matcha mille crepe cake

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake
Matcha mille crepe cake is a gorgeous cake made with thin stacked layers of buttery crepes, with sweet and flavorful matcha cream in between. It is creamy and scrumptious! Remember to use lukewarm milk.! If the milk is cold, the butter will hardens and if it is too hot, eggs will set. This recipe makes a 7.5" cake. Enjoy!
  • 150g (5⅓ oz) all purpose flour
  • 80g (3 oz) sugar
  • 1 pinch salt
  • 4 eggs
  • 2 cups whole milk (lukewarm)
  • 40g (1½ oz) melted butter
  • some vegetable oil
  • 2 tablespoons matcha powder
  • 60g (2 oz) sugar
  • 1 cup heavy cream
  • extra matcha powder to sprinkle on top
  1. In a large bowl, put the flour, sugar and salt. Add the eggs and mix well.
  2. Add the milk in 4-5 times and combine well each time.
  3. Add the melted butter and mix well. Strain and refrigerate for one hour.
  4. Heat a non stick pan (or well seasoned frying pan) over medium heat. When the pan is hot, oil the pan and wipe excess oil with paper towel.
  5. Scoop the crepe batter with a ladle and pour it to cover the pan. Rotate the pan to make a thin crepe.
  6. Cook the crepe for 2-3 minutes and flip with a spatula. Cook for about 1 minute and transfer to a cutting board.
  7. When crepes are done, stack them in 2-3 layers on a cutting board and cut off the outside border with a knife, using an upside-down bowl/plate that are slightly smaller than the crepes as a guide. (If you don't mind a bit of irregular shapes or want to make the cake look rustic, you can skip this step.)
  8. In a medium bowl, combine the matcha powder and sugar.
  9. Add the heavy cream in four times and mix well each time.
  10. Beat the cream with an electric mixer until stiff peaks form.
  11. Place one crepe on a plate and spread the whipped cream. Place another crepe on top and spread the cream. Repeat till the last crepe.
  12. Cover the cake with remaining creme. Sprinkle the cake with matcha powder and refrigerate for 2 hours.

matcha ice cream

Matcha Ice Cream (no churn)

Matcha Ice Cream (no churn)
This matcha ice cream is easy to make with just seven ingredients, and you don't need to have an ice cream maker. Enjoy this flavorful matcha ice cream throughout the summer!
  • 80g (3 oz) sugar
  • 2 tablespoons matcha powder
  • 1½ tablespoon corn starch
  • 400cc (4/5 cup) water
  • 2 cups heavy cream
  • 1 (14 oz) can sweetened condensed milk
  • a dash of vanilla extract
  1. Mix the sugar, matcha powder and corn starch in a small pan.
  2. Add the water and cook over medium heat, stirring constantly with a wooden spoon, until thickened. Refrigerate until cold, about 2 hours.
  3. In a large bowl, put the heavy cream. Beat with an electric mixer, beat until stiff peaks form.
  4. Add the condensed milk slowly, with the mixer's speed low. Add the vanilla extract. Turn the speed back up to high and combine well.
  5. Transfer half of the whipped cream to a separate bowl. Add in the cooled matcha mixture and mix well. Add the remaining whipped cream to the bowl and gently fold with a spatula to create swirls. Don't over mix.
  6. Transfer to a freezer safe container and freeze for at least 6 hours.

Organic Matcha Nature

matcha swiss roll

Matcha Swiss Rolls


These Swiss rolls are fluffy and sweet and are filled with rich cream. One is a plain sponge cake with matcha cream and the other is a matcha sponge cake with plain cream. Both taste amazing! In order to perfect this dessert, it is crucial to stick to the recipe--we have included a tutorial on how to make a pan using parchment paper. If you follow all the instructions, you will be guaranteed delicious Swiss roll reward! *This recipe is for one 12-inch Swiss roll.
  • 4 eggs (room temperature)
  • 90g (3 oz) sugar
  • 50g (1.8 oz) Softasilk
  • (for matcha sponge cake: 50g minus 1 tablespoon Softasilk and 1 tablespoon matcha)
  • 180 cc (6 oz) heavy cream
  • 30g (1 oz) sugar
  • (for matcha cream: add 1 tablespoon matcha)
  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). Fold all four sides 1½ inches (the height of the pan will be ¾ inches).
  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 (for a matcha sponge cake, Softasilk and matcha) and beat on low speed for 1 minute.
  5. 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 (and matcha for matcha cream) with an electric mixer until soft peaks form.
  7. Spread a sheet of parchment paper on the kitchen counter and turn the baked sponge onto it. Carefully peel off the parchment paper from the bottom of the cake.
  8. Spread the cream onto the 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
Organic Matcha Nature

Parchment Paper Pan

A Pan with Parchment Paper

A Pan with Parchment Paper
It is dissapointing when you want to try a new recipe and you don't have the right size pan. But you can make a pan with a sheet of parchment paper! We find Reynolds Kitchens Parchment Paper with Smart Grid handy. This shallow parchment paper pan is good when you are making Florentine biscuits and Swiss roll!
  • 15" x 15" Parchment Paper
  1. Fold 2 inches on four sides.
  2. Unfold and fold the right and left sides to the crease (1 inch).
  3. Flip the paper and fold 2 inches on the top and bottom sides.
  4. Fold 1 inch on the right and left sides.
  5. Open the four corners and press down to make a "house shape."
  6. Fold the top and bottom sides.
  7. Stand the right and left sides and then the top and the bottom sides.
matcha florentine biscuits

Matcha Florentine Biscuits

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!
  • 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
  1. Heat the oven to 360℉.
  2. Cream the butter and mix well with the sugar. Add the salt and egg yolk and mix well.
  3. Combine the flour and matcha powder and add to the butter mixture, sifting.
  4. 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.
  5. 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.)
  6. Bake in the oven for 15 minutes.
  7. 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.
  8. Reduce the heat to low and cook for 5 minutes, stirring.
  9. Add the almond slices and remove from heat.
  10. Remove the matcha biscuit from the oven and pour the almond mixture onto the biscuit. Distribute the almond evenly.
  11. Put the biscuit back to the oven and bake for 15 to 20 minutes. The caramel on the caramel should be golden brown.
  12. Remove from the oven and let the biscuit cool down for 30 minutes.
  13. Put a sheet of parchment paper on a cutting board, put the biscuit with the caramel side down.
  14. Cut the biscuit into 1" x 2¼" pieces.

Organic Matcha Nature

tapioca_flour_ mochi

Matcha Mochi with Tapioca Flour

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.
  • 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
  1. Line a 6" x 4" container with a sheet of plastic wrap
  2. In a medium sauce pan, combine the tapioca flour, brown sugar and the water and mix well with a wooden spoon.
  3. Heat the mixture over medium heat until it starts to boil.
  4. Reduce the heat to low. Stir vigorously for about 8 to 10 minutes or until the mixture is thick and evenly translucent.
  5. Pour the mixture into the container (the mixture is very hot, so be careful).
  6. Cool it to room temperature and then put it in the refrigerator for one hour.
  7. In a small bowl, mix the matcha powder and sugar.
  8. Spread a sheet of plastic wrap on a cutting board and put the half of the matcha sugar.
  9. Put the mochi onto the matcha sugar and sprinkle the remaining matcha sugar on top.
  10. With a knife or a pizza cutter, cut the mochi into small pieces, about ¾ inch squares.
  11. 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.
  12. Coat all sides of moch with matcha, put them on a plate and serve.
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How to Store Matcha

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

Iced Hojicha Latte

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.
  • 1 tablespoon (4g) hojicha loose leaf tea
  • ½ cup water
  • 1-2 teaspoons sugar
  • ice
  • ¼ cup heavy cream
  1. In a microwavable cup, put the water and hojicha tea leaves, and microwave for 1 minute. Dissolve the sugar.
  2. Cover the cup with plastic wrap and wait until cool.
  3. Fill a glass with ice and pour the tea in. Pour the heavy cream over the tea.

Organic Hojicha

matcha cake with raisins

Matcha Cake with Raisins

Matcha Cake with Raisins
Raisins add extra sweetness to this flavorful cake. Pair it with classic green tea, sencha!
  • 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
  1. Heat the oven to 320℉ and grease 6" x 6" pan.
  2. Melt butter in microwave for 15 to 30 seconds, and set aside.
  3. In a large bowl, beat the eggs and sugar with an electric mixer until creamy, about 3 minutes. Add the heavy cream and mix.
  4. Add the flour, matcha and baking soda to the egg mixture, sifting. Mix by folding with a spatula.
  5. Add the melted butter and mix. Add the raisins and mix.
  6. Pour the batter into the cake pan and bake in the oven for 35 minutes or until a toothpick comes out clean.

Organic Matcha Nature

matcha castella

Matcha Castella Cake

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.
  • 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
  1. Heat the oven to 320℉.
  2. Put 8 egg whites in a large bowl and beat with an electric mixer.
  3. Add the sugar in four parts, beating with high speed till soft peaks form when you lift the mixer.
  4. Beat yolks with a whisk and add to egg white in three parts, mixing well with a whisk.
  5. Add the boiling water to the honey and gently mix. Add the honey water to the egg mixture and mix well.
  6. 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).
  7. 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.
  8. Lift the pans two inches above the countertop and gently drop a few times to make the surface even.
  9. 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.
  10. 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)

Organic Matcha Nature