CONDIMENTs

Ingredients:

1 part  fine sea salt/Flake sea sale

1 part  Matcha powder (adjust the flavour to your taste)

Method:

Combine 1:1 ratio of matcha powder and fine sea salt in a bowl. Mix until well together in a bowl or a jar.

Note:

Perfect for Tempura, fried tofu, calamari, octopus karaage, chicken karaage, fried fish, chips and popcorn.

If you make extra, store in an airtight container and keep it at the cool place.

Ingredients

1/2 cups cooked rice

230ml 90C hot water

3g Chachattodashi (Dashi with Matcha Tea)  茶茶つとだし *2

yakumi seasoning (see list) 

1 tsp fine rice crackers (Bubu Arare) *

1 ½ tbsp seaweed flake

Yakumi seasoning to take your Ochazuke to the next level

Grated wasabi (optional)

Grated ginger

Sesame seeds 

Shiso leaves

Sansho Japanese pepper

Method:

Mix hot water & Chachattodashi into a glass jar.

Serve cooked rice into a rice bowl.

Top with umeboshi, rice crackers and Yakumi seasoning.

Pour hot broth over the toppings and rice.

Sprinkle seaweed flakes.

Eat immediately.

Notes

*1 Optional: If you can not access this tiny rice cracker, crush rice crackers into tiny pieces.

*2 Optional: If you rather want to have Ochazuke with dashi this contain soy and fish, check vegetarian dashi menu and add ½ tsp soy sauce and pinch of salt to dashi. 

Ochazuke お茶漬け

Chazuke or Ochazuke is one of the most simple traditional Japanese dishes,  made by pouring green tea, dashi, or hot water over cooked rice. Chazuke provides a good way to use leftover rice as a quick snack because this dish is easy to make. Topping variations, Yakumi flavour make delicious Ochazuke. 

TOPPING TIPS:

1. Thin slices of Salmon/Tuna/Kingfish Sashimi

2. Ume (sour plum)

3. Cooked salmon 

4. Boil Chicken

Ingredients:

1 stick salted butter  

2 tsp Matcha  A drizzle of local honey/agave (optional)  

Method: 

1. Allow the butter come to room temperature. Cube the butter and place in a mixing bowl. Sift matcha a little bit at a time over the butter. Mixing each time you add more powder. Continue until all of the matcha is incorporated into the butter and there are no clumps. You can wrap your matcha butter in plastic or parchment paper and store in the freezer for future use.  Spread matcha butter on toast, muffins or crackers.  

Use it on corn, veggie, pasta.... 

Enjoy!

Ingredients:

1 tbsp matcha Powder

1 cup fresh basil leaves

1/2 cup fresh mint leaves

1 cup roasted walnuts or pine nuts

2 cloves of garlic (minced)

1/3-1/2 cup yuzu Juice or fresh lemon Juice 

1 cup extra virgin olive oil

sea salt and pepper to taste

Method:

Place the basil, mint, nuts, garlic, juice and 1 tsp matcha into a food processor. Process until everything is well chopped. With the machine running, drizzle in the olive oil, continue processing until it forms a smooth and thick sauce. 

Adjust the ingredients to your taste.

Serve 6 

Ingredients

1 1/2 cups/250g peeled and well drained cooked chickpeas  (or garbanzo beans)

1/4 cup/60ml tahini sesame paste

1 glove of garlic (minced)

1/4 cup/60ml lemon juice

2 tbsp/30ml extra olive oil + more for serving

1/2 tsp match powder (sifted)

3 tbsp/45ml cold water or aquafaba (chickpea liquid)

Sea salt to taste

Dusting match powder (sifted)

Method

1. Add tahini and lemon juice to your food processor, and then turn it on and process for 60 seconds, remember to scrape the sides and bottom, then process for another 30 seconds, or until they whip up into a creamy paste,

2. Add the olive oil, minced garlic, matcha powder, and a 1/2 teaspoon of salt to the tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Add half of the chickpeas to the food processor and process for 60 seconds. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth, approx another 1 to 2 minutes. 

3. Most likely the hummus will be too thick, simply, turn on the food processor, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

4. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of matcha powder. Store homemade hummus in an airtight container.

Enjoy!

Ingredients:

6 tsp extra virgin olive oil

2 tbsp fresh lime juice

1 1/2 tsp Dijon mustard

1/2 tsp agave or honey

1/4 tsp ginger powder

1/2 tsp match powder sifted

1 tsp sea salt

Method:

Combine lime juice, mustard, agrave/honey and all dry ingredients, into a stainless stell bowl and whisk well until the salt dissolves.

Adjust the ingredients to your taste.