1 tsp (1.6g) Maeda-en Matcha Green Tea Powder
7 oz cream cheese
1.8 oz sour cream
1 tsp Kombu-cha (seaweed powdered tea)
6 Tbsp broken walnut
3 Tbsp chives
3 tsp ground red pepper
5 dashes sea salt

1. Remove the cream cheese from the refrigerator before use to allow it to soften.
2. Mix sifted Matcha and Kombu-cha.
Add to the cream cheese and sour cream and blend thoroughly.
3. Add red pepper and chives to the paste and mix lightly.
4. Refrigerate. When cold, serve with a garnish of walnuts, chives and red peppers.
Serve with vegetables or your favorite crackers.

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Jungmin Nam