How to enjoy matcha in late summer

Summer is over, but the lingering heat continues every year until the autumnal equinox.

Here, I will introduce the method that I, Kyubei, sometimes use. This time it's curry rice. I am in charge of curry and rice at my house.

In the summer, the ingredients are easy to rot, so I use a topping method. Vegetables and meat such as potatoes, carrots, and onions are stir-fried and put in the refrigerator after they have cooled down. Curry roux is mainly spices, so it doesn't spoil. However, I add sauce and bouillon, so I'm careful when it's hot. In any case, store the curry roux and ingredients separately and combine them when eating. That way, playing with Lou won't ruin the whole thing.

I sometimes add matcha to this roux. It looks like Thai green curry. The green color of the green curry is green chili peppers, giving it a tangy spiciness. Adding coconut milk to this gives it a mild flavor. In the case of matcha curry, matcha itself is not spicy, so just add it to the roux. Therefore, since coconut milk is not added, the green color is deepened.

Matcha contains all the ingredients of green tea leaves and is powdered, so you can take in the whole catechins, which have antioxidant and lipolytic properties, as well as theanine, which boosts your immune system. The taste of curry and matcha is surprisingly good. Combined with the spices, it's healthy and perfect for the late summer when you're tired of the summer and your resistance is low.

Please try.