December 28, 2017

Recipe - Green Teas ›


Green Tea Ramen

Green Tea Ramen

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!

Green Tea Ramen

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 it reaches a boil.

Green Tea Ramen

Green Tea Ramen is perfect for chilly days and especially wonderful when you’re feeling under the weather. Top with a rainbow of colorful toppings and you have a super-satisfying and picturesque winter meal!

 


Green Tea Ramen

Makes 1 big bowl.

Ingredients:

- 1 serving of soup noodles, cooked according to package directions, then drained toppings
  (I used grated carrot, mushrooms, greens, ramen eggs, fish cake & black sesame seeds)
- 2 1/2 cups bone broth
- 2 tsp Yamamotoyama’s loose-leaf Sencha or 2 Sencha tea bags
- 1 tsp ginger, grated
- 2 tsp soy sauce
- squeeze of lemon

Directions:

1. Place the noodles in a large bowl. Add the toppings and set aside.

2. In a pot, bring the bone broth to a boil. When the broth reaches a boil, turn off the heat and steep the green tea according to package instructions. Remove the tea leaves, then add the ginger and soy sauce. Bring the broth back to a boil, then turn off heat and add the lemon juice.

3. Pour the broth atop the noodles and enjoy!


 

 

December 07, 2017

Recipe - Green Teas ›


Genmaicha Mendiants

Genmaicha Mendiants

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.

Genmaicha Mendiants

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.

Genmaicha Mendiants

Although I usually prefer dark chocolate, the Genmaicha powder pairs especially well with either milk or semi-sweet chocolate. The toasty notes are more noticeable this way, where the taste of dark chocolate would be too strong.

Genmaicha Mendiants

Another pretty alternative is to use white chocolate, which allows the beautiful green color of the tea to show through. I happen to not like the sweetness of typical white chocolate, so if you’re like me, then either choose a lower sugar brand or make your own healthier version using cocoa butter as the base.

Genmaicha Mendiants

The Genmaicha Mendiants can either be made free form or in tin or silicone muffin molds for a more consistent look. These are perfect for gift giving or as a quick treat during the holidays–just as great as cookies! With very little effort you’ll feel like a chocolatier in your own kitchen, with results to prove it!

Genmaicha Mendiants

 


Genmaicha Mendiants

Makes 16 candies.

Ingredients:

- 1 cup semi-sweet or white chocolate
- 2 packets Yamamotoyama’s Powdered Genmaicha
- 1 Tbsp loose-leaf Yamamotoyama’s Genmaicha, tender leaves & toasted rice only

Directions:

1. In a small mixing bowl, melt the chocolate in a microwave in 20 second bursts until the chocolate is just melted. Be careful not to overheat. If you plan on gifting the mendiants or serving them several days later, you’ll want to temper your chocolate.

2. Mix the powdered Genmaicha into the melted chocolate.

3. Spoon out 1 Tbsp dollops of chocolate onto a large baking sheet fitted with parchment. Scatter some loose leaf Genmaicha atop the flattened dollops. Wait for the chocolate to set up completely, then serve!


 

 

October 24, 2017

Recipe - Green Teas ›


Pumpkin Spice Hoji Latte

Pumpkin Spice Hoji Latte

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.

Pumpkin Spice Hoji Latte

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.

Pumpkin Spice Hoji Latte

Most of the time, coconut milk creamer is already sweet, so there is no need to add any additional sweetener here. The creamer is also fantastic for creating a fluffy froth as the topping.

Pumpkin Spice Hoji Latte

Warm yourself through and through with a heart-warming Pumpkin Spice Hoji Latte this fall! The mix of freshly brewed tea, velvety pumpkin and autumn spices definitely hits the spot!

Pumpkin Spice Hoji Latte

 


Pumpkin Spice Hoji Latte

Makes 2 lattes.

Ingredients:

- 1 rounded Tbsp of Yamamotoyama’s Hojicha, loose-leaf
- 1 1/2 cups boiling water - 1/2 cup pumpkin puree
- 1/2 cup coconut milk creamer - 1/2 tsp vanilla
- 1/4 tsp pumpkin pie spice
- extra coconut milk creamer, for frothing

Directions:

1. Brew the tea with 1 1/2 cups of boiling water for 3 minutes. Strain the tea and set aside.

2. Combine all the ingredients, including the strained tea, in a small pot over low heat. Heat until the ingredients just come up to a simmer. Pour into cups and top with froth.


 

 

Genmaicha Crusted Salmon with Green Tea Soba

Genmaicha Crusted Salmon with Green Tea Soba

When it comes to cooking with tea, you can easily find recipes where food is either infused or has steeped tea added to it. Less commonly, you’ll find recipes where you can taste tea in its full form, where the tea leaves are actually eaten whole.

Genmaicha Crusted Salmon with Green Tea Soba

In this recipe for Genmaicha Crusted Salmon with Green Tea Soba, tea is used like a spice. If you’re looking for a subtle way to spruce up best-quality wild salmon, this is the recipe for you!

Genmaicha Crusted Salmon with Green Tea Soba

I love serving this salmon with green tea soba for its color and flavor. Tea-infused ponzu broth means that you get a double hit of this delicious toasted brown rice green tea, allowing us to appreciate it in both its dry and steeped forms.

Genmaicha Crusted Salmon with Green Tea Soba

If you prefer less of a tea taste, just serve the salmon with some healthy sides like sprouted brown rice and steamed veggies. A generous squeeze of lemon juice atop the salmon’s golden, crunchy crust and you’ll develop a whole new appreciation for Genmaicha!

Genmaicha Crusted Salmon with Green Tea Soba

 


Genmaicha Crusted Salmon with Green Tea Soba

Serves 2.

Ingredients:

- 2 wild salmon fillets
- 2 Tbsp Yamamotoyama’s Organic Genmaicha tea, loose-leaf
- 1 tsp lemon zest - salt and pepper to taste
- 2 Tbsp butter or olive oil - 1/4 cup ponzu
- 1 cup Genmaicha tea, steeped
- 2 servings of green tea soba, prepared
- Yamamotoyama’s Kiku Ariake nori, to serve

Directions:

1. Place the tea, lemon zest, salt and pepper in a small zip-top bag. Seal shut, then crush the contents well with the bottom of a large skillet.

2. Pat the salmon filets completely dry with some sheets of paper towel. Place the crushed tea mixture on a plate, then crust the skin side of each filet with the dry tea mix. Set aside.

3. In a large skillet, heat the butter or oil over medium high heat. When the butter comes up to temperature, place the fish filets into the skillet, skin side down. Pan-fry for 2-3 minutes on one side, then flip the filets over and cook for another 1-2 minutes. Set aside.

4. Heat the stock and steeped tea to boiling. To serve, distribute the cooked soba between 2 shallow bowls. Place a piece of fish over each of the soba-filled bowls. Pour some prepared ponzu-tea broth in each bowl, directly over the soba, making sure not to disturb the crust on the filets. Garnish with cut nori to serve.


 

 

August 22, 2017

Recipe - Green Teas ›


Gyokuro Cucumber Mojito

Gyokuro Cucumber Mojito

Smooth, savory and sweet, Gyokuro Cucumber Mojitos are the perfect cocktail for any occasion. This drink is a step-up from your standard mojito, balanced and sophisticated thanks to a bright pop of best-quality Japanese green tea.

Gyokuro Cucumber Mojito

What makes this cocktail amazing are the additions of green, fresh flavor found throughout. The base starts with Yamamotoyama’s shade-grown Gyokuro green tea, also known as “pearl dew’ or “precious dew drop” green tea. The tea adds a mellow sweetness and hints of umami, resulting in a refreshing and rich highball.

Gyokuro Cucumber Mojito

Atop the tea base we add 3 other ingredients: fresh mint, wedges of tangy lime, and very importantly, cucumber slices! Like the tea, cucumber adds a mild savory note to the drink. Persian cucumbers work great here, as the slices are wonderfully crisp and not too large.

Gyokuro Cucumber Mojito

The leaves of Gyokuro become very soft after steeping, so I sometimes add a few of the leaves right into the cocktail itself. This is definitely a treat for avid tea lovers, but if you prefer your mojito crystal-clear with no tea leaf floaties, just make sure to use a strainer to separate the tea leaves from the rum after infusing.

Gyokuro Cucumber Mojito

These are especially great on a Friday night, when work is over and it’s time to kick back. If you’re serving these cocktails up for a party, make sure to infuse enough rum to keep the drinks flowing. I’m sure your guests won’t be able to get enough of these Gyokuro Cucumber Mojitos!

 


Gyokuro Cucumber Mojito

Makes 1 cocktail.

Ingredients:

{Gyokuro Tea-Infused Rum}- make 24 hours ahead
- 1 cup rum
- 1 Tbsp Yamamotoyama’s Gyokuro tea leaves
{For 1 Mojito}
- 10 mint leaves - 1/2 lime, cut into 4 slices
- 5 slices of Persian cucumber - 2 Tbsp sugar
- 3 Tbsp (1 1/2 fluid ounce) Gyokuro Tea-Infused Rum
- 1/2 cup club soda, chilled - ice

Directions:

1. With a ratio of 1 cup rum to 1 Tbsp Gyokuro tea, steep the tea with the rum at room temperature for 24 hours. Strain out the tea leaves and discard or reserve some for adding into the cocktail itself. Reserve this Gyokuro Tea-Infused Rum to use for making the mojitos.

2. In a 12 oz. serving glass, muddle the mint leaves, limes, cucumber slices and sugar (and a 1/2 tsp of the softened, reserved tea leaves if using). Add 3 Tbsp of the strained Gyokuro Tea-Infused Rum and top with club soda and ice.


 

 

August 01, 2017

Recipe - Green Teas ›


Aloha Tea Smoothies

Aloha Tea Smoothies

July is supposed to be the hottest month of the year in LA, but honestly, I find August to be the most suffocating. Mid-summer in La-La Land has me feeling warned out, parched and yearning for a trip to The Islands.

Aloha Tea Smoothies

This Aloha Tea Smoothie is a trip in a glass–a drink to keep you happy, healthy and hydrated. The base of this smoothie starts with frozen pineapple, mango, and banana. For an extra nutritional boost, I like to add a heaping spoonful of Greek yogurt too.

Aloha Tea Smoothies

A third of the smoothie base gets an addition of beet juice powder. This supplement not only creates the most brilliant mauve color, but also extra antioxidants, fiber, calcium and vitamins A and C.

Aloha Tea Smoothies

The top layer of this smoothie is where you’ll find a refreshing pop of green tea. For extra nutrition and vibrant color, I also blend a cup of baby spinach into the mix. I love using Yamamotoyama’s Pineapple Mango Green Tea Powder here, concentrated tea that echoes the same tropical flavors in the smoothie itself.

Aloha Tea Smoothies

For a fun twist, serve these Aloha Tea Smoothies with some colorful drink umbrellas and lots of extra garnishing fruit. These drinks are like a relaxing tropical breeze, sure to quench your thirst through to the end of summer!

 


Aloha Tea Smoothies

Makes 2 large drinks.

Ingredients:

{Base layer}
- 1 cup frozen pineapple - 1 cup frozen mango
- 2 cups frozen banana - 1 cup pineapple juice
- 1/2 cup greek yogurt
{Middle layer}
- 1 Tbsp red beet powder
{Top layer}
- 1 cup baby spinach
- 2 packets of Yamamotoyama’s Pineapple Mango Powdered Green Tea
{Garnishes}
- extra cut fruit - drink umbrellas

Directions:

1. In a blender, blend the base layer ingredients together. Pour 1/3 of the mixture into one glass. Now pour another 1/3 of the mixture into another glass. Leave a 1/3 portion in the blender.

2. To make the middle pink layer, add 1 Tbsp of red beet powder to one of the glasses of smoothie. Mix evenly to achieve a pink smoothie.

3. Add the spinach and tea into the blender. Blend on high until the smoothie is evenly green.

4. Evenly distribute the yellow smoothie evenly between 2 serving glasses, then layer on the pink smoothie. Top with the green smoothie. Garnish the drinks with extra pieces of cut fruit and/or drink umbrellas. Enjoy!


 

 

July 04, 2017

Recipe - Green Teas ›


Genmaicha Lattes

Genmaicha Lattes

It’s most common to see tea lattes made with a strong black tea or matcha, but a Genmaicha Latte is a whole new experience–mild, sweet and savory.

Genmaicha Lattes

This is a nice drink for enjoying in the evenings or when you don’t want a caffeine overload. The strong tea base is made from steeping a generous amount of popcorn tea leaves for a longer than usual period of time.

Genmaicha Lattes

I prefer to sweeten this latte with brown rice syrup, which highlights those toasty rice flavors in the drink. The malty taste of brown sugar or a mild flavored honey also work well.

Genmaicha Lattes

Dusting the tops of the latte with some powdered Genmaicha is a tasty way to finish off this pick-me-up. The latte itself doesn’t have a lot of color, so serving it up in a brilliant teacup makes for a pretty presentation.

Genmaicha Lattes

 


Genmaicha Lattes

Makes 2 lattes.

Ingredients:

- 1 Tbsp of Yamamotoyama’s loose-leaf Genmaicha (or 2 tea bags), steeped in 1 cup of boiling water for 1 minute
- 1 cup almond, coconut, or regular milk
- 1/4 cup brown rice syrup or brown sugar, or to taste
- 1 packet Yamamotoyama’s Genmaicha powdered green tea, for sprinkling on top

Directions:

1. Mix the sweetener in with the hot, strained tea.

2. Fill each teacup half full with tea. Froth the milk and use it to top the tea cups to full capacity.

3. Sift some powdered Genmaicha atop the lattes and serve immediately.


 

 

Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

I love spring rolls at all times of the year, but in the summer they’re especially delicious. Sips of refreshing iced tea in between bites of crunchy, veggie-packed rolls and life is good.

Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

I usually use rice paper to make spring rolls, but soy wraps are a nice way to add a pop of color to your summer table. These Shrimp & Mango Rolls are a like tropical version of lettuce wraps, light and healthy.

Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

To go along with the rolls, there’s a spicy green curry based dipping sauce. A packet of green tea adds a fresh vegetal fragrance to the sauce, and complements the slices of mango perfectly. If you’re craving some richness, also try adding a slice of ripe avocado.

Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

I love enjoying these with an ice-cold glass of Genmaicha. The taste of toasted rice in the tea helps to take the place of a whatever carbs you feel like you might be missing in the meal.

Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

When the days are long and hot, make these colorful wraps as a healthy tea time snack. The combination of sweet and spicy are a brilliant combination of flavors!

 


Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

Shrimp & Mango Spring Rolls

Ingredients:

- boiled shrimp, peeled (I like to use cocktail shrimp)
- mango, peeled, pitted and cut into sticks
- leaf lettuce - red cabbage, shredded
- thin vermicelli, cooked according to package instructions
- soy wrappers (I used Yamamotoyama’s Orange Soy Wrappers)

Directions:

Lay a piece of soy wrapper on a work surface. Place 3 shrimp evenly along the center of the wrapper, followed by an even layer of lettuce. Lay some sticks of mango and shreds of red cabbage atop the lettuce, followed by vermicelli. Fold both sides of the wrapper atop the center strip of ingredients, snugly. Flip the roll over, shrimp side up/ seam side down. Use a sharp knife to cut the roll into 3 equal pieces.

 

 

Green Tea Curry Sauce

Ingredients:

- 1/2 cup coconut milk (from a can)
- 1 tsp green curry paste - 2 Tbsp brown sugar
- 1 tsp fish sauce - 1 packet powdered Sencha green tea
- squeeze of lime juice

Directions:

Place the coconut milk, curry paste, brown sugar, and fish sauce in a small pot. Bring to a boil then reduce to low. Simmer for about 5 minutes until the sauce covers the back of a spoon. Take off the heat, squeeze with lime and set aside to cool.


 

 

May 18, 2017

Recipe - Green Teas ›


Sparkling Tea Jellies

Sparkling Tea Jellies

Sparkling Tea Jellies will add a classy pop of fizz to your 4th of July celebrations. After you’ve had your fill of BBQ and picnic fare, these gelatins make a refreshing, light dessert–like an enlightened version of jello shots!

Sparkling Tea Jellies

Yamamotoyama’s Apple Sencha mingles nicely with the grapey wine base and also helps to taper any harsher alcohol notes. The tea reminds me of biting into a fresh, crisp apple–not too tart and not too sweet. It’s just perfect in this recipe.

Sparkling Tea Jellies

In a pinch, a plain, unflavored green tea will also work well. Whichever tea you use, try steeping it on the lighter side to minimize bitter notes. Ideally, it should taste light and bright with a hint of fruit.

Sparkling Tea Jellies

Work quickly to retain those tiny bubbles in the jello. Instead of warming up the wine itself, the freshly steeped, hot green tea helps to dissolve the bloomed gelatin. Any just-ripe fresh fruits taste great here, including pitted fruits like peaches, plums and apricots.

Sparkling Tea Jellies

A pretty teacup or glass will make all the difference when it comes to serving. But be careful with how much liquid the vessel holds–although they look harmless, these Sparkling Tea Jellies are surprisingly strong!

Sparkling Tea Jellies

 


Sparkling Tea Jellies

Makes 6-8 servings.

Ingredients:

- 3 cups (1 bottle) sparkling white wine, like Prosecco
- 2 Tbsp powder gelatin
- 2 bags of Yamamotoyama’s Apple Sencha, brewed in 1 cup water at 175 degrees F for 3 minutes
- 1/2 cup sugar - 1 cup apple juice
- 2 cups berries - whipped cream, to serve

Directions:

1. Measure out a 1/2 cup of sparkling wine, then mix the gelatin in it. Set aside to bloom.

2. Pour the freshly-brewed, hot tea in with the bloomed gelatin. Mix well until the gelatin is dissolved.

3. Combine the wine with the tea-gelatin mixture. Mix in the sugar and apple juice.

4. Distribute the berries into the cups. Pour the gelatin mixture into the cups. Let chill for at least 4 hours. Top with whipped cream and more berries to serve.


 

 

May 18, 2017

Recipe - Green Teas ›


Sencha Lemonade

Sencha Lemonade

With summer around the corner, it’s just about time for some tall, frosty glasses of lemonade. It’s such a treat to see the kids in my neighborhood set up lemonade stands. The only problem is that they don’t pop up often enough!

Sencha Lemonade

This Sencha Green Tea Lemonade is kind of like an Arnold Palmer, except that the proportions aren’t quite 50/50–there’s definitely a stronger lemon component. Swapping out black tea for green gives the drink a brighter, sharper taste and also lighter body.

Sencha Lemonade

Sencha adds a sweet and grassy essence to this tart drink. Honey’s syrupy thickness makes it an ideal sweetener here–just make sure to taste as you go so that you don’t end up adding too much.

Sencha Lemonade

If you want a richer lemonade, try leaving the pulp in. Personally, I prefer straining the lemon juice for a clear and smooth beverage.

Sencha Lemonade

Let Sencha Lemonade come to your rescue this summer when you feel worn out by the heat. A few gulps of this sunny sip and you’ll come back to life!

 


Sencha Lemonade

Makes 1 large pitcher.

Ingredients:

- 2 cups lemon juice
- 5 Sencha tea bags (I used Yamamotoyama’s Organic Sencha)
- 2 cups water @ 160 degrees F
- 4 cups cold water
- 1/2 cup honey, or to taste

Equipment:

liquid measuring cup
large pitcher

Directions:

1. Steep the tea for 3-4 minutes in the hot water. Add the honey and stir to dissolve.

2. Mix in the lemon juice and another 2 cups of water together with the tea. If you’d like, add more honey to taste.

3. Serve chilled or over ice.


 

 

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