Original: It is used in castella, manjÅ ", and monaka; as a topping for kakigori; mixed with milk and sugar as a drink; and mixed with salt and used to flavor tempura in a mixture known as matcha-jio.
Simplified: 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 flavor tempura in a mixture known as matcha-jio.