Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
14/01/2026
What is it about the bitter matcha (that is hard to swallow for first-timers), and the subtly sweet and stretchy mochi that makes them an irresistible pair? The Japanese know well that the bitter notes of the green tea, meeting the subtle sweetness of the mochi, amplify the concept of ‘wa’ and nagomi, both linked to balance, be it visually or taste-wise.
The pairing of mochi and matcha is, in many ways, quite perfect. Mochi’s soft, chewy texture and mild sweetness provide a neutral pairing with the grassy, slightly bitter notes of matcha. As Japanese confectioners and tea ceremony hosts developed wagashi (traditional sweets, including mochi, served with tea), the pairing sort of solidified its foothold in Japanese culture. The Japanese live for their aesthetics, and the visual contrast of the vivid green matcha against the pale mochi is aesthetically pleasing as well.
A Japanese rice cake made from glutinous (sticky) short‑grain rice, known in Japanese as ‘mochigome’. The rice is cooked (via steaming) and then pounded or kneaded until it becomes a smooth, elastic, sticky dough, which can be moulded into cakes or used to wrap fillings. Mochi, as a result, is chewy, dense, and elastic, with a mild flavour that absorbs the tastes of what it’s paired with.
Some evidence suggests that rice cake traditions were introduced from elsewhere in East Asia, but mochi’s prominence in Japan grew around the Kofun period (circa 300-500 CE), when steamed rice processing became more widespread. During Japan’s Heian era, mochi began appearing in court life, religious ceremonies, and seasonal festivities, sometimes as ritual offerings. There are even old legends connecting mochi with spiritual transformation or divine power. Over time, it became especially linked with the New Year – households display kagami mochi (two round cakes stacked) to welcome deities and serve mochi in special soups (zoni) on New Year’s Day.
The Japanese love their tea, and matcha is one of them. Matcha is a finely ground powder of specially treated green tea leaves, distinguished from regular green tea in that the whole leaf (in powdered form) is consumed rather than steeped and discarded. The process begins by shading tea plants for several weeks before harvest, reducing their exposure to direct sunlight. This shading increases chlorophyll in the leaves and reduces bitterness, promoting a richer, more mellow flavour. After plucking, the leaves are steamed (to halt oxidation), destemmed and deveined, dried, and finally stone‑ground into a very fine powder known as matcha.
Matcha, as hyped as it is on social media, is an acquired taste; it has a grassy and earthy taste with a slight bitterness. Because the whole leaf is consumed, matcha tends to contain more caffeine and antioxidants per serving than many steeped teas. It is used both as a drink (preparing it traditionally in tea ceremonies) and as an ingredient in foods and beverages – such as matcha lattes, cakes, ice cream, and smoothies.
Historically, matcha’s popularity and refinement occurred primarily in Japan, though its roots lie in earlier Chinese tea traditions. By the Muromachi period (14th to 16th centuries), matcha had become central in Zen Buddhist monasteries and among aristocratic circles. Stone mills were developed to produce a finer, smoother powder, improving the drinking experience. Tea masters like Murata Juko and, later, Sen no Rikyu played pivotal roles in shaping the Japanese ‘chanoyu’ (tea ceremony) aesthetic.
Mochi is a wagashi, a traditional Japanese cake, and is often enjoyed alongside tea; therefore, mochi and matcha are an iconic pairing. Unlike matcha, which has certain grades that indicate its quality, mochi is more tied to occasions and seasons.
A round mochi with a filling, daifuku, is made with glutinous rice and a filling of sweet red bean paste (anko). There are many variations, such as ichigo daifuku, which adds a whole strawberry along with the bean paste into the filling.
Pink in colour, sakura mochi is traditionally wrapped in a pickled cherry blossom leaf. It typically has red bean paste inside. It is associated with the cherry blossom (spring) season and eaten during cherry blossom viewing.
Not as round and cute as your typical mochi, warabi mochi is cut into pieces and instead of being made from glutinous rice, it is made from bracken (warabi) starch. It has a jelly‑like texture and is usually coated with kinako (roasted soybean flour) and sometimes served with a black sugar syrup (kuromitsu).
Also called yomogi mochi, this mochi is mixed with yomogi (a plant, the Japanese mugwort), giving it a green hue and a subtle herbaceous flavour and taste that is imparted to it by the mugwort. Since it is not too sweet, the typical anko paste is stuffed in it, and it might be coated in kinako or wrapped in bamboo grass.
This is a mochi that is shaped like a flower petal (or half‑moon). It often has fillings like sweet white bean paste and candied root (like burdock). The thin mochi layer is translucent and often visually elegant.
Although the locals tend to snort at the very idea, a common way matcha is categorised, especially outside Japan, is into two grades. So what are the grades?
This is the highest‑quality matcha, usually made from the youngest leaves (first harvest). It has a vibrant green colour, a fine texture, and a mellow, subtle flavour meant to be drunk plain (with just water).
This falls between ceremonial and culinary. It’s still good quality, with the green tone leaning more towards yellowish or brownish and having a balanced flavour, and is more versatile – for drinking with milk, for lattes, or as a regular everyday matcha.
This type is intended for cooking, baking, or to be used in recipes where matcha must compete with other flavours. It tends to be more robust or bitter and may be darker or coarser. Some sources also break them down further (for example, subgrades like ‘barista grade’ or ‘kitchen grade’) depending on brand and intended use.
Matcha comes in different grades and varieties, and is perfect to be enjoyed slowly or even mixed into sweets. Mochi, meanwhile, takes on endless forms – from classic daifuku to trendy mochi ice cream. When matcha meets mochi, from finely ground green tea to soft, stretchy rice cakes, their unique flavour and texture pair like no other.