With its intense and unique flavor, Hida Masso from Takayama City, is Japan's most popular spinach that has been produced there since 1955. Wheres regular spinach seasons are during autumn and winter, this area is cool enough that production goes from spring to autumn. Since 2003 the whole prefecture started their GREEN initiative to reduce chemical fertilizers and synthetic synthetic pesticides and promote both physical and environmentally friendly harvesting. With these new strategies the number of aesthetically imperfect products has risen too - MICHINARU uses exactly these items to manufacture their Matcha powder as a zero-waste solution.
The flavor is just like real matcha, so the powder can be used to substitute matcha recipes directly. It works with both Japanese- and Western confectionery, as well as "ochazuke" and lattes.