Jugetsudo USA

by Nori

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Matcha Swiss Roll

Ingredients

1½ Tablespoons butter
2 Tablespoons milk
1 Tablespoon matcha powder
3 eggs
½ cup granulated sugar
½ cup all purpose flour
3/5 cup (150cc) heavy cream
1 Tablespoon granulated sugar

Instructions

) Preheat the oven to 360° F. Line 10"x10" rimmed baking sheet with parchment paper.
) In a small pan, warm the milk and butter until butter is melted. Add the matcha powder and mix well.
) Combine eggs and sugar. Bring about 2 inches of water to a simmer in a medium saucepan. Put the egg and sugar bowl over the simmering saucepan and beat the eggs and granulated sugar with a hand held electric mixer until until the mixture is pale and thick for about 4 minutes or more.
) Shift the flour and add to the egg mixture. Fold with a rubber spatula.
) Add the butter, milk and matcha mixture to the batter and gently fold to combine.
) Spread batter evenly into the prepared sheet. Bake for 10 minutes.
) Spread a sheet of parchment paper on the kitchen counter and When the cake is baked, invert onto the parchment. Remove the original parchment.
) Whip the heavy cream with the 1 Tablespoon sugar until soft peaks form. Spread the cream over the cake. Roll the cake to enclose the filling and wrap it with a sheet of plastic wrap. Chill in the refrigerator for 30 minutes. Cut into slices with a serrated knife and serve. Dust with matcha powder if you like.

Matcha Swirl Marble Pound Cake

12 Oct 2017

by Nori

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Matcha Swirl Marble Pound Cake

Ingredients

Vegetable oil cooking spray
1 and ½ cups all-purpose flour
4 tablespoons almond flour
2 teaspoons baking powder
¼ teaspoon salt
1½ sticks (6 ounces) unsalted butter, softened
2 tablespoons sour cream or plain yogurt
1 cup sugar
3 eggs
2 tablespoons matcha powder
1 tablespoon heavy cream

Instructions

) Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
) In a medium bowl, whisk the flour, almond flour, baking powder and salt.
) In another medium bowl, cream the butter and sour cream. Add the sugar and mix well. Add one egg at a time and mix well. Transfer 1 cup of the batter to a small bowl. Add the matcha powder and heavy cream to the batter in the small bowl and stir until smooth.
) Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the half of the matcha batter in the pan, then using a table knife, cut 5 swirls in the batter. Spread the remaining half of the plain batter in the pan and smooth the surface. Spread the remaining matcha batter and again cut 5 swirls. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 15 minutes more. Cover loosely with foil and bake for 10 more minutes, or until a toothpick inserted in the center comes out clean. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack.

Northwest Tea Festival on 9/30, 10/1

29 Aug 2017

Northwest Tea Festival 2017

by Nori

Jugetsudo is going to participate in the 10th annual Northwest Tea Festival at the Seattle Center.
The festival will be open: 10 AM -6 PM Saturday, September 30th
10 AM – 4 PM Sunday, October 1st
Admission fee is $15 per person (good for both days – Saturday & Sunday).
Children under twelve are free!
You will get a cool porcelain tasting cup as a souvenir.
Come to sample our tea!

Milk Pudding with Matcha Sauce

15 Aug 2017

by Nori

This milk pudding is very light. Only milk is used, unlike panna cotta. The perfect “wobbliness” depends on one’s preference, but ours is 1.6%. The weight of the gelatin should be 1.6% of the weight of the liquid. Use small plastic cups (we reused cups from store bought flans). When you turn the pudding over, have a bowl of boiling water ready. Immerse the bottom of the plastic cup in the hot water (that melts the pudding a little) and turn the cup upside down on a plate. Pour the matcha sauce over the pudding. Yum!

2 packets (14g) gelatin
2 Tbsp water
2 cups milk
2 Tbsp sugar
1 dash of vanilla extract

3 Tbsp sweetened matcha
2 Tbsp boiling water

1) In a small cup, dissolve gelatin powder in 2 Tbsp of water. Warm milk in a sauce pan,add sugar and vanilla and mix well. Add the gelatin mixture and mix well.

2) Pour the milk mixture in small cups. Refrigerate for 3 hours.

3) In a small bowl, mix the matcha and boiling water and mix well. If you are using unsweetened matcha, add sugar to taste.

4) Place the milk pudding on a plate and pour the matcha sauce over.

Matcha Muffins

20 Jul 2017

by Nori

Start your day with a rich and buttery matcha muffin. It has melted white chocolate that makes it moist and sweet. You can add sliced almonds, chopped walnuts, or raisins.

milk 1/3 cup
white chocolate 2/3 cup
flour 3 cups minus 2 Tbsp
matcha 2 Tbsp
baking powder 1 1/2 tsp
butter 2 sticks
sugar 1 1/4 cup
eggs (beaten) 2

1) Preheat the oven to 340°F.
2) Put the milk and white chocolate in a double boiler (or a bowl on a pot of hot water) and melt the chocolate. Set it aside.
3) Sift and combine the flour, matcha, and baking powder.
4) Heat the butter in the microwave, for about a minute, until it’s thoroughly melted.
5) Add the sugar to the melted butter and mix well.
6) Add 1/3 of the beaten eggs to the butter and mix well. Repeat two times until all the eggs are added.
7) Add the flour mixture to the butter and egg mixture and fold, using a spatula. Add the white chocolate milk and fold.
8) Gently pour the batter into the muffin pan and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cover the muffins with aluminum foil if they are browning on top.

Organic Matcha–culinary grade, unsweetened

Matcha Meringues

15 Jul 2017

by Nori

Matcha meringues are sweet with a burst of flavor. Make them like tiny little stars!

1 egg white
4 Tbsp sugar
1 Tbsp matcha

1) Line one baking sheet with parchment paper.
2) Preheat the oven to 210 degrees.
3) Beat the egg white with an electric mixer until foamy. Add half of the sugar. Continue to beat.
4) Add the remaining sugar and beat at high speed until stiff and glossy.
5) Using a pastry tube fitted with a large star tip, pipe the meringue in one inch circle.
6) Bake in the oven about one and half hours.
7) When the meringues are ready to serve, carefully peel away the parchment paper.

Steamed Matcha Muffins

13 Jul 2017