It is used in castella , manjū , and monaka ; as a topping for kakigori ; mixed with milk and sugar as a drink ; and mixed with salt and used to flavour tempura in a mixture known as matcha-jio .
It is used in castella , manju , and monaka ; as a topping for kakigori ; mixed with milk and sugar as a drink ; and mixed with salt and used to flavour tempura in a mixture known as matcha-jio .