Japanese Homemade Drink Recipes | Sudachi

Strawberry Mochi Milk (Nana’s Green Tea Copycat Recipe)

Yuto Omura — Wed, 23 Apr 2025 00:10:39 +0000

What is Strawberry Mochi Milk?

Have you ever thought of transforming the flavors and textures of strawberry mochi (ichigo daifuku) into a drink? Honestly, the idea had never crossed my mind. That was until I saw a new seasonal item on the menu at Nana’s Green Tea, a popular Japanese cafe chain that brings modern flair to traditional Japanese teas and desserts.

Ichigo Daifuku is a type of wagashi (Japanese sweet) made by wrapping a fresh strawberry in a layer of sweet adzuki bean paste and a soft chewy mochi-like “dough” that we call “gyuhi”.

Ichigo Daifuku Milk? I was too curious not to try!

Nana’s Green Tea’s “Ichigo Daifuku Miruku”

Ichigo Daifuku (Strawberry Mochi)

The “Ichigo Daifuku Miruku” at Nana’s Green Tea consists of a generous layer of strawberry sauce mixed with small mochi balls a similar size to tapioca pearls. It’s then topped with sweetened boiled adzuki beans, milk, and decorated with whipped cream and chopped frozen strawberries.

This combination brings all the flavors of ichigo daifuku together in a drinkable form, it’s so good and perfect for summer!

Key Ingredients & Substitution Ideas

Boiled adzuki beans: If available, you can use store-bought boiled and sweetened adzuki beans for convenience. Of course, if you prefer to boil them yourself I’ll explain the basic steps in the walkthrough below. Keep in mind that boiling adzuki beans will take about 1 hour so it’s worth making a batch and freezing it in smaller portions for later use. You can also substitute anko (red bean paste), the chunky kind (tsubuan) works best for this recipe.
Strawberry sauce: Again, store-bought is the more convenient choice, but I also include how to make strawberry sauce in the recipe. You can use either fresh or frozen strawberries if you want to make it out of season.
Milk: You can use the milk of your choice, but I personally use whole milk. For a plant-based alternative, coconut milk goes well.
Condensed milk (optional): I add a small amount of condensed milk for some added sweetness and creaminess, but you can omit it or replace it with another liquid sweetener of your choice.
Glutinous rice flour: You will need mochiko (fine glutinous rice flour) or shiratamako (coarse glutinous rice flour) to make the mini dango that create the “mochi” element of the drink. Regular rice flour won’t work for this recipe.
Potato starch: Adding a small amount of starch to the rice flour makes the texture slightly softer, especially when using mochiko (it’s not necessary for shiratamako). Potato starch can be replaced with cornstarch or tapioca starch.

I recommend serving this with a boba straw or a long spoon!

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Nana’s Green Tea inspired Strawberry Mochi Milk. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this Strawberry Mochi Milk recipe for a complete visual walkthrough!

STEP

How to Boil Adzuki Beans

If you can’t find store-bought boiled and sweetened adzuki beans, you can prepare them yourself with dry adzuki beans. Keep in mind that this takes at least 1 hour, so it’s better to prepare extra beans for future drinks and other recipes.

How to boil adzuki beans

Wash the beans thoroughly to remove any dust and debris.
Add the washed beans to a cooking pot and add cold water, about 3-4x the volume of the beans (they should be submerged).
Boil over medium heat for 10-15 minutes.
Drain and discard the water (this removes astringency), then top up with fresh water, again about 3-4x the volume of the beans, or until submerged.
Gently boil with a drop lid for about 45 minutes to 1 hour or until soft enough to squash between your fingers. Check occasionally and top up the water if necessary.
Drain the cooking liquid into a heatproof container.
Return the pot with the beans back to the stove and add a few tablespoons of the cooking liquid along with sugar. The sugar amount should be equal to the weight of the beans before cooking (100g dry adzuki beans = 100g sugar).
Heat on low and mix until it’s thickened and the sugar has dissolved. You can lightly crush some of the beans for more of a paste-y texture.
Mix in a pinch of salt and remove from the heat. Once cooled, store in a sealed container in the fridge for up to 3 days, or in portions in the freezer for up to 1 month.

STEP

Homemade Strawberry Sauce

If you prefer to use store-bought strawberry sauce, feel free to skip this step!

Hull the strawberries and cut them into small pieces to help them cook faster, then place them in a pot with sugar and lemon juice.

Heat on medium while stirring, then when they start to soften, lightly crush them with a fork or spatula. You don’t need to be thorough here, it’s nice to have a few larger chunks of strawberry in the drink.

Once the mixture has thickened slightly, transfer it to a heatproof container and leave to cool. If you’re in a rush, you can place the container over an ice bath to speed up the cooling.

If you plan to make this recipe a few times, it pays to make a larger batch. I use about 5 medium strawberries per drink.

STEP

Make the mochi balls

Start boiling a pot of water. While you wait, you can prepare the mochi balls.

Add the mochiko (glutinous rice flour) and potato starch to a bowl and add the water about ½ tsp at a time until it forms a ball. It’s important not to add too much water.

Using shiratamako

If you’re using shiratamako (coarse glutinous rice flour), you can leave out the starch since it’s already soft enough without it. You will also find you need to use a little more water, but add it gradually to avoid adding too much.

Once a dough is formed, knead it in your hands until it’s soft like an earlobe. If it seems to be cracking, lightly wet your hands to incorporate a little more moisture.

If the dough is too soft to shape then it means you added too much water. You can fix it by adding more glutinous rice flour.

Place it on a cutting board and roll it out into a long thin log about 1cm (a little less than ½”) wide, then cut into roughly 1cm pieces. You don’t need to be too exact here, but consider the size of your boba straw.

STEP

Boiling the mochi balls

Once the water is boiling, prepare a bowl of ice-cold water and set it by the stove. Roll the pieces of mochi dough in your hand and drop them straight into the pot.

Tip

Tip: Speed things up by rolling 5-6 at once! You can space them apart on your palm before rolling.

When adding them to the pot, they tend to sink and stick to the bottom. Give them a light nudge with chopsticks or a spoon to unstick them.

When they start to float, that means they’re almost ready. Let them float at the top of the water for about 30 seconds, then use a slotted spoon to transfer them to the bowl of ice water.

STEP

Assemble

Add 3 tbsp of cooled strawberry sauce to each serving cup, then add a generous helping of drained mochi balls and mix them in. Top with 1 tbsp of adzuki beans and a few ice cubes.

I like to sweeten the milk with a little bit of condensed milk, but this is optional.

Pour the milk over the ice, then add toppings of your choice. Whipped cream and a strawberry will offer the full Nana’s Green Tea experience!

You will need to serve this recipe with a long dessert spoon or boba tea straw.

Mix well and enjoy!

Jump to Full Recipe Measurements

Prep & Storage

This recipe can be time-consuming to make from scratch. Luckily, each element can be prepared in advance and stored!

Boiled adzuki beans can be refrigerated for up to 3 days or stored in individual portions in the freezer for up to 1 month.
Homemade strawberry sauce can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 3 months.
Mini mochi balls should be stored in a bowl of cold water and eaten as soon as possible (within 12 hours). If you want to make a batch, you can drain them and freeze them in batches. To thaw quickly, place them in a bowl of hot water until soft, then to cold water to cool.

Once assembled, consume as soon as possible.

Variations

If you’re looking to mix up this recipe, why not try some of these flavor variations:

Matcha: Whisk 1 tsp of matcha powder with 1 tbsp of hot water and mix it into the milk for a matcha version!
Different fruit: Try other berries like blueberries or raspberries. Kiwi or mango sauce makes a delicious tropical twist!

I hope you enjoy this Strawberry Mochi Milk recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

Refreshing Japanese Drink Recipes

Ichigo Milk (Japanese Strawberry Milk)
Iced Matcha Latte
Iced Hojicha Latte
Ume Syrup (Japanese plum syrup)

Hungry for more? Explore my udon recipe collection to find your next favorite dishes!

Strawberry Mochi Milk (Nana’s Green Tea Copycat Recipe)

Enjoy your favorite Japanese sweet in drink form with this delicious Strawberry Mochi Milk made with layers of tangy strawberry sauce, sweet red beans and chewy mochi balls!

Course Drinks

Cuisine Japanese

Diet Egg Free, Gluten-Free, Pescatarian, Vegan, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings serving

Calories 377kcal

Author Yuto Omura

Ingredients

1 tbsp glutinous rice flour mochiko or shiratamako
¼ tsp potato starch or cornstarch/tapioca starch (if using mochiko)
1 ½ tsp water approx – you might use more or less
3 tbsp strawberry sauce to make it, check "homemade strawberry sauce" section
1 tbsp boiled adzuki beans or red bean paste, see my tsubuan recipe for how to boil adzuki beans
150 ml milk whole milk or coconut milk for plant-based version
1 ½ tsp condensed milk optional

Homemade Strawberry Sauce

80 g strawberries approx 5 medium strawberries
2 tsp granulated sugar
½ tsp lemon juice

Optional Toppings

whipped cream
strawberries
boiled adzuki beans

Metric – US Customary

Instructions

Homemade Strawberry Sauce (optional)

Cut off the stems of 80 g strawberries and cut them into small pieces. Place them in a pan and add 2 tsp granulated sugar and ½ tsp lemon juice.
Heat on medium while stirring. Once they start to soften, crush them with a fork to your desired consistency.
Once the strawberries are crushed and the sauce has thickened slightly, transfer the sauce to a heatproof bowl and leave to cool.

Strawberry Mochi Milk

Start boiling a pot of water. While you wait, add 1 tbsp glutinous rice flour and ¼ tsp potato starch to a bowl (skip the starch if using shiratamako). Add ½ tsp of water at a time and mix well between each addition. Continue to add water until it forms a stable ball, then knead it in your hand until it reaches the softness of an earlobe. I find 1 ½ tsp water is enough, but you might need more or less.
Roll the dough into a thin log about 1cm thick (a little less than ½"). Roughly cut into 1cm pieces and prepare a bowl of ice cold water.
Once your pot of water is at a rolling boil, roll the dough pieces into balls and drop them straight into the water. Rolling 5-6 at once will speed up the process. Use a chopstick or spoon to gently roll them to prevent them from sticking to the bottom of the pot.
Once they start floating, set a timer for 30 seconds.
Use a mesh spoon to scoop them out and into the bowl of ice-cold water and cool for a few minutes.
Take your serving cup and add 3 tbsp strawberry sauce. Drain the mochi balls and shake off any excess water, then add them to the strawberry sauce and mix (save a few for the top if you like). Top with 1 tbsp boiled adzuki beans and a few ice cubes (optional). In a small jug, mix 150 ml milk and 1 ½ tsp condensed milk (optional) and pour it into the glass.
Optionally, decorate with whipped cream, strawberries, boiled adzuki beans and leftover mochi balls. Mix well before drinking and enjoy!

Video

Notes

This recipe makes 1 serving, but you can multiply the recipe and store each part separately to make it quickly next time.
If using shiratamako, you will probably need to add more water to make the dough (up to double).
If the dough is cracking while you roll it, lightly wet your hands to incorporate a little more moisture.
If the dough is too soft to shape then too much water was added. You can fix it by adding more glutinous rice flour.
Make a large batch of mochi balls and freeze them in portions – you can thaw them in hot water for convenience next time!
Use frozen strawberries or store-bought strawberry sauce to enjoy this drink all year round!
Serve with a boba straw for easy drinking.

Nutrition

The post Strawberry Mochi Milk (Nana’s Green Tea Copycat Recipe) appeared first on Sudachi.

Homemade Royal Milk Tea

Yuto Omura — Tue, 18 Mar 2025 23:27:43 +0000

What is Royal Milk Tea?

Royal Milk Tea (ロイヤルミルクティー) is a popular Japanese drink made with strong black tea brewed with water and milk until rich and creamy. It can be served both hot or cold and you can find bottled versions in pretty much any convenience store or supermarket in Japan.

It is the perfect tea for morning or afternoon and goes especially well with desserts and sweet snacks. You can even find Royal Milk Tea flavored cakes, cookies and other sweet treats, which goes to show how well loved it is!

While quick and convenient powders exist, it’s easy to make Royal Milk Tea from scratch at home with just tea leaves, milk and sugar. I hope you give this simple yet luxurious recipe a try!

Royal Milk Tea vs. Tea

Black tea with milk, what’s special about it? You might be wondering how Royal Milk Tea is different from your standard British brew.

A regular black tea with milk (known in Japan as milk tea) is made by steeping black tea leaves in hot water, then adding a small amount of milk at the end. Some Japanese sources mention that you should use room temperature milk for this so that the temperature of the tea doesn’t drop, but I lived in the U.K. for several years and only ever saw people pour milk straight from the fridge. If anything, even then, the tea is usually still too hot to drink straight away.

Royal Milk Tea on the other hand, is made with a higher milk percentage, often 50% water and 50% milk. For this ratio to work, a different method needs to be applied. Simply adding extra milk would make the tea cold and dilute its flavor, so instead, the tea leaves are simmered together with the water and milk in a saucepan. You could say the method is similar to making chai tea but without the spices.

Milk tea has a clean tea flavor with a hint of creaminess, while Royal Milk Tea is thick, rich and very creamy.

Milk Tea vs Royal Milk Tea

Key Ingredients & Substitution Ideas

Tea leaves: I used loose Assam tea leaves, which are most commonly used for Royal Milk Tea as they are known for their strong, bold, and malty flavor with a rich color. Assam is often used in breakfast blends so if you can’t find Assam on its own, breakfast tea is a good substitute. For more information on the types of tea used in Royal Milk Tea, check out the section below.
Milk: Whole milk works best for this recipe due to its rich, creamy mouthfeel. However, if you follow a plant-based diet then substitute with a creamy plant-based alternative such as a high-quality oat milk.
Water: If possible, soft water is best for brewing tea because there are fewer minerals to interfere with the flavor. The tea’s natural flavor shines more brightly with soft water, but of course, it’s not essential for the recipe.
Sweetener: Royal Milk Tea is nearly always sweetened and I’ve experimented with various sweeteners in this recipe. I found that condensed milk adds an extra creaminess that really compliments the flavor of the tea leaves. Of course, regular sugar (light brown or white) is also delicious.

Jump to Full Recipe Measurements

What Kind of Tea to Use For Royal Milk Tea

Since Royal Milk Tea contains considerably more milk than your average tea, you need a strong and bold leaf to that stands out, weak teas will be lost in the creaminess.

To create an authentic Royal Milk Tea, I recommend Assam, which is most often used due to its rich, full-bodied flavor. In fact, because it has such a rich flavor, it is commonly used for other strong teas such as Indian Masala chai and British breakfast tea.

If you’re into floral teas, Earl Grey or Lady Grey would also work perfectly with this recipe.

Darjeeling is also commonly used for a lighter flavor and color. Ceylon also works well as a substitute, but overall I recommend Assam tea.

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Royal Milk Tea at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Boil your water

Start by boiling enough water to make the tea (80ml per cup) plus extra to heat your cup(s). Once it comes to a rolling boil, turn off the heat and pour the hot water into your serving cup. Heating your cup will stop the tea from cooling too quickly once poured.

I use a saucepan since it will be used again to heat the milk later. Of course, you can use a tea kettle at this point if you prefer.

STEP

Steam the tea

Leave 80ml of freshly boiled water in your pot and add 5g of loose Assam tea leaves for each portion. Mix, then cover with a lid and steep/steam for 1-2 minutes.

If using tea bags, I recommend opening the bags and pouring the loose leaves into the hot water for maximum flavor extraction. Most teabags hold approx 3g of tea, so each portion would use 1½-2 teabags of tea.

Can I add the tea first and boil it with the water?

While we need freshly boiled water to extract the maximum flavor from the tea, boiling the tea leaves will over-extract the flavor creating bitter notes and astringency. Therefore, it is not recommended to boil the tea leaves.

STEP

Add the milk

Once 1-2 minutes have passed, remove the lid and add the milk. I use 160ml per serving. Heat on low with the lid off, and slowly bring the heat up to a very gentle simmer – small bubbles will start to form around the edges of the pot. You can add sugar or your choice of sweetener here if you’re making one portion.

Be careful not to heat it too quickly, as this can cause the milk to curdle. It is also important not to boil the milk as this can add an unpleasant “scolded milk” flavor to your tea.

If you have a thermometer, you can check the temperature and make sure it doesn’t exceed 70℃ (158℉).

Can’t I heat the milk and water together from the beginning?

The best temperature to brew black tea is between 90-100℃ (194-212℉) and since milk cannot reach this temperature without scolding or curdling, we need to steep the tea in hot water first and add the milk later.

Once your tea is nice and hot, turn off the heat and place a lid on top. Steep/steam for 3-5 minutes depending on how strong you want it to be.

This allows the tea leaves to fully infuse the milk.

STEP

Strain

Dump the hot water from your warmed teacup and use a tea strainer while pouring the milk into the cup.

Tip: If you like your tea piping hot, you can strain and then reheat it once more right before serving.

STEP

Serve

If you haven’t added sugar yet, you can add it now. I find 2 tsp of condensed milk or sugar per 240ml cup adds a good amount of sweetness, but you can add more or less depending on your preference.

Enjoy!

Jump to Full Recipe Measurements

How to Store

Royal Milk Tea is best served immediately after it’s made.

If you want to make a large batch, you can cool it and keep it in a sealed container in the refrigerator. It’s best consumed within 4 hours but can be kept for up to 2 days.

Reheat in a pot on the stove or the microwave and be careful not to let it boil.

I hope you enjoy this Royal Milk Tea recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Japanese Drink Recipes

If you’re interested in trying more Japanese drinks, check out some of my other recipes:

Royal Milk Tea

This rich and creamy Japanese Royal Milk Tea is a strong, sweet and milky tea that can be enjoyed morning or afternoon and goes perfectly with cakes and desserts.

Course Drinks

Cuisine Japanese

Method Simmer

Duration 15 minutes or less

Diet Egg Free, Gluten-Free, Pescatarian, Vegan, Vegetarian

Cook Time 3

Steaming Time 7

Total Time 10

Servings cup

Calories 131kcal

Author Yuto Omura

Ingredients

80 ml water plus extra to warm the cup
2 ½ tsp Assam tea loose, approx 5g per cup (see note)
160 ml milk I recommend whole milk or a creamy plant-based alternative like oat milk
2 tsp sweetener of your choice use more or less to taste, I like to use condensed milk for an extra creamy flavor

Metric – US Customary

Instructions

Pour 80 ml water into a saucepan, plus enough to warm your cup (approx 240ml). Bring to a rolling boil, then turn off the heat. Pour the hot water into your cup, making sure there is 80 ml water left in the pan.
Add 2 ½ tsp Assam tea to the pan and mix.
Place a lid on top of the pan and steep for 1-2 minutes.
Remove the lid, add 160 ml milk and stir. If you are making one portion for yourself, you can also add your sweetener here. Heat on low until small bubbles appear around the edges, then turn off the heat. Do not let it boil, and avoid heating over 70 °C (158 °F) as this can scold the milk and alter the flavor.
Cover with a lid and steep for 3-5 minutes.
Pour the hot water out of the teacup, then pour the tea through a tea strainer and into the cup.
If you didn't add your sweetener earlier, you can add it now and adjust it according to your preference. Enjoy!

Notes

This recipe makes one serving of 240ml (1 US cup) which will fit in a standard coffee mug or two small teacups.

If using teabags, I recommend opening the bag and pouring it out for better flavor extraction. A single tea bag usually contains 3g of tea, so one serving of this recipe requires approx 1½-2 tea bags.

This recipe is for a relatively strong brew. For a softer flavor, reduce the tea leaves by ½ – 1 tsp and follow the lower end of the steaming times suggested.

Best served immediately after making.

To store, transfer to a sealable container and store in the fridge for up to 2 days. Reheat in a pot on the stove, or the microwave (do not boil).

Nutrition

The post Homemade Royal Milk Tea appeared first on Sudachi.

Shogayu (Japanese Ginger Tea)

Yuto Omura — Mon, 22 Jan 2024 04:14:43 +0000

Featured Comment:

“Tried this today with some homegrown ginger and it was great”
– Garry (from Facebook)

What is Shogayu?

Shogayu (生姜湯) is a comforting tea made by steeping fresh ginger in hot water to create a warming beverage that has been a popular cold remedy for generations. The name is quite literal, combining the Japanese words “shoga” (生姜) which means “ginger”, and “yu” (湯) which is “hot water”.

The instant warm feeling you get from a cup of ginger tea is thanks to an active component called “gingerol”. Gingerol is packed with antioxidants and anti-inflammatory properties which are said to strengthen the immune system and fight germs.

Shogayu is typically enjoyed throughout the winter as a way to warm up and fight off infections, so why not reap the benefits of the delicious ginger tea with my simple recipe?

How I Developed This Recipe

My goal with this recipe was to create a comforting ginger tea that is quick to make and easy to drink.

The smaller you cut the ginger, the stronger the tea will be, and although Shogayu typically uses grated ginger, I personally found that thinly slicing it gave the tea the perfect amount of flavor. I also used a small amount of potato starch to give this ginger tea recipe a smooth, silky and soothing texture.

If you’re looking for a warming drink with a tonne of health benefits, why not give this Japanese Shogayu a try?

Ingredients & Substitution Ideas

Fresh ginger root: Ginger is the rhizome (root-like stem) of a flowering plant called Zingiber officinale. It is used all over the world as both a spice and a traditional medicine due to its high number of health benefits. Ginger can be purchased both in its “young” and “mature” form. The mature type can be identified by its brown, dry-looking skin and is used in this recipe due to its stronger flavor. When buying ginger, look for ones with smooth skin that can be easily peeled with your fingernail; thick or hard skin indicates that the ginger is not fresh.
Honey: Adding honey not only sweetens the tea and balances the spiciness of the ginger, but its texture also helps soothe sore throats. Honey can be substituted for sugar or a sweetener of your choice.
Lemon (optional): Lemon juice compliments the flavor of the ginger and adds vitamin C and extra anti-oxidants. It is also common to use other citrus fruits such as yuzu.
Potato starch (optional): Potato starch (katakuriko in Japanese) is a common addition to Ginger Tea in Japan. The starch thickens it slightly, which not only helps keep it hot for longer but is also very soothing on the throat. If you can’t get potato starch, cornstarch also works. Make sure to mix it with cold water before pouring it into the tea. Adding starch directly to hot liquid will create gummy lumps.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make warming Shogayu. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Cut the ginger

Start by cutting your ginger. I usually scrape off the skin with a teaspoon as it’s easier to get into the nooks and crannies, but peeling is optional. If you choose not to peel it, make sure to scrub it thoroughly to remove any dirt and debris.

Cut into thin slices. The thinner the slices, the stronger the tea will be.

Can I grate the ginger?

If you want the tea to be very strong or you’re looking to reap the rewards of all the health benefits of ginger, you can grate it instead of slicing it.

STEP

Heat in a pan

Pour the water into a saucepan and add the ginger. Bring to a boil over medium heat to extract the flavor.

Skip the saucepan

If you don’t plan to thicken the Shogayu with starch, you can simply boil water in a kettle/microwave and steep the ginger in the mug for 5 minutes.

STEP

Additions

While you wait for it to boil, add fresh lemon juice and honey. I usually add a quarter of a lemon and 1 tbsp of honey per cup.

STEP

Make a slurry

Mix a small amount of starch and cold water in a bowl to make a slurry. When the water starts to boil, pour in the slurry and mix immediately.

Mix continuously until it thickens slightly, then remove from the heat.

STEP

Strain

Use a mesh spoon to scoop out the ginger. You can save one or two pieces to use as a garnish.

STEP

Serve

Pour into serving cups and decorate with a lemon wedge.

Enjoy!

Jump to Full Recipe Measurements

How to Store

This recipe is for one portion, but if you make a batch then it can be stored in the fridge for up to 3-4 days and conveniently reheated in the microwave.

FAQ

How do you say Ginger Tea in Japanese?

Ginger tea is called “Shogayu” (生姜湯) in Japanese which translates directly as “ginger hot water”.

Can I drink Ginger Tea cold?

While it might not be as soothing as drinking it warm, ginger tea can also be consumed cold and is a refreshing drink to enjoy in summer.

Can I drink Ginger Tea at night?

Ginger tea is made with ginger and does not contain caffeine, making it an ideal drink to enjoy before you go to sleep.

I hope you enjoy this Japanese Ginger Tea recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Japanese Drink Recipes

Shogayu (Japanese Ginger Tea)

Shogayu is a warm and comforting drink made by steeping fresh ginger in hot water. Perfect for chilly evenings and those days when you're feeling under the weather!

Course Drinks

Cuisine Japanese

Method Simmer

Duration 15 minutes or less

Diet Dairy Free, Egg Free, Gluten-Free, Pescatarian, Vegan, Vegetarian

Prep Time 3

Cook Time 5

Total Time 8

Servings serving

Calories 88kcal

Author Yuto Omura

Ingredients

10 g ginger root
240 ml water
¼ lemon juice
1 tbsp honey or to taste
1 tsp potato starch (katakuriko) or corn starch, to make slurry
1 tsp cold water to make slurry

Metric – US Customary

Instructions

Wash or peel 10 g ginger root and cut into thin slices.
Pour 240 ml water into a saucepan and add the ginger. Bring to a boil over medium heat.
While it's heating, add the juice of ¼ lemon and 1 tbsp honey.
Take a small bowl and mix 1 tsp potato starch (katakuriko) with 1 tsp cold water to make a slurry.
When the shogayu starts to boil, pour the slurry into the pan and mix immediately. Continue to stir over the heat until slightly thickened.
Turn off the heat and use a mesh spoon to scoop out the ginger and any foam that forms on top.
Pour into serving cups and enjoy!

Nutrition

The post Shogayu (Japanese Ginger Tea) appeared first on Sudachi.

Japanese Strawberry Milk (Ichigo Milk)

Yuto Omura — Tue, 02 May 2023 12:22:05 +0000

What is Japanese Strawberry Milk?

Ichigo milk (いちごミルク), also known as Ichigo au Lait or Ichigo Latte, is a popular beverage made with real strawberries.

The strawberries are stewed for a short time to soften them and release their sweetness, then they’re crushed and served in a glass with milk and sweetener. It’s also common to add double cream and condensed milk to make it thicker and more decadent. It’s like a drinkable dessert!

Is Strawberry Milk Popular in Japan?

Ichigo milk is one of the most popular items on the menu at “Bikkuri Donki”, a Japanese family restaurant that specializes in Hamburg Steaks. You can also find some brands of premade Japanese strawberry milk in supermarkets and convenience stores across Japan all year around, but mostly it’s considered a seasonal drink.

There is often a boom of strawberry-flavored products around late winter and early spring when strawberries are in season in Japan. Cafes and convenience stores with their ever-changing product lineup often hold “ichigo fairs”, where strawberry desserts and drinks are on sale for a limited time.

One example would be the popular Japanese coffee shop chain “Doutor”, which held an ichigo fair that featured a limited edition menu including ichigo au lait (served hot or cold), pistachio and strawberry cake, and even sachets of powdered “ichigo latte” you can make at home.

Here are three examples of strawberry milk found at my local convenience stores.

Premade bottles and cartons of Japanese strawberry milk from convenience stores and supermarkets always contains real strawberry juice, but the percentage depends on the brand. Some contain real chunks of strawberry too, while others only contain strawberry juices.

It’s safe to say that ichigo milk is a well-loved drink in Japan and there are many different ones to enjoy!

What does Japanese Strawberry Milk taste Like?

By using fresh strawberries instead of powders or premade purees, you can enjoy the natural flavor of the strawberries complimented by the creaminess of the milk (or your favorite milk alternative). Japanese strawberry milk is usually sweetened, but the beauty of making it at home is being able to adjust the sweetness to suit your tastes. It also looks beautiful, so it’s great to serve at parties or gatherings, especially in summer!

Ingredients & Substitution Ideas

To make the ultimate Japanese strawberry milk, you will need these 6 simple ingredients:

Strawberries: The star of the show! Be sure to use fresh and ripe strawberries for the best results.
Sugar: To highlight the sweetness of the strawberries. Alternatively, you could sweeten them using honey or maple syrup instead.
Lemon juice: The acidity helps bring out the flavor of the strawberries.
Milk: In Japan, whole cow’s milk is most commonly used, but feel free to use semi-skimmed, skimmed, or a plant-based alternative if you prefer!
Double cream: this optional ingredient will make the drink thicker and richer. For a healthier option, you could thicken it with plain yogurt, or cream of coconut could be used as a plant-based alternative.
Condensed milk: sweetens the milk and compliments the strawberries. You could swap this out for plant-based condensed milk or your choice of sweetener.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Making Japanese strawberry milk is easy and well worth the effort! Here are my step-by-step instructions. For the full recipe and ingredients, see the printable recipe card Printable Recipe Card at the bottom of the page.

STEP

Cut the Strawberries

Start by washing and drying your strawberries, then cut off the stems.

Finely dice the strawberries, this will help them cook faster.

STEP

Combine strawberries & sugar

Place the diced strawberries in a pan with lemon juice and sugar, and mix.

Transfer the pan to the stove and heat on medium. As the strawberries start to soften, crush them using a fork.

STEP

Cook and crush

Continue to cook the strawberries over medium heat, stirring occasionally and lightly crushing them with the fork.

The strawberries don’t need to be completely crushed; one of the beauties of this drink is enjoying the large chunks of strawberries!

Once it reaches a jam-like consistency, remove the pan from the heat. Leave to cool for a few minutes.

STEP

Cool

Once cooled slightly, transfer the strawberries to a heat-proof bowl, and place the bowl in an ice bath to speed up the chilling process.

If you’re preparing in advance, simply store the cooled strawberry pureé in the fridge until serving time.

STEP

Prepare the milk

Measure out the milk in a jug and add the double cream and condensed milk.

Whisk thoroughly until combined. You can add extra condensed milk if you like it sweeter.

STEP

Assemble

Spoon the strawberry purée into your serving glass. (If you want to add ice, add half of the strawberry purée before the ice, then the rest after.)

Pour the milk carefully over the top to keep the layers separate.

Mix well before drinking and enjoy!

Jump to Full Recipe Measurements

How to Store

This recipe is best drank immediately, and if not finished in one sitting, should be refrigerated and consumed by the end of the day.

If you want to make a batch of strawberry purée, it can be stored in the fridge for about 1 week. I recommend storing it separately and combining it with the milk right before serving.

Storage Summary

Room temperature – Not recommended.

Refrigerated – 6 hours (assembled drink) 1 week (strawberry purée)

Frozen – Up to 1 year in a sterilized container (strawberry purée).

FAQ

What is in Japanese strawberry milk?

Japanese strawberry milk is made with real fresh strawberries, cows milk, cream and sweetener.

How do you say strawberry milk in Japanese?

In Japanese, strawberry milk is called ichigo miruku (いちごミルク), ichigo latte (いちごラッテ) or ichigo au lait (いちごオレ).

What does strawberry milk taste like?

It tastes like delicious fresh strawberries and cream in a drink form!

I hope you enjoy making your own Japanese strawberry milk at home! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Japanese Drink Recipes

Japanese Strawberry Milk (Ichigo Milk)

This luxurious Japanese strawberry milk is made with fresh strawberries mixed with milk, cream, and sweetener, it's seriously delicious and easy to make too!

Course Drinks

Cuisine Japanese

Duration 15 minutes or less

Diet Egg Free, Gluten-Free, Pescatarian, Vegan, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings serving

Calories 288kcal

Author Yuto Omura

Ingredients

100 g strawberries about 5 medium or 8-10 small per serving
1 tbsp granulated sugar
1 tsp lemon juice
200 ml milk of your choice
1 tbsp heavy cream optional
½ tbsp condensed milk
ice cubes optional

Metric – US Customary

Instructions

Wash and dry 100 g strawberries, then cut off the stems and roughly dice.
Place the diced strawberries in a small sauce pan with 1 tbsp granulated sugar and 1 tsp lemon juice. Mix and place the pan on the stove over a medium heat.
As the strawberries soften, crush them with a fork. (Don’t be too thorough, leave some larger chunks in there too!)
Once the strawberries reach a jam-like consistency, remove the pan from the heat and allow to cool for a few minutes.
Transfer the strawberries purée to a small heatproof bowl and place the bowl in an ice bath to speed the cooling process. (Alternatively, chill in the fridge.)
Mix 200 ml milk, 1 tbsp heavy cream and ½ tbsp condensed milk in a jug until well combined.
Spoon the chilled strawberry purée into your serving cup(s). If adding ice, add half of the strawberry before the ice and the other half after.
Carefully pour the milk mixture over the top to keep the layers separate.
Mix well before drinking and enjoy!

Notes

To make it plant based, use your favourite plant based milk, coconut cream or soy yogurt instead of double cream (to thicken) and your choice of sweetener.

Nutrition

The post Japanese Strawberry Milk (Ichigo Milk) appeared first on Sudachi.

Matcha White Hot Chocolate

Yuto Omura — Thu, 30 Dec 2021 09:01:52 +0000

Disclaimer: This post may contain Amazon affiliate links. Sudachi earns a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.

Matcha Meets Hot Chocolate

Matcha White Hot Chocolate is a luxurious hot beverage that combines the rich and earthy taste of Japanese green tea powder with the sweet and buttery flavor of white chocolate.

Since white chocolate has quite a mild flavor and strong sweetness compared to other kinds of chocolate, it pairs perfectly with the bright flavor and slight bitterness of matcha. The absence of color in white chocolate also allows matcha’s bright green hue to take center stage, creating a vibrant drink with a festive feeling.

This Matcha White Chocolate recipe is so easy to make, only takes 5 minutes, and requires just four accessible ingredients!

Ingredients & Substitution Ideas

Here is what you will need to make this creamy Matcha White Hot Chocolate:

Matcha Powder: Matcha comes in a few different “grades” that have different uses. I recommend a good quality, vibrant “culinary grade” matcha for this recipe such as this one by Ito En (affiliate link).
Hot Water: A small amount of water heated to 80°C (176°F) is best for dissolving and whisking matcha. Any higher than this will make the matcha taste bitter.
White Chocolate: Use a good quality white chocolate broken into small chunks so that it melts quickly. You can also use a vegan white chocolate if you want to make this recipe for plant-based diets.
Milk: I personally use whole milk, but you can use any milk of your choice. Coconut milk is a great option for vegetarians and vegans!
Vanilla Essence: Just one drop enhances the flavor of the white chocolate!
Toppings: You can enjoy this matcha white hot chocolate as it is, but it’s extra special with some whipped cream or a few marshmallows!

As for tools, all you will need a small whisk (preferably a matcha whisk for best results) and a measuring jug.

This recipe can be made in the microwave or on the stove top.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Matcha White Hot Chocolate at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Heat the Water and Milk

Heat your water to about 80°C (176°F), this will be to whisk the matcha.

Pour the milk into a microwavable jug and add a drop of vanilla essence. Microwave for 1 minute at 600W.

If you are making this recipe on the stove, pour the milk into a saucepan and heat on medium-low until 60°C (140°F). If you don’t have a thermometer, wait for small bubbles to form around the edges and stir continuously to prevent a skin from forming. Be careful not to let it boil.

STEP

Whisk the Matcha

Pour the heated water into a wide bowl and sift in the matcha (this will help prevent lumps).

Whisk in a back-and-forth motion (rather than around in the circle) until the matcha has dissolved and is foamy on the surface.

STEP

Add the Chocolate

Break the white chocolate into small pieces. The smaller they are, they quicker they will dissolve. Drop them into the heated milk, mix and return to the microwave for 1 minute 600W.

If you’re making it on the stove, turn off the heat and add the chocolate. Mix until melted.

STEP

Add the Matcha

Pour the matcha mixture into the milk.

Mix until well combined.

STEP

Serve

Pour the completed Matcha White Chocolate into a cup.

Add toppings of your choice and enjoy! (See below for topping ideas!)

Jump to Full Recipe Measurements

Topping Ideas

Why not make your matcha white hot chocolate even more luxurious with some of these topping ideas?

Whipped cream
Extra sprinkle of matcha powder
Marshmallows
White chocolate chips
Kuromitsu (Japanese black sugar syrup)
Chocolate sauce

I hope you enjoy this Matcha White Hot Chocolate recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Japanese Drink Recipes

Matcha White Hot Chocolate

Matcha latte meets white hot chocolate with this sweet, creamy, and decadent Matcha White Hot Chocolate made with pieces of real chocolate!

Course Drinks

Cuisine American, Fusion, Japanese

Method Simmer

Duration 15 minutes or less

Diet Egg Free, Gluten-Free, Pescatarian, Vegetarian

Prep Time 3

Cook Time 2

Total Time 5

Servings portion

Calories 319kcal

Author Yuto Omura

Ingredients

1 ½ tsp matcha powder plus extra for sprinkling
2 tbsp water boiled and cooled to 80C/175F
180 ml milk of your choice
35 g white chocolate broken into small chunks
1 drop vanilla essence

Metric – US Customary

Instructions

Pour 180 ml milk into a heatproof jug and add 1 drop vanilla essence. Microwave for 1 minute at 600W. (Alternatively heat the milk on the stove over a low heat until small bubbles form around the edges – do not let it boil)
Heat 2 tbsp water to 80 °C (176 °F) and pour it into a bowl. Sift in 1 ½ tsp matcha powder and whisk back and forth until foamy and the powder has dissolved.
Break 35 g white chocolate into small pieces. Take the milk from the microwave and add the chocolate to the jug. Mix and return to the microwave for 1 minute 600W (or until heated to your liking).
If heating the milk on the stove, turn off the heat and add the chocolate, then stir until melted and combined.
Pour the matcha mixture into the milk and chocolate mixture and stir well.
Pour into a serving cup, then add your choice of toppings and an extra sprinkle of matcha powder. Enjoy!

Nutrition

The post Matcha White Hot Chocolate appeared first on Sudachi.

Japanese Ume Plum Syrup

Yuto Omura — Wed, 14 Jul 2021 03:14:13 +0000

Disclaimer: This post may contain Amazon affiliate links. Sudachi earns a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.

Featured Comment:

“I followed this recipe exactly and it was so easy! I’ve never had or made ume syrup before, but gave it a try at my husband’s request. He was so impressed with how great it was! We enjoyed it as ume soda. I’m so appreciative when I find authentic Japanese recipes in English, it makes cooking things my husband likes a bit easier for me! I’ll be sure to make this recipe every ume season! Thank you!”
– Yenna

What is Ume Syrup?

Ume Syrup is made with Japanese plums, also known as “ume” (梅). This distinctively tart and aromatic fruit was introduced to Japan from China and is most commonly used to make umeboshi (pickled plums), umeshu (plum liquor) and plum syrup. Despite being known as a Japanese or Chinese plum, ume is more closely related to the apricot.

The ume blossom tree usually flowers in January or February, marking the start of spring. The flowers are deep pink with a wonderful floral fragrance. Then, when the rainy season arrives in Japan in around June, supermarkets are stocked up with fresh ume and everything you could need to make ume recipes! Actually, in Japanese, the word for the rainy season is “tsuyu” (梅雨), which means “plum rain”.

The brilliant green-colored unripe ume is called “ao ume” (青梅). When it ripens and turns to a yellow-orange it becomes “kanjuku ume”. Green plums are most commonly used for syrups and liquor, whereas ripe ones are ideal for making pickled plums and ume jam.

Ingredients & Equipment

Japanese Plums (Ume): This recipe works best with green unripe ume. Choose vibrant, round fruits with taut skin and no blemishes or spots. Bruised fruit is prone to mold and bacterial growth, so be sure to discard any damaged ones.
Rock Sugar (Kōrizato): Kōrizato (affiliate) is a pure sugar that enhances the ume flavor better than others. Its large surface area dissolves slowly, matching the juice extraction rate from the ume, ensuring a robust flavor. Finer sugar melts too quickly and might not extract all of the flavor of the plums, resulting in a weaker syrup.
Toothpick or Cocktail Stick: A handy tool for removing the stems from the ume efficiently.
Glass Jar with Airtight Lid (2 Litre): A crucial container for making ume syrup, ensuring that the mixture remains uncontaminated and can properly infuse over time. I recommend this kind of container. (This is the closest I found to the ones we use in Japan.)

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Ume Syrup at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!

STEP

Cleaning the Plums

Wash your hands thoroughly before you start, then wash your ume with warm (not hot) water.

STEP

Drying and Destemming

Lay out a few clean tea towels. Use one to gently dry the plums and the other to spread them out in a single layer.

Carefully remove the stems with a toothpick to avoid bitterness in the syrup.

Make sure the ume are thoroughly dry

STEP

Freezing the Plums

Once the plums are dry and destemmed, place them in a clean ziplock bag or a sealable container. Store them in the freezer for at least 24 hours to prepare them for syrup making.

Why freeze the ume?

While using fresh ume is more common, freezing them speeds up juice extraction and results in a better-tasting syrup. When frozen, the water inside expands and turns to ice, destroying the fruit’s internal structure. When defrosted, the plum becomes mushy, and the juices leak out onto the sugar and turn into syrup very quickly.

Although ume syrup is typically made during the rainy season and enjoyed during the summer, freezing the ume allows you to make it any time of year! Ume can be kept frozen for 8-12 months. To avoid freezer burn, be sure they are thoroughly dried and stored in airtight containers.

STEP

Sterilizing the Jar

Fill a glass jar with boiling water and let it sit for a few minutes to sterilize.

After a few minutes, carefully pour out the water (use oven gloves, as the jar will be very hot). Place the jar on a clean drying rack to air dry.

If in a hurry, wipe it with a paper towel blotted with some alcohol.

STEP

Layering Plums and Rock Sugar

Measure out rock sugar an equal weight to the plums. Place a layer of frozen ume at the bottom of the sterilized jar, then top with a layer of rock sugar.

Line the bottom with one layer of ume

Top with a layer of rock sugar

Continue alternating layers of plums and sugar until the jar is full or all ingredients are used.

Layers of ume and rock candy

Fill the jar to the top

The ratio of ume to rock candy is 1:1. In my recipe, I use 500g of plums and 500g of rock sugar. This will yield a little somewhere between 500-750ml of syrup depending on how juicy the ume is.

I wouldn’t recommend reducing the sugar as this helps preserve the plums. The rock sugar slowly dissolves around the plums, absorbing the flavor and sinking to the bottom.

STEP

Storing the Jar

Seal the jar tightly and store it in a cool, dark place like a cupboard or basement. Tilt the jar daily to mix the sugar and plums around, ensuring even syrup formation.

I recommend writing the date you make it on top of the jar.

STEP

Finishing the Syrup

The ume syrup will be ready in 7-10 days. Enjoy it diluted in a drink (mix 1 part syrup with 4 parts water/soda), or drizzle it over shaved ice, yogurt, and more.

Jump to Full Recipe Measurements

How to Store

Once the juices have finished extracting and the sugar has completely dissolved, remove the ume and discard them. I recommend taking the ume out of the syrup within 2-4 weeks.

Tip

You might find that there are still a few lumps of sugar in the syrup; you can melt them by heating the syrup in a pan on the stove. (Make sure to take the ume out before heating.)

Once the last sugar rocks are dissolved, transfer the syrup to a smaller sterilized jar and keep it in a cool, dark place for 2-3 months or in the fridge for up to one year!

Ways to Use Ume Syrup

Ume syrup can be used to make various drinks and desserts. Here are some common ways to use it:

Ume Juice

Ume syrup is most commonly used to make “ume juice.” The syrup is mixed with sparkling water and ice and enjoyed in the summer.

You can add the syrup to taste, but for a guide I generally use a ratio of 1 part ume syrup: 4 parts soda/water.

100ml of syrup would need 400ml of water or soda. This becomes 500ml (2 cups) good for 2-3 servings.

Ume Jelly

I like to make ume jelly a bit stronger/sweeter than ume juice. So here’s my recommended recipe using gelatin or kanten.

150ml Ume syrup
350ml water
1 tbsp gelatin powder + 3 tbsp water OR 1 stick (4g) kanten powder

Gelatin recipe: sprinkle the gelatin powder into a small bowl of 3 tbsp of warm water. Wait 5 minutes for it to bloom and then microwave it for 20-30 seconds. Mix with 150ml ume syrup and 350ml water, transfer to molds and chill in the fridge for 3 hours.

Kanten recipe (plant-based): Mix 1 stick of kanten powder with 350ml of water in a saucepan. Boil for 2 minutes, then turn off the heat and mix in 150ml ume syrup. Cool to room temperature and chill in the fridge until firm and cold.

Other ideas

Here are a few more ideas for using ume syrup:

On shaved ice
In iced tea
In smoothies
With yogurt
For cocktails

FAQ

Here are answers to frequently asked questions I have received across all platforms, including here, YouTube, and Pinterest. If you have any questions, feel free to send them to me anytime! It will be a big help for everyone in this community!

How do you eat Ume?

Japanese ume cannot be eaten raw. Instead, it’s most commonly made into umeboshi (梅干し), a pickled salted plum, or umeshu (梅酒), a sweet plum liquor.
The green ao ume are best for making umeshu and ume syrup, whereas the ripened yellow ume are best for making umeboshi or ume jam.

Where can I buy ume?

Unfortunately, it can be hard to find fresh ume plums if you don’t live in Japan.
I recommend checking your local Asian supermarket, especially around May-June when they’re in season. If you know where to buy them, please comment below so we can add them to the post and help our readers!

Can I use a different kind of sugar?

Koorizato (氷砂糖) is one of the purest kinds of sugar, so this helps the flavor of the ume shrine more than any other kind of sugar.
In addition to this, the large surface area means that the sugar dissolves slowly. This is important because it dissolves at a similar rate as the extraction rate of the juices in the ume.
Using sugar with small granules will melt too quickly and result in a syrup with a weaker ume taste.

What can we do to use the leftover sugared plums?

I usually just use them to decorate the drink. The process of making the syrup draws out all the moisture and juices from the plum, leaving just a thick skin and seed behind. They’re not very nice to eat after using them to make syrup, however some people use the leftovers to make jam.

I hope you enjoy this Ume Syrup recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

Other Japanese Drink Recipes

Japanese Ume Plum Syrup

With just two ingredients, you can make this fruity and fragrant Japanese plum syrup, perfect for summer. I'll also teach you my secret method to make it in half the time!

Course Drinks

Cuisine Japanese

Method Marinate

Duration 1+ hour

Diet Dairy Free, Egg Free, Gluten-Free, Pescatarian, Raw, Vegan, Vegetarian

Prep Time 20

Soaking Time 7

Total Time 7 20

Servings ml

Calories 120kcal

Author Yuto Omura

Equipment

2.2 Liter Pickling Jar with airtight lid
1 Gallon Pickling Jar
Bamboo Skewers or toothpicks

Ingredients

500 g Japanese plums (ume) (ume) before freezing
500 g rock sugar (korizato)

Metric – US Customary

Instructions

Preparing the plums

Wash your hands thoroughly and then wash 500 g Japanese plums (ume) with warm water.
Next, take a few clean tea towels. Use one tea towel to gently pat the plums dry, and another one or two to lay them out to dry fully.
Remove the stems with a toothpick and discard.
Once all of your plums are dry and destemmed, place them in a ziplock bag or sealable container and store them in the freezer for at least 24 hours.

Making the Syrup

Sterilize the jar by filling it with boiling water and letting it sit for a few minutes. After a few minutes, pour the liquid out. (Use protective gloves to hold the jar as the glass will be very hot.)
Place the jar on a clean drying rack and allow to air dry. (If you're impatient, wipe with a paper towel blotted with some alcohol.)
Measure out 500 g rock sugar. Place a layer of frozen ume at the bottom of the jar, then top them with a layer of the rock sugar.
Continue to add layers of plums and sugar until the glass is full or you've used up all the plums and sugar. Seal the lid tightly and then store in a cool dark place.
Tilt the jar every day to move the sugar and plums around. The ume syrup will be ready in 7-10 days.
Remove the ume within 2-4 weeks and transfer the syrup to a smaller (sterilized) airtight jar.
TIP: If your syrup still has lumps of sugar, melt it in a pan over a low heat until completely dissolved. Cool before use.
Enjoy it in drinks, poured over shaved ice, yogurt, etc.
Store in a cool dark place for up to 3 months, or up to 1 year in the fridge!

Video

Notes

If stored properly in a clean airtight container, ume can be kept frozen for 8-12 months.

Do not defrost the ume before use, place them in the jar with the sugar while they’re still frozen.

Make sure to tilt the jar every day to move the sugar and Japanese plums around. Set a reminder so you don’t forget!

After 2-4 weeks remove the ume from the jar.

Store the ume in a cool dark place for up to 3 months, or up to 1 year in the fridge.

For ume “juice”, I personally mix 1 part syrup with 4 parts water or club soda. (100ml syrup to 400ml water/soda).

Nutrition

The post Japanese Ume Plum Syrup appeared first on Sudachi.

Iced Matcha Latte (Iced Green Tea Latte)

Yuto Omura — Wed, 19 Aug 2020 16:01:34 +0000

Disclaimer: This post may contain Amazon affiliate links. Sudachi earns a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.

Featured Comment:

“I tried your recipe. It is very pleasant to drink Thank you~”
– Leviti

What is Matcha?

Matcha is a type of powdered tea made by finely grinding the first leaves of the Camellia Sinensis plant, more commonly known as “tea tree” or “cha no ki” in Japanese. The leaves are covered with a shade to protect them from direct sunlight about 3-4 weeks before harvest, and this process is what gives the matcha its rich, umami-packed flavor, as well as its high caffeine content.

The youngest leaves of the first harvest are used to make ceremonial matcha, the highest grade of matcha available, while the bigger (older) leaves taken during the second harvest are used to make cheaper matcha such as culinary grade.

Ceremonial VS Culinary Grade Matcha

To generalize, there are two main types of matcha powder.

Ceremonial grade – Made with the youngest leaves from the first harvest, ceremonial matcha has a refreshing taste with mild sweetness and very little astringency. It is bright green in color and the most expensive kind of matcha. It is best for drinking and simply whisked with hot water to appreciate its flavor to the full.
Culinary grade – Made with older leaves from the second harvest, culinary grade matcha is more earthy and bitter but the quality is still good. It’s best used in drinks (like lattes and smoothies) and in baked goods, where the bitterness is complimented by the sweetness from other ingredients.

There is no need to buy the most expensive ceremonial-grade matcha for this recipe. For best results, I recommend purchasing a good quality culinary-grade matcha powder.

Ingredients Ideas

Matcha powder – the key ingredient for this recipe! A good quality culinary-grade matcha is perfect for this. No need to purchase expensive ceremonial grade.
Sugar – To make the “matcha syrup” use your preferred type of sugar. White or light brown works best. Feel free to omit it if you want to cut down on the sweetness too.
Hot water – 80°C (176°F) is best for matcha. If the water is freshly boiled, let it cool down before use since using water that is too hot can burn the matcha and create too much bitterness.
Milk – use your preferred milk or plant-based alternative. This recipe works well with any kind!
Honey – not only to sweeten the milk but also helps give it a slightly thicker consistency that helps the matcha syrup sit on top. If you don’t want to use honey, feel free to use other syrup sweeteners such as maple syrup, sugar syrup, or even flavored syrups such as vanilla works great!
Ice – it wouldn’t be iced matcha latte without ice! If you hate watering down your drinks, feel free to use frozen cubes of milk.

You can adjust the sweetness to your liking, but bear in mind that reducing the honey or syrup element can prevent you from creating a layered effect.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Cafe Style Iced Matcha Latte at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Sift the matcha

First, boil your water and then let it cool to about 80°C (176°F). While you’re waiting for it to cool, sift the matcha into a small bowl. I recommend a wide bowl with a pourable spout, but it’s not essential.

For iced latte, I recommend 2 tsp of matcha per serving.

Matcha tends to absorb moisture easily and it’s common for it to have lumps. It’s very important to sift it before use!

STEP

Sweeten

Add sugar to the bowl. The sugar helps elevate the flavor of the matcha, but if you want to reduce the sweetness, you can omit it here.

STEP

Make a matcha syrup

Once the water has reached 80°C (176°F), pour it into the bowl.

Whisk thoroughly using a matcha whisk (chasen).

Whisk back and forth until the matcha and sugar have dissolved and a foam has formed on top.

Do I have to buy a matcha whisk?

Matcha whisk (chasen in Japanese) is designed especially to aerate and break down lumps of matcha. This results in a smooth and lump-free consistency with a delicious foam on top. For best results, I recommend using a chasen for any drinks made with matcha. In a pinch, an electric milk frother is a good alternative. A regular whisk won’t achieve the best results.

STEP

Sweeten the milk

In a separate measuring jug, add the milk and honey (or syrup of your choice).

Whisk until well incorporated.

STEP

Assemble

Fill a glass with ice one-third of the way up.

Pour the milk over the top.

Carefully pour the matcha mixture on top. I use a spoon to slow the flow and create a matcha layer on top.

STEP

Enjoy!

Admire your creation for a few seconds, then mix well and enjoy!

Jump to Full Recipe Measurements

FAQ

What does matcha taste like?

The taste of matcha can vary depending on its grade, where it’s grown, and the brand. In general, matcha is known for its refreshing, earthy, and mildly bitter taste.

Does matcha contain caffeine?

Yes, it does. The amount of caffeine in a cup of matcha is similar to a cup of coffee.

How can I make matcha latte taste better?

Make sure your matcha is fresh (not old) and properly stored (in a cool, dry, and dark environment in a sealed container). There is no way to revive matcha that has already lost its flavor or color, so proper storage is important.

Should I use ceremonial grade or culinary grade to make matcha latte?

I recommend using culinary-grade matcha for matcha latte. Ceremonial-grade matcha should be drunk and appreciated on its own.

How do I store Matcha?

Once matcha is opened, it doesn’t keep indefinitely and there are steps you can take to prolong its shelf life.
Store in an airtight container – this prevents oxidization which is one of the top causes of loss of flavor and color.
Store in a dark place – light is another contributor to loss of color and flavor so store it in a container that keeps the light out.
Keep away from strong smells – since matcha tends to absorb the smells and this will alter its taste.
Freeze – Unopened matcha can be frozen for about 2 months, but should be slowly brought to room temperature before using.
Refrigerate – once opened, it’s is okay to store matcha in the refrigerator as long as the container is properly sealed. Matcha can be refrigerated for about 3 weeks after opening.
Avoid sudden changes in temperature – It is also advised to let frozen or refrigerated matcha reach room temperature before opening. Sudden temperature changes will cause the matcha to absorb the moisture in the air and hard lumps will form.
Sift before use – even in the best conditions, matcha is prone to clumping. No matter whether you are using it for drinking or baking, make sure to sift it before use.
Divide large batches – opening and closing containers repeatedly leaves more chance for oxidisation or moisture to get in. If you purchase a large amount of matcha, it is recommended to divide it into smaller containers to prolong the shelf life.

How Should I Choose Matcha Powder?

How to Choose Matcha Powder
Choosing matcha powder can be a little overwhelming, there are many different brands and the price can vary wildly. My best advice is to read product reviews and buy small quantities at a time so that you can find your “go-to matcha powder”.
Good quality matcha powder should have the following qualities:
Color – green and vibrant indicates freshness (dull or yellow/brown usually means the matcha is old and not good).
Smell – it should have a fresh and pleasant aroma.
Taste – it should an earthy yet refreshing flavor with a pleasant bitterness.

I hope you enjoy this Iced Matcha Latte recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Japanese Drink Recipes

Iced Matcha Latte (Iced Green Tea Latte)

Impress your friends with this refreshing and vibrant, cafe-style iced matcha latte made with sweetened milk topped with a rich, homemade green tea syrup and served over ice.

Course Drinks

Cuisine Japanese

Duration 15 minutes or less

Diet Dairy Free, Egg Free, Gluten-Free, Pescatarian, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings Glass

Calories 195kcal

Author Yuto Omura

Equipment

Chasen Matcha Whisk
Matcha Sifter
Mini whisk

Ingredients

2 tsp matcha powder
1 tsp sugar
50 ml hot water heated to around 80°C (176°F)
2 tsp honey or maple syrup, sugar syrup, etc
180 ml milk of your choice
ice cubes

Metric – US Customary

Instructions

First, boil your water and then allow it to cool to about 80°C (176°F).
Sift 2 tsp matcha powder into a small bowl.
Add 1 tsp sugar.
Pour 50 ml hot water into the bowl.
Whisk until the matcha and sugar have dissolved and foam has formed on top. I recommend using a "chasen" (bamboo matcha whisk) for best results.
In a separate jug, measure out 180 ml milk and add 2 tsp honey.
Whisk until the honey is incorporated into the milk.
Fill a glass with ice cubes about one-third of the way up.
Pour the sweetened milk over the ice.
Carefully pour the matcha mixture over the top, use a spoon to slow the pour. This will create a layered effect.
Mix well before drinking and enjoy!

Notes

I recommend using a syrup sweetener to sweeten the milk, this helps the matcha sit on top to create the layered effect.

Feel free to reduce or increase the sweetness to your liking, but be aware that altering the recipe might alter the layered effect.

Nutrition

The post Iced Matcha Latte (Iced Green Tea Latte) appeared first on Sudachi.

Refreshing Iced Hojicha Latte (Roasted Green Tea Latte)

Yuto Omura — Sun, 16 Aug 2020 12:25:05 +0000

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What is Hojicha?

Hojicha (ほうじ茶) is a variant of green tea. Initially derived from bancha or sencha (two types of green tea), hojicha takes on a distinct flavor profile and appearance through high-temperature roasting in a porcelain pot.

This meticulous technique produces a delightful reddish brown tea with a remarkably pleasant and almost nutty taste, complemented by subtle hints of caramel. Like matcha, it can also be ground into a powder and is commonly used to flavor lattes and desserts.

There are generally two main types of hojicha, one made with leaves (ha-hojicha) and another made with stems (bō-hojicha or kuki hojicha). Leaf hojicha is known for its refreshing taste, whereas stem hojicha is richer and stronger. If possible, stem hojicha is recommended for cold drinks.

What is the Difference Between Hojicha and Green Tea

Despite its color, Hojicha is categorized as a type of green tea. This is because it starts its life as green tea, and changes color and flavor during the roasting process.

Because it is roasted at high temperatures, the tannins that contribute to green tea’s bitterness are reduced and the amino acids and sugars in the leaves react to the heat, creating the fragrant aroma of hojicha. Additionally, hojicha is lower in caffeine, making it suitable for an evening beverage.

Here is a chart to show the key differences between hojicha and other green teas:

	Hojicha	Green Tea
Color when brewed	Amber / brown	Yellow / green
Flavor	Smooth, nutty, smokey	Refreshing, bitter
Smell	Fragrant, soothing	Bright, grassy
Production technique	Steamed, dried, roasted	Steamed and dried
Caffeine content	Low	High

Five common types of green tea in Japan are:

Matcha (抹茶): Young green tea leaves slowly ground with stone mill to create a powder.
Gyokuro (玉露): A high grade tea made by shielding the leaves from the sun for about 20 days before picking.
Sencha（煎茶): Green tea made from the first leaves of the harvest. The most common green tea (ryokucha) in Japan.
Bancha (番茶): Green tea made from the leaves of the second, third and fourth harvest. The cheapest form of green tea with quite a strong bitterness.
Hojicha (ほうじ茶): Generally a roasted version of Sencha or Bancha.

There are around 20 different types of green tea in Japan and vary based on the age of the leaves, production method, and location in which it was grown. Hojicha is most commonly made with bancha, since it’s the lowest grade of tea, however hojicha made with sencha also exists.

Ingredients Ideas

Hojicha – the key ingredient of course! I personally use teabags for convenience, but loose tea and powder also work if you prefer. For the best flavor, I also recommend using double the amount you’d use for a hot drink.
Milk of your choice – I find that the subtle flavor of hojicha is best highlighted when combined with cow’s milk, almond milk or oat milk. But of course, feel free to use your favorite kind of milk!
Hot water – Boiled to about 80-90°C (176-194°F), the ideal temperature for steeping hojicha.
Sweetener of choice – I like to use a mixture of honey and light brown sugar.
Ice – if you hate watering down your drinks, try freezing a tray of brewed hojicha instead!

Iced Hojicha latte tastes great on its own, but if you want to take it up a level, maybe you can try one of these additions:

Whipped cream
Tapioca pearls
Hojicha powder sprinkled on top

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Iced Hojicha Latte at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Brew the tea

Heat your water to around 90°C (194°F) and pour it over the hojicha tea bags. If using loose leaf tea, add it to the bowl loose and strain later for maximum flavor (using a tea strainer early will make it difficult to submerge the tea since only a small amount of water is used.)

STEP

Add sweetener

Add the sweetener of your choice to the bowl.

Stir until the sweetener has fully dissolved into the mixture.

STEP

Steep

Cover the bowl with plastic wrap (or a small plate if you don’t want to waste plastic) and leave the tea to steep for 10 minutes.

STEP

Remove the tea bags

Remove the tea bags and squeeze thoroughly to ensure the tea is as concentrated as possible. If using loose tea, pour it through a tea strainer.

STEP

Assemble

Fill a glass with ice one-third of the way up and pour the concentrated hojicha over the top.

Top with your choice of milk.

STEP

Enjoy!

Mix well before drinking and enjoy!

Jump to Full Recipe Measurements

Tips & Tricks

If using loose-leaf tea, brew it loose and strain it before adding it to the glass.
Cover while steeping to keep the water hotter for longer.
For a more intense hojicha flavor, mix the tea, water and sweetener in a jug, steep for 10 minutes, and then add the milk. Continue to brew in the fridge for 1-2 hours, then remove the tea bags and pour over ice right before serving.
If you don’t want the latte to be watered down, fry freezing cubes of milk or straight hojicha to add to your drink.

How to Store

If you decide to make a large batch, you can keep the concentrated hojicha mixture in an airtight container in the fridge for 1-2 days. I recommend leaving the teabag in so it can become stronger over time.

Once mixed with milk, it should be kept refrigerated and consumed within 24 hours.

FAQ

What is the Origin of Hojicha?

Although no official records exist, it is believed that Hojicha was invented around the Showa Era (1926-1989) when tea merchants in Kyoto were struggling to sell enough tea during the Showa Depression. At the time, there were no tea preservation methods in place, and unsold tea would deteriorate quickly and have to be thrown away.
To tackle this problem, one tea merchant took his tea leaves to Kyoto University to consult with a professor. He left with the idea of drying and roasting the leaves and hojicha was born! Not only was it a hit with other tea merchants as a way to save their produce, but it became well-loved amongst tea drinkers across Japan for its unique taste and comforting aroma.
Some people say that it actually existed in Japan earlier than this, but since there are no records, the true origin of hojicha remains a mystery.

I hope you enjoy this Iced Hojicha Latte recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Japanese Drink Recipes

Iced Hojicha Latte (Roasted Green Tea Latte)

Enjoy the naturally sweet and toasty flavor of Japanese roasted green tea in this delicious and refreshing iced hojicha latte. This will be your new go-to drink for the summer!

Course Drinks

Cuisine Japanese

Duration 15 minutes or less

Diet Dairy Free, Egg Free, Gluten-Free, Pescatarian, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings Glass

Calories 106kcal

Author Yuto Omura

Ingredients

2 roasted green tea bags (hojicha) 3g loose tea per bag
60 ml hot water 90°C / 195°F
2 tsp sweetener of your choice
120 ml milk of your choice
ice cubes

Metric – US Customary

Instructions

First, boil your water and then allow it to cool to about 90°C or 195°F. In a small measuring jug, add 2 roasted green tea bags (hojicha) and pour 60 ml hot water over them.
Next 2 tsp sweetener of your choice and mix until dissolved.
Cover and steep for 10 minutes.
After 10 minutes, squeeze the tea bags thoroughly. (If using loose tea, strain using a tea strainer and press the leaves to save as much liquid as possible).
Add ice cubes to a glass about one-third of the way up and pour the concentrated hojicha over the top.
Top with 120 ml milk and stir well.
Enjoy!

Notes

For a stronger brew, add the concentrated hojicha (with the tea bags) and milk to a jug and brew altogether in the fridge for 1-2 hours. Remove the teabags right before serving and pour over ice.

If making a large batch, store in the refrigerator and consume within 24 hours.

This recipe works best with cows milk, almond milk or oat milk.

Nutrition

The post Refreshing Iced Hojicha Latte (Roasted Green Tea Latte) appeared first on Sudachi.