This is the matcha I used. Store leftover matcha in the freezer to preserve the fragrance.
Mix the matcha and shio-koji together well until completely blended and no longer floury.
Add the olive oil and mix well again.
Add the usual amount of water to washed rice, add the combined ingredients from Step 3, and mix together well.
You can enjoy the fragrance of the matcha clearly when the rice is cool. If you pack it in a bento with some salt cured cherry blossoms, it would be wonderful.
The saltiness of shio-koji varies, so please adjust the amount accordingly.
Story Behind this Recipe
These days "tea rice" means rice that is tea-colored, cooked in soy sauce and sake or mirin, not actually cooked with brewed tea. But I thought that rice cooked with matcha should be colorful and delicious, so I tried it out.
You can taste the matcha flavor better when the rice is cool. The fragrance that fills your senses when you take a mouthful of rice is really delicious. Don't add the individual seasonings to the rice directly, but mix them well together first.