Lightly grease a small baking pan (9x9). In a large bowl add 1/2 cup of water and sprinkle all of the gelatin over so that it may absorb the water and add your two tablespoons of Cooking/Baking Matcha.
Combine honey, white sugar, and 1/4 cup water in a small pot and turn on heat to high. Stir frequently and bring to a hard boil. Let boil for one minute.
Pour boiling syrup onto gelatin in large bowl. Start whisking with a hand mixer or stand mixer, on high for 10-12 minute.
Pour contents of bowl into your greased pan and let sit for several hours. They should start to set up after three, you may then cut to size/shape you desire. Mix powdered sugar and corn starch in a small bowl. Coating knife in oil will help with not sticking. Once cut coat marshmallows with powdered sugar and corn starch mixture. Store well in room temperature, fridge or freezer.
Recipe originally adapted from: http://denverbargains.com/2010/12/how-to-make-homemade-marshmallows/