the best matcha mousse

The Best Matcha Mousse

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!



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



  1. Dissolve the gelatin powder in 1 1/3 water and set aside.
  2. Whip the heavy cream in a large bowl until medium peak is formed.
  3. In a medium pan, mix well the egg yolks and sugar until pale.
  4. Warm the 1/2 cup milk to 140℉. Add the milk to the egg mixture in 2-3 times. Mix well.
  5. 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.
  6. 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.
  7. Put the egg, milk and matcha mixture, straining, to the heavy cream. Mix well with a spatula.
  8. 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.)
  9. Put some whipped cream and anko (red bean paste) on top and enjoy!



baked matcha sweet potato

Baked Matcha Sweet Potato

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!
  • 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
  1. Preheat the oven to 400F.
  2. Peel the sweet potatoes and slice into ½ inch disks. Boil in water over medium high heat.
  3. While boiling the potato, heat the milk. Add the matcha and mix well.
  4. 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.
  5. Add the butter and sugar to the potato and mix well. Add the milk and matcha mixture and mix well.
  6. Add ½ of the egg yolk to the potato mixture and mix well.
  7. Shape the sweet potato mixture into 12 ovals on a lined baking sheet .
  8. 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

Homemade Matcha Rusk

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!
  • 1-2 pieces sandwich bread
  • 30g (1 oz) butter, melted
  • 2 tablespoons glanurated sugar
  • 1 tablespoon skim (powdered) milk
  • 1 tablespoon matcha powder
  1. Preheat the oven to 300F.
  2. Cut the sandwich bread ½ into inch pieces and place them on a plate.
  3. Pour half of the melted butter over the bread pieces. Gently turn them over and pour the rest.
  4. 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.
  5. 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.

hojicha latte is a perfect comfort drink

Simple Recipe for Hojicha Latte

A big cup of milky hojicha latte tastes amazing on a rainy winter day!
Hojicha is roasted green tea and is very popular in Japan, and increasingly so in the U.S.
This green tea has a roasty, nutty flavor with a hint of chocolate. It also has an aroma of caramel.
Hojicha has less caffeine because of the roasting, so it is a perfect comfort drink in the evening!
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!


Happy New Year!

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

Matcha Checkerboard Cookies

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!
  • 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
  1. Cream the butter in a large bowl, add the powdered sugar and mix well.
  2. Add the egg yolk and mix well.
  3. Divide the dough in half.
  4. Add the 170g shifted flour to one half of the dough and mix until incorporated.
  5. Wrap the plain dough with a sheet of plastic wrap and chill in the fridge for 1 hour.
  6. Add the 170g flour and 15g matcha to the remaining half of the dough and mix until incorporated.
  7. Wrap the matcha dough with a sheet of plastic wrap and chill in the fridge for 1 hour.
  8. 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).
  9. Do the same with the matcha dough.
  10. Add 1 tablespoon water to the egg white and mix well.
  11. Arrange the plain and matcha cookie dough strips to your desired checkerboard pattern, alternating the colors. Use the egg white mixture as adhesive.
  12. Wrap the assembled cookie strips with a sheet of plastic wrap and chill in the fridge for 2 hours.
  13. Preheat the oven to 340℉.
  14. With a sharp knife, slice the dough into 1cm pieces and place them on a lined cookie sheet.
  15. Bake for 13-15 minutes. Try not to burn them!
jugetsudo organic sakura sencha, package, tin and box

Sakura Sencha Giveaway!

\ GIVEAWAY! / Enter today for a chance to win Jugetsudo Organic Sakura Sencha! Two lucky winners will receive our naturally flavored Sakura Sencha (green tea with cherry blossom petals, 40g)!
If you didn’t win, sorry!!—but we have small gifts for you, too! The first one hundred of those who entered (and didn’t win) will get Organic Sencha Teabag (one individually wrapped sachet). This is a great opportunity to taste Jugetsudo’s quality green tea if you have never tried it!
To enter, scroll down to the NEWSLETTER in the bottom of this page and enter your email address and hit “subscribe” button.
We will draw winners at 7pm (pacific time) on December 25th, 2020.
Good Luck!

chicago tribune

Chicago Tribune Gift Guide 2020

Jugetsudo Matcha Starter Kit was featured in Chicago Tribune Gift Guide 2020!
Surprise your matcha loving friend with this perfect gift!

Chicago Tribune Holiday Gift Guide 2020


Matcha Shiratama Dango

Shiratama Dango
Shiratama Dango is a type of mochi made with sweet rice flour. Find shiratama-ko (shiratama flour or sweet rice frour) at your nearby Asian grocery store. We put some red bean paste and kinako (roasted soy bean flour) on top, but you can put some maple syrup, matcha and a bit of sugar. Be creative! This recipe makes 12-14 dangos (dumplings).
  • 70g (2.5oz) shiratama-ko (sweet rice flour)
  • *add 1 teaspoon matcha to make matcha flavored dango
  • 70cc (2.3 oz) water
  • boiling water in a medium pan and cold water in a bowl
  • red bean paste
  • kinako (soy bean flour) + sugar
  1. Put the shiratama-ko (rice flour) in a medium bowl. If you are making the matcha one, add the matcha and mix well.
  2. Add ¾ of the water and mix well, using your fingers. If the mixture is too dry and you can't form a ball, add a little bit of water. The mixture should be soft as your earlobe.
  3. Roll the mixture into a log a little thicker than your thumb, and take one inch off. Roll into a ¾ inch ball using your both palms and make a dent in the center with your thumb.
  4. Boil water in a medium pan and when it's boiling, put the dough and cook for about a minute. When they are done, they float. Pick them up and put them into a bowl of cold water.
  5. Place the mochi on a plate and put red bean paste, kinako and sugar or maple syrup on top.
Culinary Grade Matcha Nature


Hojicha Swiss Roll

Grind loose leaf hojicha in a cleaned electric coffee grinder to make hojicha powder (make sure the grinder is unplugged when you clean it). Hojicha Swiss roll is sweet, roasty and fluffy!
  • 4 eggs (room temperature)
  • 90g (3 oz) sugar
  • 50g (1.8 oz) - 1 tablespoon Softasilk flour
  • 1 tablespoon hojicha powder (for matcha sponge cake: 1 tablespoon matcha)
  • 180 cc (6 oz) heavy cream
  • 30g (1 oz) sugar

  1. Heat the oven to 350℉.
  2. Make a 12" x 12" pan with parchment paper (See our news on A Pan with Parchment Paper. There is a link below).
  3. Beat the eggs and sugar together for 15 minutes with an electric mixer on medium speed. The mixture becomes thick and pale.
  4. Add Softasilk and hojicha powder (for matcha cake, Softasilk and matcha) and beat on low speed for 1 minute.
  5. Place the parchment pan on a baking sheet. Pour the batter into the parchment pan and spread evenly. Bake in the oven for 10-12 minutes or until a toothpick comes out clean.
  6. Make the filling. Whip the heavy cream with the sugar with an electric mixer until soft peaks form.
  7. Spread a sheet of parchment paper on the kitchen counter and turn the baked sponge cake onto it. Carefully peel off the parchment paper from the bottom of the cake.
  8. Spread the cream onto the cooled sponge cake evenly using a scraper. Scrape off some cream from the far side (the end of roll).
  9. Start rolling up the cake by standing the bottom part (the side closest to you) 1 inch first, and then just roll up the cake by gently pull the paper away from you.
  10. Wrap the cake with a sheet of plastic wrap and chill in the refrigerator for 1 hour.
  11. Cut into slices and serve!
A Pan with Parchment Paper