Comments on: Matcha Soba With Veggie Medley, PLUS Exciting Matcha News!

By: @breakawaycook

@breakawaycook — Thu, 11 Feb 2010 19:02:44 +0000

Nishio in the mountains about an hour by train south of Nagoya. Surreally good stuff. I can't wait to get this matcha train rolling!

By: Cara

Cara — Thu, 11 Feb 2010 16:25:02 +0000

Elliot & Yoko are here this morning and they want to know what region is Nishio from? We can hardly wait to try the new blend!

By: @breakawaycook

@breakawaycook — Wed, 10 Feb 2010 07:00:00 +0000

Thanks Divina, Jan, and Cara. The winner is a Nishio tea. Uji teas are the best-known matchas, but I found the Nishio tea really extraordinary, no hints of bitterness (or, god forbid, fishiness, which was surprisingly common), almost sweet. Pure manna. It's almost unbelievable how good you feel after drinking this tea! I'm actually asking the company to tweak it for me, to custom-blend three matchas to form the breakaway blend — crazy color, sweet tones, rich, very espresso like. I'm VERY excited about it!

By: Cara

Cara — Tue, 09 Feb 2010 18:09:43 +0000

will definitely try this for lunch – as for the tea – we're looking forward to trying your special blend – is the winner an Uji tea?

By: jan in nagasaki

jan in nagasaki — Tue, 09 Feb 2010 15:41:04 +0000

this one i will definitely try…vegetarian , of course… and looking forward to seeing what tea news you bring us…

By: Divina

Divina — Fri, 05 Feb 2010 13:17:02 +0000

I love soba noodles. I always have them at home just in case I start to become hungry. I love it with almost anything else. They're easier to eat than pasta. Congratulations in advance about the special blend matcha with your signature name – breakaway.

By: @breakawaycook

@breakawaycook — Thu, 04 Feb 2010 05:31:14 +0000

Thank you dear M! No, I don't always do vegetarian — I often toss in a little (cooked) fish, as Leanne, above, suggests. It works with smoked salmon, absolutely, and her suggestion of unagi is inspired. Sometimes I toss in some soft tofu, too, for protein. But most of the time it's veg….

By: @KitchenM

@KitchenM — Thu, 04 Feb 2010 04:09:37 +0000

It looks so healthy and tasty, Eric! Do you always make it vegetarian? What meat/protein do you suggest for this dish?

By: @breakawaycook

@breakawaycook — Thu, 04 Feb 2010 00:16:49 +0000

It's really a pretty great product, though I'd love to know how, exactly, they make it. It's essentially liquid umami.

By: Alice

Alice — Thu, 04 Feb 2010 00:13:54 +0000

I still haven't tried these Bragg's amino acids that anyone seems to be using in the US! Maybe I will next time I'm over there. Pity they don't taste like Matcha (what about adding some Matcha?). They look pretty and surely very tasty anyway.