Featured Collection

Family Owned and Operated Over 325 Years

Founded in Tokyo in 1690, Yamamotoyama is a family-owned company specializing in green tea and nori seaweed.  Today, the Yamamoto family still serves the finest teas and nori from the same spot as the original store, and all over the world. 

Before 1738, only the wealthy had access to green tea. Everyone else brewed leaves in boiling water, resulting in a brown liquid with a slightly bitter taste. Kahei Yamamoto II wanted to make green tea accessible to everyone, and he learned that steaming tea leaves resulted in a delicious tea with a fresh yellow-green color, balanced sweetness, and a mild astringency that retains its vitamins and nutrients. This tea became an instant sensation, and made Yamamotoyama a household name... Continue Reading


Savory New Year’s Mochi (a.k.a. Isobeyaki Mochi)

December 28, 2017

We often think of mochi as a sweet treat, but have you ever tried a savory kind? In Japanese culture, rice cakes are a traditional food enjoyed during New Year’s. This version, also known as Isobeyaki Mochi, is nothing more than plain mochi that’s been painted with a sweet soy glaze and then wrapped in crispy nori. A simple recipe, but fantastically delicious! If you live close to a Japanese market, the plain mochi can easily be purchased premade. The store-bought version is called Kirimochi, and comes in hard, individually wrapped pieces. If it’s not easily found, then you can do... Continue Reading →

Green Tea Ramen

December 28, 2017

During wintertime, piping-hot bowls of soup noodles are pure comfort. This recipe for Green Tea Ramen combines 2 of my favorite ingredients–store-bought bone broth and green tea. Together, these are a healthy and hearty match made in heaven! Many types of noodles will work well here–Shirataki, udon, soba, and of course–ramen! The key to making a rich broth at a moment’s notice is to start off with nourishing bone broth. You can buy this at health food stores in the soup aisle or in the frozen section. To make an enriched broth, simply steep some Sencha in the broth after... Continue Reading →

Genmaicha Mendiants

December 07, 2017

Gourmet and easy-to-make is always a winning combination around the holidays, and that’s where Genmaicha Mendiants should come into your holiday plans. French chocolate mendiants are usually studded with nuts and dried fruit, but here I’ve flecked them with loose-leaf green tea and roasted brown rice. There’s nothing like a fresh cup of toasty, nutty Genmaicha. The tea is used in 2 forms here. First, a powder is mixed in with the melted chocolate before it’s formed. Later the tender whole leaves and crunchy rice pieces are scattered on top. Although I usually prefer dark chocolate, the Genmaicha powder pairs... Continue Reading →

Christmas Sushi Tree

November 30, 2017

  Last year, when my hubby and I went out to pick a Christmas tree, we ended up with a charmingly chubby one, more stout and cute than grand. This Christmas Sushi Tree is inspired by our adorable spruce from last Christmas–an edible version of it! You can make Christmas Sushi Trees from regular sushi rolls made out of nori, but to carry the tree theme use Yamamotoyama’s beautiful soy wrappers. These super thin, crepe-like sheets are colored with spinach for a natural shade of green. It’s always important to have vegetarian options at get-togethers, so this is a great... Continue Reading →

Pumpkin Spice Hoji Latte

October 24, 2017

Hojicha is wonderful for drinking at all times of the year and any time of day, but it’s especially cozy for enjoying in the fall. In the best possible way, this tea reminds me of fallen leaves–woodsy, twiggy and earthy. For both color and taste, there’s a good amount of pumpkin puree added to this latte. You can add more or less than the suggested amount of strongly brewed tea to adjust the thickness of the drink to your liking. As the recipe is written, this latte has the consistency of eggnog and makes a nice swap out for dessert.... Continue Reading →