I have prepared some events and places for you to check out while you are in Tokyo in the summer.

1.Yoyogi park festival

When the summer comes, Yoyogi park organizes international festivals almost every weekend. Their festivals are always packed full of people, very lively, and so much fun! They specialize in one country or one particular theme such as Japanese food (there was one, Soba festival) festival or international (a foreign country) festival.

There are always more than 15 different food stands where you can buy the theme-related food or alcohol. Sometimes, when there is an international festival, they held a concert as well. Yoyogi park is just right next to Shibuya or Harajuku (two main central areas) so you can easily stop by and grab lunch there. Of course, it is totally free to go into this festival and you can decide whether you want to buy some food or alcohol (which is not so expensive at all!)

2. Fireworks festivals

There are lots of fireworks festival around Japan during the summer. The popular ones usually last for 2 hours or so and the fireworks are phenomenal. You will see many Japanese people wearing Yukata (Japanese traditional clothes) for this occasion. Yukata is often worn in the summer for such festivals.

If you want to experience the Japanese culture fully, there are some places in Tokyo where you can rent those Yukatas. The popular Japanese fireworks festivals are as followed.

• Sumidagawa Hanabi Taikai (Hanabi = fireworks , Taikai = Contest)
• Tamagawa Hanabi Taikai
• Kitaku Hanabi Taikai
• Chofu Hanabi Taikai
• Edogawaku Hanabi Taikai
• Odaiba Hanabi Taikai

There are absolutely many more and you can definitely find one of the festivals that are held while you are in Tokyo for the summer. Be careful for the dates as they change them every year.

3. Summer food in Japan

The summer in Japan, especially in Tokyo can be so hot and humid. Some of the Japanese foods are necessary to beat the heat in Japan. Here are some of my recommended foods to try in the summer.

1) Kakigori

This is literally shaved ice with flavored syrup.

You can find Kakigori everywhere in Tokyo in the summer. The syrup variations are a lot and I recommend trying the matcha flavor, Japanese green tea. It is so refreshing and tasty.

2) Eel

Eel Japanese people believe that Eel is full of nutrients to beat the heat. It is often eaten during the summer and we even have a national date called 丑の日, Ushi-no-hi when everyone is supposed to eat eel. There are a lot of restaurants in Tokyo that are specialized in eel. It is a little expensive but you won’t regret it as it is so tasty.

I hope you have enjoyed reading through these little tips for you to enjoy the summer in Tokyo. Don’t forget to get some spray for mosquitoes too! There are tons of spray and cream sold at pharmacies. My friends from foreign countries especially liked the ones that make you feel cooled off. (yes, those are cream for mosquitoes.) Enjoy the festivals, Japanese food, and fireworks in Tokyo!

• Read more about What Are The Popular Menus At Japanese University Cafeterias?

• Read more about Best Things To Do In Kagoshima Japan And Where To Eat

Kagoshima, Japan's southernmost city, might not be at the top of the list of places to visit for most travelers, but it should be. With highly reliable and convenient tram system, you will have no problems navigating through this city. There are a lot of things to do and plenty to see. That said, Kagoshima has sub-tropical climate and the best time to visit this city is during autumn or spring when the weather is friendly.

Here are the best things to do in Kagoshima;

Visit Sakurajima

This is the main attraction site in Kagoshima- the spectacular volcano across the natural harbor offers several springs and hiking areas around the base where you can soak away jet lag in heated water. To enjoy to the fullest and to have best views of this volcano feature, go in spring or summer when the sky is clear- clouds tends to obscure your view during winter or autumn.  This region is known for their giant daikon because of the nourishing soil nutrients.

Head to Dolphin Park

This boardwalk facing Sakurajima is packed with restaurants and shops that will give you a stunning view of Sakurajima volcano and bay. Visit this place in the evening to see it lit up. It's scenic.

Amu Plaza

Amu Plaza is linked to the city's main train station and is one of the busiest and vibrant shopping centers with hundreds of stalls, cafes, shops, and colonnades to keep you entertained. You will also get a modern cinema hall on the top fall, and there is a Ferris wheel as well where you can take pictures of Kagoshima city from above.

Eat In Tenmonkan

This place is situated a few stops from the train station. It is the main commercial district and packs stores and amazing places to eat. You will find affordable hotels and is probably the best place to connect to any place in Kagoshima.

Walk in the Sengan-en

Once you are used to the city, you can visit Sengan-en and the garden around it to spend your afternoon. You will enjoy the priceless artifacts at one of UNESCO World Heritage Site, Shoko Shuseikan Museum, and observe how glasses are cut at Satsuma Kiriko factory.

Where Should You Eat and What Should You Eat?

One of the most famous restaurant to eat while in Kagoshima is Wakana situated in Tenmonkan. Here you can try eating "Shabu Shabu," Kagoshima finest special black pig. This restaurant was founded in 1951, and many celebrities often visit it.

Besides "Shabu Shabu" you can also order fresh horse mackerel, and roasted chicken.

Conclusion

Kagoshima may not boasts of buzz and vibrancy of major cities such as Osaka or Tokyo, but it is worth a stop for great shots of its scenic places.

• Read more about Top 5 Cool Facts About Ramen Noodles

Everyone has some instant ramen stacked up in some kitchen cabinet. It's the simplest meal you can prepare and if you get it right, it can be quite tasty. The price also makes ramen noodles available to people of all levels of income. Needless to say, these addictive noodles have become very popular especially among college students and broke people. People are even coming up with creative ways of preparing the noodles like rolling ramen into a burrito, putting it in a bun, among others. The following are some interesting facts you never knew.

1. Some people eat it raw

Some people do not need to wait for the five minutes to prepare ramen noodles. They just sprinkle the raw, crunchy and hard noodles with the seasoning and dig in. This might seem weird but many people do it as a quick snack.  Make sure to check its shelf life!

2. First of its kind to be eaten in space

The inventor of instant noodles, Momofuku Ando never would have dreamed to have his invention be eaten in space as it happened back in 2005.  He actually invented a better vacuum sealed package version of noodles shortly before his death.  This version had smaller noodles and a thicker broth to make it easy to eat in zero gravity conditions. Japanese astronaut, Soichi Noguchi carried some Space Ram Noodles to space with him in the Discovery space shuttle.

3. You only need $150 only to survive on ramen for a year

The thing that makes ramen so popular is the price. For just 14 cents you can get a meal easy enough to prepare in ten minutes or less. If you do the math, it would cost you a little over $150 if you lived off ramen noodles for a whole year. This can have you saving thousands of dollars since on average, one American spends over $7000 on food.

4. When they were first invented, were considered luxurious

When Momokufu Ando first released Chicken Ramen to the Japanese supermarkets in 1958, it was six times more expensive than fresh udon noodles. This made ramen noodles unaffordable to the vast majority of poor Japanese people. 

5. There is a museum dedicated to noodles

The Japanese love their noodles so much they have dedicated a whole museum to showcase the history of ramen noodles and the story of how Momofuku Ando created one of Japan's finest inventions. The museum has a model factory where guests can make unique ramen concoctions using either of the available 5,460 flavor combinations.
 

• Read more about Top Japanese Desserts Featuring Matcha

If you’ve got a weak spot for desserts, yet the guilt of eating something that’s just not good for you is stopping you from indulging, why not try desserts with Matcha? While it can’t hide the fact you’re eating dessert, it can add a “hint of health” to an otherwise sweet treat.

Matcha is a finely ground powder that has been processed from green tea leaves. It differs from standard green tea in the respect that it’s grown in the shade before harvesting and then has its stems and veins removed. It features more theanine and caffeine than standard tea, all the while enabling the consumer to feel calm and collected while they consume it.  A great reason to drink it right?.

While traditionally it is dissolved in water or milk, it is now not unheard of to find it featured in Japanese desserts. As such, we’ve listed the most popular Japanese desserts featuring Matcha below. Give them a try and indulge yourself…

Matcha Japanese Roll Cake

The swiss roll, or roll cake, we all know and love is sweet. It has a delectable, melt-in-your-mouth sponge, and rich cream in the middle. A Matcha Japanese Roll Cake is no different, except it’s infused with matcha, giving it that green color and not-so-sweet taste. If you’re not a fan of sweet desserts, you might be partial to a Matcha Japanese Roll Cake. You can enjoy the textures and creaminess, but without that strong, often-overbearing sweetness they are traditionally known for in the West.

Matcha Green Tea Cookies

Matcha Green Tea Cookies can be eaten either as a snack, or a dessert. They are a type of butter cookie, meaning they don’t feature baking powder or baking soda, and they offer a rich, buttery, matcha-y flavor. They are also crisp, rather than soft and chewy.

Matcha Ice Cream

Matcha ice cream has taken the modern world by storm in recent years, even though it has been available in the US – the world’s largest ice cream consumer – for almost 50 years. Matcha can be purchased from many different ice cream stores, as well as being easy to make at home with or without an ice cream machine. Be ready for a dessert with a difference when you choose to try Matcha ice cream. It’s not sweet; rather it offers a delicate flavor that’s almost considered savory.

Matcha Mille Crepe Cake

If you’re looking to ‘wow’ your guests, Matcha Mille Crepe Cake is a must. It consists of many green tea crepes stacked together with whipped cream between each layer. The edges are rounded, it’s creamy, and it’s also slightly bitter. There are around 10 to 20 paper-thin layers in a cake, and the result is a vibrant, green dessert that will have any guest amazed.

Matcha Green Tea Sorbet

When you opt for dessert – either at home or a restaurant – you’re not thinking of your waistline. However, when you choose Matcha Green Tea Sorbet, you can rest assured you’ve got the best possible dessert option. Matcha green tea sorbet is healthier and features less sugar than regular green tea ice cream. It’s also refreshing, offers a subtle yet delicious flavor, all the while cleansing your palate after a heavy meal.

Step away from chocolate mousse, ice cream sundaes, and ganache and say hello to Japanese desserts with matcha! If you haven’t tried matcha-infused desserts, there’s no time like the present to give them a go. Once you’ve tasted the delicate flavor of green tea, you won’t look back!