Looking for the perfect gift for your kid’s teachers?
How about high quality green tea?
Jugetsudo Premium Taste 3 is an assortment of Sencha, Genmaicha, and Hojicha teabags, all organic.
After many months of hard work (especially this year!) teachers can relax with a nice cup of green tea!
Get yours today!
Yuzu Matcha Soda tastes very refreshing! It is citrusy and fizzy–a perfect drink for summer! We recommend adding some sweetener to bring out the umami flavor from the matcha.
In a measuring cup, put 3-5g of Yuzu Matcha. Add 1 Tablespoon hot water, 1-2 Tablespoons sweetener of your choice and mix very well.
Slowly add 250ml of carbonated water of your choice (we used Perrier and it worked great), stirring.
Fill a glass with ice cubes and slowly pour the Yuzu Matcha Soda in.
Sit back and Enjoy!
Matcha Frappuccino!
Matcha Frappuccino is sweet and decadent. You can make it at home if you have an electric blender! This recipe uses no ice cubes so the drink will not get watery. We used whole milk for rich frappuccino, but you can use any milk of your choice. We recommend you add some kind of sweetener as matcha's umami becomes delicious when it is paired with some sweetness. It is just like how a broth becomes tasty when some salt is added. Enjoy ice cold matcha frappuccino on a sunny, warm day!
Ingredients
- 1 cup + 2 Tablespoons whole milk (or milk of your choice)
- 1 Tablespoon matcha
- 2-3 Tablespoons sugar (or sweetner of your choice)
- whipped cream for topping
Instructions
- Freeze one cup of milk in an ice cube tray. When the milk is frozen, it becomes yellow, but do not worry.
- Put the frozen milk cubes in an electric blender. Add the matcha and sugar. Add 2 Tablespoons milk (not frozen) and blend until smooth.
- Pour the frappuccino in a glass and top with whipped cream!
\ GIVEAWAY! /
Now through March 31st, orders of $60+ will come with three yuzu matcha sticks. If you are curious about this citrusy matcha, this is a great opportunity to try it!
(At the checkout, you will not see the matcha sticks, but do not worry! We will make sure to send them to all orders of $60+!)
Have you ever had Matcha Mousse? It’s creamy, sweet, and airy, and it just melts in your mouth! Matcha is full of umami and when it is paired with sweetness, it becomes more delicious, just like how a broth becomes tasty when some salt is added.
The Best Matcha Mousse
This is the best Matcha Mousse recipe. It’s not too complicated, and doesn’t call for too many ingredients, and yet the end result is complex and delicious. It is airy, sweet and creamy!
The Key is the Heavy Cream
Be careful not to over-whip the heavy cream for the right texture. Whip it until medium peak is formed. If it is whipped too stiff, the mousse loses the soft texture.
No Need to Worry about Raw Eggs
You might be worried about consuming raw eggs because some mousse recipes do not cook egg yolks completely. With this Matcha Mousse recipe, however, you do not need to worry. The egg yolks are combined with sugar, and then milk is gradually added, and the mixture is cooked until a simmer. You should constantly stir the mixture though, otherwise the egg yolks will set.
Sheet or Powder?
If you are planning to use gelatin sheet, “bloom” (soak) it in a bowl of cold water. It takes about 5 minutes to bloom. When you add the gelatin to the warm mixture of the milk and egg yolks, just add the softened gelatin sheet. Discard the water.
The gelatin sheets make the final product clearer and more transparent than the gelatin powder. However with this Matcha Mousse, you can use either gelatin.
You Can Use Any Cup
We used small round stainless baking molds (and plastic wrap for the bottom) to make the mousse fancy, but you can use any cup.
Put some whipped cream and anko (red bean paste) on top. Enjoy the sweet, soft and creamy Matcha Mousse!
Ingredients:
5g gelatin powder
1 1/3 tablespoon water
140cc (5 oz) heavy cream
2 egg yolks
1 1/2oz sugar
1/2 cup milk
1 tablespoon culinary grade matcha
20cc hot water
Directions:
- Dissolve the gelatin powder in 1 1/3 water and set aside.
- Whip the heavy cream in a large bowl until medium peak is formed.
- In a medium pan, mix well the egg yolks and sugar until pale.
- Warm the 1/2 cup milk to 140℉. Add the milk to the egg mixture in 2-3 times. Mix well.
- Heat the egg and milk mixture over low heat, constantly stirring. When the mixture gets a little thick and starts to simmer, remove from the heat.
- Add the gelatin and the matcha and mix well. Cool the pan in water in a large bowl, constantly stirring with a spatula. Do not let the water get into the pan.
- Put the egg, milk and matcha mixture, straining, to the heavy cream. Mix well with a spatula.
- Pour the mixture into cups and chill them for 2-3 hours in the refrigerator until set. (We used small round stainless baking molds with plastic wrap underneath. When the mousse is set, we warmed a wet towel in microwave for 30 seconds (careful not to burn yourself!) and wrapped it around the molds to melt the outside of the mousse a little.)
- Put some whipped cream and anko (red bean paste) on top and enjoy!
Baked Matcha Sweet Potato
Teatime with sweet potato! It is rich, creamy and toasty, and the texture is soft and fluffy! To make it decadent, you can use heavy cream instead of milk!
Ingredients
- 400g (14 oz) Japanese sweet potatoes (satsuma imo)
- 60cc (2 oz) milk
- 1 tablespoon matcha powder30g (1 oz) butter
- 3 tablespoons sugar
- 60cc (2 oz) milk
- 1 tablespoon matcha powder
- 1 egg yolk
Instructions
- Preheat the oven to 400F.
- Peel the sweet potatoes and slice into ½ inch disks. Boil in water over medium high heat.
- While boiling the potato, heat the milk. Add the matcha and mix well.
- When the sweet potatoes are soft and a skewer goes through easily, drain well. Puree the potatoes in a food processor (or mash them with a potato masher) while they are still hot.
- Add the butter and sugar to the potato and mix well. Add the milk and matcha mixture and mix well.
- Add ½ of the egg yolk to the potato mixture and mix well.
- Shape the sweet potato mixture into 12 ovals on a lined baking sheet .
- Add 1 tablespoon water to the remaining egg yolk and mix well. Brush the yolk onto the potatoes. Bake in the oven until golden for 20-30 minutes.
Matcha Rusk
Tea time with homemade Matcha Rusk, made using sandwich bread! We cut it into small pieces, soaked them in melted butter, coated them with the mixture of sugar, powdered milk and matcha, and baked them in the oven. They are crispy, buttery, and sweet! It melts in your mouth and the slight bitterness from the Jugetsudo matcha is delicious! Try out this recipe and have a relaxing tea time with Jugetsudo tea!
Ingredients
- 1-2 pieces sandwich bread
- 30g (1 oz) butter, melted
- 2 tablespoons glanurated sugar
- 1 tablespoon skim (powdered) milk
- 1 tablespoon matcha powder
Instructions
- Preheat the oven to 300F.
- Cut the sandwich bread ½ into inch pieces and place them on a plate.
- Pour half of the melted butter over the bread pieces. Gently turn them over and pour the rest.
- Mix the sugar, skim milk, and matcha powder in a shallow container that is large enough for the bread pieces. Gently roll the bread pieces on the matcha mixture to coat the all sides.
- Place the coated bread pieces on a cookie sheet. Bake in the oven turning occasionally until the edges start to look golden brown and crispy, 20-30 minutes.
A big cup of milky hojicha latte tastes amazing on a rainy winter day!
Put 8 grams of loose leaf hojicha (or 2 teabags) in 2 cups of milk in a small pan and cook over low heat. Keep it a gentle simmer for 15-30 minutes, stirring with a spoon occasionally. Add sugar to taste. Strain into a big cup.
We used organic whole milk to make it rich and decadent, but you can use any milk of your choice!
Sit back and relax with a cup of Jugetsudo hojicha latte!
Hanabira-mochi is a special confection for the new year in Japan. We celebrate the arrival of new spring with this petal (hanabira) shaped mochi filled with sweet bean paste. The stick between the mochi is sweetened gobo (burdock root), which is a symbol for good fortune. It adds a nice crunchy texture to this soft confection.
Hanabira-mochi pairs well with matcha—it is often served at hatsugama, the first tea ceremony of the year!
Wishing everyone a joyful and happy 2021!
Matcha Checkerboard Cookies
It takes a bit of time and effort, but making matcha checkerboard cookies is entertaining and rewarding! They are cute and delicious and very fun to make!
Ingredients
- 200g (7oz) butter, room temperature
- 125g (4.5oz) powdered sugar
- 1 egg yolk
- 170g (6 oz) flour for plain, shifted
- 155g (5⅓oz) flour, shifted
- 15g (1/2 oz) matcha powder, shifted
- 1 egg white
- 1 tablespoon water
Instructions
- Cream the butter in a large bowl, add the powdered sugar and mix well.
- Add the egg yolk and mix well.
- Divide the dough in half.
- Add the 170g shifted flour to one half of the dough and mix until incorporated.
- Wrap the plain dough with a sheet of plastic wrap and chill in the fridge for 1 hour.
- Add the 170g flour and 15g matcha to the remaining half of the dough and mix until incorporated.
- Wrap the matcha dough with a sheet of plastic wrap and chill in the fridge for 1 hour.
- Knead the chilled dough and roll into 1cm thick sheet on a flat surface, With a sharp knife, cut the plain cookie dough 1cm strips (we recommend using a ruler).
- Do the same with the matcha dough.
- Add 1 tablespoon water to the egg white and mix well.
- Arrange the plain and matcha cookie dough strips to your desired checkerboard pattern, alternating the colors. Use the egg white mixture as adhesive.
- Wrap the assembled cookie strips with a sheet of plastic wrap and chill in the fridge for 2 hours.
- Preheat the oven to 340℉.
- With a sharp knife, slice the dough into 1cm pieces and place them on a lined cookie sheet.
- Bake for 13-15 minutes. Try not to burn them!
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- matcha checkerboard cookies
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