Methods

Combine 1 teaspoon of salt and 1 heaping teaspoon of matcha and add to a salt shaker. Place a large heavy pot with a lid over medium-high heat. Add in about 3 to 4 tablespoons of corn or vegetable oil. Add in about 10 popping corn kernels and cover with a lid. When you hear the kernels start to pop, quickly add in about 1 cup of kernels and cover.

Gently shake the pot back and forth until you hear the kernels start to pop.Shake the pot a bit faster and crack the lid every-so-often to allow the steam to escape. Popcorn is ready when you no longer hear the kernels popping.

Transfer popcorn to a large brown paper bag. Shake about 1/4 teaspoon of the matcha and salt over the popcorn, close the bag and gently shake to coat. Repeat process until the desired taste of matcha and salt is achieved. Store popcorn in a 1-gallon sized zipper style plastic bag. This recipe will make about two 1-gallon bags of popcorn.