Matcha Recipes

Matcha Recipes /

I love matcha, you love matcha, we all love matcha… if you haven’t tried it yet, here are a few ideas to get you started!

Unlike steeped tea, matcha is made by grinding the entire tea leaf into a powder. Because you consume the whole leaf, it has approximately 10x more nutrients than regular green tea. We, of course, love it because it tastes good.

pictured above:

Matcha Mint Iced Tea / Matcha Coconut Ice Cream

Matcha White Chocolate Almond Butter Cups / Matcha White Hot Chocolate

Matcha Mango Smoothie / Matcha & Sweet Azuki Macarons

and some deliciousness from around the web:

Matcha Shortbread Cookies from Two Red Bowls

Mini Green Tea Chocolate No Bake Ice Box Cake from I am a Food Blog

Matcha Waffles from Edible Perspective

Vegan Green Tea Pancakes from Healthy Nibbles and Bits

Matcha Doughnut Glaze from Spoon Fork Bacon

Miso Shiitake Soba Soup

miso soba soup / @loveandlemons miso soba soup / @loveandlemons miso soba soup / @loveandlemons

To all of you who are snowed in… this is my attempt to send warm thoughts through the computer screen. It’s not exactly balmy here, but it’s a far cry from the -11 degrees my weather widgets (and text message updates from my mom) are showing for tomorrow’s Chicago’s forecast. Yikes…

This soup is full of warming healing ingredients (shiitakes, ginger, miso, etc)… and would be the perfect thing if you’re under the weather… figuratively or quite literally.

Homemade Ponzu

meyer lemon ponzu / @loveandlemons

If I had to pick two condiments to take to a desert island with me, my choices just might be rice vinegar and ponzu. Sriracha is a close third, and the Kewpie baby might be my number four.

But back to the ponzuit’s so versatile. I love it over noodles, and as a dipping sauce… it’s citrusey salty-soy goodness is perfect for quick, bright meals. Since the bottled version is often made with tons of additives, I set out to make my own. Turns out, it’s surprisingly easy. After a number of experiments, I figured out that meyer lemon replicates the (traditional) yuzu flavor the closest (but by all means if you have fresh yuzus available to you – use those). I contributed this recipe last week to Food 52, so I thought I’d share it here today.

And since we’re all probably Thanksgiving-ed out, here are some light & bright dishes that would be great with the addition of fresh ponzu:

ponzu-friendly recipe roundup / @loveandlemons Recipe links:
Sesame Clementine & Chopped Cabbage Salad

Ginger Citrus Soba with Snow Peas
Peanut Soba Spring Rolls
Mushroom Quinoa Lettuce Wraps
Miso Citrus Cod with Bok Choy 

Kappabashi Kitchen Town

kappabashi kitchen town, tokyo

We rounded the corner onto Kappabashi-dori. My eyes lit up, my heart skipped two beats. At the same time Jack let out a big sigh and whined “oh nooo… today is going to SUUCK.”

Luckily, there was some free wifi in the area so he could distract himself while I carefully looked through every last copper pot, ginger grater, and tiny painted bowl… I have no words, really. Store upon store, stuffed with stuff (good stuff). Pinch me.

click to keep reading, more after the jump:

Nasu Dengaku {Miso Eggplant}

nasu dengaku (miso broiled eggplant) / nasu dengaku (miso broiled eggplant) /

If you need a reason to try (and love) miso, this is your recipe. I’m hoping eggplant is still in season where you are. I was excited to find these little nearly-black beauties at our farmers market last weekend. If you don’t have eggplant, this sweet & salty glaze is amazing on cod, tofu, and even sweet potatoes.

nasu dengaku (miso broiled eggplant) /

There are many variations to the dengaku recipe – some use sake along with mirin, some add a bit of ginger… I’ve even made it with agave syrup before (although that would probably not be approved by the Japanese, shh). 

I like this version – it’s 1/4 cup of just 3 ingredients: miso, mirin (japanese sweet cooking wine) & sugar. It’s easy to remember without having to refer back to a recipe, and you can alter it however you like from there.

nasu dengaku (miso broiled eggplant) /

I fell in love with this dish in Kyoto – definitely an all time favorite!