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Today, Cuzen Matcha, the award-winning home matcha making system, announced a new recipe collaboration with Chef Kyle Connaughton and his team at SingleThread Farm-Restaurant-Inn, the first and only three Michelin-starred restaurant in Sonoma County, currently listed on the World's 50 Best Restaurants List. In addition to expanding Cuzen Matcha’s current offering of fresh matcha recipes, the new SingleThread Matcha Recipe Collection makes it easy to create restaurant-quality drinks, pastries, and savories with freshly ground, organic matcha at home. The first six recipes developed by Chef Kyle Connaughton for the SingleThread Matcha Recipe Collection include “Kyle & Katina’s Smoothie,” Vegetable Crudite with Matcha Mayo, Tencha Goma Shio/Matcha and Pea Onigiri, PaloMatcha (mocktail), Matcha Alfajores Cookies, and Japanese Style Matcha Cheesecake. “Kyle & Katina’s Smoothie” and Vegetable Crudite with Matcha Mayo are available now at Cuzenmatcha.com with more added to the site each month. Additional Cuzen Matcha recipes and collaborations will launch later this year and into 2023.
Eijiro Tsukada, founder of Cuzen Matcha, and Chef Kyle Connaughton, head chef and owner of SingleThread, first met in 2016. By 2020, the relationship between Cuzen Matcha and SingleThread expanded with both entrepreneurs experimenting with Cuzen Matcha’s high-quality, freshly ground matcha, which has a distinctly smooth, balanced flavor and gives the drinker a mellow, focused energy that lasts. Their goal was to develop recipes that would highlight the distinctive umami flavors found uniquely in Cuzen Matcha’s offering. The results were so impressive, Chef Kyle began to offer Cuzen Matcha machines in the SingleThread Inn’s guest rooms as well as integrate its matcha into a selection of lattes and smoothies available to guests. The recipe collection that the two introduced today expands on those early experiments, giving matcha lovers and home cooks an easy and accessible way to enjoy high-quality matcha at home.
"This recipe collaboration with Cuzen Matcha is a natural progression of our relationship, which started over six years ago over a shared love of high quality, freshly ground matcha,” stated Chef Kyle Connaughton, who is known for incorporating Japanese technique, flavors, and sensibility with produce from Sonoma to showcase the seasons of California Wine Country. “We are excited to continue experimenting with the unique flavors that only Cuzen Matcha can provide and give more people more reasons to cook with and enjoy matcha."
Driven by the desire to make high-quality matcha accessible to more people, Eijiro Tsukada, a native of Japan and a matcha expert who has helped expand the matcha market in both Japan and the US, launched the Cuzen Matcha machine in San Francisco in the Fall of 2020. In addition, Cuzen Matcha was named one of TIME's Best Inventions of 2020 and was a CES 2020 Innovation Awards Honoree in January 2020. Cuzen Matcha also won the 2021 iF Design award, 2021 Good Design Award, 2020 San Francisco Design Week, and Future of Foods Award.
"It is an honor to launch this recipe collaboration with one of the world’s most acclaimed chefs," said Eijiro Tsukada, founder of World Matcha, Inc., the creator of Cuzen Matcha. "Cuzenists (our Cuzen Matcha customers) can now create Chef Kyle's vibrant and elevated matcha drinks, pastries, and savories at home. We look forward to releasing additional recipes soon and establishing Cuzenmatcha.com as a world-class destination for matcha inspiration and recipes.”
Cuzen Matcha is an innovative at-home matcha system that produces freshly ground matcha from organic shade-grown leaves via a beautifully designed machine. The Matcha Maker and Matcha Leaf have been designed to work together to deliver the highest quality matcha drinking experience: the tea leaves are specially prepared to fit the compact ceramic mill, which produces a fine matcha powder that’s then automatically whisked into water, recreating the ancient art of stone ground Japanese matcha. The whole concept is engineered to reproduce the qualities of a traditional stone mill and bamboo whisk—with much less effort.
Cuzen was founded in November 2020 by data scientist, Oki Hatta, and businessman Elijiro Tsukada, who previously opened one of the busiest matcha cafes in the world, Stonemill Matcha in San Francisco. Cuzen Matcha has already achieved a number of prestigious accolades including TIME’s 100 Best Inventions of 2020, Future of Foods Award at San Francisco Design Week Awards 2020, CES 2020 Innovation Awards Honoree, and was longlisted for the 2020 Dezeen Awards.
Cuzen Matcha comes to market on the heels of a wildly successful Kickstarter campaign, where it achieved 235% of its funding goal as well as rave reviews from some of the country’s top chefs and hoteliers, including Tartine’s Chad Robertson and SingleThread’s Kyle Connaughton. Cuzen’s award-winning freshly ground matcha-making system is currently available to order on Amazon and at www.cuzenmatcha.com.