Breakaway Cook

A Quick Way to Great Pizza

I must say for the record: having a small child DOES impact one’s everyday cooking. It’s often a race to get something good on the table by about 6:30, since Daphne goes to bed by 7:30 or so. We’re believers in not only eating dinner together every night, but also in serving Daphne the same thing we eat — no separate “child friendly” dinners here at Breakaway Central.  I figure that the wider a variety of foods Daphne eats, the more adventuresome she’ll be with food (and maybe other things too) later on. (She sometimes reaches for her tongue with alarm if something is aggressively spiced, but she gets over it quickly!)

Daphne’s vocabulary is exploding, and one of her favorite words is “pizza” (it does feel good to say, especially when you really accentuate the first syllable). So I’ll rummage through the fridge and garden to collect a few things, turn the oven on to 550 (with pizza stone inside), and begin preparing the world’s simplest pizza.

Breakaway cooking has always been about little “tricks” that save time and hassle. And what I’m about to say is sure to disappoint a few people, but here’s a valuable trick/tip: buy your pizza dough at Trader Joe’s. It’s sold in the refrigerated section near the tofu, in a plastic bag, for about a buck, and is ready for immediate use. You just lightly flour a pizza peel and spread out the dough, forming a small mound around the perimeter. The dough even freezes well, so I’ll buy four or five at a time. I then simply transfer one from freezer to fridge, where it will live for a day or two, ready to be pulled out on a moment’s notice.

I usually just saute an onion with some fresh rosemary and thyme and oregano and maybe some garlic confit, and toss in a veggie or two — summer squash, mushroooms, fennel — and lightly cook. The dough then gets sprayed with plenty of olive oil and  slid on to the pizza stone and baked, sans toppings, for a few minutes to let the whole thing get exposed to blasting heat. Then the veggies go on, followed by a little cheese (I’m kind of a minimalist with the cheese, to the great consternation of European Delia, who always wants more cheese). When it’s done, about five minutes later, I’ll usually add very generous lashings of black pepper and good salt, followed by a big toss of chopped fresh herbs. Sometimes tomatoes go on, uncooked, if we have them, and maybe a final fleck of shaved pecornino. Total prep is about 10 minutes, and baking time is about the same.

Anyone else a fan of this dough?

Posted by Eric | 1:43 pm 08/10/2011 | Posted in Dishes | 12 Comments »

Matcha Tea Party at SF Zen Center

 

Please be free, dear matcha fans, this coming Sunday, August 7, from 2 to 4:30 pm: we can hang out together in the Julia Morgan-designed dining room of the San Francisco Zen Center (at the corner of Laguna and Page), taste several of the world’s best matcha, and cook up a few dishes together to go with the tea. Final menu not set yet but I’m thinking the matcha carrot cookies and some matcha truffles. I’ll be talking at length, and quite casually, about this magical substance, its history (especially its connection with zen buddhism), how good it is for you, and how to develop a daily matcha practice/create your own tea ceremony. A delightful afternoon of wakefulness and epicurean enchantment awaits you, co-led by our favorite monk and cook, Dana Velden.

Would love to see you there! Details are here.  To register or to ask questions, call 415-475-9362.

Posted by Eric | 12:09 pm 08/02/2011 | Posted in matcha | 1 Comment »

Really Easy Gojiberry Ginger Scones


Thanks to so many of you who wrote me to ask about my eye surgery. I’m happy to report that the entire thing was painless and unscary, thanks to the incredible skill of my ophthalmologist. Dr. Mark Mandel. There have been no complications, and I’m seeing like an eagle. Well, an eagle with a minus 5 diopter, but still eagle-like compared to before! We’re going to lasik down the rest, to zero (i.e. 20/20 vision) in September. Then I really will be hawk-like. It’s been tremendously liberating, and I can’t wait for part II. I’ve even turned Dr. Mandel on to matcha, after I unearthed a study linking matcha with the prevention and healing of eye ailments, including glaucoma.

Other matcha news: had a cup with Morimoto — more on that development soon!

We recently had some visitors from Japan that included three of the world’s cutest children (along with their dad, Aki, the founder of Cookpad, Japan’s largest cooking site, with a mind-boggling 7 million subscribers, and his lovely wife Junko), so I thought I would serve some hot scones and tea. I made them with copious amount of gojiberry and crystallized ginger, and they turned out to be a hit. As you know, I don’t normally include recipes in this blog (it’s the “teach a man to fish” belief that the IDEAS behind making good food are far more valuable than the recipes themselves) but with baking some guidelines are necessary, so here we go. Let me know what you think of them, please.  The “secret” to these great scones is cornmeal — it makes for a fabulous texture. And the combo of gojiberries and ginger is a winner; your guests will rave. Yields about 15 scones.

Gojiberry Ginger Scones

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup light brown sugar
  • 1½ cups cornmeal (medium grind)
  • ½ pound (2 sticks) cold unsalted butter, sliced into ½ inch cubes
  • ½ cup gojiberries
  • ½ cup crystallized ginger
  • 1¼ cups milk
  • 1 tablespoon lemon juice (can also use any kind of vinegar)

1)  Preheat oven to 425.  Prepare two baking sheets with silicon mats or parchment paper.

2) Using a large mixing bowl, add the flour, baking soda, baking powder, salt, sugar, and cornmeal. Stir with a sturdy wooden spoon until well mixed.

3) Add the cubed butter and, using a pastry knife or your fingers,  work the butter until it’s the size of small peas. Using the spoon, mix in the gojiberries and ginger.

4) Make a well in the center; add milk and lemon juice. Mix briefly, until ingredients just come together.

5) Gently shape the dough into balls about 2 inches in and place them on the prepared pans about 2 inches apart, 7 or 8 balls per sheet. Dust each of them with a pinch of sugar.

6) Turn down the oven temperature to 375, place the scones in the upper and lower oven racks, and bake for 10 minutes.

7) Switch sheet positions (top sheet goes to bottom rack, and vice versa) and  bake for another 10 to 15 minutes, or until the scones are golden brown. Transfer the scones to a wire rack to cool.

 

 

Posted by Eric | 2:56 pm 07/26/2011 | Posted in Dishes | 2 Comments »

A Personal Note — I’ll Be Blind For a Bit

Those of you who know me personally know that I have terrible vision: minus 15.5 diopter, which puts me far into the legally blind category. I’ve always taken to contact lenses well though, so correction to 20/20 hasn’t been an issue. Until now.

I’ve worn contacts since 1973; before that it was some pretty thick funky glasses:

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The problem with having specialized contact lenses in my power is that only a few companies make them. The bad news for me is that the company that makes the ones that are most comfortable for me just got swallowed up by Novartis, who, in their infinite quest to keep shareholders happy, decided to discontinue this rather unpopular and (I’m guessing) not-so-profitable lens. I thus now have three options:

1) wear uncomfortable contacts

2) wear glasses

3) have eye surgery

No one can wear uncomfortable contacts for any real length of time, so that’s out. I can’t really go back to glasses, because my extreme nearsightedness means that my glasses have a very small “sweet spot” where everything looks good, right in the center of the lens. There is virtually no peripheral vision — making driving a very hazardous endeavor for myself and for others — the weight of the glasses cause unpleasant facial pressure, and they give me a headache when worn for extended periods.

So surgery it is. It’s called ICL surgery, and it’s wild. It’s essentially a contact lens that’s worn INSIDE the eye, not outside, and it gets implanted directly over the natural lens. My ophthalmologist, the formidable Dr. Mark Mandel,  has probably done more of these than anyone alive, and the success rate approaches 100 percent, so I’m not so worried. I’ve already had the iridotomy that’s required before the procedure: a laser zaps two microscopic holes in each iris to create a pressure valve that will be needed once the high-tech lens gets inserted.

They’ll do one eye at a time: one on Monday, and the other on Thursday. So I’ll be fumbling around all of next week, unable to do much. But a week or so later, I ought to be able — for the first time in my adult life — to wake up in the morning and actually see. It will be an odd and surreally wondrous feeling, of that I am sure.

Please wish me luck!

Posted by Eric | 7:46 pm 06/25/2011 | Posted in Miscellaneous | 18 Comments »

What the Hell is Wabi Sabi, Anyway?

What the hell is wabi sabi?

Regular readers of this space have heard the Japanese term wabi sabi before, and it even feels like the term is headed toward that elite group of Japanese words that somehow make it into common English usage (think anime, manga, samurai, haiku, origami and of course all of the food and ingredient names, and countless others).

I’ve been trying for  a number of years now to come up with a good definition of wabi sabi, so I thought, for a change of pace, to do so in this space. Please forgive the length, and the break from our usual programming: readers interested in only food and matcha may wish to skip it.

First, I want to say that my ideas on Japanese art aren’t really very original. The entire synthesis of the view may be mine, but the components have been expressed elsewhere, and probably more eloquently. The classic, and excellent, text in English is Leonard Koren’s wonderful Wabi Sabi: For Artists, Designers, Poets, and Philosophers.

To most Japanese, the term wabi sabi is a confusing one; it tends to touch rather deeply on issues of identity and what it means to be a Japanese. It quickly devolves into something known as nihonjin-ron: the seemingly endless debate in the popular Japanese press about what, exactly, it means to be a Japanese. Ask a random Japanese person to try to define wabi sabi, and you will almost always hear something like, “It’s really difficult to explain.”

I’ve never met a Japanese who can confidently articulate what it means. But, like Supreme Court Justice Potter Stewart, (who was talking about pornography) many will say something like, “I can’t define it, but I know it when I see it.”

“The zen of things” might be as good a definition as any, since the first Japanese to develop the concept were priests and tea masters. And since zen is itself difficult to express/articulate, wabi sabi is too, and most Japanese have given up trying.

Along the way, wabi-sabi was reduced, simplified, and packaged by Japan’s many iemoto (heads of long family lineages that teach traditional Japanese arts), who are really entrepreneurs of a sort, into a narrow—and definitive—set of rules. This represents the morphing—one might even say death—of wabi sabi from its origins of rustic simplicity into its opposite—something packaged, decided, and even polished and sacrosanct.

Wabi-sabi images force us to think about our own mortality, and evoke a tender sadness, and maybe loneliness, but those feelings are comforted by the knowledge that ALL things in existence share the same fate. Nothing will remain in the end, if we think in evolutionary terms of billions of years.

Diffused light through washi (Japanese paper), the color and textural changes of metal as it rusts and decomposes are classic wabi sabi images. This state of going toward our eventual fate—from something to nothing—and a conscious appreciation of that very state can give rise to incredible feelings of beauty and stillness, yet evoke a feeling of being totally alive and free. It’s a nice space to be in. Playing music is another doorway into that space for me. Wabi sabi is about enjoying the delicate balance between the pleasure we get from things, and the pleasure we get from the freedom of things.

Wabi-sabi is, in one sense, antiJapanese, in that true wabi-sabi diametrically opposes—hates, you might even say—hierarchy. Everyone in the tea room is the same, whether you’re the company president shacho or the garbage guy. Modern clues to discernment——brands, that is—are anti wabi-sabi, by definition.

Very few Japanese I know are comfortable making aesthetic judgments, especially concerning art. Like clothing/fashion, they want to know—from the very first—who made it. Only then will they make the calculation of a final judgment, which won’t be their own anyway; it’ll be the consensus.

When I was editor of a publication based in Tokyo, a quarterly journal on public policy worldwide, published by Japan’s largest and allegedly most prestigious “think tank,” I often got in arguments with my bosses about author submissions. I insisted on reading them blind, and making my judgments accordingly, but my bosses were unconcerned about the intrinsic quality or merit of a given work.

The same goes even more, I think, for more subjective things like painting and sculpture. If a work is well-known, it gets a thumbs-up. If not, no judgment can be “safely” made. This idea of making “safe” judgments is very problematic, and accounts, in my opinion, for the dismal state of literary criticism (or any kind of intellectual criticism, for that matter) in Japan; even to call it dismal overstates the case, as it is essentially nonexistent. Criticism is taken personally in Japan, as an attack.

When we get into something like wine—and there are more licensed sommeliers in Japan than anywhere in the world—this trend is even more exaggerated. Blind tasting makes most Japanese very nervous, because they’re forced, unwillingly, to use their own aesthetic standards, not those of someone else. Japanese sommeliers are the iemotos of wine.

The best side of Japanese art—the purest expression of wabi sabi—is the sense of quiet authority that comes across in an understated, unpretentious piece. I sometimes see this quality in Japanese artists and craftsmen. I know a potter in Bizen, and another one in Yamakita, who simply exude this sense of quiet authority. Everything they touch is done with such a sure hand. There is no need to let everyone know that they are masters—they are utterly secure in who they are and what they do. They don’t really require outside validation, because they know that it lives inside them. That, in my mind, is the real thing.

Today, lots of rich Japanese people are making an attempt to reconnect with their wabi-sabi roots. I was once invited to a weekend of relaxation (which was anything but relaxing) near Hakone, at the country home of a wealthy Tokyo businessman, a house that he attempted to recreate in the spirit of wabi-sabi. His effort was doomed from the outset, unfortunately, as he simply threw money at “the problem.” He paid, at great expense, someone to tear down a beautiful old farmhouse in Tohoku, and transport it to his land in Hakone. The problem was that he was convinced that the place must be sterilized, so he employed an army of cleaners (his wife seemed to be the main cleaner) to mop up the last traces of the very feeling he was trying to create, one of relaxed beauty amid ordinary farm objects and materials. It was more like a farmhouse museum than a farmhouse, a kind of “mansion” interpretation of a farmhouse, in which a very harried housewife nervously and meticulously swept away the remnants of our meals, literally seconds after consuming them. He was a kind of potentate, lording over his fantasy of being king of his country castle.

So on the one hand, I see lots of Japanese people who are longing for more wabi-sabi in their lives. So many of my Japanese guests came to my house in Kamakura house and told me, “I would like nothing more than to live in an old Japanese house.” They saw the old, cheap tansus, the simple garden, the lovely wooden sliding glass doors, the engawa, the wooden cabinets, and got nostalgic for them because some part of them recognizes the intrinsic beauty of those things. Yet in the next breath, comes the inevitable refrain: “But isn’t it hard to clean? Isn’t it fuben (inconvenient) to live here, like this?”

And therein lies the problem. People are willing to give up aesthetic living for convenient living, even if it means living in a small box in an especially nasty area of Tokyo and being surrounded by nothing but depression in the form of indescribable ugliness, all in the name of convenience; as long as the room is easy to clean and the commute to work isn’t so long. Such low hopes for the very people who developed wabi sabi! I hear over and over again how wonderful it must be to live in Kamakura, in an old wa-fuu house, yet when I point out that the rent here is just a fraction of what they’re probably paying in Tokyo, and yes the commute is an hour from Tokyo but one hour is not exactly lengthy by Tokyo commuting standards, a kind of defensiveness sets in, as if they are trying to convince themselves that they’ve made the right decision, the one to live an un-wabi sabi life.

For more on wabi sabi, please do read Koren’s book.

(photograph by Bruce Seltenright)

Posted by Eric | 1:18 pm 06/23/2011 | Posted in Miscellaneous, Uncategorized | 2 Comments »

World-Class Wine, World-Class Matcha. Cooking Wine, Cooking Matcha

Drinking world-class matcha is SO much like drinking a truly great wine. Forget the health benefits of either for a moment, and let’s just concentrate on taste.

World-class matcha — and yes, I do count all three grades of Breakaway Matcha in this category — really is like a world-class red like Domain Romanée-Conti in many respects:  both are heady, have perfect balance, have umami in spades, have acidity that’s racy and almost electrifying, have multilayered flavors and aromas on both front and mid palate, and have a long, smooth finish.

Lots of agricultural similarities, too: geography, soils, amount and intensity of sunlight, humidity,  rain, harvest time, fertilizer . . . .

And then we have similarities of craft: harvest timing, inherited knowledge, method of picking, processing procedures, aging, blending … ALL of these factors dramatically affect the final product, be it matcha or wine.

That said, it’s also important to note that, just as there is no shortage of truly bad wine in the world, the markets are full of very, very poor quality matcha. Much of it starts off bad (by poor/cost-cutting agricultural techniques, and by machine harvesting new growth, stems and all) and winds up much worse: poor storage, excess supply, and a “race to the bottom” in price all add up to matcha that is either sugared (meaning, sugar has been added to it to make it palatable), badly oxidized (resulting in a hay-like colors and aromas), or simply lifeless and dead, bitter, dusty, and forgotten.

It is vile stuff; most unfortunately, this dead, cheap matcha is the only experience with matcha that many people have. If you’ve tried matcha and didn’t like it, join the club. That is what you had, and it’s ubiquitous.

Bad matcha is actually much worse than Two-Buck Chuck; it’s more like pouring a glass of “cooking wine.” Which is what it is, in essence:  most matcha is meant for culinary purposes. It may still have enough of a “matcha” taste to taste ok as green tea ice cream, as cookies and cakes and all kinds of confections. The fats and sugars in those confections will often mask off-flavors, and the result will be quasi-acceptable.

Great matcha is very, very different. It is meant to be drank, like wine, not used as a cooking ingredient. (I doubt there is anyone on earth who dumps half a bottle of Echezeaux into a pasta sauce.) All of the amino acids, umami, and acid structure of great matcha remain intact when brewed into a nice cup, but are destroyed/rendered undetectable if fat, sugar, and heat enter the picture.

So: think of great matcha as great wine. And think of culinary matcha as cooking wine. The parallels are pretty much exact.

But in another important sense, great matcha is the antiwine: instead of the soporific effects associate with alcohol, matcha provides a calmly stimulating effect, perfect for sipping throughout the day and becoming supremely productive.

One more difference, while we’re pointing out differences: cost.

  • Grand Cru Burgundies: $200/glass
  • “Cult” Napa wines: $75/glass
  • Excellent Napa cabernets: $30/glass
  • Mediocre Napa cabernets: $10/glass
  • Breakaway Matcha Blend 100:  $ 3/cup

Yes, the most delicious, rare, and healthful drink on the planet costs about 1/10th that of a quality cabernet, and even less less than a glass of subpar wine. Great news for hyperpremium matcha drinkers! AND great news for serious wine drinkers: if you’d like an Echezeaux-like experience that you drink all day long and that makes you MORE focused, calm, and awake, look me up!

Posted by Eric | 2:17 pm 05/23/2011 | Posted in matcha, Uncategorized | 11 Comments »

A New and Tasty Way to Cook Squid

I think squid is the great underappreciated seafood, and can’t figure out why it isn’t more popular. Provided you don’t overcook it (which is easy to do), it has a fabulous, toothsome texture, especially if you make a crispy crunch crust before you cook it. It’s plentiful and completely sustainable, AND it’s local, at least for us lucky Bay Area residents. It may not be widely available in the huge supermarkets, but those aren’t the places you want to be buying fish anyway. And it’s cheap — I rarely pay more than $7/lb for top-quality squid, and a pound will make three or four generous portions.

Sold yet? Good, now go find some. As always, I can’t recommend the folks at Monterey Fish highly enough. You can get quality squid (and other sustainable tasty fish) online, believe it or not, from I Love Blue Sea.

My latest and greatest way to cook squid is to give it a crust made of amaranth, that ancient grain that kind of looks like quinoa, except the grains are even smaller. I often use other crusts, including ground rice, ground pink lentils, farina, and spiced breadcrumbs, to make my squid, but amaranth is really nice: it imparts a nutty, poppy, very lively crunch to the squid.

To prep the squid, rinse and dry it thoroughly (don’t skip this very important step) and then rub the whole thing generously with olive oil. Season generously with good salt and pepper, spray the squid with more olive oil, toss on some amaranth on one side and gently press it into the squid. Spray the whole thing again with olive oil (so that the amaranth doesn’t just fall off when you transfer it from cutting board to pan). Heat up a cast iron (or other) pan, give it a film of olive oil, get it very hot, and gently place the squid inside. Cook until deeply browned, as shown in the photo, about 3 to 5 minutes, and flip it over to cook another few minutes. Serve with wedges of meyer lemon and matcha salt (or other salt) and a huge salad.

Anyone have any favorite (and great) methods of cooking squid?

Posted by Eric | 2:28 pm 05/17/2011 | Posted in Dishes, Ingredient Centric | 5 Comments »

My Yoga Journal Essay on Fish, Umami, and Veggies

This article on the declining role of fish in my life was written for Yoga Journal. I  hope you enjoy both the essay and the three new recipes from the new vegetarian book. They did a terrific job with both the styling and the photography (and the editing, for that matter).

It was a little tricky to embed the PDF file I got from my editor there, but it should be readable — to increase the font size, hold down the control key while hitting the + sign.  Would love to hear your comments and opinions!

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Posted by Eric | 8:30 am 05/09/2011 | Posted in Media related | 8 Comments »

Kabocha — The Lazy Man’s Squash

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The first time I tried kabocha was in a fancy tempura restaurant in Kyoto. It was one of those rare food epiphanies that come along once every few years: the perfect unity of sweet (kabocha is probably the sweetest of the winter squashes), salt (it was dusted liberally with matcha salt) and fat, delivered with ultralight crispness from the artful hands of a fry master. When he told me it was “pumpkin,” I was incredulous — this wasn’t like any pumpkin I had encountered. He hadn’t even bothered to peel it! But I wanted more of it, whatever it was.

I’ve been a kabocha fan ever since — it lends itself to quick roasting, steaming, braising, and pan-frying.  Prepping it couldn’t be easier because, unlike other winter squashes, you don’t have to peel it. It has a very tasty deep green skin with celadon stripes that’s better left on. So it’s just a matter of slicing it up into whatever shapes you like,  spooning out the seeds and strings, and proceeding. Use your biggest, heaviest knife for this job, and use lots of caution: the flesh is dense, and it’s hard.

But what a reward when it’s done! The brilliantly colored orange flesh turns buttery, flaky, and sugary, and takes well to spices and herbs. My go-to weeknight preparation of kabocha is a simple braise: cut up a few kabocha wedges into bite-size pieces, sauté in a combo of butter and olive oil, add freshly ground star anise, stir, add some stock, cover, and cook till soft, then top with good salt and chopped parsley or cilantro.

Its innate sweetness also makes it a natural for desserts. I like to gently poach some kabocha pieces in coconut milk and regular milk and warm spices like nutmeg, clove, and cinnamon, with a touch of brown sugar or honey. Simple and great. It makes a fine panna cotta and pudding, too. And I’ve made killer gnocchi with it.

But the simplest way to enjoy is to roast it in the oven. Cut it up into curved wedges or even, if you have the knife energy, into a julienne, place on a baking sheet, drizzle on some olive oil and salt and pepper, and bake it for 15 or 20 minutes in a moderately hot oven. When the edges begin to brown, it’s done. It’s fabulous on pasta, especially when combined with some fried sage leaves.

I always try to keep a few in my pantry, right next to the potatoes. They seem to keep forever, and it’s very comforting to know that a fantastic and easy dinner is nearby, even when the fridge is bare.

(photo by Robin Kok)

Posted by Eric | 1:31 pm 05/02/2011 | Posted in Dishes, Ingredient Centric | 5 Comments »

Matcha and Radiation Fears

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This photo is one of the tea fields from Nishio, Aichi Prefecture, Japan, where our top matcha, Breakaway Blend 100, is produced. The bamboo scaffolding and black netting on top are there to shade the leaves during the last eight weeks or so of new growth, so that the leaves can retain all of their umami-laden amino acids when they get steamed, dried, and ground into matcha. Direct sunlight would turn the leaves quite dark, and would cause these amino acids, notably L-theanine, to get converted into catechins and thus make the tea less sweet and more astringent, like other green teas.

I’m sure that many of you, like me, have been worried about the effect of the Fukushima nuclear disaster on this matcha. Thankfully, all three of my suppliers (one in Nishio and two in Uji/Kyoto) have not only assured me that no radiation whatsoever has been detected in their areas, they’ve been sending weekly and sometimes daily reports from third-party labs. They are monitoring the situation as one would expect hyperthorough Japanese scientists and engineers to measure and monitor it.

Although radioactivity can in rare instances get airborne and form “plumes” that can travel thousands of miles, the fact is that radioactivity weakens in inverse proportion to the square of the distance between two points.

Again, there has been NO radioactivity reported in either Nishio or Kyoto, which are roughly 600 and 800 km, respectively, southwest from the Fukushima reactors. Moreover, prevailing winds in Japan tend to blow eastward. Tiny amounts of radiation, under 0.0001 msv (millisieverts), have been detected in parts of Tokyo, but what does that number mean? For comparison, an x-ray of the stomach radiates at about 0.6 msv, and a CT breast scan clocks in at around 6.9 msv. One report said that humans are on average exposed to roughly 1.5 msv per year, just in the form of cell phones, plane rides, and other aspects of normal daily life.

Japanese and IAEA (International Atomic Energy Agency) inspectors are rigorously testing all foods and banning export of all products that show unusually high readings. This is how Joshua Kaiser, the founder of Rishi Tea (which has truly excellent Japanese sencha and other stellar teas) put it recently:

“It is important to support Japanese farmers and, so far, there is no evidence that Japanese tea is at risk of radiation contamination, especially tea harvested or stocked before the disasters. The tea harvested and stocked before the disasters is already in the market and available for purchase. Avoiding Japanese tea for fear of radiation would be an overreaction at this point in time because what you are buying now has already been harvested, sealed, and exported well before the earthquake hit.”

This is the case with Breakaway Matcha, and all other matcha as well. All Breakaway Matcha in stock is from the 2010 harvest, and was sitting in the Breakaway Matcha freezers long before the earthquake hit.

The 2011 harvest will take place in late May, and you can bet I will be monitoring events extremely closely. We wouldn’t dream of buying matcha that hasn’t been thoroughly tested and examined for traces of radiation, and the ethical farmers I work with wouldn’t sell it in any case.

So please — don’t worry! If anything, there’s never been a better time to drink matcha: our bodies can use the maximum immunity boost that it gives! Please do show your support to these incredible farmers who have, through no fault of their own, been hard hit not only by the many aftereffects of this horrific disaster but also by fear, however misplaced.

Posted by Eric | 3:49 pm 04/12/2011 | Posted in matcha, Uncategorized | 9 Comments »