Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

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re: Matcha gin

How did this turn out?

John

re: Matcha gin

I was quite happy with it, and we usually make it once every couple of months. I believe there's a blog entry on the results in the APril or May archive.

jason

re: Matcha gin

Have you tried making a matcha liqueur to use for making matcha tiramisu?  I've looked at some online recipes and several call for matcha liqueur and I'm not sure if there is such a thing or if they are referring to brewing matcha.  Others use matcha and orange liqueur.  Orange liqueur just doesn't sound right to me and I'd love to come up with something else.

Cindy

re: Matcha gin

I'd probably suggest matcha-infused rum for a tiramisu.

There is a matcha-infused liqueur from Suntory in US liquor stores, but I can't vouch for it; I imagine it's as obnoxiously syrupy as the Hermes one I tried in Japan.

The rum seems a more natural fit for a tiramisu. It might work with cognac or Irish whiskey... I've discovered Matcha and Irish whiskey work well together as a hot drink.

jason

re: Matcha gin

Would you recommend light or dark rum?  Do you recommend using Matcha Latte?  I only have cooking Grades A & B on hand at the moment.  Also, if I were to mix up a cup of rum with matcha, how much matcha would you suggest, and about how much sugar would you add for a tiramisu liqueur.  I just started experimenting with matcha baking, although I've been a fan of it ever since I had green tea ice cream at Benihanas almost 30 years ago.  I am so thrilled it's finally becoming popular.  I just can't get enough of it!!!!!!!

Cindy

re: Matcha gin

I don't think I have a specific recommendation for rum, but I suspect you'll fight the color of the dark rum in your dessert. Some of the cheaper ones have added caramel coloring, I would suspect.

To figure out the balance, I'd probably taste a typical "classic tiramisu" recipe's combination of espresso and liquor to figure out how bitter and how sweet to prepare the infusion. Then I'd play with the rum itself, knowing that the flavors will become a bit more complex if I infuse for a week or so.

The Matcha Latte blend is Three Tree Tree's Grade A matcha mixed with sugar, and the color and aroma are going to be important for a raw custard, so I'd suggest using either the Grade A or the Matcha Latte blend. Since you already have the Grade A, try working with it and add sugar to taste.

Well, you might set me off on a weekend project... If I've got enough rum at home, maybe I'll start the infusion tomorrow night. (I'm going out tonight, so not likely to get even basic cooking done).

I think Hiroki, our local baker who is best known for his matcha tiramisu, hinted that he doesn't actually use alcohol for his, but I may have misunderstood some details.

jason

re: Matcha gin

I just so happen to live in Kirkland, WA.   Is Hikori in Seattle?  I just may have to take a trip over to try their baked goods.

Cindy

re: Matcha gin

Yes, Hiroki is near Greenlake/Wallingford. I think he's open only Wednesdays-Sundays, roughly 11am to 9pm. Some local restaurants serve his tiramisu and Uwajimaya Seattle carries a more pudding-like version. You should probably also drop by Fresh Flours in Phinney Ridge if you get the chance; they have a matcha muffin and matcha macarons.

See <a href="http://blog.jagaimo.com/articles/sweetSeattle.aspx">this page</a> for details.

jason