Ideas how to use Culinary Matcha?

When you hear “Matcha”, what do you imagine? A bowl of traditional Matcha whisked in hot water? or a cup of fancy Matcha latte? Some of you might come up with sweets using the powder. Matcha used to be a very expensive and luxurious beverage so only upper class had a chance to drink it. As the number of tea producers had increased gradually, Matcha got popular among citizens. They used it not only for drinking, also for cooking to add a flavor. In Meiji era (1868-1912), Matcha flavored ice cream created a boom of Matcha sweets and since then Matcha became greatly popular ingredients for baking and confectionery.

Matcha is a versatile ingredient to be used for any sweets!

Rishouen’s Culinary Matcha

Rishouen has a wide range of culinary Matcha, from which you can choose depending on the purpose of use. We select cultivars and origins carefully to create unique blends with a beautiful vivid green color and fresh flavor that won’t fade even after mixed with other ingredients or baked.

If you are looking for Matcha calling for most vibrant green color, we definitely recommend you use our highest grade culinary Matcha composed of 1st flush Tencha leaves. It is best to be used for Gelato or confections but can be whisked in hot water as well. For those who are searching for Matcha with stark Matcha flavor and astringency, Matcha Seikayou will be your favorite.
Feel free to ask us if you cannot decide which Matcha to use. We are happy to select one according to your preferences!

Recipes

Matcha blanc-manger

1. Combine and shift all the powders into a pan. Add milk little by little into it and stir with a whisk.
2. Put the pan over medium heat until the viscosity comes out. Weaken the fire and cook it for another 3 minutes.
3. Pour the batter into your favorite mold and let it cool in the fridge.
4. Before serving, put whipped cream and sweetened beans on the blanc-manger and then dust extra Matcha on the top of it.

Creamy Matcha Pudding

1. Preheat oven to 150℃.
2. Put milk in a pan. Put over medium high heat and bring almost to the boil.
3. Meanwhile put fresh cream, egg yolk and shifted sugar combined with Matcha into a bowl and whisk them well.
4. Add the hot milk to the bowl and give the mixture a stir.
5. Strain the batter and pour it into ramekins.
6. Place the ramekins on a baking tray and pour hot water into the tray up to half of the ramekins.
7. Bake for 25 minutes at 150℃ .
8. Put the ramekins out of the tray and let them cool to room temperature then put in the fridge to cool completely.

Matcha au lait

1. To avid making lumps, combine and shift Matcha and sugar.
2. Put all the ingredients into a shaker and shake it for 10 seconds, or until the liquor froth.
3. Ready to drink!

Matcha chiffon cake

1. Preheat oven to 170℃.
2. Put egg yolk and sugar A into a large bowl and beat them for about 2 minutes until smooth. Mix oil and water with it and set aside.
3. In another bowl, put egg whites (cooled well in the fridge) and a pinch of sugar B, and whisk them with an electronic hand-mixer for a minute. Add the remaining sugar B into the bowl in several 4 – 5 additions and whisk every time adding it.
4. Combine Matcha with flour and strain them 3 times.
5. Pour the 1/3 whipped egg whites over the egg yolk batter and mix gently with a whisk. Add a half of the mixture of Matcha and flour and fold in with a rubber spatula. Make sure do not stir.
6. Put the rest of the egg whites and the powders into the bowl and fold in again with the spatula.
7. Pour the batter into a cake tin and bake for 35 – 40 minutes.
8. Take the tin out of the oven and invert it until cool (Ideally hang it on an empty wine bottle).