matcha is now a common ingredient in sweets. 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. it is also used as flavouring in many western-style chocolates, candy, and desserts, such as cakes and pastries (including swiss rolls and cheesecake), cookies, pudding, mousse, and ice cream. even the japanese snack pocky has a matcha-flavoured version.