Jugetsudo

by Nori

Matcha Florentine Biscuits

Matcha florentine biscuits are toasty and sweet! Perfect for a teatime. This recipe is for a 11" x 11" pan, 44 biscuits. If you don't have a pan, make one with parchment paper (refer to our news titled a pan with parchment paper). Stick to the recipe and be patient! The end result is rewarding!

Ingredients

100g (3.5oz) unsalted butter, room temperature
55g (2oz) sugar
1 pinch salt
1 egg yolk
175g (6 oz) flour
3 tablespoons matcha powder
70g (2.5oz) unsalted butter
140g (5oz) sugar
4 tablespoons heavy cream
2 tablespoons honey
100g (3.5oz) almond slices

Instructions

Heat the oven to 360℉.
Cream the butter and mix well with the sugar. Add the salt and egg yolk and mix well.
Combine the flour and matcha powder and add to the butter mixture, sifting.
Mix the flour and the butter mixture with fingers. Make a mound, wrap with a sheet of plastic wrap and rest in the refrigerator for 30 minutes.
In a pan, put the rested dough and place a sheet of plastic wrap. Spread it evenly with a rolling pin and fingers. (This dough is very dry and crumbly. It almost feels like working with crushed graham cracker crumbs for cheese cake base. Try to cover the pan evenly.)
Bake in the oven for 15 minutes.
Meanwhile, in a medium pan, put the butter, sugar heavy cream and honey and cook over medium heat, stirring constantly with a spatula, until mixture comes to a boil.
Reduce the heat to low and cook for 5 minutes, stirring.
Add the almond slices and remove from heat.
Remove the matcha biscuit from the oven and pour the almond mixture onto the biscuit. Distribute the almond evenly.
Put the biscuit back to the oven and bake for 15 to 20 minutes. The caramel on the caramel should be golden brown.
Remove from the oven and let the biscuit cool down for 30 minutes.
Put a sheet of parchment paper on a cutting board, put the biscuit with the caramel side down.
Cut the biscuit into 1" x 2¼" pieces.

: matcha florentine biscuit

Matcha Mochi with Tapioca Flour

23 Apr 2020

by Nori

This mochi is made from tapioca flour (starch). It is jelly-like and a little bit chewy. The slightly sweet mochi is generously sprinkled with bittersweet matcha. If you would like to add some more sweetness, pour a little bit of maple syrup over the mochi.

Ingredients

80g (3 oz) tapioca flour (starch)
50g (2 oz) brown sugar (or regular sugar)
1¾ cups (400cc) water
2 tablespoons matcha powder
1-2 tablespoons sugar

Instructions

Line a 6" x 4" container with a sheet of plastic wrap
In a medium sauce pan, combine the tapioca flour, brown sugar and the water and mix well with a wooden spoon.
Heat the mixture over medium heat until it starts to boil.
Reduce the heat to low. Stir vigorously for about 8 to 10 minutes or until the mixture is thick and evenly translucent.
Pour the mixture into the container (the mixture is very hot, so be careful).
Cool it to room temperature and then put it in the refrigerator for one hour.
In a small bowl, mix the matcha powder and sugar.
Spread a sheet of plastic wrap on a cutting board and put the half of the matcha sugar.
Put the mochi onto the matcha sugar and sprinkle the remaining matcha sugar on top.
With a knife or a pizza cutter, cut the mochi into small pieces, about ¾ inch squares.
The mochi is sticky--if you need to use your fingers to separate them, put some matcha powder on your fingers. This makes it easy to handle the mochi.
Coat all sides of moch with matcha, put them on a plate and serve.

How to Store Matcha

21 Apr 2020

by Nori

We recently received a question from one of our customers on how to store matcha.
Unopened matcha should be stored in a cool place with no direct sunlight, and for opened matcha, it is best to use an airtight container.
If you live in a place with a hot or humid atmosphere, store the matcha in the fridge.
We suggest putting the whole tin or package in a plastic ziplock bag (with minimal air inside)
and store it in the fridge.
Be sure to let it return to room temperature before opening the container. This is because of condensation–moisture from warmer air would damage the tea inside.
We recommend using matcha within two months after opening.
Jugetsudo Matcha

Iced Hojicha Latte

19 Apr 2020

by Nori

Iced Hojicha Latte

Jugetsudo’s hojicha latte to celebrate the warmer weather! Substituting heavy cream for milk will make the latte richer and more flavorful overall.

Ingredients

1 tablespoon (4g) hojicha loose leaf tea
½ cup water
1-2 teaspoons sugar
ice
¼ cup heavy cream

Instructions

In a microwavable cup, put the water and hojicha tea leaves, and microwave for 1 minute. Dissolve the sugar.
Cover the cup with plastic wrap and wait until cool.
Fill a glass with ice and pour the tea in. Pour the heavy cream over the tea.

Organic Hojicha

Matcha Cake with Raisins

19 Apr 2020

by Nori

Matcha Cake with Raisins

Raisins add extra sweetness to this flavorful cake. Pair it with classic green tea, sencha!

Ingredients

1 oz (30g) butter
2 eggs
3.5 oz (100g) sugar
2 tablespoons heavy cream
4.5 oz (120g) flour
2 tablespoons matcha
½ teaspoon baking soda
3.5 oz (100g) raisins

Instructions

Heat the oven to 320℉ and grease 6" x 6" pan.
Melt butter in microwave for 15 to 30 seconds, and set aside.
In a large bowl, beat the eggs and sugar with an electric mixer until creamy, about 3 minutes. Add the heavy cream and mix.
Add the flour, matcha and baking soda to the egg mixture, sifting. Mix by folding with a spatula.
Add the melted butter and mix. Add the raisins and mix.
Pour the batter into the cake pan and bake in the oven for 35 minutes or until a toothpick comes out clean.

Matcha Castella Cake

15 Apr 2020

by Nori

Matcha Castella Cake

Castella cake is fluffy and airy, with a very prevalent sweetness. It was introduced originally to Nagasaki from Portugal in the 16th century, and the recipe has been slightly modified to Japanese taste. The name is derived from the Portuguese term Pão de Castela, which means "bread from Castile (a historical region in Spain)." For this recipe, you can use two half gallon cartons of milk or juice. Simply rinse, dry, cut, and staple them to make two cake pans, then line with aluminum foil. You can make two different flavors (plain and matcha) by dividing the batter in two. Simply pour the plain batter into one pan and add two tablespoons of matcha powder to the remaining batter.

Ingredients

8 egg whites
9 oz sugar
10 egg yolks
4 tablespoons boiling water
2 liquid oz honey
7 oz bread flour, sifted
2-4 tablespoons matcha powder, sifted

Instructions

Heat the oven to 320℉.
Put 8 egg whites in a large bowl and beat with an electric mixer.
Add the sugar in four parts, beating with high speed till soft peaks form when you lift the mixer.
Beat yolks with a whisk and add to egg white in three parts, mixing well with a whisk.
Add the boiling water to the honey and gently mix. Add the honey water to the egg mixture and mix well.
Add the flour to the egg mixture in three parts, gently folding with a spatula (if you want to make all matcha flavor, add 4 tablespoons of matcha here).
Pour the plain batter into one pan. Add 2 tablespoons of matcha powder to the remaining batter and mix well. Pour into a separate pan.
Lift the pans two inches above the countertop and gently drop a few times to make the surface even.
Put the pans on a cooking sheet (if you are using the milk cartons, you may want to line the sheet with aluminum foil because the ink from the cartons could stick to the sheet) and bake for 70 to 80 minutes or until a toothpick comes out clean.
Remove from the oven and cool. When cool enough to touch, remove the cakes from the pan and wrap with plastic wrap. Set it aside for half a day. (You can cut it and serve when it is cool, but ideally, you should rest the cake so that it will be more moist and the shape settles)

Green Tea’s Health Benefit

10 Apr 2020

by Nori

Amid the global health crisis due to COVID-19, the world is desperate to find ways to slow the spread of the virus and find effective treatments. According to Live Science, more than 200 clinical trials of COVID-19 treatments or vaccines are either ongoing or recruiting patients. The drugs being tested include repurposed flu treatments, failed ebola drugs, and malaria treatments that were first developed many years ago.
While many doctors and researchers are experimenting with various agents as a drug candidate, a group of doctors in India experimented with an agent called EGCG (epigallocatechin gallate), which can be found in green tea. They published the result on Research Square, a preprint platform for faster, fairer and more useful science research communication. They suggest EGCG as a potential SARS-CoV–2 inhibitor, and it might be a future drug candidate to treat COVID-19.
The doctors concluded that further research is still needed. However, they say that meanwhile the daily intake of green tea, a rich source of EGCG, may have a significant role in preventing and controlling COVID-19.
We should not jump to any conclusions yet—however, drinking green tea might serve as a health benefit, and it is delicious!
Stay safe and healthy!
You can find the article at
https://www.researchsquare.com/article/rs-19560/v1

Steamed Hojicha Muffins

05 Apr 2020

by Nori

Steamed Hojicha Muffins

Steamed hojicha muffins are light and flavorful. Grind loose leaf hojicha in a cleaned electric coffee grinder to make hojicha powder (make sure the grinder is unplugged when you clean it). A perfect little treat for tea time! You can put anko (red bean paste) in the middle, or put some raisins if you like!

Ingredients

2 eggs
100g (3.5oz) sugar
200ml (4/5 cup) milk
4 tablespoons canola oil
200g (7oz) flour
1 tablespoon baking powder
2 tablespoons hojicha powder (grind 3 tablespoons of loose leaf hojicha)

Instructions

In a large bowl, mix the eggs and sugar well with a whisk.
Add the milk and mix, then add the oil and mix well.
Add the flour, baking powder and hojicha powder, sifting, and mix by folding with a spatula.
Pour the batter into paper-lined cups and steam in a steamer for 20 minutes on mid-high heat or until a toothpick comes out clean.

Matcha Brownies

04 Apr 2020

by Nori