Aiya has made matcha for over a century, and its cooking grade is built for recipes rather than the bowl. The flavor is strong and the color holds up when baked into cakes or churned into ice cream — two things cheaper culinary powders fail at. It’s bitter sipped straight, which is fine, because its job is to flavor and color food and blended drinks at a sensible price.
Best for Baking
Aiya Cooking Grade Matcha
A workhorse culinary matcha from one of Japan's oldest producers — strong, stable color and flavor that survives the oven and the blender.
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- Grade Culinary (cooking)
- Best for Baking, ice cream, smoothies
- Producer Aiya, Japan
Specifications
| Grade | Culinary (cooking) |
|---|---|
| Best for | Baking, ice cream, smoothies |
| Producer | Aiya, Japan |
Pros and cons
What we like
- Holds color when baked
- Strong flavor for recipes
- Trusted producer
What we don't
- Bitter on its own
- Plainer packaging