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Matcha In Japan

Matcha In Japan

Sourced - Sn 1/Ep 7Sourced - Sn 1/Ep 7

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In this episode of SOURCED, Guy explores the varied landscape of Japan in search of matcha green tea. From the streets of Tokyo to the fields of Fuji, Guy eats, drinks and steeps himself in the tradition of this storied beverage.

YAKI TOMOROKOSHI soy glaze (With Grilled Corn)


  • 4 corn cobs

  • 1 tablespoon oil

  • 4 tablespoons mirin

  • 4 tablespoons sesame oil

  • 3 tablespoons soy sauce

  • 2 1/2 tablespoon sugar

  • 4 tablespoons sesame seeds

  • 3 shallots, sliced


  1. In a pot on medium head add all ingredients, cook till sugar dissolves and reduce by 1/3.

  2. Soak corn and skewers in water for about 30 minutes.

  3. Brush corn with oil then place skewered corn onto yakitori grill.

  4. Grill until tender and light in color, brush graze over it every 5 minutes.

  5. Once cooked, take off the grill, glaze one more time then sprinkle with sesame seeds and sliced shallot.



  • 14 ounces grade 6 Wagyu or higher

  • 1/2 cup low salt soy sauce

  • 1/4 cup orange juice

  • 2 tablespoons lemon juice, rind

  • 1 orange rind

  • 1 tablespoon water

  • 1 1/2 tablespoon Mirin (rice wine)

  • 1/2 black peppers

  • 1 tablespoon sesame seeds, toasted


  1. Make simple ponzu by mixing soy, orange, lemon, water, rind, black pepper, sesame seeds and mirin together.

  2. Slice wagyu about 1/2 centimeters thick and skewer, place onto grill and cook on one side only till the other side begins to blush. Turn and cook for 10 seconds then serve

CHICKEN YAKITORI (with Garlic soy glaze)


  • 3.5 ounces chicken thigh

  • 3.5 ounces chicken tenders

  • 3.5 ounces chicken wings

  • 3 spring onions

  • 1/2 cup soy

  • 1 tablespoon ginger

  • 2 garlic cloves

  • 1/3 cup sake

  • 1/3 cup mirin

  • 1 1/2 tablespoon sugar


  1. Mix soy, ginger, garlic, sake, mirin and sugar together then simmer for 5 minutes.

  2. Skewer meat then slice shallots.

  3. Grill chicken and brush with glaze every 3 minutes till cooked.

  4. Once cooked remove and sprinkle with sesame seeds.



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- Alright, so we're here in Tokyo, Japan sourcing green tea, matcha green tea, but I have a feeling something might have gotten lost in translation. Alright, so now that's done, I think it's time to get to business and find some matcha green tea. Mate, do you know where we can find the green tea, matcha green tea from? -Mate. - Good day guys, my name's Guy Turland from Bondi Harvest, and we're on route to learn the source of best ingredients we cook with every day. We're here to find the people, the places, the land that produce these vibrant flavors. So we've come to Tokyo, Japan to find the best matcha green tea. So come with me, let's go find the source. Japan is like no other place on earth. The lights, the cuisine, the culture, the people, and vending machines, well, for pretty much everything. Alright, so I've got popcorn, marbles, we've got spaghetti in a can, we've got yakitori in a can. We've got trains, everyone needs a train. And we've got some matcha green latte, so I'm gonna get a matcha green tea latte. It's not so bad from a can. So we've got our first ever takoyaki, fried batter and its got some really nice soft tender octopus in there. Let's give this a go. Go good, so tasty. Matcha soft serve ice cream, let's give this a go. Delicate, it's really tasty. All this ramen's making me really hungry. See how we go with that. Let's have a try. Oh man, that's good. Not bad from a vending machine, and a random choice. I think I did alright. Alright, we're about to walk up into a Japanese tea merchant and they sell some of the finest matcha, from roasted to organic. So this is what we're after, that's the matcha tea, it's a fine ground powder that's specially grown and processed from the green tea leaf. And it smells absolutely delicious. I'm pretty pumped to get out to the country and see how it's sorta brewed and made in more of the traditional methods. So, let's head out there, and let's learn a little bit more. For our search of matcha tea, we're gonna leave the city and we're gonna head to the heartland and historical hub of Japan. Okay, so we've traveled to Nirumato Tea House, I mean this place is absolutely gorgeous. I'm here to experience the traditional way of drinking matcha tea. I'm pretty excited, it's my first time, I think we're in for a really awesome experience. Wow this place is beautiful. I'm sitting here and looking out to the gorgeous tranquil gardens. Japanese matcha traditions date back to the 12th Century, with Chinese origins. But it wasn't until the 16th Century that this process turned into this amazing ceremony. There's quite a art to putting the tea together in the tea ceremony way. It's quite a procedure. Historically there's a certain rule, it's done the same way over and over again. To learn a little bit more about matcha tea we've headed down to the foothills of Mount Fuji, the Shizuoka region, and we're gonna catch up with Yoggi, a local farmer, he's green tea farmer, he's unbelievable, his place is so beautiful. So let's go meet him. Cup a tea for me, yeah? Awesome. It's a beautiful farm. - Oh yeah. - A cup a green tea is more than just a drink, it's a way of respect, it's a way of inviting someone into your house. And I'm quite humbled for such a tasty cup of green tea made from these leaves here, so, thank you very much. Really good, really, um. Do you wanna show me around your farm? -Yeah. - Thank you. Green tea's been growing in this area for 100 years. So they first started to cultivate it such a long, long time ago. So it's the difference in temperature, like the seasons, the hot, the cold, makes the trees and the plants just flourish. These are beautiful, look at them. Okay, so you just use the top bit, the new growth. - Um. - When they pick the green tea leaves they go for the very top young, sort of sweet leaves. The large ones below are quite bitter. How do you pick it, what's the right way to pick it? Yep, and then pop, okay, beautiful. So just gently. Look, he's like a professional You've done this before. So give me a go, you've just done ten, I'll try and do one. - [Yoggi] Good. - And what's the process of turning this green leaf into matcha? - Steam. - Oh really, okay, so you pick, then steam. And then laid out to dry, and then ground up into like a powder. And then it's ready to drink. Awesome, that's unbelievable. All this green tea picking and exploring's making me hungry so I think I'm gonna go cook up a feast. You have some lunch, make you some tea? - Alright. - Yeah, let's go Alright, so we're at the base of Mount Fuji, we're in between these awesome green tea farms. I'm gonna do a yakiniku barbecue, which is like a Japanese barbecue. So we've got some yakitori chicken, we've got some gorgeous wagyu beef, and we've got some corn. And then I'm gonna show you guys how to do three different dipping sauces. When doing barbecues it's really important to remember what takes the longest to cook, and that's always gonna get on first. And for us, it's gonna be corn. So we're just gonna peel it, and just make sure you get the sorta stringy bits as well they're quite horrible. We're gonna slice that in half, it just makes it easier to grill. So we're just gonna skewer it, just to make it easier to turn on the barbecue. While that's grilling, I'm gonna glaze it. With a bit a sesame oil. Okay, so our corn's cooking, the next step is to do our ginger, soy, and garlic glaze. So into a glass bowl, whatever bowl you have handy, add your liquids. 80 mils of sake, about 80 mils of mirin as well, a little bit a sesame oil in there as well. And then we've got some soy sauce, toasted white and black sesame seeds, and then we'll start grating all our other flavors in there as well. One clove a garlic in there, and a good centimeter of ginger. And yes, because this is a glaze, we're gonna go some sugar as well. It's gonna caramelize, and it's gonna stick to whatever you've barbecuing. And then we'll just bring that together, give it a good mix, throw it into a pot. Keep your eye on your corn, just move it to the side if you think it's burning, or if it's cooking too quickly. So I just throw it on the stove, reduce it down, all that flavor's gonna come together. And then while that's doing it's thing, we're gonna start doing our other sauces, so our ponzu's next. Traditionally, a ponzu marinates for about 42 hours, and then you strain it. I don't have 42 hours, so this is my quick ponzu sauce, it's really easy. We're gonna add our soy sauce, just straight into the bowl, mirin again on top of that. Gonna add some sesame seeds, they're toasted, I've got some black and white. To that, we're gonna add some citrus, 'cause it's a citrus soy sauce. So we've got some lemon rind, straight over the top. Remember when you're rinding citrus, make sure you do it over the top of the bowl 'cause those oils go in there. We're gonna add one rind of an orange, again over the top of the bowl, and then we're gonna add orange juice. And just squeezin' through your hands and get all that juice in there, about half a cup. Ah, looks so good. Give it a mix, and that's pretty well it, that's my quick ponzu sauce. I'm just gonna throw it into a little bowl, just to serve it up so it looks nice and pretty and it's easy to dip. He's lookin' out for the corn for me, 'cause I'm pretty hard with multi-tasking. - Not at all. - See, perfect Okay, so next is, we're on to our super-simple corn glaze. So I got some shallots, I'm just gonna take these ends off here. I'm just gonna run my knife through there. So we're gonna go about four tablespoons of soy sauce, it's gonna go straight into a bowl. Gonna go about three tablespoons of mirin, into the same bowl. Your chopped up shallots, just scoop 'em up and throw 'em in there, and then a little bit a sugar as well. Alright, so our corn's pretty close, I'm just gonna brush it on top while it's on the grill, and that's gonna caramelize and fall between those corn cobs, and it's just gonna be out a control great. That's reduced down, those sugars have all come together, and man it smells good. So I'm just gonna take it off, I'm gonna throw it into a little bowl here. Alright, so the corn's cooking, it's pretty well done, all the sauces are done, the dipping sauces, now it's about skewering the chicken and makin' the yakitori. So pretty simple, it's gonna go straight on the barbecue, and then we're gonna cook it, glaze it, and eat it Yakitori is to skewer, to cook meat on the barbecue and to skewer, so we're not just gonna do the fillet, we're also gonna do some chicken wings as well. You guys look hungry Alright, so this is my chicken wing, this is my chicken fillet, it's goin' on the barbecue, it's that easy. We're gonna give them the awesome glazing with our soy, ginger, and garlic glaze. Sounds amazing, smells amazing, it's just like a win-win, right? Alright, so now it's time for the wagyu beef, so this is what you're after with wagyu beef, it's the marbling, which is so unique to wagyu when local to Japan. The actual fat itself renders, and it keeps the flesh moist and tender and just so unbelievably tasty. This is gonna take no time at all to cook, 30 seconds or a minute. You can see it's starting to render, feel that, all the moisture come to the top. The corn's ready to go, what will do is just gonna pop it onto the chopping board. It's not burned, that's caramelization from the sugar in the glazing sauce. Okay, so that's everything pretty well ready. The beef's cooked, the chicken's glazed, I mean how awesome does that look? Plate it up, and we'll feed the masses with this awesome beef, corn, chicken yakitori, and the dipping sauces. It's a winning combination. And of course, an epic cup of matcha green tea. Thank you. - Ponzu. - Ponzu good? Yeah, there we go, we impressed the locals. I'm makin' new friends Which one your favorite? - [Japanese Local] Beef - Yeah, he likes the beef, he likes the waygu. Corn? - Um - It's quite, yeah, yeah, yeah. You like chicken? - [Voiceover] Chicken. - Alright, we've all got our different flavors Awesome company, great mates, epic food, epic matcha green tea. The only thing that could make it better is maybe some lemon gelati? - [Group] Oh yeah. - You seem pretty impressed. Let's get dessert happening I reckon. Little chef trick, lemon, little bit a matcha on top, little combination I like to play with. For you, lemon gelati with a bit of your awesome matcha green tea. I ran outta spoons, so I'm just becoming a local. Alright guys, what an amazing experience. We've made some new friends, we've learned so much about matcha green tea. Think I'm in love with Japan. Thanks for watching and make sure you check out next episode of Sourced. What they said

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