I know that you can use matcha powder in a similar way to chocolate in sweet foods but are there any savoury dishes you can make with it?
One trend I've seen recently is making tea broths/sauces for meats, fishes, etc... Besides being a good use for tea, this has the double effect of giving off the tea's natural aroma when presented to the eater as opposed to simply using the tea to crust a meat - where you wouldn't really get any tea flavor until you actually bit in.
I've also seen people smoking meats with tea leaves and such. I haven't tried this myself to see if the results are worth the trouble (aka - if you can actually taste the tea flavor).
I would also try poaching various items in a matcha tea poaching liquid. For example:
- Sugar + salt
- Matcha tea powder
- Bay leaves
- Whatever else sounds good to you.
You could use this to poach chicken and fish.
Lastly, don't be afraid to add it to soups! Carrot-ginger soup would benefit from the addition of some matcha powder.
I'd like to mix it in your fried chicken flour/spice mix, dredge it well, and serve with a sesame/mustard dip, or something with a little Asian flare.
I've made a green tea and garlic cream sauce using matcha, which I thought was pretty nice. It's tricky to pull off, as I learned when someone tried my imprecise steps transcribed and found the result "bland", but I came to the conclusion that it was likely a difference in the amount of salt used.
Matcha-iri Genmaicha, which is a toasted rice green tea that has additional matcha powder for flavor, is sometimes used in ochazuke, a post-drinking food that typically involves a bowl of rice with tea or soup stock poured over, topped with pickles or other flavorful ingredients (furikake, sliced nori, some other things).
Additionally, for a few years, matcha flavored salts were popular in Japan as an accompaniment to tempura. I've bought them or just mixed very finely grained salt with matcha.
I wrote about matcha salt and the green tea cream sauce years ago on my blog.
A classic Japanese snack is chazuke, which is green tea poured over rice. I imagine that it's usually made with lower grade tea, but a matcha might lend some interesting texture to the rice.