From a kitchen in Japan

Turn your kitchen into a little Japanese café.

Matcha that isn't bitter. Tea that tastes like Kyoto. Honest advice on what Japanese people actually buy — written from Japan, not from a marketing office.

Latest articles

• Japanese Tea

  How to Brew Sencha Like a Japanese Grandmother

  The kyusu method, the 70°C secret, and why tea-shop sencha tastes nothing like yours — a practical guide from Japan, no ceremony required.

• Japanese Tea

  Hojicha: The Japanese Tea for the Hours Matcha Can't Touch

  Roasted, toasty, and almost caffeine-free — why hojicha owns the Japanese evening, how to brew it, and how to pick a good one.

• Matcha Basics

  Why Your Matcha Tastes Bitter (5 Fixes, Ranked by Impact)

  Bitter matcha is almost never a taste problem — it's a technique problem. The five causes ranked by how often they're the culprit, from someone in Japan.

• Matcha Basics

  How to Make Matcha at Home (Yes, Even Without a Whisk)

  The exact ratios, water temperature, and technique used in Japan — plus a no-whisk method that actually works, and the 3 mistakes that make matcha bitter.

• Buying Guides

  Ceremonial vs Culinary Matcha: What Japanese People Actually Buy

  The 'ceremonial grade' label doesn't exist in Japan. Here's what the grades really mean, when each one makes sense, and how to spot good matcha from the label.

• Recipes

  Iced Matcha Latte Recipe: Café Quality in 5 Minutes

  The layered iced matcha latte, done properly: exact ratios, why yours comes out clumpy or bitter, and the one-jar shortcut for busy mornings.

• Buying Guides

  Best Matcha Powder in 2026: An Honest Shortlist from Japan

  A Japanese writer's honest take on which matcha brands are worth buying abroad — including the uncomfortable truth about what's sold on Amazon.

• Matcha Basics

  Matcha Starter Kit: Everything You Need for Under $50

  The four tools that matter, the ones you can skip, and how Japanese homes actually set themselves up for matcha — without the $200 'tea ceremony set'.