Welcome to my blog.

After a few random posts I've decided to dedicate this blog to my life long project of Japanese food
and culture (and my life in general, especially my travels).

Since my first taste of sushi back in 1997 I've been interested in, and frequently been making
Japanese food.
My interest in the country and culture started long before and continues to evolve.
I was lucky to finally visit Japan in October 2008 and hope to be back soon.
In July 2012 I visited Japantown in San Fransisco, the next best thing!
I was lucky to be back in 2015, 2016 and 2017 thanks to the fact that we now have family living in California.
Both small and big adventures will from now on, as time permits, be shared with you.

I will post other recipes and pictures too, mainly cooking projects, plants and art projects
(including my new love - making kumihimo braided objects).

I hope you'll find it interesting, and feel free to leave a comment or ask questions!

I write mainly in English, but there will be some Norwegian too, especially posts about things
that mainly have Norwegian interest. Tutorials are bi-lingual.

Thursday, 30 June 2011

Tea ceremony - making matcha

Finally I have got all the equipment for making matcha... I have a whisk, a scoop, a hemp towel, whisk holder, iron tea-kettle for water and good quality matcha.

So, here´s my version of a tea ceremony:
I apologize to all you Japanse out there who find me to be too much of an amateur for this; I will practice!

First I heat water and warm the bowl with hot water inside, wipes it off dry.

Kettle with hot water, ceremony grade matcha, whisk on holder, bowl with matcha scooped in.

For this matcha (Yuuki Midori, organic) I use 2 scoops and aprox. 70 ml water.

I let the water cool to about 70 degrees C and pour it in, holding the bowl in one hand.

Whisk in a W-shaped pattern using your vrist only, not the whole arm.

Until you get a frothy foam with lots of bubbles.


My utensils and tea displayed on a piece of hemp cloth.

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