 Years ago I learned from a Korean chef and friend that to best integrate wasabi into soy sauce you put the wasabi first in the small bowl and then add a VERY small amount of soy sauce. You create a paste and then add more soy sauce once the wasabi is fully blended. So, for teatime today I tried a similar approach, using a muddler (instead of a whisk) to break up the matcha. Thereafter, I slowly added warm water to increase volume... it worked perfectly - no matcha chunks to be found!
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AuthorChantel and her company, The AtHome Experience, are dedicated to educating and enlivening the individual towards a greater connection to themselves, each other, and their community. Through sessions, classes, videos, and books, The AtHome Experience empowers people to create and sustain optimal health. While reflexology is a specialized field, Chantel shows us how the techniques can be easily learned to use at home. By caring for ourselves and each other, we construct and co-create a better future. Archives
February 2019
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