GLUTEN FREE – Cat’s tongue cookie


Traditional European biscuits known as “Cat’s tongue”, made with rice flour with white chocolate filling.

Ingredients for 20 biscuits:
30g Rice flour
30g Unsalted butter
38g Powdered sugar
32g Egg whites
2g Matcha powder
White chocolate

① Sift matcha and rice flour together and put aside.
② Bring the butter at room temperature and cream it until smooth using a rubber spatula.
③ Sift powdered sugar and add it to the butter and mix.
④ Add the egg whites(32g) little by little.
⑤ Add the flour mix ① to the batter ④ and mix well.
⑥ Put the dough in a piping bag and squeeze in a long and narrow shape onto a baking pan.
⑦ Bake for 10-12 minutes at 180°C.
⑧ Melt some white chocolate under the double-boiler and spread it on the biscuit and sandwich another biscuit together.

GLUTEN FREE – Chewy Matcha Pancakes


Pancakes made with rice flour and matcha. Excellent with Japanese anko or whipped cream♪

Ingredients for 5 pancakes:
90g Rice flour
30g Almond powder
30g Corn flour
4g Matcha powder
90g Yogurt
50cc Milk
2 Eggs
60g Granulated sugar


① Sift together rice flour, almond powder, corn flour and Matcha powder.
② Add yogurt, milk and 30g of granulated sugar and mix with a rubber spatula
③ Add 2 egg yolks and mix well
④ Make meringue by putting 2 egg whites in another bowl and adding 30g of granulated sugar little by little, using an electric mixer.
⑤ Add the meringue to the batter and mix gently with a rubber spatula.
⑥ Heat up the frying pan and after pouring in the batter, cook it at low temperature.

Add whipped cream, maple syrup or anko to your preference!

Matcha Latte


A highly aromatic matcha with milk, for an easy to drink matcha latte♪
Please adjust the matcha quantity to your taste.

Matcha 3g
Hot water 100cc
Sugar 18g
Milk 160cc

①Mix well the matcha with the hot water.
②Add the sugar and let it melt.
③Pour the hot milk.


Matcha 3g
Hot water 50cc
Sugar 18g
Milk 160cc

①Mix well the matcha with the hot water.
②Add the sugar and let it melt.
③Put 160cc of milk in a glass filled with ice and gently pour the matcha on top.

GLUTEN FREE – Matcha Soufflé Cheesecake


Fluffy Soufflé Cheesecake with a refreshing matcha aftertaste♪

Ingredients for a 15 cm diameter round cake pan:
210g Cream cheese
45cc Milk
2 Egg yolks
65g Granulated sugar
2 Egg whites
15g Corn starch
5g Matcha powder

① Lay out baking paper on a cake pan.
② Let the creamcheese soften at room temperature and mix it until smooth with a rubber spatula
③ Add 25g of granulated sugar and mix well using a whisk.
④ Add the egg yolks and milk, mixing further.
⑤ Sift matcha powder and corn starch together. Then add it to the batter and mix well.
⑥ Make the meringue. Using an electric mixer, mix the egg whites adding the remaining granulated sugar (40g) little at a time. Mix until the meringue is stiff.
⑦ Add half of the meringue into the batter ⑤, mix, and fold in the rest of the meringue and mix further.
⑧ Pour the batter into the prepared cake pan and place in the center of a larger baking pan. Add hot water in the baking pan and bake in the water bath for 25 minutes at 180°.
⑨ Put in the fridge and let it cool down.



What is Genmaicha?

Genmaicha is sencha or bancha green tea blended with an equal quantity of puffed rice.

The puffed rice is roasted and popped, which sometimes give a pop corn shape to the rice. This is the reason why we call it flower and is included as a decoration.
Since the puffed rice is roasted at high heat, this tea is not so astringent and has a low caffeine content compared with Sencha. Because of this, it’s very popular among children and elders as well.

To brew delicious genmaicha:

To have the best aroma it is recommended to use boiling water to brew this tea. Usually sencha is brewed at a temperature of 70-80 Celsius degrees, but since it contains puffed rice, is better to brew it at boiling temperature to enjoy the aroma.
When in tea bags, do not shake after pouring hot water.

Enjoy it iced during hot summer days!


Matcha (Powdered green tea)

The Matcha is probably one of the best well-known Japanese tea in the world and is more and more appreciated by all kind of people.

Matcha leaves come from the same plants as the one used for sencha and is then treated mostly the same way after the harvest, so why is the taste different?
The leaves grow partially under shade covers made of straw and reed after the sprouts appear. Thanks to the shading of the leaves during growth, the color of the tea become bright green and the taste and flavour are enhanced.

After the harvest, the tea goes through different steps.
First of all, freshly-picked tea leaves are being steamed at high temperature. This heat treatment stops the activity of the enzyme and prevents further oxidization of the tea leaves, which gives the tea a bright green colour.
This device consists of 4 mesh ducts combined and a strong wind that blows the leaves up from the bottom. The tea leaves are moving up and down in the air through 4 sections.
The tea leaves are then dried through a furnace at high temperature. The drying process has several steps. The leaves are moved from one to the other by air blowing from the bottom.
Destemming and deveining the leaves
Once the tea leaves are dried, they are de-stemmed by cutting finely. Then using a flow of air, light-weighted remains of leaves are blown away. Both remains and stems are finished by a final drying. This is called the Tencha, the raw ingredient for Matcha before being powdered.
The tencha is then ground into a fine powder by a stone ground (usually).

Matcha is really sensitive. But you can keep its bright colour and refined taste by storing in a refrigerator or in a freezer.
When stored in the refrigerator:
Use after defrosting the matcha by leaving the bag at the room temperature for a few hours.
When stored in the freezer:
Place your matcha in the refrigerator overnight, then let it at room temperature for a few hours.

1) Place 3 scoops of matcha powder in your bowl.
2) Flatten the matcha powder with the scoop.
3) Pour 50ml of hot water.
4) Hold the tea bowl with your non-dominant hand.
5) Hold the bamboo whisk with the thumb, forefinger and middle finger of your dominant hand.
6) Put the tips of the whisk in the bowl and move it back and forth quickly. Don’t press the tips at the bottom.
7) When the matcha gets frothy and turns pale green, raise the whisk and place it back with the handle down.

Have you tried matcha? What did you think of it?