KUALA LUMPUR, Oct 21 — Matcha, a powdered Japanese green tea that once dominated the beverage scene, particularly at trendy cafes before making its way to roadside stalls, is now gaining wider popularity in the culinary industry.
No longer confined to lattes, fancy drinks and desserts, matcha is increasingly being incorporated into a variety of savoury dishes, including nasi lemak, burgers and even fried catfish.
While such combinations may sound unusual, they have found their own following, with some consumers embracing the notion that “the greener, the healthier”.
But does this growing trend of matcha-infused dishes represent creative culinary innovation and a healthier way of eating, or is it simply a marketing strategy to attract attention and gain popularity on social media?
