Culinary grade is our most versatile matcha — made for baking, blending and getting creative. Bold enough to hold its own in any recipe, bright enough to make everything look good.
What makes it culinary grade
Culinary grade uses leaves from the third harvest — more robust in flavor and designed to stand up to other ingredients. Where Ceremonial is made to be savored on its own, Culinary is made to be used. In batters, frostings, glazes, smoothies, overnight oats — wherever you want that distinct matcha flavor and vibrant green color.
How to use it
Start small — a little goes a long way. Try 1–2 teaspoons in your recipe and adjust from there. Matcha pairs beautifully with vanilla, chocolate, citrus and cream. It works in both sweet and savory recipes, and the fine powder dissolves easily into batters, creams and liquids.
Some ideas to get you started
Fold it into cake batter or cookie dough for a vibrant green color and earthy flavor. Whisk it into frosting or ganache. Blend it into smoothies or mix into yogurt. Add a teaspoon to your pancake batter for a fun weekend breakfast. Dust it over finished desserts as a garnish. The possibilities are genuinely endless.
Where it comes from
Sourced from Kagoshima, Japan — EU Organic certified, clearly labelled and packed to preserve freshness. The same standards we apply to every grade we sell.
The Sumo standard
Whether you whisk, steam or bake — there's a grade for that. Culinary is ours for everything in between.