Thursday, February 23, 2017

Matcha Latte

Matcha is stone ground green tea powder used for the Japanese tea ceremony. High quality ceremony grade Matcha is made from the new leaves at the top of the trees. The tea growers follow some special preparations and processes to produce the best leaves before harvesting. To keep the brilliant Matcha color, ceremonial quality tea uses only these new growth leaves which have an abundance of the healthy components of the tea leaves. Since the tea leaves are actually consumed when drinking it, Matcha tea is much stronger than regular “brewed” green tea and benefits are much greater too. Some of the benefits include beautiful skin, prevention of hypertension, dieting, and aid to our digestive system.



To start your Matcha craze it is best to begin with a simple Matcha latte at home. You will need Matcha tea, a bamboo whisk, a bowl or a cup for tea (I use a café au lait bowl), hot water, and warm milk. A lot of people like to make their Matcha with almond milk. Almond milk’s flavor does fit well with Matcha and it also is a healthy choice but I still prefer regular milk.

*Before using your bamboo whisk, soak it in water for a while if possible. It will work better.


If you are interested in my homemade granola from the pictures, check out the recipe Addictive “Addictive "Fruit & Coconut Honey Granola". This is one of my popular recipes.


Matcha Latte

·      1 teaspoon of Matcha
·      80ml of hot water
·      80ml of milk

1.     Warm up milk and froth it.


2.     Sift Matcha into a warm tea bowl.


3.     Add a little hot water from the 80ml (maybe 1tbs) pour gently into the tea bowl from the side. Whisk until smooth.


4.     Pour the remainder of the 80ml of hot water and whisk back and forth until foamy.


5.     Gently add the frothed milk into the Matcha tea and serve.



6.     You can sprinkle a little Matcha on the top if you desire.


★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

Tuesday, February 21, 2017

Teriyaki Chicken Pita Pocket Sandwich

Easy sandwich using my base Teriyaki Chicken recipe:Terrific Teriyaki Chicken. This makes a great breakfast, lunch or snack. Prepare a large batch of Teriyaki Chicken ahead of time, and use it for sandwiches during the week. I like making cooked chicken based sandwiches for the kids lunch box. I use pita pocket because it helps avoid the chicken and sauce from dropping out the open end of the sandwich. I recommend adding some Japanese mayo. It's very yummy.



Teriyaki Chicken Pita Pocket Sandwich

·      Teriyaki Chicken (Recipe: Terrific Teriyaki Chicken)
·      1 Pita bread
·      some salad mix or lettuce
·      some sliced red onion
·      1 or 2 slices of tomato
·      Japanese mayo

1.     Make Teriyaki chicken. Follow recipe from Terrific Teriyaki Chicken.


2.     Cut the pita pocket in half and warm it up in the oven or toaster. (1 to 2 minutes under the broiler.)



3.     Soak the red onion slices in water for about 5 minutes then drain well and pat dry.
4.     Add tomato slices, salad mix (lettuce), red onion slices, and teriyaki chicken in the pita pocket.



5.     Top with mayo if you like.



★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

Monday, February 20, 2017

Teriyaki Chicken Quesadilla

Fun international Japanese-Mexican fusion idea! Cut it small for an appetizer or big for lunch and dinner. Add my Addictive Corn Salsa  to the Teriyaki Chicken Quesadilla to really get the full experience. Guacamole and sour ream will always go well together too. I hope you enjoy this 2-country collaboration!




Teriyaki Chicken Quesadilla
(Serves 5)

·      2 pounds of Teriyaki chicken (Recipe: Terrific Teriyaki Chicken)
·      10 corn or flour tortillas
·      12oz of blend shredded Mexican cheese
·      some vegetable oil

1.     Make Teriyaki chicken. Follow recipe from Terrific Teriyaki Chicken.


2.     Heat oil in a frying pan. Lay one tortilla on the frying pan and sprinkle the shredded Mexican blend cheese on top of it.
3.     Separate the chicken into five equal portions and use one portion for each Quesadilla. Spread it evenly across the tortilla.


4.     Sprinkle more shredded Mexican blend cheese over the chicken and place the other tortilla on top.



5.     Once the bottom of the tortilla turns golden brown, flip it over and grill the other side. Place it on a cutting board and cut it into slices of your desired size.



★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!