Tag Archives: matcha

Matcha Pudding

matcha-pudding-Melissa-Iwai-2017

Recently, we received lovely birthday cards from my friend, Tomoko, who lives in Japan. I met her at the Prefectural Offices of Iwate where I used to work when I was in the JET Program from 1989-1991!

Since 1987, the JET Program has sent over 60,000 people from different countries to work in Japan (mainly as teachers). I’m so happy for and proud of my nephew, Nick, who recently was accepted into the program and will be teaching English in Kyoto starting this fall! I made so many lifelong friends during my experience there, as I’m sure he will! For more information on JET, click here.

In her card, Tomoko mentioned that she hadn’t seen me for awhile here, and she was worried! (I’m sorry, Tomoko!) As some of you may know, I’ve been dealing with an arm injury from last fall. I’m almost back to normal, but I’m so behind in work, I’m just trying to catch up and keep afloat! I recently wrote a long post on my website about how I tore my elbow tendons and what I’m doing to heal…

Long story short, for months, I couldn’t do much with my right hand, including work. But it was difficult to do basic things like open doors, and type, and use my phone. The camera I use for this cooking blog is a large Canon with a flash, and I wasn’t able to use it without stressing my arm. (The last post I did, I used photos taken with my phone, but they aren’t that great…!) Thus, the extended hiatus…

My son is now on summer break, and one of our at-home projects is for him to learn the Japanese syllabary (hiragana and katakana) and some Kanji by the time he starts his first Japanese class in the fall. Right now, we are just working on recognition and pronunciation. Later we’ll focus on writing. I’m also teaching him some simple Japanese using Japanese children’s books (they are so great because they are written in all hiragana, using simple vocabulary!) And we are enjoying this cool series on Netflix, called Japanese Style Originator, which we love!! It’s all about food, culture, and craftsmanship in Japan. Recently we saw a dessert in an episode about sushi that inspired him to request that we make Matcha Pudding together.

I found a great recipe for a gelatin based one at washoku.guide which will, unfortunately be taken down on the 29th! I was so sad to discover this site right as it’s about to disappear forever. There are so many wonderful Japanese recipes there! Go visit if you can before the 29th!

To make this easy pudding, all you do is dissolve 5 g of unflavored gelatin in water. Heat the milk in the microwave. Then add matcha powder and sugar and the gelatin and stir until dissolved.  Pour into dishes and chill.

The next time we make this, I will instead dissolve the sifted matcha powder in a bit of hot milk first. Then when it is completely dissolved, I will mix it with the rest of the milk. We were in such a hurry this time, we dumped everything in all at once, and it was a bit clumpy.

This is what it looks like after chilling:

matcha-in-ramekin-Melissa-Iwai2017

I traced the edges with a sharp knife and then set the ramekin of pudding in a bowl of steaming hot water for about 15 seconds. Then I covered it with a dish and turned over to remove and invert the jiggly mass of goodness.

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Our pudding doesn’t have a smooth jade-like top because we didn’t mix the matcha well enough. But it was still soooooo good! I used Jade Leaf Matcha, and the flavor was exquisite. If you love matcha as we do, you will love this easy pudding!

Matcha Pudding (From washoku.guide with some alterations):

5 g unflavored gelatin

2 tablespoons water

300 ml milk

1-2 tablespoon matcha powder

50g sugar

 

  1. Dissolve gelatin in a small dish with the water.
  2. Heat the milk in the microwave for about two minutes.
  3. Sift the matcha into another small dish. Add about a tablespoon of the hot milk into the matcha, whisking continuously until completely dissolved. Then add this mixture to the rest of the milk.
  4. Add the sugar and stir until dissolved.
  5. Transfer mixture to three small ramekins. Chill overnight until firm.
  6. To serve, run a sharp knife around edge of pudding to loosen. Set ramekin in a larger bowl of very hot water for about 15 seconds. Then cover with a serving dish and invert pudding on top of it.

Makes three servings.

emptymatcha

After inverting…. 

 

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Filed under Desserts, Uncategorized

High Protein Matcha Latte

macha-with-brushSome time at the end of last year, I started drinking more tea in place of coffee. Don’t get me wrong – I LOVE coffee. But unfortunately, coffee doesn’t always love me. As I grow older I find that my body isn’t metabolizing it as efficiently as it used to. This led me to the auspicious discovery of matcha – green tea leaf powder. Many years ago, I had ceremonial matcha in Japan at a couple of tea ceremonies, and I remember it being very bitter and strong. We sipped it while nibbling on sweet yokan (a Japanese sweet bean based dessert).

Last fall, during my coffee abstinence period, I wanted a caffeine boost via tea, and I tried a Green Tea Latte at Starbucks. I became addicted. Since then, I’ve been experimenting with matcha and trying to make my own lattes at home. It is too much of a luxury to pay over $4.00 for a daily drink, and I learned that the Starbucks’ version has 25 grams of sugar in a tall size!!

Matcha is considered to be a super food for its exceptionally high content of antioxidants. It is widely known for as a unique aid in staying alert and focused without the jitteriness that sometimes accompanies drinking strong coffee (or for me, coffee in general). This is because though it contains caffeine, matcha also contains amino acids including, L-Theanin, which slows the release of the caffeine.

I still love the flavor of coffee, and I will sometimes “indulge” in a decaf, but for my daily morning fix, I have been drinking my High Protein Matcha Latte. I bought a cute little milk frother on amazon, and that has changed my life for the better as well!

spoon-foam

First I mix unsweetened coconut milk with vanilla protein powder. I use Optimum Nutrition Vanilla Creme whey protein. You could just skip this part if you don’t like powders and sweeten your drink with something else. I heat the mixture briefly and froth it up with my frother. Look how wonderfully it does its job!

Then I make my matcha in a medium sized bowl (chawan). I have been using Jade Leaf Organic Matcha. If anyone has another recommendation they love, I would love to try it as well! Please let me know in the comments below. I’m only using the culinary grade for now, because the ceremonial grades are so expensive in general.

I use 1/2 teaspoon matcha which I sift through a mini strainer. Then I add 1/2 cup hot water (don’t use boiling because the tea leaf is delicate) and whisk it until dissolved. I bought a Japanese whisk, but any whisk will do. Then I add the frothed milk to the tea.

macha-corner

I sprinkled some more matcha powder on for garnish for this photo 🙂

High Protein Matcha Latte

3/4 cup unsweetened coconut milk, soy milk, cow milk, or almond milk

1/2 scoop vanilla protein powder

1/2 teaspoon matcha powder

1/2 cup very hot water

  1. Mix coconut milk and protein powder together. Heat for 30 seconds in microwave. Stir. Heat for another 30 seconds. You don’t want to heat too long or the protein will curdle, which is really unpleasant! Froth milk using a whisk or mini frother.
  2. Sift matcha powder into a small bowl or coffee mug. Add hot water while whisking.
  3. Add milk to tea. Enjoy!

macha-close

Mmmmm….A nice cup of goodness!

 

Happy New Year, folks!

2017-melissa-iwai-animation

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Filed under Beverages, Breakfast, Superfood