I was mostly in rush-everywhere-mode today, going from customer to customer and errand to errand. I got a fair amount done but I’m still behind on a couple of things.

Actually, until tonight, I didn’t even get around to sending out shipping notifications for the large number of internet orders I sent out on Monday and Tuesday.

I never ate a proper dinner. I just nibbled on good bread from Le Fournil and dug in to some Brie. If I had been doing this on a park bench or at the dinner table, that would have been perfectly respectable, but actually I was mostly eating it while underway this evening, between tasks.

I got a bit hungry late tonight but I remembered I have some kuri-kinton, or sweet potato puree with chestnuts, that I made a few days ago.

Kuri-kinton is one of the humblest of Japanese confections. You won’t find a lot of middle-aged Japanese mothers who make the kinds of sweets that appear at fancy wagashi-ya-san, even if it’s as simple to replicate as dorayaki. Daifuku (usually ambiguously referred to as “mochi” in the U.S.) are rarely made at home except for special events. But a fair number of people are willing to attempt kuri-kinton.

I have attempted to make daifuku at a nursery school in Japan that a friend’s family managed. This was about 7 years ago, and my Japanese was even worse at that time. The teacher gently scolded me for making them inadeqately elegantly; the 4 year olds had more experience and seemed to understand the instructions on kneading the dough better than I did, and they managed to massage out any hint of seams in the bottom.

Homemade Kuri-Kinton

Kuri-kinton, however, requires no such attention to detail. Boil some Japanese-style sweet potatoes, peeled and in pieces, until fork tender. Drain. Add a fair amount of sugar to taste, and optionally, a splash of mirin; I recommend adding a pinch of salt to add some richness. Smash with a fork or potato masher while still quite hot (about 160F sounds good to me).

When you have a nice, smooth paste, you will then incorporate some chestnuts. For convenience, canned or jarred chestnuts preserved in syrup work well; the syrup should be drained, and may used in something else if you so desire. Otherwise, you’re welcome to attempt to make them from scratch by boiling in your own syrup; this requires very careful peeling, and even with my nifty Japanese chestnut peeler I rarely quite get that right. I’ll save the chestnut peeling for roasted chestnuts or things that require a less sweet starting point.

You can serve the kuri-kinton warm, but it’s more typically served at room temperature or slightly chilled.

Kurikinton requires no artfulness in presentation and can simply be spooned onto a plate. If you feel so inclined, however, you may shape the kurikinton into little balls or other shapes. I chose to highlight one chestnut in the center.

 Serve with some good Japanese tea.

I don’t know how I got so busy today, but a huge number of Internet orders came in last night, and I also had to rush off an order to a special event on the East Coast. A company picked up my green tea white chocolate enrobed fortune cookies (made with matcha) for a film premiere.

It didn’t help that I had a bit of an office supply shortage. Yesterday I ran out of ordinary paper and started printing invoices and shipping labels on bright yellow paper. This meant that at some point today I also needed to make a trip to get more paper.

After making my final dropoff, I met up with a friend who is attending classes with Urasenke Seattle, and I played the role of clueless guest at one of their Thursday night classes. In Japan I usually consumed matcha in tea shops, not tea ceremony, so I have a lot to learn even just to be a properly dignified guest. Fortunately, the instructors are both patient and informative. Since I had a fresh batch of cookies, I left some behind for other people to enjoy.

Of course, I got home quite late, and dinner was ready around 9:30 pm. I was in the mood for comfort food, though I suppose something Spanish would have been appropriate considering the hour.

I made a quick macaroni and cheese, using pennette instead of elbow macaroni, and topped with buttered panko. I snuck a little bit of wasabi in there because I was out of regular horseradish.

I don’t customarily plan an entire three course meal around a single ingredient, except to celebrate some seasonal excess, like fantastic tomatoes or the fall mushroom season.

However, over the last month or two, I started to want to push the boundaries of my usual matcha adventures…

I’ve become comfortable letting matcha play a role in sweets, cocktails, and so on, and I have done a matcha flavored cream sauce before, but I never really let it play a starring role in a planned meal. I wanted to test the capacity of matcha to play different roles. In addition to its obvious applications in desserts and sweets, it also has herbal and spice-like qualities I wanted to explore. I thought maybe I would revisit my matcha cream sauce again, but this time make some homemade gnocchi instead of throwing together a quick lunch with some dry pasta from my pantry. In this case, I could let the matcha serve the role of an herb. I also wanted to use it as a seasoning, so I thought maybe a simple tempura would be nice. And I couldn’t really envision a three course meal highlighting matcha without it serving a role as a dessert flavoring, so I decided to go way back in my repertoire to produce a green tea cheesecake. I had made a matcha mousse in Germany in 1996 or so, but I think it wan’t until 1998 or so when I decided to make a cheesecake with it.

When I first attended FoodEx and Hoteres Japan back in 2004, I was intrigued by the idea of a matcha-jio, or matcha seasoned salt. The primary suggested application was as a seasoning for tempura, but I have also seen it used to season oborodoufu (custard tofu) served in small portions. I don’t really make tempura all that often, but I thought that tempura could be analogous to a “fritto misto”, and since tempura was itself a fusion of Japanese and Portuguese cooking, it seemed fitting as a gateway between the European and Japanese elements of the meal I envisioned.

Even though I’m at Uwajimaya at least weekly, I don’t really know where to find matcha salt in Seattle. I do, however, have a small mortar and pestle, and a fairly substantial supply of matcha for cooking, since I’ve been functioning as a sales broker for Three Tree Tea. So I ground some salt up to a fine snowflake-like powder, and combined it with a fairly substantial proportion of matcha for cooking (grade A).

I spotted some freshly harvested local green beans (ingen), and some well packed Chinese lotus root (renkon). For color contrast I thought a few slices of carrot would be nice. I decided to make tempura the “old fashioned” way, which is not with a batter, but by bathing the vegetables in very cold water with a beaten egg, and dipping into flour. This allows for a very thin coating that allows the colors to come through. I did sprinkle everything a tiny amount of salt after frying before plating.

A few weeks ago at La Medusa, Hiromi and I had a nice “sappari” sauced pasta made with a fava bean cream, served with salt-marinated fava beans. I thought it was a good model for what I had in mind for my gnocchi.

For the pasta, I wanted the matcha to function much like rosemary or thyme or any other herb would work in a sauce. My goal was to make it recognizable if you were familiar with it, just strong enough that you would miss it if it weren’t there. So I chose to use a very small amount of cutting-board minced garlic (roughly half a clove), 2 tbsp. butter, 2–3 tbsp. cream (unmeasured), and a bit of parmesan. I prepared matcha by whisking about 3/4 tsp. of the powder in about 1/4 cup of my pasta water. I had some salt-water boiled edamame, which I had dropped in an ice bath after cooking. After boiling the gnocchi, which were a simple potato-based gnocchi with no special seasoning, I combined them with the edamame and the sauce and kept cooking a couple more minutes in the cream sauce (adjusting salt as needed). As a tea, matcha can become bitter or astringent when cooked for a long time, so I combined it into the sauce just before adding the gnocchi.

Gnocchi seem an ideal gateway between Japanese and Italian cuisine. The mild sweetness of the potatoes in gnocchi and the sweet-savory nature of “dango” or Japanese dumplings seemed to make the medium even more fitting. In fact, the first time I made a matcha cream sauce a few weeks ago, I used a tiny amount of sugar (1/4–1/2 tsp) just to make the sauce smoother. This time I skipped that. If someone served me a matcha cream pasta at a restaurant, I would be happy with either choice. The sauce was simple, clean-tasting, and slightly herby without any noticeable astringency.

In the morning I baked a moderately-sweetened green tea cheesecake. I am not a fan of the increasingly ubiquitous super-sweet cheesecakes. Matcha does need a bit of sugar for balance in sweets, so I did use a tiny bit more than if I were just doing a simple lemon zest cheesecake that might be topped with some fruit.

The base of the matcha cheesecake was essentially 8 oz. Philadelphia cream cheese, 2 tbsp. sour cream, 3 tbsp. sugar, 2 level tsp. matcha whipped with the softened cream cheese and sugar, a few drops pure vanilla extract, and one egg. I made a simple graham cracker crust. I used two very small (maybe 4”) springform pans. After the cheesecake came out of the oven, I made a sour cream and sugar topping which had additional matcha blended in. I served about 1/2 of the small cheesecake per person, which was more than really necessary but not overwhelming. Just before serving, I dusted a bit more matcha on top and on the plate.

The final product: Gnocchi with edamame in a matcha cream sauce; Renkon to ingen to ninjin no tempura with Matcha-shio, and matcha cheesecake with anko (red bean paste).

Dinner is served!

This month's Is My Blog Burning theme is tea as an ingredient, hosted by A La Cuisine, so please take a look at what other folks have imagined. By Japanese standards, my dishes are probably slightly conventional but still somehow very much my own, so I'm sure you'll find some more radical uses of tea over there.

I wanted to make sure I made it to Fresh Flours on their opening day, so I came for a late breakfast with my roommate. The space was jumping; a steady stream of adventurous joggers, baby-stroller wielding couples, and meandering neighborhood residents flowed through, and decimated most of the available pastry selection in short order.

There were a number of tempting things, but I got started with two of the more Japanese-ish fusions, and my roommate chose a sibling of the Almond Brioche Toast I first tried at Essential Bakery, where Keiji (Fresh Flours owner and baker) has previously worked.

The cautious use of sugar was a big plus. The fact that this place is in my neighborhood will make it a frequent destination for me… but I better walk there in the future or it will make me fat quickly. I had a morning latte, which was very nice; it’s made with Victrola coffee.

Below: Matcha macaron, kabocha muffin, and almond brioche toast by Fresh Flours.

I made a small delivery to complete the order of my new customer, Les Cadeaux Gourmets, in Queen Anne. They have picked up both my dragon beard candy and the Matcha Latte from Three Tree Tea, so I went and helped them with setting up a display stand and I dropped off the second part of their order, which is the Matcha Latte.

Last night I was playing around a bit and I made my second attempt at an Irish Matcha. When the weather was still cool, it occurred to me that a classic Irish coffee, made with a bit of brown sugar and coffee, then floated with cream, was only a short stretch from my infused gin, and considering that a Matcha Latte works quite well with whole milk, and matcha itself works well with desserts like cheesecake and ice cream. I’ve established that Matcha and gin works well, so I didn’t think it would be too much of a stretch to this.

I haven’t yet managed a decent photo, but I wanted to leave at least some visual impression, so here we go. I’m quite fond of this drink, but I think it will be more fun in winter.

Jason’s Irish Matcha

1 shot (1.5 fl oz) of your favorite Irish whiskey, in glass
4 fl. oz. hot water (about 165–180F)
2 tsp. Ippuku Matcha Latte mix by Three Tree Tea
2 tbsp. cream, whipped and rested

Boil some water, and pour 4 oz. into measuring cup. Add the 2 tsp. Matcha Latte mix and stir until blended. Pour this matcha blend into a glass. Carefully float cream atop.

If, for example, you don’t have the same Matcha Latte mix as I do, try whisking furiously about 1/2 tsp of matcha into the water, then add 1.5 tsp. sugar. For a more Irish effect, use brown sugar. The flavor profile of brown sugar is somewhat similar to kokutou/kurozatou, /Japanese “black sugar”, because of the molasses content, so I would expect that to work fairly well.

I made these matcha muffins this morning, and we used up some recently made shira-tama and leftover ogura-an by placing them in the muffin batter. I think I first tried matcha muffins about 6 or 7 years ago at Kimura-ya in Ginza.

They actually looked substantially more matcha green before being hyper-illuminated, so I might reshoot these at some point when I get around to making some more, and try not to overexpose them so much.

Jason’s Matcha-An Muffins

1–1/2 cups flour
2/3 cup sugar
2 eggs
1 stick butter, melted
1/2 tsp baking powder
2 tsp Matcha for Cooking
1/4 tsp salt

Ogura-an or your preferred type of anko (sweetened azuki bean puree), about 1/2 cup

Mix with a fork to a lumpy consistency, taking care not to develop strands of gluten. I filled a 24–piece mini-muffin pan with this amount of batter, using about a tablespoon of batter per pan. Using two spoons, press a bout a teaspoon of anko into the batter. We also snuck a few homemade shiratama into some of the muffins; when baked they taste kind of like yakimochi.

Bake at 375F (180c) for 22–25 minutes, until edges are browned. You can test one muffin with a toothpick.

Breakfast also included some leftover black raspberry pie, some very orange jidori no tamago medama-yaki (sunny side up orange eggs from very well-fed hens) with a little Ritrovo truffle salt, and watermelon.

Sonstiges

Hiromi and I spent the afternoon kayaking yesterday with Jennifer… we made our way from Portage Bay to the arboretum, then up to Madison Park and back. Surprisingly, three hours in the sun didn’t roast anybody. It was Hiromi’s first time on a kayak, so Jennifer gave a basic lesson to Hiromi while I was waiting in line to rent a 3rd kayak at Agua Verde.

Afterward I made a late dinner to take advantage of some decent but early heirloom tomatoes… insalata caprese, a salad with grilled figs, tomatoes and butter leaf lettuce, some bruised tomato garlic bruschetta, various leftover cheeses, and some tomato cream pasta with basil, just to complete the tomato-heavy theme. The day before we also had some tomatoes, but on ciabatta… also an egg white fritatta with morels and some earthy smoky cheese, and a salad with a crushed raspberry vinaigrette and lavender fennel cheese.

We also had a nice dinner at La Carta de Oaxaca on Friday night… preceded by cocktails at Fu Kun Wu. That seems to be a theme every time I end up at La Carta… the waiting list demands stopping somewhere else for a drink. But we got a table in 30 minutes… an impressive feat for a group of 7 on a Saturday night.

About 4 or 5 years ago I bought a Cuisinart ice cream maker, and not much longer thereafter I found myself making green tea ice creams on a regular basis. This used to be an expensive endeavor: 30 grams of matcha bought in the U.S. usually costs $7.50–$15.00 for average quality matcha, which is roughly two tablespoons. In Japan I can usually get ordinary matcha for $6–8, and sometimes I could get bigger sizes for not much more money. But happily, since I now work with company focused on matcha products, I have access to Matcha meant primarily for cooking applications, and this makes green tea ice cream a far lesser extravagance.

I think two tablespoons of the cooking matcha works out to about $1.88 for 1.5 quarts if you buy it by the pound. Including the cost of organic milk, heavy cream, and organically produced sugar, I think I spent about $5–5.50 for this at retail prices. That’s still substantially less expensive than buying 3 pints of average-quality green tea ice cream at about $3–4/pint, and with a much more substantial green tea flavor, much more fresh, and far fewer additives.

For a 1.2–1.5 quart batch, I once typically used about 1–1.5 tablespoons of the tea ceremony matcha that I used to use prior to having access to culinary matcha. Now I am using an indulgent 2 tablespoons, which provides an excellent balance of the bitterness and sweetness. If you’re really looking for a heavier matcha flavor, you might use a bit more, but be judicious. You shouldn’t try to replicate the bitterness of straight matcha; you’re just trying to use the matcha as an accent.

I never previously thought blending matcha and vanilla should be controversial, but my roommate seems to be sensitive to heavy vanilla use in green tea flavored things, so I’ve since reduced the amount I use in my own matcha recipes.

Jason’s Matcha Ice Cream

2 cups heavy cream
2 cups whole milk
1 cup unprocessed cane sugar (blond)
2 heaping tbsp. Matcha for cooking, Grade A
1/8 tsp. pure vanilla extract

Whisk the matcha for cooking with the milk and sugar, making sure the matcha dissolves. Stir in the cream and vanilla. If using a frozen-canister based ice cream, maker, chill the ice cream in the refrigerator for another hour to make sure it is sufficiently cold for processing, or hold in the freezer about 15 minutes.

Process in your ice cream maker according to manufacturer instructions. This produces about 1.25–1.5 quarts of ice cream, depending on expansion. Make sure this is appropriate for your ice cream maker and adjust proportionally to your capacity.

If you’d like a more custardy ice cream, you might use an egg yolk or two in your recipe, perhaps reducing the cream a bit to compensate for the extra fat.

If you are using Ippuku Matcha Latte mix, you will use about 1/2 cup matcha latte mix and reduce the sugar content to a scant 2/3 cup.

I was too much a slacker to photograph either endeavor, but yesterday morning I made some buckwheat waffles, and at night I realized that I still had a bit of batter left. I thinned the batter a bit and added some chopped pickled takana and leeks, a tiny bit more salt, and produced something along the lines of pajeon or okonomiyaki, dressable with Japanese mayonnaise and okonomiyaki sauce. The buckwheat or soba flour added a nice nuttiness.

This morning, however, I was resourceful enough to get my camera ready. I made a matcha-kinako waffle batter (powdered green tea and toasted soybean powder waffle batter) dressed up with a little bit of matcha whipped cream and kuromitsu (black sugar honey syrup). I’m a little bit low on kuromitsu, so I substituted a bit of buckwheat honey when I ran out of kuromitsu, but the effect was similar.

The green tea of course is more visible in the cross section. By the time I got this far, I was too hungry to photograph it.

Matcha-Kinako Waffles

1 tsp. Matcha for Cooking
1 tbsp. Sugar
2 tbsp. (20g) kinako (toasted soybean flour)
1/2 cup flour
1 level tsp. baking powder
1 tbsp. butter, melted
1 egg
1/2 cup + 2 tbsp. milk

Sift dry ingredients into bowl, whisk egg, melted butter, and milk in separate bowl. Mix wet and dry ingredients briefly with a fork until mostly consistent. Bake in a waffle iron according to manufacturer’s instructions. In my small waffle iron, this makes a bit more than 2-7” diameter thin waffles. The recipe can readily be doubled or otherwise multipled..

You can substitute about 4 teaspoons “Matcha latte mix” for the sugar and matcha. I used about 1 teaspoon matcha latte mix for 3 tbsp. of cream to make the whipped cream topping. Dust with powdered sugar and straight matcha.

Continuing my Matcha theme, I made these cookies with cooking matcha, white chocolate and pine nuts.

Jason's Matcha-Matsu-White Choko Cookies

½ cup (113 g) unsalted butter
¼ tsp salt
½ cup unprocessed cane sugar (blond) (roughly 80g)
1 egg
½ tsp. pure vanilla essence (some may want to reduce this to avoid competition with green tea flavor)
1 tsp. Matcha for Cooking by Three Tree Tea
1 tsp. baking powder
1 cup flour (roughly 150 g)
3.5 oz. (100g) white chocolate, chopped
2 tbsp. raw pine nuts (matsu-no-mi in Japanese)

Cream butter with salt and sugar. Add matcha, egg and vanilla and mix until consistent. Stir in baking powder and flour. Stir in pine nuts and white chocolate.

Drop in 1 tbsp. portions on a baking sheet with room for 3" diameters. Bake at 375F (190C) 12-15 minutes until edges are lightly browned. Rest before removing from sheet. Yields 16-20 cookies.

Because of the potential for oxidation of the matcha I don't recommend storing a supply of the dough, but you may consider freezing in an airtight container. I have made similar cookies without the white chocolate before, but with a touch more sugar.

If it’s more convenient, you can use Three Tree Tea’s Matcha Latte mix instead of the cooking matcha. Use 4 teaspoons of the matcha latte mix and only use 3 level tablespoons sugar. In the pictured version, I used Grade A or “gold” Three Tree Tea cooking matcha, but with something crispy and low-moisture like a cookie, you should get good results from the Grade B.

Last night I mixed about 1/4 cup Matcha Latte mix with a couple of tablespoons of warm water, stirred it a bit, then I added about 3 cups (or roughly 750 ml) of dry gin and shook it up a bit. I will infuse the mixture for about 7 days and then keep it in the freezer. I want to minimize the risk of oxidation and also keep the flavor green-tea like.

I’ve made this type of drink once before using about a tablespoon of matcha and maybe 3/4 cup sugar (it was a sweeter drink last time). I usually drank it after dinner served extremely cold, just pulled from the freezer. In that case it was more of a strong liqueur; it had a heady green tea flavor but was sweet enough that it needed to be blended with some shochu or vodka to cut the sugar.

I will infuse it for about 7 days. After that I will store it in the freezer to minimize additional oxidation, so that I can keep the color as green as possible. I think it’s discolored a bit since I first made it last night since it was more of a emerald color originally, but a little bit of color change is probably unavoidable.

I’m hoping it will make for a nice martini, just shaken and poured into a glass washed with vermouth. The last version of this I made worked for a martini but was more of a digestiv-style drink.