Yoko's kitchen

menu icon
search icon

Blog

Japanese Desserts

Fruit Sando: Japanese Fruit Sandwich

Fruit Sando is a sweet but not too sweet Japanese fruit sandwich made with whipped cream, juicy fruits, and soft shokupan milk bread. Tart fruit and sweet whipped cream complement each other, and fluffy bread folds them together to create a dessert sandwich. It's a simple and easy dessert you can make without any baking skills.

Fruit sando, Japanese fruit sandwiches with strawberries, kiwi, mango, and whipped cream on soft milk bread.

Fruit Sando is a popular item at Japanese convenience stores, cafes, fruit parlors, and department stores. It's a fun Japanese dessert you can enjoy with a latte or matcha.

I love going to fruit parlors in Japan to relax with a fruit sandwich made with premium fruits. But the best part is, you can easily recreate iconic Japanese flavors at home!

If you love Japanese desserts, also try Strawberry Mochi, Mitarashi Dango, and Mango Mochi.

This recipe is part of my Japanese konbini from scratch series, where I recreate my Japanese convenience store favorites at home. Make sure to also try Natto Maki and Tuna Mayo Onigiri for a Japanese konbini experience at home.

[feast_advanced_jump_to]

What Is Fruit Sando?

Fruit Sando (フルーツサンド) is a Japanese sweet, but not too sweet, sandwich made with fresh fruit, sweetened whipped cream, and soft shokupan (食パン) bread. This is considered a Japanese dessert, but ia also enjoyed as a light snack.

Various fruits are used in Japanese fruit sandwiches, but Ichigo Sando (いちごサンド), a strawberry sandwich, is one of the most popular versions. Other than strawberries, fresh or canned seasonal fruits are often used, including kiwi, mangoes, bananas, grapes, and canned peaches.

Shokupan is another key element here. Shokupan is the Japanese name for soft and fluffy milk bread. Square-shaped thin slices are often used, and each slice is bigger than sandwich bread in the US. Its light, airy texture melts together with fluffy whipped cream to create an almost cake-like concoction.

Sweetened whipped cream, also known as Chantilly cream, binds them together to create a luxurious dessert sandwich.

It's a popular item in konbini (Japanese convenience stores) along with Tamago Sando. Like Anmitsu and kakigori, fruit sando is also a popular item at Japanese dessert cafes and fruit parlors.

Japanese fruit sando with strawberries, kiwi, whipped cream, and soft shokupan bread.

Japanese fruit sandwiches can be an everyday easy snack to grab at a convenience store, or a special treat you enjoy at a fruit parlor. Fruit sando is made with seasonal fruits to enjoy year-round.

Konbini: You can find fruit sando at many convenience stores in Japan, like 7-Eleven, Lawson, and FamilyMart, on the same shelf as Tamago Sando. It's made with thinly sliced crustless bread and simple ingredients, and served chilled. Konbini fruit sando is enjoyed as a sweet snack or light dessert.

Fruit Parlor and Department Store Fruit Sando: The premium fruit industry is big in Japan, and you taste that in their fruit sando! You can find juicy, sweet fruit picked at peak ripeness at fruit parlors and department store basements (known as depachika, デパ地下). You can enjoy carefully crafted luxurious fruit sando made with these premium fruits at those stores. I once went to Kyobashi Sembikiya, one of Japan's popular fruit parlors, after a long day of work with my friend. It really healed my soul.

Homemade Fruit Sando: Making fruit sando at home is so easy! The hardest part is finding shokupan, but don't worry, I listed substitute ideas in the ingredient section. Use your favorite fruits to make your own version and have a relaxing Japanese tea time at home!

Why You'll Love This Recipe

  • No baking skill needed: It carries a cake vibe, but you don't require any baking skill to make this treat! You only need bread, fruit, and whipped cream to easily assemble this beauty.
  • Impressive but easy: With a few fruit arranging tips, you can impress guests (or yourself!) with a pretty, fruity cross-section at home.
  • Japanese fruit parlor feeling: Visiting fruit parlors in Japan is such a fun experience! But you can easily recreate that fruit parlor feeling at home. It's perfect for dessert, afternoon tea, or a konbini-inspired treat.

Ingredients

  • Shokupan: Shokupan is Japanese milk bread. Its soft and fluffy texture is perfect for making a fruit sando. If you can't find shokupan, use the softest white sandwich bread you can find.
  • Heavy Whipping Cream: Use cold heavy whipping cream for the filling. Whip it to medium peaks so it holds the fruit in place but still tastes light and creamy. You can also add mascarpone to make it extra rich. Check out the Strawberry Mascarpone Dessert Cups recipe for Mascarpone Cream.
  • Sugar: A little sugar sweetens the whipped cream. Fruit sando should be sweet, but not too sweet, so the fresh fruit can shine.
  • Strawberries: Strawberries are the classic fruit for fruit sando. Use small to medium strawberries for easier arranging and a pretty cross-section.
  • Kiwi: Kiwi adds bright color and refreshing tartness. Peel it and pat it dry well before using.
  • Mango: Mango adds a sweet tropical flavor. Use ripe but firm mango, so it holds its shape when sliced.

See recipe card for quantities.

Best Fruits for Japanese Fruit Sandwiches

You can use any fruits you like as long as they're firm enough to hold their shape in the sandwich and not release too much juice. Use sweet, ripe, seasonal fruits to make a delicious dessert sandwich.

In addition to the seasonal fresh fruits, preserved fruit, like canned peaches, also works well in this recipe.

When mixing and matching fruits in a sandwich, consider the color palette you're going for. A fruit sando is all about the beautiful cross-section, so choose fruit combinations that look pretty when sliced. I love using red, green, and yellow fruits together.

Here's a list of fruits commonly used in fruit sando:

  • Strawberries
  • Kiwi
  • Mangoes
  • Bananas
  • Green grapes
  • Oranges
  • Pineapples
  • Canned peaches

Always make sure to pat the fruits dry well before assembling them into sandwiches.

How to Make Fruit Sando

Whipping heavy cream with a hand mixer for Japanese fruit sandwich filling.
  1. Make the whipped cream. Add the heavy whipping cream and sugar to a large bowl. Whip until medium peaks form.
Removing strawberry tops to prepare fruit for fruit sandwich.
  1. Prepare the fruit. For ichigo sando, remove the tops from the strawberries. For the mixed fruit sando, peel the kiwi and mango, then cut the mango into triangle shapes. Pat the fruits dry well with kitchen towels.
Spreading whipped cream on shokupan bread for fruit sando.
  1. Add cream to the bread. Place one slice of shokupan on a piece of plastic wrap. Add 2-3 tablespoons of whipped cream and spread it toward the edges, leaving a thick layer in the center.
Strawberry fruit sando arrangement diagram showing diagonal cutting lines for the cross section.
  1. Arrange the fruit. For the ichigo sando, place the strawberries in the center, with the tip not facing any corners. Then place the rest of the strawberries between the center piece and the corners, along the line where you plan to cut the sandwich, with the tips pointing to the corners. The dotted line shows the cut line.
Fruit sando fruit arrangement diagram showing diagonal cutting lines for a mixed fruit sandwich.

For the mixed fruit sando, arrange the kiwi flat with the end pointing between the corners. Then place strawberries and mango on opposite corners along the cutting line. The dotted line shows the cut line.

Covering strawberries with whipped cream for strawberry fruit sando.
  1. Fill the gaps. Add more whipped cream, 5-6 tablespoons, around the fruit to fill any empty spaces. Spread another thin layer of whipped cream on the second slice of bread, then place it on top.
Closing fruit sando with a second slice of shokupan over fruit and whipped cream.
  1. Wrap and chill. Wrap the sandwich tightly with plastic wrap. Mark the cutting line on the outside of the wrap if needed. Chill in the refrigerator for at least 1 hour, ideally 3-4 hours.
Cutting wrapped fruit sando with a knife for a clean cross section.
  1. Slice and serve. For a cleaner cut, use a sharp knife and warm your knife before cutting. I run my knife under hot tap water and wipe it dry before slicing. Cut the sandwich along the marked line. Wipe the knife between cuts for a cleaner cross-section. 

How to Arrange Fruit for a Beautiful Cross Section

A beautiful cross-section is what makes fruit sando so exciting! To achieve your dream cross-section, it's important to arrange the fruits with the cut line in mind.

If you want a diagonal cross-section (triangle sandwich), imagine a diagonal cut line from one corner of the bread to the opposite corner. Start with your main or thickest fruit in the center, with any tip of the fruit not facing any corners. For kiwi, I laid my kiwi flat with the end pointing between corners. So that it's cut evenly among all quarters of the sandwich. Then place additional fruits around the center piece, tip pointing to the corners.

If you want a straight cross section, arrange the fruit along the center line of the bread. You can place whole or cut fruits along the cut line. It's also pretty to arrange a few layers of sliced fruits with a thin layer of whipped cream in between.

Then, fill the gaps between the fruits with more whipped cream so there are no empty spaces. This helps the sandwich hold together and makes the cross section look full.

After closing the sandwich, wrap it tightly and mark the cutting line on the outside of the wrap. This makes it much easier to remember where the fruit is hiding before slicing.

Then you have to refrigerate the sandwich to set! The wait is the hardest part, to be honest. Refrigerate the sandwich for at least 1 hour, ideally 3-4 hours.

Common Fruit Sando Problems and Fixes

Why Is My Whipped Cream Runny?

It's important to whip the cream until medium peaks to sustain the shape of the sandwich.

Whipped cream can become runny if it is not whipped enough or if the cream gets too warm. Whip the heavy cream and store in the refrigerator until ready to use. Also, dry the fruit well before adding it to the sandwich to remove any moisture.

Why Is My Bread Soggy?

A fruit sando can become soggy if the fruit is too wet. Make sure to pat the fruit dry with a paper towel before assembling.

Make sure to coat the bread with whipped cream to prevent fruits from touching.

Why Doesn't My Cross Section Look Pretty?

The fruit may not show nicely if it was not placed along the cutting line. Before arranging the fruit, decide where you will cut the sandwich.

Place the prettiest fruits directly on that line, then fill the empty spaces with whipped cream. This helps create a full and clean cross section.

Why Does My Fruit Sando Fall Apart?

Fruit sando can fall apart if it has too much fruit, not enough cream around the fruit, or if it was sliced before chilling.

Wrap the sandwich tightly and chill it before cutting. Use a sharp knife, warm the knife, and cut through the sandwich gently.

Fruit Sando Variations

Fruit sando is so versatile, and you can mix and match your favorite cream and fruits to create your own

  • Strawberry Fruit Sando: Known as ichigo sando, this is one of the most classic fruit sando. Strawberries are beautiful, sweet-tart, and easy to arrange for a pretty cross-section.
  • Mixed Fruit Sando: Use colorful fruits like strawberries, kiwi, oranges, mango, and grapes. It's bright, fun, and perfect for a dessert plate.
  • Mango Fruit Sando: Mango makes fruit sando taste rich and tropical. Use ripe but firm mango, so it holds its shape.
  • Banana Fruit Sando: Banana is sweet, soft, and easy to find. It tastes delicious with whipped cream, but it is best enjoyed soon after making.
  • Mascarpone Cream Sando: Enrich your whipped cream with mascarpone to make your fruit sando extra luxurious.
  • Matcha Cream Fruit Sando: Add a little matcha powder to the whipped cream for a Japanese dessert flavor. Matcha cream goes especially well with strawberries and banana.
  • Anko Cream Fruit Sando: Anko (sweet red bean paste) and whipped cream is a dreamy combo! Spread a thin layer of anko for a fun Japanese twist!

What to Serve with Fruit Sando

Fruit sando is perfect as a dessert, afternoon tea time, or picnic bento box item. And I like enjoying it with fun Japanese drinks!

Here are some delicious ideas to serve with fruit sando:

Also check out my Matcha Guide for the basics!

Fruit sando also makes a cute dessert for gatherings, baby showers, picnics, or spring and summer tea time.

How to Store Fruit Sando

Fruit sando tastes best the day it is made, while the bread is soft, the cream is fluffy, and the fruit is fresh.

If you need to store it, wrap the sandwich tightly in plastic wrap or parchment paper and keep it in the refrigerator. I recommend enjoying it within the same day for the best texture.

Fruit sando can become soggy as it sits because the fruit releases moisture. For the best result, assemble and chill the sandwich, then slice it right before serving.

I do not recommend freezing fruit sando because fresh fruit and whipped cream can become watery after thawing.

More Japanese Recipes

If you love making Japanese recipes at home, also try these recipes!

Fruit Sando (Japanese Fruit Sandwich)

Yoko Segawa
Fruit Sando is a sweet but not too sweet Japanese fruit sandwich made with whipped cream, juicy fruits, and soft shokupan milk bread. Tart fruit and sweet whipped cream complement each other, and fluffy bread folds them together to create a dessert sandwich. It's a simple and easy dessert you can make without any baking skills.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Japanese
Servings 2 sandwiches
Calories 648 kcal

Ingredients
  

  • 1 cup heavy whipping cream
  • 2 Tablespoons granulated sugar
  • 4 slices shokupan milk bread

For the ichigo sando (makes 1)

  • 5 small strawberries top removed

For mixed fruit sando (makes 1)

  • 1 kiwi peeled
  • 2 small strawberries top removed
  • ¼ mango peeled and cut into triangle shape

Instructions
 

  • Make the whipped cream. Add the heavy whipping cream and sugar to a large bowl. Whip until medium peaks form.
  • Prepare the fruit. For ichigo sando, remove the tops from the strawberries. For the mixed fruit sando, peel the kiwi and mango, then cut the mango into triangle shapes. Pat the fruits dry well with kitchen towels.
  • Add cream to the bread. Place one slice of shokupan on a piece of plastic wrap. Add 2-3 tablespoons of whipped cream and spread it toward the edges, leaving a thick layer in the center.
  • Arrange the fruit. For the ichigo sando, place the strawberries in the center, with the tip not facing any corners. Then place the rest of the strawberries between the center piece and the corners, along the line where you plan to cut the sandwich, with the tips pointing to the corners. For the mixed fruit sando, arrange the kiwi flat with the end pointing between the corners. Then place strawberries and mango on opposite corners along the cutting line.
  • Fill the gaps. Add more whipped cream, 5-6 tablespoons, around the fruit to fill any empty spaces. Spread another thin layer of whipped cream on the second slice of bread, then place it on top.
  • Wrap and chill. Wrap the sandwich tightly with plastic wrap. Mark the cutting line on the outside of the wrap if needed. Chill in the refrigerator for at least 1 hour, ideally 3-4 hours.
  • Slice and serve. For a cleaner cut, use a sharp knife and warm your knife before cutting. I run my knife under hot tap water and wipe it dry before slicing. Cut the sandwich along the marked line. Wipe the knife between cuts for a cleaner cross-section.

Notes

Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

Nutrition

Serving: 1sandwichCalories: 648kcalCarbohydrates: 53gProtein: 10gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 134mgSodium: 299mgPotassium: 342mgFiber: 4gSugar: 27gVitamin A: 2063IUVitamin C: 50mgCalcium: 168mgIron: 2mg
Keyword Japanese ingredients, mangoes, sandwiches, strawberries
Tried this recipe?Let us know how it was!

Rice & Noodles

Tamago Sando: Japanese Egg Sandwich

Creamy egg salad is sandwiched between fluffy slices of shokupan bread to create Tamago Sando, a Japanese egg sandwich. You can easily recreate this iconic Japanese convenience store item at home!

I'll share a simple convenience store version and a gourmet kissaten (old-school coffee shops in Japan) version with whole boiled eggs inside.

Tamago sando, Japanese egg salad sandwich, served on a pink plate.

As I grew up in Japan, tamago sando might be the first sandwich I ever had, and I've enjoyed it so many times when eating out. My parents made homemade tamago sando for Sunday lunch.

It's a popular item in konbini (Japanese convenience stores), and you can grab one at many konbini across Japan, even late at night (yes, really). I use Kewpie mayonnaise to recreate nostalgic flavor.

This recipe is part of my Japanese konbini from scratch series, where I recreate my Japanese convenience store favorites at home, including: Fruit Sando, Natto Maki, and Tuna Mayo Onigiri. Make sure to check them out too for a Japanese konbini experience at home.

[feast_advanced_jump_to]

What Is Tamago Sando?

Tamago sando is a Japanese egg salad sandwich made with Kewpie mayonnaise based egg filling and fluffy Japanese soft bread called shokupan (食パン).

Tamago sando is one of the most popular sandwiches in Japan, along with tuna mayo sando. "Tamago" means eggs and "sando" is for sandwich. It gained popularity through tourist reaction to Japanese convenience store tamago sando.

The filling is usually made with hard-boiled eggs and Kewpie mayonnaise to create a creamy texture.

Another key component is shokupan, Japanese milk bread. Japanese shoupan is a little bigger than standard sandwich bread in the US. It has a significantly fluffy and pillowy texture that gently hugs the filling inside. The convenience store tamago sando is usually served with its crust cut off to emphasize the fluffiness.

Egg salad sandwich is the most popular style of tamago sando, but some stores have Tamagoyaki (Japanese rolled egg omelette) as a filling.

Holding jammy egg tamago sando in hands with a plate of Japanese convenience style tamago sando on the side.

Why Is Tamago Sando So Popular in Japan?

Tamago Sando is popular and widely enjoyed in Japan because it's delicious and affordable. You can grab them anywhere in Japan 24/7 at convenience stores like 7-Eleven Japan, Lawson, and FamilyMart. It's an easy grab-and-go food at the train stations.

You can also grab gourmet versions at cafes and bakeries. A konbini egg sandwich is light and great for a snack. But a gourmet tamago sando at a cafe is fulfilling enough for a meal.

Konbini Tamago Sando vs. Cafe Tamago Sando vs. Homemade

Tamago sando comes in many styles in Japan, and each one has its own charm. The convenience store style, cafe style, and homemade style are all very delicious in their own ways, but they serve a different purpose and feel.

Konbini tamago sando is THE tamago sando, and has an iconic style. You can find them in any convenience store like 7-Eleven, Lawson, and FamilyMart, and they all look and taste close to each other. It's often made with crustless, thin yet fluffy bread and creamy uniform egg salad filling. It's light and easy, great for a snack and light meal with sides and coffee.

Cafe tamago sando feels something more special. At kissaten (喫茶店), Japanese old-school cafes, and modern coffee shops, you may see a sandwich made with thicker and bigger slices of bread, more filling, chunkier egg salad, or even a thick Japanese omelette instead of egg salad. Some come in hot dog style.

Homemade tamago sando is close to konbini style but more homey. Made with shokupan and homemade tamago salad. It's more flexible and can be adjusted to your liking. Either way, making it at home is so simple and easy.

For this recipe, I'll share how to make a simple homemade version inspired by Japanese convenience store tamago sando and how to turn it into a gourmet cafe version.

Classic tamago sando and gourmet jammy egg sandwich served on pink plates.

Why Is Japanese Egg Sandwich Different from Western Egg Salad Sandwich?

Japanese egg sando tastes different from a Western egg salad sandwich because of fluffy shokupan and Kewpie mayo based filling.

Japanese egg sando filling usually has no herbs or vegetables. But Kewpie mayonnaise makes it so rich and satisfying. And the Japanese milk bread makes this sandwich extra pillowly.

Ingredients

  • Eggs: Use large eggs for the egg salad filling. I use hard-boiled eggs for the classic tamago sando filling, and added soft-boiled eggs for the gourmet-style version.
  • Kewpie Mayo: I highly recommend Kewpie mayonnaise for this recipe, like a lot of Japanese families make their sando at home. It makes the sandwich taste more like Japanese tamago sando. But you can also use your favorite mayo.
  • Rice Vinegar: A small amount of rice vinegar adds brightness and balances the richness of the eggs and mayonnaise. You can also add lemon juice for bright acidity.
  • Shokupan: Shokupan, or Japanese milk bread, is the best bread for tamago sando because it is soft, fluffy, and slightly sweet. If you cannot find shokupan, use the softest white sandwich bread you can find.
  • Butter: Softened butter adds richness and helps protect the bread from the egg salad filling.
  • Karashi: Karashi is Japanese mustard. It is optional, but it adds a spicy kick! Karashi is very spicy compared to regular yellow mustard, so a little goes a long way! I use karashi powder and mix it with water before use. Karashi powder usually lasts longer in my pantry than paste tubes.
  • Salt and Pepper: Keep the seasoning simple. Salt brings out the flavor of the eggs, and pepper adds a little spicy kick.

See recipe card for quantities.

Best Bread for Tamago Sando

The best bread for tamago sando is shokupan, Japanese milk bread, because it is pillowy soft, slightly sweet, and big enough to hold creamy egg filling.

What If I Cannot Find Shokupan?

I understand the struggle! Because I live in a Midwest suburb, it's really hard to find one for me too.

First, try your local Asian grocery store. In their bakery section or frozen section, you might find one there.

If there is a Japanese, Asian, Korean, or French-style bakery nearby, take a look there. They might have soft milk bread.

If not, don't worry! You can use soft white sandwich bread as the closest substitute. I personally like sourdough or crusty bread even though you won't quite get the Japanese tamago sando feel, but it still tastes delicious and hearty.

Should You Cut Off the Crusts?

Yes, if you want yours to be as soft as Japanese convenience store tamago sando. But no if you don't mind a crust or you're making a hearty gourmet version.

How to Make Konbini-Style Tamago Sando at Home

Separating hard-boiled egg yolks and whites for Japanese egg salad sandwich filling.
  1. Bring a pot of water to a boil. For hard-boiled eggs, cook eggs for 12 minutes, and for soft-boiled eggs, cook for 8 minutes. Transfer to an ice bath to cool, then peel.
  2. Separate the egg yolks and whites of hard-boiled eggs. 
Chopped egg whites for making tamago sando filling.
  1. Chop the egg whites finely and set aside.
Mashing egg yolks with Kewpie mayonnaise and seasoning for Japanese egg sandwich filling.
  1. In a bowl, add the egg yolks, mayonnaise, and rice vinegar. Use a fork to mix until creamy. Then stir in egg whites. Season with salt and pepper.
  2. Spread the butter and karashi on one side of each slice of bread.
Adding creamy egg salad filling to buttered shokupan bread for tamago sando.
  1. Add half of the egg salad to the buttered side of one bread slice and spread it toward the edges, leaving a thick layer in the center. Top with the other slice of bread. Repeat with the remaining ingredients.
Cutting tamago sando into triangle sandwiches with a knife.
  1. Wrap the sandwiches in plastic wrap or parchment paper. Let them rest for 5-10 minutes. Slice into halves or quarters.

Tips for Success

  • Mixing egg yolks with mayonnaise before adding egg whites creates a creamy texture.
  • You can chop egg white finely for a smooth filling, or chop roughly for a chunky texture. Adjust for your liking.
  • Butter creates a barrier between the bread and filling, preventing a soggy sandwich.

How to Make Gourmet Cafe Style Tamago Sando

When making a gourmet sando, toasting your bread is also a delicious option, adding tasty flavor!

Also, make the filling a little bit saltier than convenience style, as extra whole eggs will be added. Also season the soft-boiled eggs on the cut surface before enjoying.

Soft-boiled eggs placed on egg salad filling for gourmet-style Japanese egg sando.
  1. After adding the egg salad layer, add 2 soft-boiled eggs on top of the egg salad layer. Top with the other slice of bread.
Cutting a wrapped tamago sando sandwich with a knife.
  1. Wrap the sandwiches in plastic wrap or parchment paper. Let them rest for 5-10 minutes. Slice into halves.
Gourmet tamago sando with soft-boiled eggs and creamy egg salad filling.
  1. Season the cut surface of soft-boiled eggs well with salt and pepper after cutting.

Tips for the Creamiest Tamago Sando Filling

For the creamiest tamago sando filling, mix just egg yolks and mayonnaise first. The yolks become smooth and rich when mixed with Kewpie mayonnaise, and this creates the creamy base of the filling.

I like to chop the egg whites separately, then fold them into the yolk mixture. This gives the filling a creamy texture while still leaving chunky pieces of egg for a satisfying texture.

Common Tamago Sando Problems and Fixes

Why Is My Egg Filling Watery?

Egg filling can become watery if you add too much liquid. Do not add too much rice vinegar or lemon juice.

Why Is My Tamago Sando Soggy?

Tamago sando can become soggy if the filling is too loose. Make sure the egg filling is creamy but not runny.

A thin layer of butter on the bread can also help protect the bread from moisture, especially if you are making the sandwich ahead of time.

Why Is My Sandwich Hard to Cut Cleanly?

Tamago sando needs to be set to be cut cleanly. After assembling the sandwich, wrap it in plastic wrap or parchment paper and let it rest for 5-10 minutes. Then use a sharp knife to cut through.

Japanese tamago sando and jammy egg sandwich served on pink plates.

Tamago Sando Variations

  • Konbini-Style Tamago Sando: Made with the creamy filling and soft white bread or shokupan, and the crusts are cut off for a Japanese convenience store-style sandwich.
  • Cafe-Style Tamago Sando: Keep the egg filling a little chunkier and add more filling for a thicker sandwich. Use thick slices of bread, toasted bread, or hot dog buns.
  • Atsuyaki Tamago Sando: Instead of egg salad, use thick Japanese rolled omelette or dashimaki tamago as the filling. Spread Kewpie mayo on the bread to add richness and a touch of tartness.
  • Jammy Egg Tamago Sando: Add a soft-boiled egg in the center for a beautiful cross-section.
  • Karashi Tamago Sando: Add a small amount of Japanese mustard for a sharper flavor. Karashi goes really well with creamy egg filling.
  • Cucumber Tamago Sando: Add thinly sliced cucumber for freshness and crunch.
  • Ham Tamago Sando: Add a thin slice of ham with the egg filling for a simple Japanese-style sandwich variation.

What to Serve with Tamago Sando

Tamago sando makes a fulfilling meal with a few sides and a drink! Try these recipes to pair with your homemade sando.

How to Store Tamago Sando

Tamago sando tastes best the day it is made, while the bread is still soft and the filling is fresh.

If you have leftovers, wrap the sandwich tightly in plastic wrap or place it in an airtight container and store it in the refrigerator. Enjoy it within the same day for the best texture.

The bread can dry out or become soggy as it sits, so I do not recommend storing tamago sando for too long.

If you want to make it ahead, prepare the egg filling in advance and store it in the refrigerator. Assemble the sandwich closer to serving so the bread stays soft and fresh.

More Japanese Recipes

Tamago sando, Japanese egg salad sandwiches made with soft bread and creamy egg filling, served on a pink plate.

Tamago Sando Japanese Egg Sandwich

Yoko Segawa
Creamy egg salad is stuffed in fluffy shokupan bread slices to create Tamago Sando, a Japanese egg sandwich. You can easily recreate this iconic Japanese convenience store item at home!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast
Cuisine Japanese
Servings 2 sandwiches
Calories 554 kcal

Ingredients
  

  • 4 hard-boiled eggs
  • 3 tablespoons Kewpie mayonnaise
  • 1 teaspoon rice vinegar or lemon juice
  • 4 slices shokupan bread Japanese milk bread
  • 2 tablespoons butter softened
  • 1 teaspoon karashi optional, see note1 below
  • Salt
  • Pepper

Additional ingredients for gourmet-style sando

  • 4 soft-boiled eggs peeled

Instructions
 

  • Bring a pot of water to a boil. For hard-boiled eggs, cook eggs for 12 minutes, and for soft-boiled eggs, cook for 8 minutes. Transfer to an ice bath to cool, then peel.
  • Separate the egg yolks and whites of hard-boiled eggs.
  • Chop the egg whites finely and set aside.
  • In a bowl, add the egg yolks, mayonnaise, and rice vinegar. Use a fork to mix until creamy. Then stir in egg whites. Season with salt and pepper.
  • Spread the butter and karashi on one side of each slice of bread.
  • Add half of the egg salad to the buttered side of one bread slice and spread it toward the edges, leaving a thick layer in the center. For the gourmet-style sando, add 2 soft-boiled eggs on top of the egg salad layer. Top with the other slice of bread. Repeat with the remaining ingredients.
  • Wrap the sandwiches in plastic wrap or parchment paper. Let them rest for 5-10 minutes. Slice into halves or quarters. For the gourmet-style sando, Cut into halves. Season the cut surface of soft-boiled eggs well with salt and pepper after cutting.

Notes

Note 1: Karashi (Japanese mustard)
Karashi is optional, but it adds a spicy kick! Karashi is very spicy compared to regular yellow mustard, so a little goes a long way! I use karashi powder and mix it with water before use. Karashi powder usually lasts longer in my pantry than paste tubes.
 
Please note that the nutritional information provided is just an estimate for convenience store-style sando (without soft-boiled eggs), and accuracy is not guaranteed.

Nutrition

Serving: 1sandwichCalories: 554kcalCarbohydrates: 28gProtein: 19gFat: 40gSaturated Fat: 13gPolyunsaturated Fat: 12gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 412mgSodium: 679mgPotassium: 216mgFiber: 2gSugar: 4gVitamin A: 886IUVitamin C: 0.1mgCalcium: 127mgIron: 3mg
Keyword eggs, salad
Tried this recipe?Let us know how it was!

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Rice & Noodles

Natto Maki: Japanese Natto Sushi Roll

Natto Maki is a classic Japanese sushi roll filled with natto, nutty and stringy fermented soybeans. It is made with savory hikiwari natto, sweet-tart sushi rice, and umami-rich nori to create hosomaki-style thin sushi rolls. I'll share a few tips for handling sticky and stringy natto and rolling it without a mess!

Natto maki, Japanese natto sushi rolls filled with fermented soybeans and sushi rice.

Natto can be a bit intimidating for beginners, and this natto maki is a perfect recipe to try for natto beginners. Savory natto with vinegared rice and nori is so irresistible. It's also a popular dish for people who already love natto (like me!)

If you're new to natto, make sure to check out my How to Eat Natto guide!

If you love making Japanese recipes at home, also try Japanese Meat and Potato Stew, Shio Koji, and Matcha Latte!

This recipe is part of my Japanese konbini from scratch series, where I recreate my Japanese convenience store favorites at home, including: Fruit Sando, Tamago Sando, and Tuna Mayo Onigiri. Make sure to check them out too for a Japanese konbini experience at home.

[feast_advanced_jump_to]

What Is Natto Maki?

Natto maki (納豆巻き) is a simple Japanese sushi roll made with sushi rice, nori seaweed, and natto, Japanese fermented soybeans. In Japan, it usually comes in the form of hosomaki (細巻き), thin sushi rolls.

Natto is a beloved Japanese fermented food and is often served with rice. It's known for its sticky texture, and making it into natto sushi rolls is an easy way to enjoy natto without picking up loose stringy natto with chopsticks.

Natto maki is a classic and popular dish in Japan, and you can find it in sushi restaurants and supermarkets. But making it at home is so easy! It is also popular with kids. My 1-year-old daughter loves natto!

Natto maki is also a popular item in Japanese convenience stores, Konbini (コンビニ). I always run to konbini for natto maki right after I land in Japan. If you love nostalgic konbini food, also try Tuna Mayo Onigiri, another konbini staple.

Is Natto Maki Authentic Japanese Sushi?

Yes! Natto maki is authentic Japanese sushi. It's casually enjoyed at sushi restaurants, supermarkets, convenience stores, and at home.

I love buying natto maki at the convenience store in Japan! It's great for both a snack and a light meal.

Natto maki sushi rolls filled with natto and served on a rectangular plate.

What Does Natto Maki Taste Like?

Natto has a savory and earthy flavor and a sticky and stringy texture. Its fermented aroma is so unique and strong. Sushi rice (酢飯, sumeshi) adds subtle sweetness and tartness, and nori is full of umami and subtle ocean flavor. As a result, they balance natto's aroma, making it much more enjoyable for those who are natto-curious.

Is Natto Maki Good for Beginners?

Yes! Natto can be a little intimidating at first, but once you get used to it, it's very tasty. And natto maki is a great recipe for natto beginners!

The tangy-sweet flavor of sushi rice and the umami of nori balance the strong fermented aroma of natto, and each piece is small enough to eat in one bite. Compared to plain natto over rice, natto maki feels a little neater and easier to enjoy.

Also, once you learn a few tips on how to handle natto (which I explain in later sections!), rolling natto in sushi rolls is so easy! This recipe requires a handful of kitchen staples you might already have.

Ingredients

  • Natto: I highly recommend using hikiwari natto (ひきわり納豆, crushed bean natto) for natto maki. Hikiwari natto is made from crushed soybeans, and their skin is removed before fermentation, resulting in a softer and finer texture. The smaller pieces are easier to spread and roll than whole bean natto.
  • Soy Sauce: You can use tare and karashi that comes with it, but I personally like soy sauce to season the natto. You can also use Shoyu Koji for an extra umami boost.
  • Sushi Rice: I highly recommend using Japanese short-grain rice when making sushi rice. It has a soft and sticky texture, perfect for making sushi. Making sushi rice is so simple and versatile, like I did in Ehomaki, Sushi Burrito, and Chirashi Sushi recipes.
  • Nori: Use a full-size nori sheet and cut it in half to make hosomaki-style thin sushi rolls.

This is the basic natto maki recipe, but you can also add herbs and other ingredients to make it your own.

Best Natto for Natto Maki

I highly recommend using hikiwari natto for this recipe. Hikiwari natto is natto made from crushed soybeans. The texture and flavor are slightly different from whole bean natto. The smaller pieces of natto make it easier to roll tightly into sushi rolls.

In Japan, natto maki is often made with hikiwari natto. You can recreate the authentic flavor at home with hikiwari natto.

How to Make Natto Maki

Pouring sushi vinegar over hot Japanese short-grain rice to make sushi rice for natto maki.
  1. Make the sushi rice. Add the hot cooked rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the hot rice and use a rice paddle or spatula to gently fold it in. Let it cool until warm or room temperature.
Seasoned natto is in a plastic bag for piping when making sushi roll.
  1. Prepare the natto. Open the natto packages and remove the plastic film. Add soy sauce and mix well. Optional: for easier handling, transfer the natto to a small plastic bag and cut off about 1cm (⅓ inch) from one corner.
Cutting the corner of a plastic bag with kitchen shears to pipe natto.

Cutting off the corner of the bag with kitchen shears for piping.

Nori sheets for making natto maki sushi rolls.
  1. Prepare the nori. Cut each nori sheet in half to make 4 half sheets. Left nori showing rough side and right one showing shiny side of nori.
Sushi rice spread over nori on a bamboo sushi mat.
  1. Arrange the rice. Place one half sheet of nori on a bamboo sushi mat, shiny side down. Spread about 80 g of sushi rice (about ¼ of the sushi rice) evenly over the nori, leaving a ½ inch strip uncovered at the top edge.
Piping natto onto sushi rice and nori to make a hosomaki sushi roll.
  1. Arrange the natto. Pipe or spoon about ½ package of natto in a thin line across the rice, in the center of the rice layer.
Rolling natto maki with a bamboo sushi mat.
  1. Roll. Lift the near edge of the bamboo mat and roll the nori and rice over the natto to cover it completely. Continue rolling to the end, gently pressing to shape it into a tight roll.
Cutting a natto maki sushi roll into pieces with a knife.
  1. Cut and serve. Wet a sharp knife or wipe it with a damp towel. Cut each roll into 6 pieces, wiping the knife between cuts. I like to cut the roll in half first, then cut each half into 3 pieces. Serve right away.

Frozen Natto For Easy Rolling: Natto is less sticky when frozen, so you can take advantage of that when rolling it into sushi! Take the natto out of the freezer and let it sit just until you can cut it with a knife, for 5 to 10 minutes. Cut it into sticks, arrange the sticks on sushi rice, then roll. The natto will thaw naturally.

How to Reduce Natto's Stringiness While Rolling

Unfortunately, you cannot reduce natto's signature neba neba (ネバネバ, sticky) texture. But there are a few simple tips to make it easier to handle sticky natto and roll it into sushi rolls.

My number one tip is to use a plastic bag and pipe the natto from the bag like piping frosting on cakes. Mix natto with soy sauce, then add it to the plastic bag and cut off about 1cm (⅓ inch) from one corner. Then pipe natto on the rice. This way, you can arrange natto in a clean line without the mess.

Using hikiwari natto is also a great way to manage stringiness. The smaller pieces are easier to spread, pipe, and roll than whole bean natto.

When rolling, place a line of natto on the center of the rice layer, then roll the rice and nori over the natto to cover it completely and trap the stickiness inside. Then roll to the end of the nori sheet.

How to Clean Up Natto Stickiness

Cleaning dishes with natto residue is also a pain, and stickiness can linger if only just washed with soap and cold water. But it comes off more easily with warm water, around 104°F to 122°F / 40°C to 50°C.

I usually soak my sticky dishes in hot water from the tap with soap for 5 to 10 minutes. Then the stickiness usually comes right off.

Common Natto Maki Problems and Fixes

Why Is My Natto Maki Falling Apart?

Natto maki usually falls apart when it is overfilled, rolled too loosely, or made with too much rice.

It's very hard to keep overfilled sushi rolls intact. Since hosomaki is made with a half nori sheet, it's easy to add more rice and natto than the nori can hold.

For hosomaki-style sushi, use 80-100g of sushi rice per roll. And I find ½ package of hikiwari natto is plenty for one roll. Roll it gently but tightly, as the natto can fall out of the sushi roll.

Why Is My Natto Maki Too Sticky or Messy?

Natto maki gets too sticky or messy when the natto is overfilled, tools are sticky, or loosely rolled.

Trapping the stickiness in the sushi roll is key to mess-free natto maki. Keep all the tools clean. A bamboo sushi mat can be sticky after rolling, so wipe or briefly wash between each roll.

Piping hikiwari natto using a plastic bag is a great way to keep everything nice and neat. Check out the How to Make Natto Maki section for the details.

You can also use frozen natto for easier handling. Frozen natto is less sticky. Take the natto out of the freezer and let it sit until you can cut it with a knife for 5 to 10 minutes. Cut it into sticks, arrange the sticks on sushi rice, then roll. Natto will thaw naturally.

When cutting natto maki, wet your knife or wipe it with a damp cloth between each cut for clean-cut surfaces.

Finally, loosely rolled natto maki can fall apart and be messy. Roll it gently but tightly.

Why Can't I Cut Clean Slices?

To cut clean natto maki slices, use a sharp knife, and wet it or wipe it with a damp towel between each cut. Natto and sushi rice can stick to the blade, so cleaning and slightly wetting the knife helps make neater slices.

Instead of pressing down too hard, cut the natto maki using a sawing motion.

Natto maki, Japanese natto sushi rolls, served on a rectangular plate.

Natto Maki Variations

Simple natto maki is delicious as it is, but you can add fun Japanese ingredients to spice it up!

This recipe is a great base for these fun additions. Try rolling natto with one or two of the ingredients below:

  • Negi: Green onion is a classic addition that adds freshness and pairs beautifully with natto. Slice thinly and either stir into natto or sprinkle over the lined natto to roll.
  • Chives: Like green onion, chives brighten up the natto maki. Since they are thin herbs, you don't have to slice them. Simply line them together with natto and roll.
  • Shiso: Shiso is an herb often used in Japanese cuisine and adds bright, minty flavor. Natto and shiso are a classic flavor pairing.
  • Umeboshi: Umeboshi are pickled ume plums. It's very salty and sour, so make it into a paste by finely mincing it with a knife and add a small smear when rolling.
  • Takuan: Takuan is pickled daikon radish, and it adds savory flavor and crunch to the natto maki.
  • Kimchi: Kimchi is another fermented friend that goes really well with natto by adding acidity and heat. Use natto and kimchi to maximize bold, fermented flavor.
  • Cucumber: Cucumbers add crunch to the natto maki.
  • Avocado: Make your natto maki richer and creamier with sliced avocado.

How Japanese People Eat Natto Maki

In Japan, natto maki is casual, everyday sushi. It is not fancy sushi, but it is very familiar and comforting.

You can find natto maki at sushi restaurants, supermarkets, and convenience stores. I especially love buying natto maki at convenience stores in Japan. It makes an easy snack, light meal, or quick lunch when I am on the go.

Natto maki is usually eaten as-is, but you can dip it lightly in soy sauce if you like. Since natto is often seasoned with tare or soy sauce before rolling, you may not need much extra soy sauce.

It is also a popular sushi roll for kids and natto lovers!

What to Serve with Natto Maki

I love snacking on natto maki, but it also makes a part of a satisfying Japanese teishoku-style meal.

I always use the Ichiju Sansai principle to build my meal. It's a traditional Japanese framework for a balanced meal: rice, soup, a main dish, and two sides.

Here are some delicious ideas to serve with natto maki:

How to Store Natto Maki

Natto maki tastes best right after rolling, while the nori is still fresh and the rice is soft. I recommend making it right before serving if possible.

If you have leftovers, wrap the natto maki tightly or place it in an airtight container and store it in the refrigerator. Enjoy it within the same day for the best texture.

The nori will soften as it sits, and refrigerated sushi rice can become firm. Because of that, I do not recommend making natto maki too far in advance.

More Japanese Rice and Breakfast Recipes

If you love cooking Japanese dishes at home, also try these recipes!

Natto maki, Japanese natto sushi rolls, served on a rectangular plate.

Natto Maki: Japanese Natto Sushi Roll

Yoko Segawa
Natto Maki is a classic Japanese sushi roll filled with natto, nutty and stringy fermented soybeans. It is made with savory hikiwari natto, sweet-tart sushi rice, and umami-rich nori to create hosomaki-style thin sushi rolls. I'll share a few tips for handling sticky and stringy natto and rolling it without a mess!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dinner
Cuisine Japanese
Servings 4 rolls
Calories 161 kcal

Ingredients
 
 

  • 320 g cooked Japanese short-grain rice (1½ cups) use freshly cooked hot rice or reheated until hot
  • 2 tablespoons rice vinegar
  • 2 teaspoons sugar
  • ½ teaspoon sea salt
  • 2 packages natto You can also use frozen natto for easy rolling *see note 1
  • 2 teaspoons soy sauce
  • 2 nori sheets cut into halves

Instructions
 

  • Make the sushi rice. Add the hot cooked rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the hot rice and use a rice paddle or spatula to gently fold it in. Let it cool until warm or room temperature.
  • Prepare the natto. Open the natto packages and remove the plastic film. Add soy sauce and mix well. Optional: for easier handling, transfer the natto to a small plastic bag and cut off about 1cm (⅓ inch) from one corner.
  • Prepare the nori. Cut each nori sheet in half to make 4 half sheets.
  • Arrange the rice. Place one half sheet of nori on a bamboo sushi mat, shiny side down. Spread about 80 g of sushi rice (about ¼ of the sushi rice) evenly over the nori, leaving a ½ inch strip uncovered at the top edge.
  • Arrange the natto. Pipe or spoon about ½ package of natto in a thin line across the rice, in the center of the rice layer.
  • Roll. Lift the near edge of the bamboo mat and roll the nori and rice over the natto to cover it completely. Continue rolling to the end, gently pressing to shape it into a tight roll.
  • Cut and serve. Wet a sharp knife or wipe it with a damp towel. Cut each roll into 6 pieces, wiping the knife between cuts. I like to cut the roll in half first, then cut each half into 3 pieces. Serve right away.

Notes

Note 1: Frozen Natto For Easy Rolling
Natto is less sticky when frozen, so you can take advantage of that when rolling it into sushi! Take the natto out of the freezer and let it sit just until you can cut it with a knife, for 5 to 10 minutes. Cut it into sticks, arrange the sticks on sushi rice, then roll. The natto will thaw naturally.
 
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

Nutrition

Serving: 1rollCalories: 161kcalCarbohydrates: 28gProtein: 7gFat: 3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 460mgPotassium: 39mgFiber: 0.3gSugar: 2gVitamin A: 65IUVitamin C: 0.5mgCalcium: 10mgIron: 0.3mg
Keyword natto, Rice Dish, vegan
Tried this recipe?Let us know how it was!

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Japanese Side Dishes

Tamagoyaki: Japanese Rolled Omelette

Tamagoyaki is a Japanese rolled omelette and one of the most beloved everyday home-style meals in Japan! The omelette is seasoned with soy sauce and sugar to make it sweet and savory, and is shaped into a soft and fluffy roll. It's made with simple ingredients and is great for a Japanese breakfast spread, lunch box, and easy dinner.

Tamagoyaki, Japanese rolled omelette, sliced and served with shiso and carrot on a rectangular plate.

My mom used to make tamagoyaki every day when I was a kid, for breakfast and bento for me and my dad. This recipe is my take on her recipe, using maple syrup instead of sugar for a wholesome sweetness. But it still carries her spirit!

You can also add shio koji or shoyu koji to add umami to this dish!

If you love comforting Japanese dishes, also try Tamago Sando, Nikujaga (Japanese Meat and Potato Stew), Karaage, and Shio Koji Salmon!

[feast_advanced_jump_to]

What Is Tamagoyaki?

Tamagoyaki (卵焼き) is a Japanese rolled omelette made with eggs, soy sauce or salt, and a little sweetener. The egg mixture is cooked into thin layers in a rectangular tamagoyaki pan, then rolled into a signature log shape. In Japanese, tamago is egg and yaki is grilled, so tamagoyaki means grilled egg.

It's one of Japan's most beloved everyday dishes. It's a great breakfast item, a bento box lunch staple, used for sushi, and enjoyed at an izakaya at night. Tamagoyaki belongs on every occasion!

Every family has their own version and flavor preferences. Some people like it sweeter, while others make it more savory with soy sauce and dashi. You can also add fun mix-ins, like green onion, garlic chives, cheese, or mentaiko.

My recipe is an elevated version of my mom's. Sweetened with maple syrup and seasoned with soy sauce, it's soft, fluffy, and perfect for everyday meals.

You might feel strange about sweetening the egg for meals at first. But sweet and savory tamagoyaki is so addictive! And it's so versatile, I also used it in Sushi Roll!

Close-up of a tamagoyaki slice held with chopsticks showing soft egg layers.

Is Tamagoyaki Sweet?

Well, it depends. Some Japanese families make tamagoyaki sweet with sugar, while others prefer a savory version seasoned with dashi and soy sauce. Both styles are traditional and so delicious!

Tamagoyaki vs Atsuyaki Tamago vs Dashimaki Tamago

Tamagoyaki, Atsuyaki Tamago, and Dashimaki Tamago all look very similar: a log of rolled egg omelette cut into individual bites.

According to the Japanese government website, tamagoyaki is a general name for a Japanese rolled egg omelette. It includes sweet, savory, and any additional ingredients as long as the egg is cooked and rolled into a log.

Atsuyaki Tamago (厚焼き卵) is a sweet rolled omelette with a little char from caramelized sugar and egg. It's a popular style of egg omelette in eastern regions of Japan. Atsuyaki means thick-cooked in Japanese.

Dashimaki Tamago (だし巻き卵) is a savory rolled omelette made with a generous amount of dashi broth. Eggs are mixed with dashi to create an umami-rich batter and cooked without browning to create a smooth yellow omelette. High water content creates a soft, fluffy texture, but it also makes it difficult to roll for beginners. It's a popular style in western regions of Japan. Dashimaki means rolled with dashi in Japanese.

My recipe is a classic everyday sweet and savory tamagoyaki that's beginner-friendly and sturdy enough for breakfast or bento lunches.

Why You'll Love This Recipe

  • Beginner-friendly: Once you learn the rolling technique, making tamagoyaki is surprisingly easy! Even if you mess up, the egg omelette will still hold together and taste so good anyway.
  • Soft and fluffy: Lightly sweet with tender, delicate texture that stays moist and fluffy.
  • Perfect for any occasion: Enjoy it with rice for breakfast, pack it in bento lunch boxes for a classic Japanese picnic, or enjoy it with a cup of sake at night.
  • Simple pantry ingredients: Made with just a handful of everyday ingredients you may already have at home.
  • Lightly sweet and comforting: This is the classic home-style tamagoyaki I grew up eating!
  • Authentic Japanese home cooking: A comforting recipe that's been a staple in Japanese households for generations.

Ingredients You'll Need

Ingredients for tamagoyaki including eggs, soy sauce, maple syrup, and water.
  • Eggs: The star of the show! I usually use large eggs for this recipe.
  • Soy sauce: Soy sauce adds savory umami flavor, but it can make tamagoyaki look a little brown. What's why I add a pinch of salt to this recipe to make it savory enough, but not too brown. If you want to make it a clean yellow, use salt only or usukuchi soy sauce instead. You can also use soy sauce koji for an extra umami boost!
  • Maple Syrup or Sugar: I personally use a natural sweetener in my cooking to add depth to the flavor. But sugar works just great, and it makes a classic tamagoyaki that I loved growing up!
  • Salt: Salt is great for seasoning the tamagoyaki without making it look brown.
  • Water: A splash of water makes tamagoyaki surprisingly soft and fluffy. You can also use dashi for the extra umami.

I always batch-make dashi and freeze it into dashi cubes. So when I'm ready to make tamagoyaki, I just defrost a few cubes and add into egg mixture.

Adding shio koji instead of soy sauce and salt is also delicious!

Do You Need a Tamagoyaki Pan?

A tamagoyaki pan definitely makes it easier to make picture-perfect rectangular tamagoyaki. But we home cooks can always improvise to fit cooking into our lives and not the other way around.

The first and easiest way to make tamagoyaki without a tamagoyaki pan is to just use a round nonstick frying pan (8 to 10 inches in size) and roll it into a log with thinner ends. My mom used to do this a lot, and I lowkey liked thinner, crispier ends as a child.

If you want to make it a little more rectangular, you can fold the sides when using a round frying pan. Pour the egg mixture into a pan, fold the left and right edges toward the center to make a more rectangular shape, then roll into a log. It'll be a little uneven, but tamagoyaki is very forgiving.

If you make tamagoyaki often, I think a tamagoyaki pan is definitely worth having in your kitchen. It's really convenient as a small pan, like toasting nuts and seeds, cooking a couple of eggs, or grilling a few strips of bacon.

How to Make Tamagoyaki

Mixing eggs with soy sauce, maple syrup, and water for tamagoyaki.
  1. In a bowl, whisk together the eggs, soy sauce, maple syrup, water, and salt until well combined. You don't want to whip too much air into the eggs, but whisk until smooth. (Optional) Strain the mixture through a fine-mesh strainer to make it extra smooth.
Oiling a rectangular tamagoyaki pan with a folded paper towel.
  1. Heat a tamagoyaki pan or small nonstick frying pan over low to medium-low heat. Lightly coat the pan with oil. It's convenient to use a paper towel folded into a small pad and dipped in oil to spread the oil evenly.
Pouring seasoned egg mixture into a rectangular tamagoyaki pan.
  1. Pour ⅓ of the egg mixture into the pan and tilt the pan to spread it evenly. Pop any large bubbles with chopsticks.
Rolling the first thin layer of egg in a tamagoyaki pan.
  1. When the egg is mostly set but still slightly soft on top, roll it from the far side to the near side. Use chopsticks or a spatula to support the egg and lightly tilt or toss the pan to help it roll. Then slide the log to the far side.
Adding more egg mixture under the rolled egg to make tamagoyaki layers.
  1. Oil the empty part of the pan well. Pour in another ⅓ of the egg mixture, lifting the rolled egg slightly and tilting the pan, so the new egg flows underneath.
Rolling another layer of egg to build a Japanese tamagoyaki omelette.
  1. When the new layer is mostly set, roll the egg back over the new layer. Oil the pan again and repeat with the remaining egg mixture.
Tamagoyaki sliced to show the soft rolled egg layers inside.
  1. Remove from the pan and let it rest for a few minutes. Slice into pieces and serve.
  1. Optional: While the tamagoyaki is still hot, transfer it to a makisu, a bamboo sushi mat. Carefully roll it to shape. Let it cool to set before slicing.

What to Do If Your Tamagoyak is Falling Apart?

Is your tamagoyaki falling apart, uneven, or does it have some tears? No worries! A bamboo sushi mat comes to the rescue.

A bamboo sushi mat is used in Japanese restaurants to shape tamagoyaki, and it also leaves beautiful marks on the surface.

Transfer the tamagoyaki onto a bamboo sushi mat while it's still hot. Then carefully roll it up in the mat and shape it into a log. You can reshape any imperfections here. Let the tamagoyaki cool in the mat to set before slicing

How to Roll Tamagoyaki Without Breaking

If you're a beginner, start cooking with low heat. With spreading the oil, adding the eggs, and rolling, things can go pretty fast once you start cooking. So cooking low and slow gives you a little time to breathe.

It's important to oil the pan thoroughly before each addition of egg mixture. Sticking is the biggest deal-breaker. I always fold a paper towel into a small pad and dip it in oil, and have it ready by the stove. It's very convenient to spread the oil evenly with chopsticks or tongs.

Start rolling from one side while the egg is still tender. If using chopsticks feels intimidating, use a small spatula to help lift and roll the egg. Tilting or lightly tossing the pan can help the egg roll. It does not need to be perfect, especially the first layer can be messy easily. But outer layers will help shape the tamagoyaki.

If it breaks a little, just keep rolling. Tamagoyaki is very forgiving, and you can cook the rolled omelette on the side of the pan at the end to shape it. Sharp corners of the tamagoyaki pan help shape the tamagoyaki.

If your tamagoyaki is uneven, you can use a bamboo sushi mat to fix it. Carefully place tamagoyaki on the mat and roll it up into a shape.

Why Is My Tamagoyaki Brown?

Tamagoyaki browns when the heat is too high or the egg cooks too long. Added sugar makes eggs caramelize easily.

A little browning is not a problem, especially for home-style tamagoyaki. It still tastes delicious. But if you want a clean yellow look, lower the heat, use thinner layers, and remove the pan from the heat for a few seconds if it gets too hot. Work as quickly as you can once the egg hits the pan.

Variations

Use this tamagoyak as a base and add your favorite ingredients to make it your own.

  • Negi Tamagoyaki: Finely chopped green onion is a popular addition.
  • Nori Tamagoyaki: Roll a sheet of nori between the egg layers for extra umami.
  • Nira Tamagoyaki: Nira, or garlic chive, is also a great addition to the tamagoyaki. It adds savory, garlicky flavor.
  • Cheese Tamagoyaki: Add a slice of cheese or shredded cheese in the center. Use the cheese as a core and roll it into an omelette. Great for a melty, kid-friendly version.
  • Mentaiko Tamagoyaki: Add mentaiko for a salty, savory, a little spicy Japanese flavor. Use mentaiko as a center and roll the egg around it.
  • Dashimaki Tamagoyaki: Add dashi for a softer, juicier rolled omelette.

What to Serve with Tamagoyaki

Tamagoyaki can be a great main dish, protein-rich side dish, or even a savory snack! Tamagoyaki and karaage with onigiri are staple items for Japanese bento box culture.

It's also perfect for breakfast! When making your Japanese breakfast, use the Ichiju Sansai principle: compose a meal with rice, soup, main dish, and two sides. It's a Japanese traditional framework to build a balanced meal.

Japanese breakfast set with tamagoyaki, rice, miso soup, nikujaga, cucumber salad, and strawberries.

How to Store and Reheat

Let tamagoyaki cool completely before storing. Keep it in an airtight container in the refrigerator for 2-3 days.

You can enjoy tamagoyaki cold, at room temperature, or gently reheated. For bento, let it cool fully before packing.

To reheat, microwave briefly until just warm. You don't want to overheat the tamagoyaki, because eggs can become rubbery and lose their softness. Tamagoyaki is best when it stays soft and tender.

More Japanese Recipes

If you love Japanese basics, also try these recipes!

Tamagoyaki, Japanese rolled omelette, sliced and served with shiso and carrot on a rectangular plate.

Tamagoyaki Japanese Rolled Omelette

Yoko Segawa
Tamagoyaki is a Japanese rolled omelette and one of the most beloved everyday home-style meals in Japan! The omelette is seasoned with soy sauce and sugar to make it sweet and savory, and is shaped into a soft and fluffy roll. It's made with simple ingredients and is great for a Japanese breakfast spread, lunch box, and easy dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine Japanese
Servings 2 servings
Calories 190 kcal

Ingredients
  

  • 3 large eggs
  • 1 teaspoon soy sauce You can also use soy sauce koji instead.
  • 2 teaspoons maple syrup or sugar
  • 2 tablespoons water or dashi
  • 1 pinch sea salt
  • Extra virgin olive oil or any neutral oil, for cooking

Instructions
 

  • In a bowl, whisk together the eggs, soy sauce, maple syrup, water, and salt until well combined. You don't want to whip too much air into the eggs, but whisk until smooth. (Optional) Strain the mixture through a fine-mesh strainer to make it extra smooth.
  • Heat a tamagoyaki pan or small nonstick frying pan over low to medium-low heat. Lightly coat the pan with oil. It's convenient to use a paper towel folded into a small pad and dipped in oil to spread the oil evenly.
  • Pour ⅓ of the egg mixture into the pan and tilt the pan to spread it evenly. Pop any large bubbles with chopsticks.
  • When the egg is mostly set but still slightly soft on top, roll it from the far side to the near side. Use chopsticks or a spatula to support the egg and lightly tilt or toss the pan to help it roll. Then slide the log to the far side.
  • Oil the empty part of the pan well. Pour in another ⅓ of the egg mixture, lifting the rolled egg slightly and tilting the pan, so the new egg flows underneath.
  • When the new layer is mostly set, roll the egg back over the new layer. Oil the pan again and repeat with the remaining egg mixture.
  • Remove from the pan and let it rest for a few minutes. Slice into pieces and serve.
  • Optional: While the tamagoyaki is still hot, transfer it to a makisu, a bamboo sushi mat. Carefully roll it to shape. Let it cool to set before slicing.

Notes

For shio koji tamagoyaki
You can use 2 teaspoons of shio koji instead of soy sauce and salt for umami-rich tamagoyaki
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 190kcalCarbohydrates: 5gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 279mgSodium: 295mgPotassium: 126mgFiber: 0.03gSugar: 5gVitamin A: 405IUCalcium: 51mgIron: 1mg
Keyword dairy-free, eggs
Tried this recipe?Let us know how it was!

For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Japanese Side Dishes

Nikujaga Recipe (Japanese Meat and Potato Stew) 肉じゃが

Nikujaga is a Japanese meat and potato stew and an ultimate cozy Japanese comfort food. Potatoes, carrots, and onions are simmered until tender in a sweet-savory soy sauce dashi broth with thinly sliced beef or pork to create a nostalgic family dinner staple. It's an easy one-pot simmer recipe ready in under 30 minutes with simple everyday ingredients.

Nikujaga, Japanese meat and potato stew, served with rice, miso soup, tamagoyaki, cucumber salad, and strawberries.

Nikujaga is a comforting main dish and is often served with Miso Soup, rice, and side dishes like Sunomono and tamagoyaki to create a complete Japanese home meal.

If you love Japanese comfort food, also try Air Fryer Karaage, Tuna Mayo Onigiri, and Shio Koji Chicken.

[feast_advanced_jump_to]

What is Nikujaga

Nikujaga (肉じゃが) is a Japanese potato and meat stew. Potatoes, carrots, and onions are simmered in a sweet, soy sauce-based dashi broth with thinly sliced beef or pork. Vegetables absorb meaty, flavorful dashi while cooking, creating a comforting dish.

"Niku" means meat, and "jaga" comes from "jagaimo," the Japanese word for potato.

Nikujaga is one of the classic Japanese home-cooking dishes that many Japanese people think of first as a comforting family meal. The broth is made with simple and basic Japanese condiments, soy sauce, mirin, sake, sugar, and dashi, to create an umami-packed sweet and savory base that reminds one of Japanese comfort food.

In addition to basic root vegetables and meat, shirataki (しらたき), snap peas, or green beans are often added. Shirataki are translucent noodles made from the konjac plant. They're mild-flavored, low-carb noodles that soak up the flavor as they're simmered in the broth. Snap peas and green beans add a pop of green color.

It's a hearty main dish in a Japanese meal. It is usually served with steamed rice, miso soup, and a few small side dishes as part of a simple Japanese dinner.

Japanese nikujaga meat and potato stew in a sweet-savory soy sauce dashi broth.

Beef or Pork for Nikujaga?

So which meat do you use in nikujaga, pork or beef? Which is better, and which is authentic? Well, it really depends on your preferences and the household you grew up in.

Beef and pork are both commonly used in classic nikujaga recipes. Beef is often associated with western Japan, while pork is more common in eastern Japan, but every household has its own version. Many people prefer the one they ate growing up to recreate its familiar, cozy flavor. I personally like beef, but pork is also an amazing choice.

Beef nikujaga has a rich, deep flavor, and potatoes soak up the best of it. Pork nikujaga is milder, lighter, and more affordable.

Either way, it's important to use thinly sliced meat, like the kind used for hot pot or sukiyaki. Nikujaga recipe is meant to be a quick, gently simmered dish, not a long braise.

Ingredients

Ingredients for nikujaga including thinly sliced beef, potatoes, carrot, onion, green beans, and shirataki noodles.
  • Sliced beef or pork: Use thinly sliced beef or pork. I usually find them in the frozen section at my local Asian grocery stores. You want slices much thinner than thin-cut pork chops. Ones labeled for shabu shabu or hot pot are the thickness you want. When I don't have time to stop by an Asian grocery store, I've used shaved beef steak, which is a bit tougher but very flavorful!
  • Potatoes: Yellow potatoes, which are all-purpose potatoes, work well in this recipe. Yukon Gold potatoes are often recommended for simmered recipes, but yellow potatoes are usually easier to find and work well too. If you've found them, go for it!
  • Onion: Yellow onion works well.
  • Carrot: I like using jumbo carrots for this recipe, so that each piece of carrot won't be too small for simmering. Cut them into bite-sized pieces using the rangiri oblique cut.
  • Shirataki: This is optional, but I highly recommend it! Shirataki are low-carb noodles made from the konjac plant that soak up all the flavor in the broth. They're chewy and jelly-like.
  • Dashi: Dashi adds gentle umami to the broth. You can use homemade dashi, instant dashi, a dashi packet, or water.
  • Soy sauce, Mirin, and Sake: The Japanese condiment staples.
  • Sugar or Maple Syrup: Sugar is commonly used in nikujaga, but I like using maple syrup instead. Both work well.
  • Green beans: This is optional, but add a pop of green color to elevate the nikujaga. Instead of green beans, snap peas and snow peas also work.

See recipe card for quantities.

Do You Need Dashi for Nikujaga?

While dashi adds savory depth to the dish, you can skip dashi and just use water. With water-based nikujaga, vegetables and meat create a lighter, yet naturally flavorful broth. Nikujaga is seasoned with soy sauce, sake, mirin, and sugar, so it still tastes delicious without dashi.

With that said, I still like using dashi because it gives the sauce more umami without making it heavy. Even a simple instant dashi, dashi packet, or kombu dashi works well here.

How to Make Nikujaga

Blanching green beans to use as a colorful topping for nikujaga.
  1. Bring a medium pot of water to a boil. If you're using green beans, blanch until bright green and transfer to a bowl of ice water. Drain and cut into 1-inch pieces. 
Boiling shirataki noodles before adding them to nikujaga.
  1. Drain the bag of shirataki and use kitchen shears to cut them a few times to make them shorter. In the same pot, add shirataki and boil for a few minutes. Drain well.
Stirring potatoes, carrots, onions, and thinly sliced beef for nikujaga.
  1. In a large pot or pan, heat the oil over medium heat. Add the meat and cook until no longer pink. Stir in potatoes, onion, and carrots, and cook for a minute to coat them in the oil.
Using parchment paper as an otoshibuta drop lid while simmering nikujaga.
  1. Stir in dashi, soy sauce, mirin, sake, sugar, and shirataki. Place an otoshibuta, or drop lid, on top and simmer until potatoes are tender, for 20 minutes, gently stirring from the bottom halfway through. Reduce the heat to low if necessary to maintain a gentle simmer.
Nikujaga with beef, potatoes, carrots, onions, shirataki noodles, and green beans in a pot.
  1. Serve in a serving bowl and top with green beans.

What Is Otoshibuta (drop lid)?

Otoshibuta (落し蓋) is a Japanese drop lid used for simmered dishes like nikujaga. Instead of covering the whole pot, the drop lid is smaller than the pot's diameter, so it sits directly on top of the ingredients.

Why do you need a drop lid when you have an actual lid? Well, they serve different purposes. The drop lid helps the simmering liquid circulate inside the pot to cook ingredients evenly. It also keeps ingredients from moving around too much in the broth, which helps the potatoes stay intact.

Wooden or stainless steel drop lids are commonly used. But if you don't have one, don't worry. You can use a piece of parchment paper with a few holes cut in the center. It works just as well!

Tips for Tender Potatoes That Don't Fall Apart

I recommend using waxy or all-purpose potatoes if you want the potatoes to hold their shape better. I usually use yellow potatoes, which are all-purpose potatoes.

Cut the potatoes into large, even pieces so they cook at the same speed. If you want to take an extra step, soak cut potatoes in water for 10 minutes to remove excess starch. I usually skip this, but if you're using starchy potatoes, try this tip.

In this recipe, after you cook the meat, stir in the vegetables in the pot before adding any liquid. This coats the potatoes lightly in oil. The oil helps protect the surface of the potatoes, so they are less likely to break apart as they simmer.

When simmering, keep the heat nice and gentle. A strong boil can make the potatoes bump into each other while cooking and break apart. Using an otoshibuta also helps keep everything in place while the flavor soaks in.

You don't need to stir often. Stir just a few times to help the ingredients absorb the broth. Letting nikujaga rest for a few minutes before serving helps the potatoes absorb more flavor without falling apart.

What to Serve with Nikujaga

Nikujaga is a comforting one-pot dish, but it's even better with a few simple Japanese side dishes to compose a traditional Japanese meal.

When putting together a Japanese meal at home, the Ichiju Sansai principle comes in handy. Ichiju Sansai is a traditional Japanese formula consisting of rice, soup, a main dish, and two sides, making it easy to create a balanced and satisfying meal.

Here are some delicious Japanese recipes to pair with nikujaga:

Japanese dinner set with nikujaga, steamed rice, miso soup, tamagoyaki, cucumber sunomono, and strawberries

How to Store and Reheat Nikujaga

Store leftover nikujaga in an airtight container in the refrigerator for up to 1-2 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. The flavors often become even better the next day as the ingredients continue to soak up the broth.

More Japanese Home Cooking Recipes

If you love cozy Japanese home cooking like nikujaga, try these recipes next!

Nikujaga served with rice, miso soup, tamagoyaki, cucumber salad, and strawberries.

Nikujaga (Japanese Meat and Potato Stew)

Yoko Segawa
Nikujaga is a Japanese meat and potato stew and an ultimate cozy Japanese comfort food. Potatoes, carrots, and onions are simmered until tender in a sweet-savory soy sauce dashi broth with thinly sliced beef or pork to create a nostalgic family dinner staple. It's an easy one-pot simmer recipe ready in under 30 minutes with simple everyday ingredients.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner, Main Course
Cuisine Japanese
Servings 4 servings
Calories 463 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • ½ lb. sliced beef or shaved steak you can also use sliced pork, cut into 3-inch pieces
  • 3 yellow potatoes (about 1½ lb) cut into 1.5-inch pieces
  • 1 onion cut into wedges
  • 1 jumbo carrot cut into bite-sized pieces using the rangiri oblique cut
  • 1 bag shirataki (200g, 7.05oz) (optional)
  • 1½ cups dashi or water
  • 6 tablespoons soy sauce
  • ¼ cup mirin
  • ¼ cup sake
  • ¼ cup sugar or maple syrup
  • 5 green beans or snap peas for serving (optional)

Instructions
 

  • Bring a medium pot of water to a boil. If you're using green beans, blanch until bright green and transfer to a bowl of ice water. Drain and cut into 1-inch pieces.
  • Drain the bag of shirataki and use kitchen shears to cut them a few times to make them shorter. In the same pot, add shirataki and boil for a few minutes. Drain well.
  • In a large pot or pan, heat the oil over medium heat. Add the meat and cook until no longer pink. Stir in potatoes, onion, and carrots, and cook for a minute to coat them in the oil.
  • Stir in dashi, soy sauce, mirin, sake, sugar, and shirataki. Place an otoshibuta, or drop lid, on top and simmer until potatoes are tender, for 20 minutes, gently stirring from the bottom halfway through. Reduce the heat to low if necessary to maintain a gentle simmer.
  • Serve in a serving bowl and top with green beans.

Notes

Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 463kcalCarbohydrates: 54gProtein: 19gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 40mgSodium: 1974mgPotassium: 1074mgFiber: 5gSugar: 20gVitamin A: 3062IUVitamin C: 35mgCalcium: 77mgIron: 3mg
Keyword carrots, Japanese ingredients, potatoes, shirataki
Tried this recipe?Let us know how it was!

For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Japanese Ingredients & Fermentation

How to Eat Natto: A Japanese Guide

Natto is sticky and stringy fermented soybeans and is one of the most beloved traditional fermented foods in Japan. It may be intimidating at first because of its strong aroma, but once you get used to it, you'll enjoy the mesmerizing flavor of natto! Natto is so nutritious and versatile. I'll share how to eat natto from basic natto gohan with simple toppings and natto maki to natto spaghetti and omelette.

Natto rice bowl topped with green onion, served over warm Japanese short-grain rice.

A bowl of warm rice with natto and miso soup for breakfast is so humble yet comforting, and a very Japanese way to start a day!

Natto has been loved in Japan for generations. It's known for its strong aroma, but I'll share tips and recipe ideas to help you start your natto journey. Once you get used to it, you might love natto as much as I do!

If you're interested in basic Japanese food guides, also check out Matcha Basics, What Is Koji?, How to Make Shio Koji, and Guide to Shiratama Dango.

[feast_advanced_jump_to]

What is Natto?

Natto (納豆) is a traditional Japanese food made with soybeans fermented with natto-kin (納豆菌, Bacillus subtilis var. natto), the bacteria used to produce natto. It has a unique sticky, stringy texture and savory umami flavor, and the aroma is often described as pungent and funky for people who try it for the first time.

In Japan, natto is a popular breakfast food. Natto usually comes in individual packs with tare, a savory-sweet sauce, and karashi, Japanese mustard. Stirring natto makes it even more sticky and stringy, creating a fluffy texture. Then mix in the sauce and mustard to season, and place on the rice to enjoy together.

Natto can look (and smell) a little intimidating at first, especially if you are new to it. Think of it like stinky (yet delicious) cheese. Fermentation creates a funky aroma but is also a key to a deep, complex flavor. The same thing happens to natto! Natto-kin helps break down proteins in soybeans into amino acids, which gives natto its deep umami.

It is a nutritious fermented food. If it feels overwhelming at first, try it with simple toppings like green onion or kimchi. The toppings make natto much easier to enjoy. Natto is one of those humble foods that feels simple, comforting, and very Japanese.

Natto being lifted with chopsticks over a bowl of warm Japanese rice, with miso soup in the background.

What Does Natto Taste Like?

Natto has a savory, earthy, and slightly nutty flavor with a bold fermented aroma. The smell is stronger than the taste, so if you are nervous at first, don't worry!

Natto is usually enjoyed with soy sauce or the sauce-based tare it comes in the package. So it tastes savory and a little salty, perfect with warm steamed Japanese short-grain rice.

Natto is famous for its unique neba neba (ネバネバ, sticky and stringy) texture. It can be tricky to handle, especially with chopsticks. But some people love its stringy texture and stir it well until it becomes foamy and fluffy.

Where to Buy Natto

You can usually find natto at Japanese grocery stores or Asian grocery stores. In the U.S., it is often sold in the frozen section in small individual packs of three.

I usually buy Japanese natto from the frozen section at my local Asian grocery store and keep it in my freezer. There are many sauce flavors you can choose from basic dashi and soy sauce flavor to wasabi and TKG (tamago kake gohan). So try different flavors and find your favorite.

egg soy sauce flavored natto in package and black bean natto in an opened package with tare and karashi packets.
Egg soy sauce flavored natto in a package and black bean natto in an opened package with tare and karashi packets.

How to Prepare Natto

Preparing natto is so easy! Most store-bought natto comes in Styrofoam packaging for individual servings. Depending on the flavor, you'll also get the sauce and sometimes karashi.

First, open the package and remove the clear plastic film on top of the natto. Here are a few ways to remove plastic film easily. Pinch the center of the film with chopsticks and twist the film (or package) to lift. Another way is to pull the edge of the film, close the package, then pull the film out of the package.

Opened natto package with tare sauce and karashi packets on top.
Most store-bought natto comes with tare sauce and sometimes karashi mustard.
Twisting the plastic film with chopsticks to remove it from natto.
Twist the plastic film with chopsticks.
Stringy natto after removing the plastic film from the package.
Then, gently pull the film off the natto.
Removing the clear plastic film from a package of natto.
Another way to remove the film: slowly pull the plastic film from the package to remove it cleanly.

Then, stir the natto well with chopsticks until it becomes sticky, stringy, and a little foamy. This helps make the texture lighter and fluffier.

Then add the tare and karashi, if using, and mix again. I like to add the sauce after stirring because it makes the natto easier to fluff up first.

Once it is mixed, transfer the natto over warm steamed rice and add your favorite toppings.

While these are the recommended steps for preparing natto properly, I'm so impatient when craving natto. So I just add tare and mix a few times to enjoy. Still, natto tastes so good with minimum strings hanging from my mouth!

The Easiest Way to Eat Natto: Natto Gohan

The first dish you need to try is natto gohan (納豆ごはん, natto rice)! Gohan means cooked rice in Japanese. It's the most basic and classic way to enjoy natto. Some people even eat it every day (like me)!

It's a simple dish of natto over warm Japanese short-grain rice. The rice is the center of Japanese cuisine, and natto is rice's best friend!

To make natto gohan, prepare one pack of natto, then put it over a bowl of warm steamed rice. Natto gohan is delicious as is, but if you feel fancy, add chopped green onion, nori, sesame oil, avocado, kimchi, or any toppings you like.

When enjoying, scoop bite-sized rice with a little natto on top with chopsticks. It's common not to mix everything, just scoop one bite at a time to enjoy. In this way, you won't make much mess in a bowl, so it's easier to wash off the slimy residue after the meal.

Best Natto Gohan Toppings for Beginners

The toppings make natto gohan fun and even more enjoyable, especially if you are trying it for the first time.

  • Green onion: A classic choice for natto gohan. It adds a refreshing flavor that balances the fermented aroma.
  • Egg: Serve with a soft-boiled egg, onsen tamago, or a fried egg. If you're in Japan or pasteurized egg is available, try raw egg! Natto tamago kake gohan (TKG) is so classic and so delicious.
  • Nori: Seaweed adds savory flavor and a boost of umami. Try kizami nori (nori strips) or break it into small pieces to mix in.
  • Kimchi: Spicy, tangy kimchi is one of the best toppings for beginners because its bold flavor balances natto so well.
  • Chili Crisp: Add heat and crunch that natto needs.
  • Cheese: Two fermented foods taste so well together.
  • Avocado: Creamy avocado softens the flavor and makes natto feel more familiar.
  • Sesame seeds and oil: A simple topping that adds nutty flavor and a little texture.
  • Shiso: Fresh shiso adds a bright, herbal flavor that makes natto feel lighter.
  • Umeboshi: Salty, sour pickled plum cuts through the richness and gives natto rice a bright punch.

How to Make Natto Taste Better

Does the strong aroma of natto intimidate you? Don't worry, I understand. Actually, a lot of Japanese people don't like natto for that exact reason.

But if you're new to natto, chances are, you're just unfamiliar with the smell. Once you get used to it, you may start to love the strangely mesmerizing flavor of natto! Until then, try these tips to help you start your natto journey.

First, there's a mild-smelling natto product called Niowanatto. According to Mizkan, Niowanatto was developed to reduce the strong aroma of natto by using a specific natto bacteria strain. So if you see this product at your local Asian grocery store, give it a try.

Also, some people find small-bean natto (小粒納豆, kotsubu natto) or hikiwari (ひきわり, crushed beans) natto easier to enjoy. Kuromame (黒豆, black beans) natto tastes milder than regular natto.

The sauce and topping also help. Try toppings like green onion, kimchi, cheese, canned tuna, or avocado. Stirring in the sauce that comes with it is good, but other fun sauces like mayonnaise and chili crisp make natto more beginner-friendly.

Cooking natto can make the aroma and flavor feel milder. Try natto in an omelette and fried rice.

Also, if you don't like the stringy texture, you don't have to stir much. Just stir a few times to mix the sauce to minimize the sticky texture.

Start with a small amount of natto over more rice, then add more as you get used to the taste.

Yoko's Favorite Way to Enjoy Natto

I personally do not use the sauce that comes with natto. Instead, I love seasoning my natto with Shoyu Koji!

Shoyu koji is a Japanese fermented seasoning made with rice koji and soy sauce. It has deep savory umami and mild sweetness, which makes it a perfect replacement for tare.

My favorite type of natto is black soybean natto! I really love its nuttiness and mild sweetness. Black bean natto is usually made with larger-sized beans, and I love big bean natto.

If I'm feeling using tare, my favorite is tamago flavor! I really miss tamago kake gohan (raw egg mixed with hot rice), and tamago-flavored natto really satisfies my craving!

Natto for Beginners: Which Type Should You Try First?

I recommend starting with small-bean natto, hikiwari natto, or black bean natto.

Small-bean natto is easy to mix with rice and has a nice balance of flavor and texture. Hikiwari natto is made with crushed soybeans, so the texture is softer and it blends into rice more easily.

Black bean natto tastes a little milder and sweeter than regular soybean natto. It tastes more like beans than natto.

Natto Rice Variations

Once you know the basic natto rice method, you can enjoy it in many different ways. Here are some simple variations to try.

  • Classic Natto Rice: Natto mixed with tare and karashi, then served on warm Japanese short-grain rice. Add chopped green onion for a refreshing topping.
  • Natto Egg Rice: Top natto rice with an onsen tamago, soft-boiled egg, or fried egg. The egg makes the bowl richer and more satisfying. Egg-flavored natto is also my favorite, almost like a natto version of tamago kake gohan (TKG).
  • Natto Kimchi Rice: Add kimchi for a spicy, tangy flavor. This is one of my favorite beginner-friendly combinations because kimchi balances the strong aroma of natto.
  • Natto Avocado Rice: Add chopped avocado for a creamy bowl. Adding chili crisp is also delicious.
  • Natto Poke Bowl: Stir natto into poke and top with rice. The bold poke flavor makes the natto taste milder, making it a satisfying high-protein meal.
  • Natto Fried Rice: Cook natto with rice, vegetables, and egg to make a simple natto fried rice. Drizzle with soy sauce and season with salt and pepper to taste.

Natto Recipes beyond Natto Rice

Natto is surprisingly versatile, so there are more ways to enjoy natto! Beyond rice and Japanese dishes, you can add natto to your everyday meals.

  • Natto Maki: Natto sushi rolls are a classic sushi flavor! Use hikiwari natto for easier and tighter rolling.
  • Natto Spaghetti: Natto makes an easy high-protein pasta sauce! Just mix cooked spaghetti with natto, mentsuyu (Japanese soup base), and oil like olive oil, butter, or toasted sesame oil. Top with green onion or nori.
  • Natto Pizza:
  • Natto Toast: Mix natto with tare and spread over toast. Then top with cheese, a smear of mayonnaise, and green onion. Toast in the oven or air fryer until golden brown. Natto and cheese are an amazing combo!
  • Natto Omelette: Stir natto into the egg mixture and cook as usual. Cooking natto softens the bold natto aroma, so it's a great recipe for natto beginners!

What to Serve with Natto

Natto is most commonly served with warm steamed Japanese short-grain rice, but it is also delicious as part of a simple Japanese breakfast!

When building your Japanese breakfast, use the Ichiju Sansai principle: rice, soup, a main dish, and two sides. It's a traditional Japanese formula for a balanced meal.

Here're some of my favorite recipes to build a Japanese breakfast around natto.

For a quick breakfast, I love natto with rice, miso soup, and something fresh like quick pickles. It is simple, humble, and very Japanese.

How to Store Natto

Store natto in the refrigerator or freezer, depending on the package instructions. In the U.S., natto is often sold frozen, so I usually keep extra packs in the freezer and thaw them in the refrigerator overnight.

If you're in a rush, transfer frozen natto to a microwave-safe container and microwave for 15 seconds at a time until defrosted.

Once thawed, keep natto refrigerated and enjoy it by the date on the package. After opening a pack, it is best to eat it right away.

I do not recommend leaving natto at room temperature for a long time. It is a fermented food, but it still needs to be handled like a refrigerated food.

Is Natto Healthy?

Natto is a nutritious fermented soybean food. It provides plant-based protein, fiber, and vitamin K2, and it contains bacteria from fermentation.

Because natto is fermented, it has a unique flavor and texture, but that fermentation is also part of what makes it special. It is one of those traditional Japanese foods that feels simple, everyday, and deeply nourishing.

One important note: natto is high in vitamin K2, so if you take warfarin or medication affected by vitamin K, talk with your healthcare provider before eating natto.

For most people, natto can be a wonderful addition to a balanced diet, especially if you enjoy savory Japanese breakfasts.

More Japanese Breakfast Recipes

If you love simple Japanese breakfast dishes like natto rice, try these next:

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Japanese Desserts

Strawberry Mochi (Ichigo Daifuku) いちご大福

Strawberry mochi, or Ichigo Daifuku, is one of my favorite Japanese desserts to make when strawberries are in season. Fresh strawberries are wrapped in sweet red bean paste, then tucked into a soft, chewy mochi. Making them at home is fun and surprisingly easy with a handful of simple ingredients.

Strawberry mochi, also called ichigo daifuku, cut open to show fresh strawberry and sweet red bean paste inside soft mochi.

These classic Japanese desserts are so pretty, and this homemade version is very doable, even if you are new to making mochi!

In this post, I'll show you how to make both classic strawberry daifuku and open-style strawberry daifuku with a fresh strawberry on top. This recipe makes 6 strawberry mochi using the microwave method.

For me, strawberry season is about a lot of homemade strawberry desserts and drinks! Ripe, fresh berries are perfect for making a Strawberry Matcha Latte, Strawberry Rhubarb Jam, and Strawberry Chocolate Mochi!

If you're new to classic Japanese desserts, also try Shiratama Dango, Mitarashi Dango, and Hanami Dango!

[feast_advanced_jump_to]

What Is Strawberry Mochi?

Strawberry mochi is often used to refer to the classic Japanese dessert Ichigo Daifuku (いちご大福). It's a simple dessert made with a fresh strawberry wrapped in sweet anko (あんこ, red bean paste) and soft mochi.

In Japanese, Ichigo means strawberry, and daifuku is a soft mochi ball filled with anko, which is a popular traditional Japanese sweet. Even though it feels very classic now, strawberry daifuku is a more modern Japanese sweet compared to many traditional wagashi.

Adding a strawberry to daifuku is a small change, but its impact is huge! The fresh strawberry gives it a beautiful balance to the daifuku: tart strawberry brightens up sweet anko, and the juicy, succulent bite with chewy mochi is so satisfying.

If you're searching for this exact dessert recipe, you may see it's called strawberry mochi, strawberry daifuku, or ichigo daifuku. They usually refer to the same thing: a whole strawberry wrapped with anko and soft mochi.

Open ichigo daifuku mochi with a fresh strawberry nestled in soft mochi, surrounded by strawberries and flowers.

Why You'll Love This Recipe

  • Freshly made mochi is so soft and chewy.
  • The juicy and tart strawberries complement the sweet red bean paste.
  • Shiratamako makes extra soft mochi.
  • Making mochi at home ia surprisingly easy!
  • Fresh, red strawberries in white mochi look naturally beautiful.
  • Pretty Japanese dessert for your next tea time!
  • This recipe is naturally dairy-free and can be vegan and gluten-free, depending on the anko you use.

Strawberry Mochi vs Ichigo Daifuku vs Strawberry Daifuku

It might be confusing to have different names and search terms. But they usually refer to the same thing: this classic Japanese mochi dessert.

Ichigo daifuku is the Japanese name. "Strawberry daifuku" is the direct English-Japanese hybrid. "Strawberry mochi" is the casual English term used for online search.

Ingredients You'll Need

The beauty of the classic mochi recipe is its simplicity. I saw a lot of the mochi recipe online that adds butter, kneading by hand, etc. While those recipes must be fun and delicious, making mochi doesn't have to be complicated. All you need is a handful of ingredients.

Strawberries

Fresh, tart strawberries and the sweet anko daifuku are a complementary couple meant to be together! I highly recommend using small strawberries for this recipe. This daifuku recipe works best with small ones. And the small strawberries are easier to wrap without tearing the mochi.

I always look for a container of smaller strawberries at a grocery store and pick out the smallest ones for this recipe. I found strawberries at the farmer's market, or freshly picked ones from a local farm during the strawberry season, are juicy and small, which are perfect for wrapping into mochi.

Anko

There are several types of anko in the Japanese confectionery. For this recipe, I use koshian (こし餡), a smooth red bean paste made with adzuki beans. You can also use tsubuan (粒あん), chunky red bean paste, if you prefer. But it's harder to wrap a strawberry evenly with chunky paste, and you can feel the bean chunks over the mochi.

Koshian can be a little tricky to find, but you can usually order it online (like Amazon). If you can only find canned tsubuan, which is more accessible at Asian grocery stores, you can blend it to make a smoother red bean paste. See How to Make Koshian from Tsubuan for more details.

Anko is a sweetened bean paste. The types and flavors of anko are determined by the types of beans and how they are processed. See the section below for details.

Shiratamako or Mochiko

You can use shiratamako or mochiko to make the mochi layer. But I highly recommend shiratamako for making strawberry mochi!

Shiratamako is a special type of Japanese glutinous rice flour, and is the key to making chewy, springy mochi. Just like leftover rice hardens in the fridge, mochi can firm up when chilled. In my testing, mochi made with shiratamako stays softer longer compared to mochiko, even after refrigeration. It's not as common, so it may be hard to find it. Check out the local Asian grocery stores. I usually just order it from Amazon.

Mochiko is Japanese glutinous rice milled into flour. It's widely available in the US, so you can easily find it! I usually use Koda Farms' sweet rice flour. It works when shiratamako is not available, but the texture is slightly different.

  • Shiratamako: springier, more refined texture, more traditional for daifuku.
  • Mochiko: easier to find in U.S. grocery stores, can work, but the texture may be slightly different
  • Do not use regular rice flour. The regular rice flour is made from long or medium rice, while shiratamako and mochiko are made from Japanese glutinous rice flour. There's a huge difference in the texture.

Wondering what shiratamako is and the difference between mochiko and shiratamako, I go into more detail in Mitarashi Dango post!

Sugar

Sugar lightly sweetens the mochi, and it's also important for keeping the mochi soft.　Sugar improves water retention in mochi, which helps keep the mochi soft longer, even after being chilled in the fridge.

Potato Starch or Cornstarch

Freshly made mochi is very sticky, so coating with katakuriko (片栗粉, Japanese name for potato starch) makes handling so much easier.

While potato starch is commonly used in wagashi shops, cornstarch works just fine. Use whichever you have on hand.

Strawberry daifuku cut open to show fresh strawberry, sweet red bean paste, and soft white mochi.

A Quick Guide to Anko

Anko (あんこ) is sweet red bean paste made from azuki beans. It is one of the most common fillings in Japanese sweets, including daifuku, dorayaki, taiyaki, and anpan.

For strawberry mochi, I recommend using koshian, which is smooth red bean paste. Its soft, creamy texture wraps around the strawberry easily and gives the daifuku a clean, delicate look when you cut it open.

You may also find tsubuan, which is chunky red bean paste. It has whole or partially mashed azuki beans, so the texture is more rustic. Tsubuan tastes delicious, but it can be a little harder to shape neatly around the strawberries.

You can usually find anko at Japanese or Asian grocery stores, or order it online. Koshian can be a little trickier to find, so store-bought tsubuan is a helpful shortcut.

For easier wrapping, chill the anko before using it. Cold anko is firmer and less sticky, which makes it much easier to cover the strawberries before wrapping them in mochi.

If you have leftover anko, store it in an airtight container in the refrigerator and use it within a few days. You can also freeze it for longer storage. Use frozen koshian within 1 month.

Koshian and tsubuan are the basic types of anko, but there's more! You can also use these anko instead of mochi filling.

  • Shiroan: Smooth white bean paste. It has a milder flavor and lighter color than red bean paste, making it beautiful with strawberries, matcha, or seasonal fruit.
  • Matcha an: Shiroan mixed with matcha. It adds a rich matcha flavor and aroma to the dessert.
  • Sakura an: Shiroan mixed with cherry blossom petals or leaves. It has a lightly floral, salty-sweet flavor and is lovely for spring mochi.
  • Goma an: Anko mixed with sesame seeds and/or paste. Black sesame is commonly used. It has a nutty, rich flavor and makes a beautiful contrast with soft white mochi.

How to Make Koshian from Tsubuan

If you can only find canned tsubuan, you can blend it until smooth and use it as a substitute for koshian. For an even finer texture, press the red bean paste through a fine-mesh sieve.

First, blend tsubuan in a blender with a splash of water. Water helps the blender run smoothly.

If you see any skin or any chunk left after blending, press the paste through a fine-mesh sieve to remove any bean skins or chunks to improve the texture. I used a Ninja blender, and it made a smooth paste that doesn't need pressing.

Then, transfer the paste into a pan and cook until thick. Anko needs to be thick enough to shape into balls. Keep stirring while cooking to prevent burning.

Then let the paste cool completely. It will continue to thicken as it cools. Use it to make mochi, and you can freeze the leftovers for future use. Use frozen koshian within 1 month. It won't be rock-hard when frozen. I usually spread thinly in a ziploc bag and freeze, so I can easily break off or scrape out some anko to use for the next dessert project or top with buttered toast.

How to Make Strawberry Mochi

While making strawberry mochi is so simple, a few tips and tricks make a huge difference! So here, I'll explain step by step for success.

Before you start

  • Chill the anko for easier handling and wrapping.
  • Wash the strawberries and remove the green leafy stems. Pat them dry well to prevent leaking.

Wrap the Strawberries with Anko

Wrapping a fresh strawberry with smooth red bean paste for ichigo daifuku.
  1. Divide the koshian into 6 portions, about 25g each. Roll each portion into balls. Press a strawberry into the ball, then wrap it around the side of the strawberry, leaving the tip exposed so the red color peeks through the mochi. Repeat with the remaining ingredients. Refrigerate the prepared fillings while preparing mochi.
Fresh strawberries wrapped with sweet red bean paste before making strawberry daifuku.
  1. For open-style strawberry daifuku, use 35g of koshian for each mochi. Roll each portion into balls. Do not wrap the strawberries with koshian yet. Keep the strawberries and koshian balls separate. Refrigerate the prepared fillings while preparing mochi.

Make the Mochi Dough

Adding water to shiratamako and sugar to make the mochi dough for strawberry mochi.
  1. In a microwave-safe bowl, mix the shiratamako and sugar. Add water gradually, a splash at a time, and mix well between each addition. Mix until all the shiratamako granules are dissolved.
Cooked mochi dough stretched with a spatula until shiny and elastic for strawberry daifuku.
  1. Microwave for 1 minute and stir well with a spatula. Then microwave for another 30 seconds and stir until the mixture becomes stretchy and shiny. If the mochi is still opaque, microwave for an additional 30 seconds and mix again. Repeat if necessary until translucent.

Dust and Divide the Mochi

Dusting freshly cooked mochi with potato starch to prevent sticking.
  1. Generously dust a working surface with potato starch. Carefully transfer the mochi onto the starch. 
Pinching off soft mochi dough into equal pieces for strawberry mochi.
  1. When it's cool enough to touch, coat the entire surface of the mochi with potato starch. Dust your hands with potato starch, then use your thumb and index finger to gently squeeze and pinch off the mochi into 6 equal pieces.

Some mochi recipes suggest to cutting the mochi to divide, resulting in square or triangle pieces of mochi. I found this harder for wrapping strawberry filling evenly, because the corners can create extra mochi around the seam.

Instead, I like to pinch off the mochi into round pieces first. This makes it easier to flatten each piece into a round disc and wrap it neatly around the filling.

Wrap the Strawberry Filling

Flattening a piece of mochi into a round before wrapping the strawberry filling.
  1. Flatten each piece of mochi into a round. Keep the center slightly thicker than the edges.
Dusting a hand with potato starch and making a C-shape before wrapping soft mochi around the filling.
  1. Make a C-shape with one hand.
Placing a flattened mochi wrapper on C-shaped hand before wrapping strawberry koshian filling.
  1. Place a flattened piece of mochi on top.
Placing the anko-covered strawberry filling inside a soft mochi wrapper.
  1. Place a strawberry filling in the center of each mochi with the strawberry tip facing down. Gently press the filling down into your C-shaped hand so the edges of the mochi naturally wrap around the filling.
Pinching the edges of the mochi together to seal the strawberry daifuku.
  1. Pinch the edges together to seal, then turn the mochi seam-side down. Enjoy immediately. 

Open-Style Strawberry Daifuku

Cutting the top of mochi with kitchen shears to make open-style strawberry daifuku.
  1. wrap each koshian ball with mochi and place it seam-side down. Use kitchen shears to make a cut on top, gently open the cut surface.
Open-style strawberry daifuku with a fresh strawberry sitting inside soft white mochi.
  1. Place a strawberry on top.

How to Wrap Strawberry Mochi Without Tearing

The key is to work while the mochi is still warm and stretchy. Not too cold, not too hot. Once it cools, it becomes harder to stretch and more likely to tear.

Dust your hands and work surface generously with potato starch or cornstarch, then flatten each piece of mochi into a round. Keep the center slightly thicker than the edges so it can hold the strawberry filling without breaking.

Try not to pull too hard or handle it too much, because mochi gets weaker as you keep stretching it.

And if there's a tear, you can always seal it by pinching it together.

Why Is My Mochi Sticky?

Mochi can be too sticky when it's too hot, not cooked enough, or too much water is added.

Mochi is naturally sticky, so a little stickiness is normal. That soft, stretchy texture is part of what makes strawberry mochi so good.

But when it is too sticky, it can be very hard to handle, and the mochi may not hold its shape well after wrapping.

To avoid this, I recommend using a kitchen scale instead of measuring cups. Then cook the mochi until completely translucent. Let it cool just until it is comfortable to touch. If it still feels impossible to handle, you may need more potato starch or cornstarch on your hands and work surface.

Why Is My Mochi Hard?

Mochi can turn hard when it cools too much, dries out, or is chilled in the refrigerator. For the softest texture, wrap the strawberry filling while the mochi is still warm and pliable.

Sugar also helps keep mochi softer, so I do not recommend reducing it too much. Once the mochi is shaped, keep it covered so the surface does not dry out.

Strawberry mochi is best enjoyed the same day it is made, when the mochi is soft, and the strawberry is fresh and juicy.

Why Did My Strawberry Mochi Leak?

Strawberry mochi can leak and become wet when the strawberries release too much moisture. This usually happens if the strawberries were wet, too large, sitting out too long, or wrapped without enough anko around them.

After washing the strawberries, dry them very well before wrapping. I also recommend using small strawberries because they are easier to cover with anko and mochi.

Keep the tip of the strawberry facing up after it's wrapped. This helps prevent the juice from spreading from the hulled side. And it looks prettier with the tip side up.

Strawberry mochi and open-style strawberry daifuku arranged on a white plate with fresh strawberries and flowers.

Pro Tips for Soft Strawberry Mochi

  • Use shiratamako to keep mochi soft longer.
  • Adding sugar also helps keep mochi soft.
  • Use a kitchen scale to measure ingredients. Too much water makes mochi sticky, and too little can dry out mochi.
  • Shiratamako makes chewier and more elastic mochi than mochiko, making it easier to wrap the filling without tearing.
  • Add water gradually and mix well until no granules are left.
  • Cook until the mochi is shiny and translucent.
  • Wrap a strawberry in anko before wrapping it in mochi.

Storage Tips

Strawberry mochi is best enjoyed the same day it is made, while the mochi is soft and the strawberry is fresh and juicy.

Store leftover strawberry mochi in an airtight container in the fridge, and enjoy within 24 hours. Thanks to shiratamako and sugar, the mochi stays softer than regular mochi after refrigeration, though it will still be firmer than freshly made. I recommend taking them out at room temperature, 15 minutes before enjoying, to revive their chewy texture.

Since this recipe uses fresh strawberries, it is not the best make-ahead dessert. The strawberries can release moisture over time, which may make the mochi wet or cause it to leak.

I also do not recommend freezing strawberry mochi. Fresh strawberries become watery after thawing, and the texture will not be the same.

But you can freeze leftover anko for your next mochi-making session.

Variations

With this basic strawberry mochi recipe, you can make your own with different fillings.

  • Shiroan Strawberry Mochi: Use smooth white bean paste instead of red bean paste. It has a milder flavor and a beautiful pale color.
  • Matcha Strawberry Mochi: Add a small amount of matcha powder to the mochi dough for a gentle green tea flavor. You can also use matcha as a filling. I love the matcha and strawberries combo like the Strawberry Matcha Latte.
  • Strawberry Cream Mochi: Add a little whipped cream or coconut cream with the strawberry for a creamier filling. I also have the Mango Cream Mochi recipe.
  • Chocolate Strawberry Mochi: Chocolate ganache and fresh strawberry wrapped in cacao mochi for a rich dessert.
  • Fruit Daifuku: Try using small pieces of mango, kiwi, or mandarin orange with shiran. Just make sure the fruit is dry before wrapping.

What to Serve with Strawberry Mochi

Enjoy these strawberry daifuku with a cup of Japanese tea for a calming tea time or as a dessert. Serve it with Matcha Latte, Hojicha, sencha, or genmaicha. The gentle bitterness of unsweetened tea balances the sweetness of the anko.

The pink and white color contrast makes this strawberry mochi so pretty and special. It's perfect for strawberry season, summer picnic, or homemade wagashi tea parties.

More Japanese Desserts

If you love classic Japanese desserts like strawberry mochi, also try these below!

Strawberry daifuku cut open to show fresh strawberry, sweet red bean paste, and soft white mochi.

Strawberry Mochi (Ichigo Daifuku) いちご大福

Yoko Segawa
Strawberry mochi, or Ichigo Daifuku, is one of my favorite Japanese desserts to make when strawberries are in season. Fresh strawberries are wrapped in sweet red bean paste, then tucked into a soft, chewy mochi. Making them at home is fun and surprisingly easy with a handful of simple ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Course Dessert
Cuisine Japanese
Servings 6 mochi
Calories 161 kcal

Ingredients
 
 

For the filling

  • 6 small strawberries
  • 150 g koshian (smooth sweet red bean paste) 25g (1 heaping tablespoon) for each mochi, use 35g each for an open-style strawberry mochi

For the mochi

  • ½ cup shiratamako (80g)
  • ¼ granulated sugar (50g)
  • ½ cup water (120ml)
  • Potato starch for dusting

Instructions
 

Before You Start

  • Chill the anko for easier handling and wrapping.
  • Wash the strawberries and remove the green leafy stems. Pat them dry well to prevent leaking.

Wrap the Strawberries with Anko

  • Divide the koshian into 6 portions, about 25g each. Roll each portion into balls. Press a strawberry into the ball, then wrap it around the side of the strawberry, leaving the tip exposed so the red color peeks through the mochi. Repeat with the remaining ingredients. Refrigerate the prepared fillings while preparing mochi.
  • For open-style strawberry daifuku, use 35g of koshian for each mochi. Roll each portion into balls. Do not wrap the strawberries with koshian yet. Keep the strawberries and koshian balls separate. Refrigerate the prepared fillings while preparing mochi.

Make the Mochi Dough

  • In a microwave-safe bowl, mix the shiratamako and sugar. Add water gradually, a splash at a time, and mix well between each addition. Mix until all the shiratamako granules are dissolved.
  • Microwave for 1 minute and stir well with a spatula. Then microwave for another 30 seconds and stir until the mixture becomes stretchy and shiny. If the mochi is still opaque, microwave for an additional 30 seconds and mix again. Repeat if necessary until translucent.

Dust and Divide the Mochi

  • Generously dust a working surface with potato starch. Carefully transfer the mochi onto the starch.
  • When it's cool enough to touch, coat the entire surface of the mochi with potato starch. Dust your hands with potato starch, then use your thumb and index finger to gently squeeze and pinch off the mochi into 6 equal pieces.
    Pinching off soft mochi dough into equal pieces for strawberry mochi.

Wrap the Strawberry Filling

  • Flatten each piece of mochi into a round. Keep the center slightly thicker than the edges.
    Flattening a piece of mochi into a round before wrapping the strawberry filling.
  • Make a C-shape with one hand.
    Dusting a hand with potato starch and making a C-shape before wrapping soft mochi around the filling.
  • place a flattened piece of mochi on top.
    Placing a flattened mochi wrapper on C-shaped hand before wrapping strawberry koshian filling.
  • Place a strawberry filling in the center of each mochi with the strawberry tip facing down. Gently press the filling down into your C-shaped hand so the edges of the mochi naturally wrap around the filling.
    Placing the anko-covered strawberry filling inside a soft mochi wrapper.
  • Pinch the edges together to seal, then turn the mochi seam-side down. Enjoy immediately.
    Pinching the edges of the mochi together to seal the strawberry daifuku.
  • For open-style strawberry daifuku, wrap each koshian ball with mochi and place it seam-side down. Use kitchen shears to make a cut on top, gently open the cut surface, and place a strawberry on top.
    Cutting the top of mochi with kitchen shears to make open-style strawberry daifuku.

Notes

Pro Tips for Soft Strawberry Mochi
  • Use shiratamako to keep mochi soft longer.
  • Adding sugar also helps keep mochi soft.
  • Use a kitchen scale to measure ingredients. Too much water makes mochi sticky, and too little can dry out mochi.
  • Shiratamako makes chewier and more elastic mochi than mochiko, making it easier to wrap the filling without tearing.
  • Add water gradually and mix well until no granules are left.
  • Cook until the mochi is shiny and translucent.
  • Wrap a strawberry in anko before wrapping it in mochi.
 
Storage Tip
Strawberry mochi is best enjoyed the same day it is made, while the mochi is soft and the strawberry is fresh and juicy.
Store leftover strawberry mochi in an airtight container in the fridge, and enjoy within 24 hours. Thanks to shiratamako and sugar, the mochi stays softer than regular mochi after refrigeration, though it will still be firmer than freshly made. I recommend taking them out at room temperature, 15 minutes before enjoying, to revive their chewy texture.
 
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

Nutrition

Serving: 1mochiCalories: 161kcalCarbohydrates: 37gProtein: 2gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 48mgFiber: 1gSugar: 21gVitamin A: 1IUVitamin C: 4mgCalcium: 10mgIron: 0.5mg
Keyword dairy-free, mochi, strawberries, vegan
Tried this recipe?Let us know how it was!

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Japanese Side Dishes

Air Fryer Karaage (Japanese Fried Chicken)

Karaage is Japanese fried chicken and one of the most popular dishes both at home and in Izakaya. This air fryer version makes it even simpler and less messy to make at home. The chicken is marinated in soy sauce, sake, garlic, and ginger, then coated in potato starch for a crispy exterior. Air fryer makes them crisp, juicy, and golden so easily.

The secret marinade ingredient is maple syrup, which adds a subtle sweetness and makes the karaage even more irresistible, just like my mom used to make.

Air fryer karaage served with lemon wedges and Japanese mayonnaise.

Classic karaage is usually deep-fried, but an air fryer makes it so easy while still giving juicy chicken with a light, crispy coating. This is an ultimate Japanese comfort food without heating a big pot of oil.

Karaage is one of my favorite foods that my mom made growing up. And I believe that applies to a lot of Japanese kids, too!

If you love Japanese dishes with deep savory flavor, also try Shio Koji Chicken and Shio Koji Salmon!

[feast_advanced_jump_to]

What is Karaage

Karaage (唐揚げ) is Japanese fried chicken made with bite-sized chicken pieces, usually marinated in soy sauce, ginger, garlic, and sake, and coated in potato starch (katakuriko, 片栗粉) and fried until crisp.

Karaage is a classic comfort food you'll see everywhere in Japan, in bento boxes, izakaya menus, school lunches, convenience stores, and homemade family dinners. It's crispy on the outside, juicy inside, and full of savory flavor from the marinade.

My mom adds sugar to the marinade to make it sweet and savory, making it so addictive! I used maple syrup instead of sugar to naturally sweeten the marinade.

An air fryer makes cooking karaage so much easier, making it crisp and juicy without deep-frying. Karaage is so delicious, but cleaning up the kitchen after is such a pain. So I love how mess-free air fryer karaage is!

Cross section of air fryer karaage with crispy coating and juicy chicken thigh.

Why You'll Love This Recipe

  • Crispy without deep frying: The air fryer gives the chicken a golden, crisp coating with much less oil and mess(!) than traditional frying.
  • Sweet and Savory: The chicken is marinated with soy sauce, garlic, ginger, sake, and maple syrup to give savory umami with a hint of sweetness to every bite.
  • Beginner-friendly Japanese recipe: No big pot of hot oil, no deep-frying stress, it's as simple as just marinating, coating, and air frying.
  • Great for rice bowls and bento: Serve it with rice, salad, cabbage, or pack it into lunch the next day.
  • Classic Japanese comfort food: Karaage feels cozy, casual, and deeply satisfying, like something you'd find in a Japanese lunchbox or izakaya.

Ingredients

  • Chicken: Use boneless, skinless chicken thighs. They make the most tender and juicy karaage.
  • Soy sauce: adds deep savory flavor.
  • Sake: tenderize the chicken. Use cooking or drinking sake. The difference is that cooking sake has salt in it.
  • Maple Syrup: A touch of sweetness makes this karaage so addictive. You can also use glanurated sugar.
  • Garlic and Ginger:
  • Potato starch (Katakuriko, 片栗粉): used to create the crispy shell around the meat.
  • Olive Oil Cooking Spray: I love olive oil, but any cooking oil spray works.
  • Lemon wedges: optional for serving.

See recipe card for quantities.

Potato Starch Substitute

If you don't have potato starch for coating, you can also use corn starch, all-purpose flour, and rice flour. Each flour creates a slightly different coating for your karaage.

Potato starch

Potato starch is the best and classic choice for karaage coating. It creates a crispy texture and gives the chicken that delicate crackly surface.

Cornstarch

Cornstarch makes a lighter coating than potato starch, but it is still satisfyingly crispy. It's a great substitute for potato starch.

All-purpose flour

You can also use all-purpose flour. It creates a soft and moist coating compared to the starch.

Rice flour

Another gluten-free choice. Rice flour creates a flavorful and light coating. Just like rice hardens when cooled, rice flour coating stays crispy as it cools.

Golden brown Japanese air fryer karaage with a crispy potato starch coating.

Best Chicken for Karaage

Chicken thighs are the best for making karaage! They stay juicy and tender after cooking, making them perfect for both deep-fried and air fryer karaage. Also, they are more forgiving than chicken breast. I often overcook my karaage (mom brain lol), but chicken thighs still turn out tender and delicious.

I like using boneless, skinless chicken thighs and cutting them into bite-sized pieces. Some people prefer skin-on chicken for extra flavor and texture. So choose depending on your preference.

Try to keep the pieces a similar size so they cook evenly.

Chicken breast or tenders can be used if you prefer something leaner. It tends to dry out more easily and won't be quite as juicy as thigh meat. To keep them tender, slice the chicken against the grain before marinating.

Marinating chicken in Shoyu Koji is also a great way to tenderize the chicken! Enzymes in shoyu koji naturally tenderize the meat. Simply swap soy sauce with shoyu koji for tenderizing koji magic.

How Long to Marinate Karaage

For the best flavor, marinate the chicken for at least 30 minutes. This gives the soy sauce, garlic, ginger, and sake enough time to season the meat.

If time allows, I recommend marinating for 1-2 hours. The chicken develops a deeper flavor.

You can also marinate the chicken overnight. I always marinate my chicken the day before, so that I can just cook the chicken on the day of serving.

How to Make Air Fryer Karaage

  1. In a bowl or sealable bag, combine the chicken, soy sauce, maple syrup, garlic, ginger, sake, and salt and toss together to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for a deeper flavor.
  2. Preheat the air fryer to 400°F (200°C).
  3. In a large bowl, place the potato starch. Drain the chicken well from the marinade, then coat each piece evenly with potato starch.
  4. Arrange the chicken pieces in a single layer in the air fryer basket, leaving a little space between each piece. Lightly spray the chicken with oil. 
  5. Air fry for 7 minutes. Flip the chicken and spray lightly with oil again. Any spots without oil can dry out, so make sure to spray the chicken evenly. Continue cooking for another 7 minutes, or until golden brown and cooked through. Work in batches if necessary.
  6. Serve with lemon wedges or your favorite dipping sauce.
Air fryer karaage made with chicken thighs and potato starch in the air fryer basket.

Why Is My Air Fryer Karaage Powdery?

If your karaage turns out powdery instead of crispy, the most common reason is not using enough oil. Potato starch needs a light coating of oil to crisp up well in the air fryer.

Here are a few other possible causes:

  • Not enough oil spray: Make sure to spray the chicken evenly. Any dry spots can turn powdery instead of crispy.
  • Too much potato starch: Shake off any excess starch before air frying.
  • Overcrowding the basket: Air needs to circulate around each piece to create a crispy coating.

Air Fryer Karaage Variations

  • Shoyu Koji Karaage: Easily elevate your kawaage just by swapping soy sauce for Shoyu Koji for an extra boost of umami.
  • Shio Koji Karaage: Marinate the chicken with Shio Koji, garlic, and ginger for extra umami and tenderness.
  • Spicy Karaage: Add crushed red pepper to the marinade for extra heat.
  • Karaage Rice Bowl: Serve over rice with cabbage, mayo, and scallions for an easy meal.

Karaage Sauce Suggestions

Karaage is often served simply with a squeeze of lemon, but there are plenty of delicious ways to enjoy it!

  • Japanese Mayonnaise: Nothing says Japanese home cooking quite like a tube of Kewpie mayo. Dunking freshly fried karaage into a pool of mayo is one of my favorite ways to enjoy karaage.
  • Shichimi Togarashi Mayonnaise: Mix shichimi togarashi in mayo for a little heat and flavor.
  • Spicy Mayo: Mix Japanese mayonnaise with sriracha for a creamy, spicy sauce.
  • Ponzu Sauce: A citrusy soy sauce that brightens the rich fried chicken. Ponzu with Grated Daikon Radish is also delicious.
  • Sweet Chili Sauce: Great if you enjoy a little sweetness and heat.
  • Tartar Sauce: A popular karaage topping in Japan, especially for rice bowls and set meals.
Air fryer karaage dipped in Japanese mayonnaise with shichimi togarashi seasoning.

What to Serve with Karaage

Karaage is a popular dinner dish that both kids and adults love! So add a few side dishes to create a Japanese-style teishoku meal.

Create your teishoku-style meal using the Ichiju Sansai principle: rice, soup, a main dish, and two sides.

Here are some delicious recipe ideas to serve with karaage:

Pro Tips for Crispy Air Fryer Karaage

  • Use chicken thighs: Boneless, skinless chicken thighs are naturally juicy and tender, and they are more forgiving than chicken breast. So they make delicious karaage, even in the air fryer.
  • Cut pieces a similar size: it's the key to cooking chicken evenly
  • Don't skip the potato starch: This is what gives karaage its light, crispy coating.
  • Spray enough oil: Dry starch won't crisp up, and it even leaves an unpleasant powdery mouth feel. So make sure to coat the chicken entirely with oil spray.
  • Flip halfway through: This helps both sides cook evenly and turn golden.
  • Eat it fresh: The best and most important tip! Karaage is best right after cooking, when the coating is still crisp.

Storage and Reheating

Air fryer karaage is best enjoyed fresh while the coating is still crispy.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, place the karaage in an air fryer at 350°F for 3-5 minutes, or until heated through and crispy again. You can also reheat it in the oven.

While the microwave works too, the coating will soften and lose some of its crispness.

Golden brown Japanese air fryer karaage with a crispy potato starch coating.

Air Fryer Karaage (Japanese Fried Chicken)

Karaage is Japanese fried chicken and one of the most popular dishes both at home and in Izakaya. This air fryer version makes it even simpler and less messy to make at home The chicken is marinated in soy sauce, sake, garlic, and ginger, then coated in potato starch for a crispy exterior. Air fryer makes them crisp, juicy, and golden so easily.
The secret marinade ingredient is maple syrup, which adds a subtle sweetness and makes the karaage even more irresistible, just like my mom used to make.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Marination time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Japanese
Servings 4 serving
Calories 630 kcal

Ingredients
 
 

  • 1.5 lb chicken thighs cut into 2 inche bite-sized pieces
  • 3 tablespoons soy sauce
  • 1 tablespoon sake
  • 1½ tablespoons maple syrup sub: glanurated sugar
  • 4 garlic cloves grated
  • 1 inch ginger grated
  • 1 pinch salt
  • 1½ cup potato starch Katakuriko
  • Olive oil cooking spray any cooking oil spray works.
  • Lemon wedges for serving (optional)

Instructions
 

  • In a bowl or sealable bag, combine the chicken, soy sauce, sake, maple syrup, garlic, ginger, and salt and toss together to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for a deeper flavor.
  • Preheat the air fryer to 400°F (200°C).
  • In a large bowl, place the potato starch. Drain the chicken well from the marinade, then coat each piece evenly with potato starch.
  • Arrange the chicken pieces in a single layer in the air fryer basket, leaving a little space between each piece. Lightly spray the chicken with oil.
  • Air fry for 7 minutes. Flip the chicken and spray lightly with oil again. Any spots without oil can dry out, so make sure to spray the chicken evenly. Continue cooking for another 7 minutes, or until golden brown and cooked through. Work in batches if necessary.
  • Serve with lemon wedges or your favorite dipping sauce.

Notes

Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed. Calculation does not include lemon wedges.

Nutrition

Serving: 1servingCalories: 630kcalCarbohydrates: 57gProtein: 33gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 167mgSodium: 929mgPotassium: 1014mgFiber: 4gSugar: 7gVitamin A: 133IUVitamin C: 3mgCalcium: 69mgIron: 2mg
Keyword air fryer, chicken, Healthy Meal
Tried this recipe?Let us know how it was!

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Rice & Noodles

Tuna Mayo Onigiri (Japanese Rice Balls)

Tuna Mayo Onigiri is an easy Japanese rice ball with a creamy tuna filling inside. It's one of the classic and popular items in Japanese convenience stores, and making it at home is so easy. Warm rice, savory mayo-dressed tuna, and crisp nori create a simple yet irresistible harmony of flavors. Homemade onigiri is fresher and more flavorful. Perfect for an easy, comforting meal or light snack.

Tuna mayo onigiri Japanese rice balls served with miso soup and Japanese breakfast side dishes.

Growing up in Japan, I've eaten so much tuna mayo onigiri! From mom's homemade to convenience stores, tuna mayo onigiri is easy, affordable, and always delicious.

My mom always packed tuna mayo onigiri for school. Onigiri is easy to pack and bring outdoors, so it's perfect for a school lunchbox, picnic, or anytime you need a quick snack. And I believe rice tastes so much better in onigiri form!

Onigiri makes a great teishoku-style Japanese breakfast, too. Pair it with Miso Soup, Sunomono, Tamagoyaki, and Shio Koji Chicken to create a satisfying meal.

This recipe is part of my Japanese konbini from scratch series, where I recreate my Japanese convenience store favorites at home, including: Fruit Sando, Tamago Sando, and Natto Maki. Make sure to check them out too for a Japanese konbini experience at home.

[feast_advanced_jump_to]

What Is Tuna Mayo Onigiri?

Onigiri (おにぎり), also called Omusubi (おむすび), means rice ball in Japanese. Tuna mayo onigiri is a rice ball with a creamy mayonnaise-dressed tuna filling, wrapped in nori seaweed.

It's one of the most popular onigiri fillings in Japan, especially at convenience stores like 7-Eleven, Lawson, and FamilyMart. The combination is simple but incredibly comforting. Fluffy rice, savory tuna filling, and crisp nori all come together into a satisfying snack or light meal that you can easily carry around in your bag.

In Japan, onigiri is commonly eaten at home for breakfast and lunch, or as an on-the-go meal on road trips, picnics, and in school lunchboxes. Tuna mayo is especially loved because it's rich, creamy, salty, and easy to make with affordable pantry ingredients at home.

Close-up of homemade tuna mayo onigiri wrapped in nori with creamy tuna filling on top.

Why You'll Love This Recipe

  • Japanese Convenience Store Favorite: Dreaming about vacation in Japan? Wait no more! Make this classic Japanese convenience store food and bring Japan energy and nostalgia to your home.
  • Simple Pantry Ingredients: You'll be surprised that this recipe only requires a few basic ingredients, like rice, canned tuna, mayonnaise, and nori, those things you might already have. So you can make this nigiri anytime your craving hits, or there's nothing to eat in your fridge (this onigiri saved me so many times).
  • Easy Japanese Recipe for Beginners: Onigiri is surprisingly approachable once you learn a few simple shaping tips.
  • Perfect for Meal Prep: Great for lunchboxes, quick breakfasts, snacks, and busy days.
  • Creamy, Savory, and Comforting: The creamy tuna mayo filling pairs perfectly with warm rice and crispy nori, creating an easy and comforting meal.
  • Customizable: Add sesame seeds, avocado, scallions, or spicy mayo to make it your own.

Ingredients You'll Need

The best part of this recipe is that you'll only need a handful of pantry and fridge staples!

  • Japanese Short-Grain Rice: Japanese short-grain rice is the best for making soft rice balls.
  • Canned Tuna: Tuna is affordable, nutritious, and a great pantry staple! If you don't feel like using tuna, you can also use canned mackerel or salmon.
  • Mayonnaise: I like Kewpie for this recipe for authentic Japanese flavor.
  • Soy Sauce: Adds savory depth to the flavor.
  • Nori Sheets: Use crisp nori!

See recipe card for quantities.

Best Rice for Onigiri

Japanese short-grain rice works the best for onigiri. The soft, sticky texture helps form rice into an onigiri shape without falling apart.

You can use brown or white rice, depending on your preference. Brown rice cooked in a pot or a regular rice cooker can be a little dry, so I recommend cooking in a pressure cooker or rice cooker's brown rice mode.

When at the store, look for Japanese rice labeled as short-grain rice or sushi rice. While the intended use for sushi rice is seasoned rice for sushi, the rice itself is the same type commonly used for onigiri.

Avoid using long-grain rice like jasmine or basmati rice. They are too dry and separate easily, so the rice balls won't hold together properly.

Freshly cooked rice works best for making onigiri. Warm rice is softer, slightly sticky, and much easier to shape. Cold rice tends to harden and crack when forming the rice balls.

If you're planning to use leftover rice, warm it up before use in the microwave or steamer. I always cook a large batch of rice and freeze individual portions. So that I can make an easy meal anytime I need.

The texture of the rice is just as important as the filling inside.

Tuna mayo onigiri served with miso soup, tamagoyaki, and vegetables on a Japanese breakfast tray.

How to Make Tuna Mayo Filling

  1. Drain the liquid from the canned tuna well. Save the excess liquid.
  2. In a small bowl, place the drained tuna and flake it with the back of a fork. Stir in the mayonnaise and soy sauce. If the mixture seems too dry, add a splash of the reserved canned tuna liquid to create a creamy texture without making it too wet. Too much liquid can seep through rice in onigiri.
  3. Taste and season with salt and black pepper. Mix until creamy.

How to Shape Onigiri

You can use mold to make onigiri. But here's how to make onigiri in the classic way, just like Japanese moms do: shaping with your hands!

  1. Wet your hands with water to prevent sticking, then lightly sprinkle your palms with salt.
  2. Scoop about ½ cup (100g) of warm rice into one hand.
  3. Gently flatten the rice and add about 1 tablespoon of tuna mayo filling in the center.
  4. Wrap the filling with rice. Make your bottom hand in a U-shape and your top hand in a V-shape, and gently shape it into a triangle.
  5. Try not to squeeze too hard so the rice stays soft and fluffy.
Shaping warm Japanese rice into an onigiri rice ball by hand.
Using both hands to shape Japanese rice into a triangle onigiri.
Triangle-shaped onigiri made with Japanese short-grain rice before wrapping with nori.

How to Wrap Onigiri with Nori

  1. Cut each nori sheet into 3 long strips.
  2. Place the nori on the work surface with the shiny side down.
  3. Place onigiri in the center.
  4. Bring the ends of the nori to the center to wrap.
  5. Tack the nori to the bottom.

Tuna Mayo Onigiri Variations

  • Spicy Tuna Mayo Onigiri: Add sriracha, chili crisp, or shichimi togarashi to the tuna mayo filling for a spicy kick.
  • Furikake Onigiri: Sprinkle some furikake seasoning on the outside for extra savory flavor and crunch.
  • Salmon Onigiri: Swap the tuna filling with flaked salted salmon for another classic Japanese convenience store favorite.
  • Yaki Onigiri Style: Lightly brush the rice balls with soy sauce and pan-grill until crispy and golden on the outside.
  • Avocado Tuna Mayo Onigiri: Add a little mashed avocado to the filling for an extra creaminess, as I did in Halloween Pumpkin Curry Onigiri.
  • Sesame Tuna Mayo Onigiri: Mix toasted sesame seeds into the rice or filling for a nutty flavor.
  • Green Onion Tuna Mayo Onigiri: Add finely chopped scallions to the filling for freshness and extra flavor.

What to Serve with Onigiri

Tuna mayo onigiri is a delicious snack on its own, but serve it with these simple dishes to create your Japanese breakfast-style meal.

When making a Japanese teishoku-style meal, use the Ichiju Sansai principle: compose a meal with rice, soup, main dish, and two sides.

Here are fun recipe ideas to create a teishoku with onigiri:

Traditional Japanese breakfast tray with tuna mayo onigiri, miso soup, tamagoyaki, and fresh vegetables.

Pro Tips for the Best Onigiri

  • Use Warm rice: Warm rice is softer and easier to shape than cold rice. Freshly cooked is the best, but you can warm up leftover chilled or frozen rice for onigiri.
  • Keep your hands wet: This prevents the rice from sticking to your hands while shaping.
  • Salt your hands lightly: A little salt seasons the rice and helps preserve the onigiri slightly.
  • Don't overfill the rice balls: Too much filling can make the onigiri break apart.
  • Drain the tuna: Wet filling can seep through rice. So drain the tuna well and adjust the consistency with excess liquid after adding mayo. You want a creamy filling, not too wet.
  • Shape gently: Squeeze gently, just enough for the rice to hold together while keeping the texture soft and fluffy.
  • Wrap the nori right before eating: Soft nori or crisp nori, it's a whole debate among onigiri lovers. But if you're team crisp nori, wrap the nori right before eating.
  • Use Japanese short-grain rice: The sticky texture is important for holding the shape properly.

Storage Tips

Tuna mayo onigiri is best enjoyed immediately while the rice is still soft and fluffy.

When storing, wrap each rice ball individually with plastic wrap, place it in a sealable bag, and freeze. Freezing helps prevent rice from drying out.

When enjoying, microwave briefly for 15-20 seconds to soften the rice before eating.

For the best texture, store the nori separately and wrap the rice balls right before serving so the seaweed stays crisp.

Tuna mayo onigiri Japanese rice balls served with miso soup and Japanese breakfast side dishes.

Tuna Mayo Onigiri (Japanese Rice Balls)

Yoko Segawa
Tuna Mayo Onigiri is an easy Japanese rice ball with a creamy tuna filling inside. It's one of the classic and popular items in Japanese convenience stores, and making it at home is so easy. Warm rice, savory mayo-dressed tuna, and crisp nori create a simple yet irresistible harmony of flavors. Homemade onigiri is fresher and more flavorful. Perfect for an easy, comforting meal or light snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 1 hour
Course Snack
Cuisine Japanese
Servings 6 rice balls
Calories 227 kcal

Ingredients
 
 

  • 1½ cups Japanese short-grain rice 300g, 2 rice cooker cups
  • 1 canned tuna
  • 2 tablespoons mayonnaise Kewpie preferred
  • 1 teaspoon soy sauce
  • 2 nori sheets
  • Salt
  • Black pepper

Instructions
 

Cook the Rice

  • Rinse the rice several times under cold water until the water runs mostly clear. Soak for 30 minutes to 1 hour until grains are opaque.
  • Cook the rice according to your rice cooker instructions or preferred stovetop method (see note).
  • Gently fluff the rice. Let the rice cool slightly until warm but still easy to handle. Freshly cooked warm rice shapes best for onigiri.

Prepare the Tuna Mayo Filling

  • Drain the canned tuna well. Save the excess liquid.
  • In a small bowl, place the drained tuna and flake it with the back of a fork. Stir in the mayonnaise and soy sauce. If the mixture seems too dry, add a splash of the reserved canned tuna liquid to create a creamy texture without making it too wet. Too much liquid can seep through rice in onigiri.
  • Taste and season with salt and black pepper. Mix until creamy.

Shape the Onigiri

  • Cut each nori sheet into 3 long strips. Set aside until ready to use.
  • Wet your hands with water to prevent sticking, then lightly sprinkle your palms with salt.
  • Scoop about ½ cup (100g) of warm rice into one hand.
  • Gently flatten the rice and add about 1 tablespoon of tuna mayo filling in the center.
  • Wrap the filling with rice and gently shape it into a triangle or ball shape. Try not to squeeze too hard so the rice stays soft and fluffy. Wrap each rice ball with a strip of nori. Repeat with the remaining rice and filling.
  • Enjoy immediately for crisp nori, or pack for taking out.

Notes

Rice Cooking Method with Pot on Stovetop
 
  1. Rinse the rice several times under cold water until the water runs mostly clear. Soak for 30 minutes to 1 hour until grains are opaque. Drain well. 
  2. Add rinsed, soaked, and drained rice to a heavy-bottomed pot. Add water equal to 1 to 1.25 times the amount of rice in volume, depending on your preferred texture. Firmer rice works better in onigiri, so I use 1½ cups of rice for 1½ cups of rice.
  3. Cover with a lid and bring it to a boil over medium heat. When the steam starts to escape from the pot, reduce the heat to low and cook for 10 minutes.
  4. Remove from heat and let sit for another 10 minutes to steam with the lid on. 
  5. If you worry about whether rice is cooked, you can remove the lid, check if all the water is absorbed, and taste the doneness. If there's still water, cover and cook longer. If rice is still hard, add a splash of water and cook longer. If rice is done, cover with a lid, then cook over medium heat for 10 seconds to create a steamy environment in the pot. Then let it sit for 10 minutes.
  6. After steaming, use a wet spatula to fluff the rice, flipping the rice from the bottom to even out the moisture content.
 
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
 

Nutrition

Serving: 1rice ballCalories: 227kcalCarbohydrates: 37gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 12mgSodium: 163mgPotassium: 109mgFiber: 1gSugar: 0.1gVitamin A: 63IUVitamin C: 0.3mgCalcium: 19mgIron: 1mg
Keyword rice balls, Rice Dish, tuna
Tried this recipe?Let us know how it was!

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

Matcha

Iced Banana Bread Matcha Latte with Banana Cold Foam (Starbucks Copycat)

This Iced Banana Bread Matcha Latte is an easy Starbucks copycat recipe of a viral drink that you can make at home with simple ingredients. The homemade brown sugar syrup is made with cinnamon, vanilla, and a hint of butter, recreating a freshly baked banana bread flavor. The creamy banana cold foam on top completes this cozy matcha latte.

Iced banana bread matcha latte with banana cold foam and cinnamon inspired by Starbucks.

In this post, I'll share a copycat recipe with brown sugar syrup and cold foam made with banana powder, just like they do at Starbucks.

I also share a simpler and lighter, or I call it lazy version, made with maple syrup and real banana. In this version, you don't need to make the syrup, so you can enjoy your drink right away.

Want something even simpler? Try my Banana Matcha Latte with Banana Milk.

I believe matcha and fruit are an elite combination, so make sure to try my Strawberry Matcha Latte and Blueberry Matcha Latte.

If you're new to matcha, make sure to start here: The Ultimate Matcha Guide for Beginners.

[feast_advanced_jump_to]

What is the Banana Bread Matcha Latte?

This Iced Banana bread matcha latte is a smooth, earthy iced matcha latte with homemade brown sugar syrup and topped with creamy banana cold foam and caramel crunch topping. Rich toppings make this matcha latte taste like a satisfying dessert.

This is a popular menu item at Starbucks, and here I share how to recreate it at home in two ways.

Copycat Recipe

  • Made with homemade brown sugar syrup.
  • Banana cold foam is made with banana powder or banana pudding mix for convenience.
  • Topped with easy caramel crunch topping for real Starbucks vibes.

Healthier and Easier Version

  • Use maple syrup and a pinch of salt, instead of making syrup from scratch, for instant banana bread vibes.
  • Banana cold foam is made with real, fresh bananas for a rich tropical flavor.
  • Topped with cinnamon powder for a warm, cozy flavor.

This is more like a special occasion matcha for me! Banana cream top makes this drink taste like a rich dessert. If you're looking for more everyday matcha, also try
Vanilla Matcha Latte.

Mixing iced banana bread matcha latte with banana foam.

Why You'll Love This Recipe

  • Easy copycat recipe of the Starbucks Iced Banana Bread Matcha Latte.
  • Cheaper and fresher than store-bought.
  • Two versions, depending on what you're looking for: easy copycat and healthier alternative.
  • Homemade brown sugar syrup adds freshly baked banana bread flavor.
  • Easy banana cold foam adds a banana pudding vibe to your matcha.

Ingredients

For the Copycat Version

Caramel Crunch Topping

  • Granulated sugar

Homemade Brown Sugar Syrup (makes 12 tablespoons)

  • Brown sugar
  • Cinnamon powder
  • Vanilla paste
  • Sea salt
  • Unsalted butter (Optional)

Starbucks-Style Banana Cream Cold Foam

  • Heavy cream
  • Milk
  • Banana powder or banana pudding mix 
  • Brown sugar syrup

Healthy Version

For Fresh Banana Cold Foam

  • Heavy cream
  • Banana
  • Milk
  • Maple syrup
  • Vanilla paste
  • Sea salt

Assembly

  • Ceremonia-grade matcha
  • milk of your choice (oat milk is my personal favorite)
  • Maple syrup or brown sugar syrup
  • Sea salt, for Healthy Version
  • Cinnamon powder, optional

See recipe card for quantities.

How to Make the Caramel Crunch Topping

Granulated sugar spread on a baking sheet to make caramel crunch topping for banana bread matcha latte.
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Thinly spread the sugar on the prepared baking sheet.
Homemade caramel crunch topping baked on parchment paper for banana bread matcha latte.
  1. Bake until the sugar is melted and golden brown. Let cool completely.
Crushed caramel crunch topping for iced banana bread matcha latte.
  1. Use the back of the spoon to break the sugar into small pieces.

    How to Make the Brown Sugar Syrup

    Brown sugar syrup ingredients with cinnamon for banana bread matcha latte in a saucepan.
    1. In a saucepan, combine sugar, water, cinnamon, and salt. Bring it to a boil over medium heat. Then lower the heat and let it simmer for 10 minutes.
    Homemade brown sugar syrup with cinnamon and butter for banana bread matcha latte.
    1. Remove from the heat and stir in butter and vanilla. 
    2. Let the syrup cool completely.

    How to Prepare Matcha for Banana Bread Latte

    In the traditional whisking method, you sift and whisk matcha powder with hot water. It creates a clump-free, smooth matcha and is the best method to bring out the flavor.

    To make matcha latte, sifting matcha through sieve to remove any clumps.
    1. In a small bowl, sift in matcha powder. I like 3g (about 1.5 teaspoons) of my matcha for my latte. If you like bold flavor, use 4g (about 2 teaspoons).
    Showing the process of yusamashi, pouring hot water into a cup to slightly cool, making it the best temperature.
    1. Use 158-176°F (70-80°C) water for the best flavor. Use a kettle with temperature control, or slightly let the boiling water cool. Traditional Method: Bring water to a boil, then pour it into a clean cup. This cools down the water slightly. Then pour it into matcha.
    Whisk matcha vigorously for about 15 seconds with a bamboo whisk for banana bread matcha latte.
    1. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foamy on the surface. Use "M" or "W" motion.
    Brushing the surface of matcha with a bamboo whisk to eliminate any large air bubbles.
    1. Once froth forms, brush the surface with the tip of the bamboo whisk, keep using "M" or "W" motion. This step reduces large bubbles and makes the froth extra creamy.

    Hot Water Temperature for Matcha: If your matcha is bitter, the temperature of the water might be too hot. Using a kettle with temperature control is the easiest. But it's not necessary! Try the traditional method instead: bring water to a boil, then pour it into a clean cup to cool down the water slightly. Then use it in matcha.

    How to Make Banana Bread Matcha Latte

    Creamy banana cold foam being frothed for iced banana bread matcha latte.
    1. In a small cup or bowl, combine heavy cream, milk, banana powder, and 1 tablespoon of brown sugar syrup.
    2. Froth using a handheld frother until thick and creamy. If you're using banana pudding mix, add a splash more of milk if the consistency is too thick.
    Pouring banana cold foam over iced banana bread matcha latte.
    1. Fill the glass with ice, and add the brown sugar syrup. Pour the milk and top with whisked matcha. Slowly pour the cold foam on top and sprinkle the caramel crunch topping.

    Healthier Maple Syrup Version (Refined-Sugar-Free Version)

    1. In a small blender, add heavy cream, banana, milk, maple syrup, vanilla paste, and salt. Blend until smooth and creamy.
    2. Fill the glass with ice, and add the maple syrup and a pinch of salt. Pour the milk and top with whisked matcha. Slowly pour the cold foam on top and sprinkle the cinnamon powder.

    What Does Banana Bread Matcha Taste Like?

    Banana bread matcha combines earthy matcha with cozy flavors inspired by freshly baked banana bread. The matcha keeps the drink rich and bold, and the banana cold foam adds creamy sweetness like a dessert. Brown sugar, cinnamon, vanilla, and a hint of butter create warm bakery flavors that pair beautifully with matcha.

    The drink is rich and comforting without being overly sweet. If you enjoy banana bread and matcha lattes, this combination feels surprisingly natural and delicious.

    Brown Sugar vs Maple Syrup

    For the Starbucks-inspired version, I made a homemade brown sugar syrup with cinnamon, vanilla, and a small piece of butter. It creates a warm, freshly baked-goods vibe that tastes closer to banana bread with banana cold foam.

    But if you want a quicker and lighter (and lazier in a good way!) version, caramel-y flavor from maple syrup works beautifully too. Banana and maple are naturally delicious together, and the flavor pairs wonderfully with matcha.

    The brown sugar version feels richer and more dessert-like, while the maple syrup version is easy and fresh, and a little bit healthier.

    Variations

    • Make It Dairy-Free: Use dairy-free heavy whipping cream with milk alternatives like oat milk, almond milk, or coconut milk for the latte and cold foam.
    • Add Espresso: For a dirty matcha twist, add a shot of espresso for a cozy. Or swap matcha with espresso completely for banana bread matcha.
    • Make It Hot: Skip the ice and serve the latte with warm milk for a cozy banana bread matcha latte on colder days.

    Tip for the Perfect Banana Bread Matcha

    • Sift the matcha: This helps prevent clumps and creates a smooth latte.
    • Whisk the matcha separately first: Fully dissolve the matcha before pouring it into the milk for the full flavor.
    • Adjust the sweetness to your taste: Banana sweetness can vary depending on ripeness, so taste and adjust if needed.
    • Use a ripe banana: A ripe banana gives fuller flavor and adds natural sweetness to the cold foam.
    • Use a bold matcha: Stronger matcha contrasts with the sweet banana bread flavors. Delicate matcha can get lost behind the cinnamon and banana.

    Serving suggestions

    Make these desserts for a perfect Japanese tea time with matcha!

    FAQ

    Can I make this without the brown sugar syrup?

    Yes! Maple syrup and date syrup are great alternatives, adding a caramel-like flavor.

    Can I use culinary-grade matcha instead of ceremonial?

    I don't recommend culinary-grade matcha for the latte, as its flavor is often a little too bitter, and its color can be dull. Ceremonial-grade matcha makes a smooth and bright green matcha. But you don't need an expensive matcha. Affordable ceremonial-grade matcha has a great flavor for making a fun latte.

    Iced banana bread matcha latte with banana cold foam and cinnamon inspired by Starbucks.

    Iced Banana Bread Matcha Latte with Banana Cold Foam (Starbucks Copycat)

    This Iced Banana Bread Matcha Latte is an easy Starbucks copycat recipe of a viral drink that you can make at home with simple ingredients. The homemade brown sugar syrup is made with cinnamon, vanilla, and a hint of butter, recreating a freshly baked banana bread flavor. The creamy banana cold foam on top completes this cozy matcha latte.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Drinks
    Cuisine Japanese
    Servings 1 glass
    Calories 526 kcal

    Ingredients
     
     

    The Copycat Version

    For Caramel Crunch Topping (makes enough for 4 servings)

    • ¼ cup granulated sugar

    For the Brown Sugar Syrup (makes 12 tablespoons)

    • 1 cup brown sugar
    • 1 cup water
    • ½ teaspoon cinnamon
    • 1 tablespoon unsalted butter Optional
    • 1 teaspoon vanilla paste
    • 1 pinch sea salt

    For Starbucks-Style Banana Cream Cold Foam

    • ⅓ cup heavy cream
    • 2 tablespoons milk
    • 3 tablespoons banana powder can sub with 2 Tablespoons banana pudding mix
    • 1 tablespoon brown sugar syrup

    Healthy Version

    For Fresh Banana Cold Foam

    • ¼ cup heavy cream
    • ½ banana
    • 2 tablespoons milk
    • ½ tablespoons maple syrup
    • ½ tablespoon vanilla paste
    • 1 pinch sea salt

    Assembly

    • 2 teaspoons ceremonia-grade matcha 4g
    • ¼ cup 158-176°F 70-80°C hot water, boil water, then pour it into a clean cup to cool down slightly.
    • ½ cup oat milk or milk of your choice.
    • 2 Tablespoons maple syrup or brown sugar syrup
    • 1 pinch sea salt for Healthy Version
    • Cinnamon powder optional

    Instructions
     

    Copycat Version

      Make the Caramel Crunch Topping

      • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
      • Thinly spread the sugar on the prepared baking sheet and bake for 10-13 minutes until the sugar is melted and golden brown. Let cool completely.
      • Use the back of the spoon to break the sugar into small pieces.

      Make the Brown Sugar Syrup

      • In a saucepan, combine sugar, water, cinnamon, and salt. Bring it to a boil over medium heat. Then lower the heat and let it simmer for 10 minutes.
      • Remove from the heat and stir in butter and vanilla.
      • Let the syrup cool completely.

      Starbucks Style Banana Cream Cold Foam

      • In a small cup or bowl, combine heavy cream, milk, banana powder, and 1 tablespoon of brown sugar syrup.
      • Froth using a handheld frother until thick and creamy. If you're using banana pudding mix, add a splash more of milk if the consistency is too thick.

      Healthy Version

        Make Fresh Banana Cold Foam

        • In a small blender, add heavy cream, banana, milk, maple syrup, vanilla paste, and salt. Blend until smooth and creamy.

        Assembly

        • Prepare the matcha: In a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk, moving in an M or W shape, until smooth and foamy on the surface.
        • Fill the glass with ice, and add the syrup. Add a pinch of salt if you're using maple syrup. Pour the milk and top with whisked matcha. Slowly pour the cold foam on top and sprinkle the caramel crunch topping or cinnamon powder.

        Notes

        Nutrition calcuration is 1 glass of the healthy version. Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1glassCalories: 526kcalCarbohydrates: 67gProtein: 9gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 71mgSodium: 170mgPotassium: 484mgFiber: 3gSugar: 54gVitamin A: 1607IUVitamin C: 5mgCalcium: 308mgIron: 3mg
        Keyword banana, matcha
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram or TikTok!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Matcha

        Matcha Lemonade (Easy Iced Matcha Recipe)

        Turn matcha into a refreshing iced drink by making this easy Matcha Lemonade. Lemon zest is massaged into sugar to release natural oil, making flavorful, crisp lemonade that pairs beautifully with bold, earthy matcha. This simple matcha drink is perfect for summer.

        Pouring matcha over lemonade to make iced matcha lemonade at home.

        Have you tried matcha other than a Matcha Latte? I love bright, refreshing matcha drinks like my Blueberry Matcha Lemonade and Sparkling Lychee Matcha Soda. These dairy-free drinks are great options for warm weather.

        This matcha lemonade is easy to make at home with just a few simple ingredients, and you can adjust the sweetness to your liking. It's a fun and refreshing way to enjoy matcha beyond a latte!

        If you love matcha drinks, make sure to try my Banana Matcha Latte and Mango Matcha Latte as well.

        [feast_advanced_jump_to]

        What Is Matcha Lemonade?

        Matcha lemonade is a refreshing iced drink combining whisked matcha, fresh lemon juice, and a sweetener. Matcha adds a rich, smooth flavor to refreshing lemonade, making it a fun, bright tea drink for summer.

        Matcha lemonade has become popular at coffee shops like Starbucks. But making it at home with fresh lemons is so easy and delicious!

        In this recipe, I rubbed lemon zest into sugar to release oil, making this lemonade extra aromatic and crisp!

        If you're new to matcha, also check out the Basic Matcha Guide and Easy Matcha Latte Recipe.

        Why You'll Love This Recipe

        • Refreshing Matcha: When a creamy latte feels a little heavy on a hot day, I love making light and bright matcha drinks like Matcha Cold Foam Coconut Water and Sparkling Matcha Soda. If you're tired of a can of soda, make your own soda with an energy boost from matcha! I love making this with sparkling water to make bubbly elmonade!
        • Matcha and Lemon: The combination of tart lemon and earthy matcha creates a bright, crisp flavor that's not too sweet.
        • Easy to make at home: You only need 3 simple ingredients: lemons, sugar, and matcha. It comes together in minutes.
        • Customizable sweetness: Adjust the sugar level to your taste, or use your favorite sweetener, such as maple syrup.
        • Perfect for warm days: Serve it over ice for a cooling drink you'll want to make all summer.

        Ingredients

        Ingredients for matcha lemonade including lemons, matcha powder, and sugar.
        • Lemon: We use both zest and juice in this recipe to make this lemonade so crisp. I usually use organic lemons for this recipe.
        • Granulated Sugar: I usually opt for natural sweeteners like maple syrup and honey in most of my recipes. But in this recipe, using granulated sugar is important to release the essential oil from lemon zest. But if you prefer maple syrup and honey, it's totally fine! It won't be as crisp, but natural sweeteners add complex depth and warmth to the taste, which I also love.
        • Matcha: I recommend ceremonial-grade matcha for making drinks.
        • (Optional) Sparkling Water: I love bubbly drinks over anything. If you're like me, use sparkling water to make carbonated lemonade.

        See recipe card for quantities.

        Best Matcha for Lemonade

        I always recommend ceremonial-grade matcha when making matcha lattes and refreshing drinks, especially an affordable ceremonial-grade matcha!

        You really don't need the highest-quality (and priciest) ceremonial-grade matcha blends. They often have a delicate, umami-forward flavor, which can be overpowered by other flavors. So save those precious matcha for sipping.

        Affordable ceremonial-grade matcha has a great balance of flavors. It creates smooth tea, while a strong flavor holds up well in lemonade.

        Yugen from Marukyu Koyamaen in the ingredient image is, personally, a bit on the pricier side. I like Isuzu or Aiarashi for lemonade. Marukyu Koyamaen has a great matcha flavor chart you can use to choose your matcha.

        I personally don't recommend culinary-grade matcha, as it often has an overly bitter taste and dull color.

        How to Prepare the Matcha (Traditional Whisking Method)

        The traditional whisking method creates the smoothest matcha that blends beautifully into lemonade.

        To make mango matcha latte, sifting matcha through sieve to remove any clumps.
        1. In a small bowl, sift in matcha powder. I like 3g (about 1.5 teaspoons) of my matcha for my latte. If you like bold flavor, use 4g (about 2 teaspoons).
        Showing the process of yusamashi, pouring hot water into a cup to slightly cool, making it the best temperature.
        1. Use 158-176°F (70-80°C) water for the best flavor. Use a kettle with temperature control, or slightly let the boiling water cool. Traditional Method: Bring water to a boil, then pour it into a clean cup. This cools down the water slightly. Then pour it into matcha.
        Whisk matcha vigorously for about 15 seconds with a bamboo whisk for matcha lemonade.
        1. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foamy on the surface. Use "M" or "W" motion.
        Brushing the surface of matcha with a bamboo whisk to eliminate any large air bubbles.
        1. Once froth forms, brush the surface with the tip of the bamboo whisk, keep using "M" or "W" motion. This step reduces large bubbles and makes the froth extra creamy.

        Hot Water Temperature for Matcha: Boiling water can make your matcha taste bitter. Use 158-176°F (70-80°C) water for the best taste. A kettle with temperature control is so useful. If you don't have one, don't worry. My go-to method is: bring water to a boil, then pour it into a clean cup to cool down the water slightly. Then use it in matcha.

        What to Do if You Don't Have a Bamboo Whisk

        No bamboo whisk? No worries! With a jar, you can prepare an iced matcha.

        In a jar with a lid or cocktail shaker, pour water, then add matcha (adding in this order is important to prevent matcha from sticking to the bottom!) It's an optional, but add 1-2 ice cubes if you have. It helps with whisking a lot.

        Then secure the lid and shake well! Ice cubes help a lot with mixing and creating a form on top. Then pour it into your lemonade!

        It's not as smooth as whisking with a bamboo whisk, but it's so easy and simple. If you make matcha often, I highly recommend getting your own bamboo whisk to create the smoothest tea, and it's about $10!

        How to Make Matcha Lemonade

        Rubbing lemon zest with sugar to release oils for homemade matcha lemonade.
        1. Make the lemon syrup: Zest the lemon and combine with sugar. Massage them together between the fingers to help the zest release the oil.
        Straining fresh lemon syrup to make homemade matcha lemonade base.
        1. Squeeze the lemon juice and add it to the sugar mixture. Whisk together until the sugar dissolves. Strain the mixture through the fine-mesh strainer to remove zest and any seed/pulp.
        ced matcha lemonade with fresh lemon slice served over ice.
        1. Assembly: Fill the glass with ice, pour lemon syrup, and top with water. Pour the matcha and garnish with a lemon slice. Mix well and enjoy.

        Best Sweeteners for Matcha Lemonade

        You can use different sweeteners depending on the flavor you want.

        • Granulated sugar: Clean and crisp taste. It lets the lemon and matcha flavors shine.
        • Simple syrup: Dissolves easily, especially in cold drinks. Great for a smooth texture.
        • Honey: Adds a light floral note that pairs nicely with lemon. You may need to cook the honey with water on the stovetop to dissolve.
        • Maple syrup: Gives a slightly deeper, warmer sweetness.
        • Agave syrup: Mild and neutral, easy to mix into cold drinks.

        Add more or less to adjust to your taste. Matcha and lemon can both be bold, so a little sweetness helps balance the flavor.

        How to Make It Less Bitter

        If your matcha lemonade tastes too bitter, a few small adjustments can be your quick fix.

        • Use better quality matcha: Unfortunately, lower-quality matcha tends to have a more bitter taste.
        • Check the water temperature: Boiling water can make matcha taste bitter. Make sure to use 158-176°F (70-80°C) water when whisking matcha.
        • Balance with sweetness: Add a little more sugar or sweetener to round out the flavor.
        • Don't use too much matcha: Some blends taste more bitter than others. Adjust the strength depending on the matcha you have.

        Once you find the right balance, the flavor should taste bright, smooth, and refreshing.

        Variations

        Here are some fun ideas to jazz up matcha lemonade, depending on your mood!

        • Sparkling Matcha Lemonade: Use sparkling water for a light, bubbly drink.
        • Strawberry Matcha Lemonade: Add fresh strawberry puree for a fruity twist.
        • Mango Matcha Lemonade: Add fresh mango puree, just like I did in Mango Matcha Latte, for a sweeter, more tropical flavor.
        • Low-Sugar Version: Use less sweetener or swap with your preferred alternative.
        • Lavender Matcha Lemonade: With Blueberry Lavender Syrup, you can make a floral matcha lemonade for summer.

        Once you have the base recipe, it's easy to customize.

        Tips for the Best Matcha Lemonade

        A few simple tips will help you get the best flavor and texture.

        • Sift the matcha: Helps prevent clumps and creates a smooth tea. Clumps can taste bitter and unpleasant texture.
        • Whisk matcha first: Mix it with a small amount of water before pouring it over the lemonade. Bamabo whisk method is the best.
        • Use fresh lemon juice - It makes a brighter, cleaner flavor.
        • Adjust to taste - Balance sweetness, lemon, and matcha to your preference.
        • Serve over ice - Keeps the drink crisp and refreshing.

        Storage and Make-Ahead

        Matcha lemonade is best enjoyed fresh, but you can prepare parts of it ahead of time.

        You can make the lemonade base (lemon juice + sugar) and store it in the refrigerator for up to 1-2 days. When ready to serve, whisk the matcha separately and combine it with the lemonade just before drinking.

        If you mix everything ahead of time, the color of the matcha will be dull. So enjoy freshly whisked matcha for the best flavor.

        Thirsty for More?

        If you love matcha like me, I think you'll enjoy these fun matcha drinks, too!

        These Japanese desserts are perfect for enjoying with matcha!

        Pouring matcha over lemonade to make iced matcha lemonade at home.

        Matcha Lemonade

        Yoko Segawa
        Turn matcha into a refreshing iced drink by making this easy Matcha Lemonade. Lemon zest is massaged into sugar to release natural oil, making flavorful, crisp lemonade that pairs beautifully with bold, earthy matcha. This simple matcha drink is perfect for summer.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Total Time 5 minutes
        Course Drinks
        Cuisine Japanese
        Servings 1 glass
        Calories 118 kcal

        Ingredients
         
         

        • 1 lemon save a slice for garnish
        • 2 tablespoons granulated sugar
        • 1½ teaspoons matcha 3g
        • ¼ cup 158-176°F (70-80°C) hot water for whisking matcha. Boil water, then pour it into a clean cup to cool down slightly.
        • ½ cup water or sparkling water for lemonade
        • Ice cubes

        Instructions
         

        • Make the lemon syrup: Zest the lemon and combine with sugar. Massage them together between the fingers to help the zest release the oil.
        • Squeeze the lemon juice and add it to the sugar mixture. Whisk together until the sugar dissolves. Strain the mixture through the fine-mesh strainer to remove zest and any seed/pulp. Set aside.
        • Prepare the matcha: In a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk, moving in an M or W shape, until smooth and foamy on the surface.
        • Assembly: Fill the glass with ice, pour lemon syrup, and top with water. Pour the matcha and garnish with a lemon slice. Mix well and enjoy.

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1glassCalories: 118kcalCarbohydrates: 29gProtein: 2gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 13mgPotassium: 81mgFiber: 2gSugar: 25gVitamin A: 163IUVitamin C: 31mgCalcium: 22mgIron: 1mg
        Keyword dairy-free, lemon, lemonade, matcha, vegan
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram or TikTok!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Ingredients & Fermentation

        How to Use Shio Koji (Beginner Guide + Easy Recipes)

        Shio koji is a Japanese fermented condiment used as a salt substitute and to add deep, savory umami and fermented complex flavor. The natural enzymes in shio koji react with chicken, fish, and vegetables to tenderize and enhance their natural flavor. Simply swapping salt with shio koji is one of the easiest ways to elevate everyday meals with rich, umami taste.

        Homemade shio koji in a jar with a spoon.

        You can buy shio koji at Amazon, but making shio koji at home is so easy! I have another post all about How to Make Shio Koji at Home, so make sure to check it out, too!

        If you're getting into the world of Japanese fermentation, I've got you! I've been making and using shio koji for 10+ years, and it's really foolproof (except that one time I forgot to mix my shio koji daily during fermentation and ended up so moldy).

        You can use shio koji just like salt, and it adds a complex umami flavor. I always keep homemade shio koji in my fridge and love making Simple Shio Koji Chicken, Baked Salmon, Tamagoyaki, Tomato Soup, and vinaigrette to enjoy shio koji daily.

        [feast_advanced_jump_to]

        What Is Shio Koji?

        Shio koji is a salty fermented rice seasoning made with rice koji, salt, and water. It has a slightly sweet, savory flavor and is commonly used in Japanese cooking to season and marinate ingredients.

        Rice koji is steamed rice inoculated with koji mold (Aspergillus oryzae). This mold plays a very important role in developing umami flavor in Japanese cuisine. It's used to make staple seasonings like soy sauce, miso, mirin, and sake. With rice koji, you can also make simple fermented condiments at home, such as shio koji and amazake.

        Making shio koji is so easy, and using it in daily cooking is even easier. Use it in place of salt to add umami depth to your salad dressing, stir-fry, and marinated meat and fish.

        Dried rice koji in a traditional Japanese wooden sake cup.

        What Does Shio Koji Do?

        What makes shio koji so unique and special is its reaction with ingredients. Shio koji not just seasons the food, but also tenderizes and enhances the natural flavor of food.

        During the fermentation process, natural enzymes are produced in shio koji. These enzymes play a key role in developing flavor.

        • Tenderizes meat and fish - The natural enzymes break down proteins, making ingredients more tender and juicy.
        • Adds umami - While enzymes break down protein, amino acids are produced, which are responsible for umami flavor. It brings a deep, savory flavor to simple dishes.
        • Enhances natural sweetness - The enzymes turn starch in the ingredient into simple sugars. Ingredients taste more balanced and flavorful without needing extra sugar.
        • Lightly season food - It works like salt, but with more complexity and depth.

        Even a small drizzle of shio koji goes a long way! It's truly a magical ingredient that makes your instantaly rich and delicious.

        How to Use Shio Koji

        You can use shio koji as a marinade or salty umami seasoning as a salt replacement.

        Shio Koji Marinade

        To use shio koji as a marinade, coat your ingredients evenly with about 2 tablespoons per pound, let it marinate, then cook as usual.

        • Use 2 tablespoons per pound of protein.
        • Coat evenly on all sides.
        • Marinate for 30 minutes to overnight.
        • Cook as usual (grill, bake, pan-fry, etc.)

        Salt Replacement

        Shio koji is great for low-sodium cooking, as its rich umami flavor tastes saltier and more satisfying than regular salt.

        • Use 2 teaspoons of shio koji for every 1 teaspoon of salt.
        • This ratio contains less sodium than pure salt.
        • Add more as needed.

        Shio Koji Marinade Basics

        Basic Ratio

        Golden rule of shio koji marinade: use 10% of the weight of your ingredients. This basic ratio works for meat, fish, and vegetables.

        For example, use 30g of shio koji if you are marinating 300g of chicken.

        1 Tablespoon of Shio Koji is about 20g. So for every 1 lb (454g) of food, add about 2 tablespoons of shio koji.

        Saltiness changes depending on the shio koji you use. So adjust to your liking.

        Shio Koji Measurement Chart

        Ingredient WeightShio Koji (grams)Shio Koji (Tablespoons)
        100g (Small sides)10g½ Tbsp
        200g (For a single dinner)20g1 Tbsp
        454g (1 lb) (Main protein)45gapprox. 2 Tbsp
        900g (2 lbs) (Batch cooking)90g4 ½ Tbsp

        Optional Add-ins

        Shio koji itself makes a great marinade to tenderize and season food. Adding aromatics makes it even more flavorful. Here are some delicious ideas:

        • Grated/sliced/ minced garlic
        • Grated ginger
        • Sliced lemon
        • Olive oil
        • Soy sauce
        • Black pepper
        • Crushed red pepper
        • Toasted sesame oil
        • Sliced jalapeno
        • Basil
        • Oregano
        • Thyme

        How Long to Marinate with Shio Koji

        Marinating time depends on the ingredient and flavor you're looking for. Since shio koji is an active ingredient, longer is not always better. Powerful enzymes in shio koji can break down too much if you marinate for too long.

        • Meat: 30 minutes to 24 hours
        • Fish: 30 minutes to 2 hours
        • Vegetables (for quick pickling): 1 to 8 hours

        The time above is marinating time in the fridge. 30 minutes is enough to tenderize, and marinate longer to develop a deep flavor.

        For delicate ingredients like fish, keep the marinating time shorter to avoid breaking down the texture too much.

        When marinating in advance for more than 1-2 days, I recommend freezing instead of refrigerating.

        How to Use Shio Koji on Different Foods

        Chicken

        Shio koji chicken is one of the easiest ways to start using it! Make sure to check out my Shio Koji Chicken recipe.

        • Best cuts: thighs, breast, drumsticks
        • Coat evenly with shio koji.
        • Marinate for a few hours or overnight.
        • Wipe off excess before cooking if needed.

        The result is juicy, flavorful chicken with a lightly caramelized surface.

        Close-up of golden brown shio koji chicken on a plate.

        Fish

        Shio koji works especially well with fish like salmon and cod. I have an easy
        Shio Koji Salmon recipe.

        • Lightly coat the fish.
        • Marinate for 30 minutes to a few hours.
        • Gently wipe off excess before cooking if needed.

        It enhances the natural flavor without overpowering it. Marinating raw, sashimi-grade salmon is also delicious.

        Japanese meal set with grilled salmon, sunomono cucumber salad, miso soup, and rice.
        A simple Japanese-style meal with grilled salmon, miso soup, rice, and refreshing sunomono.

        Beef/Steak

        Shio koji can be used on steak.

        • Use a thin, even coating.
        • Marinate for 1-6 hours.

        Because it tenderizes quickly, over-marinating can affect the texture.

        Vegetables

        Shio koji adds depth to simple, quick pickled vegetables and stir fry.

        • Toss vegetables lightly with shio koji.
        • Let sit for 30-60 minutes.
        • Enjoy as a quick pickle or stir fry as usual.
        • Mix in dressing and toss with vegetables.

        It brings out natural sweetness and adds a subtle savory flavor. I like making Tomato Soup with Shio Koji.

        Creamy roasted tomato soup made with shio koji served with bread.

        Eggs

        Shio koji adds depth to a savory egg dish.

        • Add in tamagoyaki to make a savory egg omelette.
        • Marinate soft-boiled eggs to make shio koji ramen eggs.

        Rice

        You can also use shio koji to enhance plain rice.

        • Mix 1 teaspoon of shio koij to 1 rice cooker cup (go cup) of rice.
        • Cook normally.
        • Fluff gently to combine

        It adds a subtle umami boost without overpowering the rice.

        How to Use Different Types of Shio Koji

        Shio Koji Paste

        This is the most basic type of shio koji. Homemade shio koji becomes a paste with a porridge-like consistency. It's thicker and slightly sweeter. Great for use as a marinade, since the thick paste sticks to ingredients.

        • Stronger flavor
        • Best for marinating
        • Use a lighter hand to avoid over-seasoning
        • Cook over low heat ot prevent burning

        Liquid Shio Koji

        Rice grains in shio koji are blended smoothly to make liquid shio koji. It's thinner and easier to work with.

        • Easy to mix in sauces and dressings
        • Great for marinades with mix-ins
        • Burns less than the paste type when cooked

        Shio Koji Powder

        Powdered shio koji is more like a seasoning.

        • Sprinkle directly onto food
        • Use like salt
        • Great for quick seasoning and finishing dishes

        How Much Shio Koji to Use

        As a general rule for shio koji marinade, use about 10% of the ingredient by weight. 1 tablespoon of Shio Koji is 20g, so you'll need about 2 tablespoons of shio koji per pound (454g) of protein. This is usually enough to lightly season and tenderize without making it too salty.

        To use shio koji as a salt substitute, use 2 teaspoons of shio koji for every 1 teaspoon of salt. This ratio contains less sodium than pure salt, but shio koji tastes richer and more satisfying, so you don't need it as much. That's why shio koji is great for low-sodium cooking.

        And because shio koji already contains salt, it's best to avoid adding extra salt until after cooking. It's best to taste and adjust the seasoning at the end.

        Common Mistakes to Avoid

        Using shio koji is so easy, but here are a few small potential mistakes you want to avoid.

        • Using too much: It can make dishes overly salty or too strong in flavor.
        • Over-marinating: The enzymes can break down the texture too much, especially for fish.
        • Not wiping off excess: Too much marinade can burn during pan frying or grilling.
        • Adding extra salt too early: Shio koji already seasons the food.
        • Cooking on high heat right away - The natural sugars can brown quickly, so cook gently at first.

        Easy Recipes Using Shio Koji

        Once you start using shio koji, it's easy to add it to everyday meals.

        • Shio Koji Chicken: juicy, flavorful, and perfect for weeknight dinners.
        • Shio Koji Salmon: simple and rich with umami.
        • Soup: Shio koji transforms simple soup into a rich and satisfying one, like this Roasted Tomato Soup.
        • Stir Fry: lightly coated for extra depth and sweetness.
        • Salad Dressing: Season your vinaigrette with shio koji to make it even more flavorful.

        Where to Buy Shio Koji

        As shio koji becomes more popular and common in cooking, it's becoming easier to find. Take a look around here:

        Rice koji is also getting widely available, so you can make your own Shio Koji and Soy Sauce Koji at home! All you need for shio koji is just rice koji, salt, and water.

        FAQ

        Can I use shio koji instead of salt?

        Yes, shio koji can be a great salt substitute. It adds saltiness along with extra umami and depth of flavor.

        Is shio koji salty?

        Yes, the salt concentration of my shio koji recipe is about 13%, and premade ones on the market are around 11% in average. But it tastes more balanced than plain salt because of its slight sweetness and umami.

        Can I cook with shio koji directly?

        Yes. You can use it as a marinade or add a small amount directly to dishes while cooking.

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Matcha

        Banana Matcha Chia Pudding (Easy Healthy Breakfast Recipe)

        Start your day with this healthy and creamy Banana Matcha Chia Pudding! This easy overnight breakfast combines matcha, chia seeds, and banana to create a satisfying make-ahead meal. Banana adds natural sweetness and pairs beautifully with earthy matcha flavor.

        Banana matcha chia pudding layered with yogurt and topped with fresh banana slices.

        Rich and bold matcha is a great ingredient to use beyond matcha lattes. I truly believe matcha and banana are a match made in heaven. That's why I also made Banana Matcha Latte and Matcha Banana Smoothie.

        If you're new to matcha, I highly recommend checking out my Matcha Basics and How to Use Guide, too!

        [feast_advanced_jump_to]

        What Is Banana Matcha Chia Pudding?

        Banana matcha chia pudding is a creamy overnight chia pudding made with fresh banana, matcha powder, chia seeds, and coconut milk. Chia seeds absorb the liquid as it sits in the refrigerator, creating a thick, spoonable texture.

        This is a healthy, make-ahead breakfast or snack that combines the natural sweetness of banana with the bold, earthy flavor of matcha. I used fresh banana and coconut milk to create this recipe extra tropical and creamy.

        I truly love the matcha and fruit flavor combination! If you're like me, make sure to try Blueberry Matcha Latte, Mango Matcha Latte, and Strawberry Matcha Latte.

        Why You'll Love This Recipe

        • Energizing Breakfast or Dessert - matcha provides a gentle energy boost without the jitters or crash. If you don't have time to make a matcha latte in the morning, this is a great recipe to start the day.
        • Naturally Sweetened and Creamy - banana makes this chia pudding extra thick and creamy, and adds natural tropical sweetness.
        • Easy Meal Prep - make a big batch of chia pudding ahead of time for a quick and delicious breakfast.
        • Banana & Matcha - like my Banana Matcha Latte and Matcha Banana Smoothie, banana and matcha are a proven delicious flavor combo!
        • Dairy-Free and Vegan - naturally dairy-free and easy to customize.

        Ingredients

        Ingredients for banana matcha chia pudding including chia seeds, matcha powder, banana, maple syrup, and coconut milk.
        • Chia seeds: High in fiber and absorb liquid, creating a thick, gel-like texture. Their flavor is mild and neutral, so they're a great base for the healthy pudding!
        • Matcha: I recommend using an affordable ceremonial-grade matcha. It has a great balance of flavor and price.
        • Banana: Use ripe bananas for extra sweetness and creamy texture.
        • Lite coconut milk: Using lite coconut milk gives a creamy texture. Coconut oil in full-fat milk can solidify in the fridge. You can also use other milks like oat, almond, and whole milk.
        • Maple Syrup: or other sweetener of your choice.

        Check out the section below to see the topping options.

        See recipe card for quantities.

        How to Make Banana Matcha Chia Pudding

        Banana, matcha, and milk blended together to make chia pudding base.
        1. In a blender, combine the banana, matcha, coconut milk, maple syrup, and salt. Blend until smooth. Matcha powder can stick to the sides, so scrape down the sides if needed.
        Matcha chia pudding mixture with chia seeds being whisked together.
        1. Transfer the mixture to a bowl or container, and add the chia seeds. Stir until fully combined, making sure to scrape the sides and bottom where chia seeds can clump. Let it sit for 5 minutes, then stir again to even out the texture. Cover and refrigerate for at least 2 hours or overnight. 
        Layering banana matcha chia pudding with yogurt and banana slices in a glass.
        1. When you're ready to serve, top with your favorite fruit, yogurt, nuts, or a drizzle of maple syrup.

        Tip: If you accidentally used canned, full-fat coconut milk, the pudding might harden as the coconut oil solidifies in the fridge. In that case, let it sit at room temperature for 5-10 minutes to soften before enjoying.

        Best Matcha for Chia Seed Pudding

        I recommend using an affordable ceremonial-grade matcha for this chia seed pudding recipe.

        High-quality, ceremonial-grade matcha usually tastes clean and umami-forward. When it's mixed with banana coconut milk, its delicate and subtle flavor can easily be overpowered by strong tropical flavors. It's such a waste of precious matcha!

        However, I don't recommend using culinary-grade matcha or anything below for this recipe. While the culinary-grade matcha is great for baking, it usually tastes too grassy, and it's not very pleasantly fragrant when not baked. The color tends to be also dull.

        Affordable ceremonial-grade matcha is a great balance. It creates a fragrant, vibrant green matcha, while the strong flavor holds up well in banana and coconut chia pudding.

        How to Prevent Clumpy Chia Pudding

        For the smoothest texture, stir the chia pudding well right after mixing, then stir again after 5 to 10 minutes. This helps prevent the chia seeds from settling and clumping together.

        Chia seeds can clump up on the bottom and corners of the container. So make sure to scrape down on those areas.

        Top view of banana matcha chia pudding with yogurt and banana slices.

        What Does Banana Matcha Tastes Like?

        This chia pudding tastes creamy, lightly sweet, tropical, and earthy. The banana softens matcha's bold, grassy notes, creating a balanced flavor that feels comforting and calming at the same time.

        If you are new to matcha, banana is one of the best flavors to pair with it!

        Best Toppings for Chia Pudding

        The toppings are where your creativity shines! Matcha and banana flavor go really well with so many toppings. So add your favorite toppings to make your power breakfast.

        • Sliced banana
        • Fresh berries
        • Granola
        • Toasted coconut flakes
        • Chopped nuts
        • Nut butter
        • Greek yogurt
        • Cacao nibs
        • Hemp seeds

        My favorite is Greek yogurt, sliced banana, and cacao nibs!

        Variations

        • Add More Protein - Top with Greek yogurt or mix in protein powder.
        • Blend It Smooth - Did you know you can blend chia pudding to make it silky smooth? Blend all ingredients before chilling for a silky smooth texture.
        • Chocolate Banana - Use cacao powder instead of matcha to make it a classic chocolate banana flavor.
        • Mango Matcha Latte - If you love mango matcha latte (like me!), swapping banana with mango makes this recipe extra tropical.

        Storage

        Store banana matcha chia pudding in an airtight container in the refrigerator for up to 3 days.

        The chia pudding may slightly darken, just like bananas darken due to oxidation. You can just mix before enjoying.

        Pro Tips for the Best Texture

        • Use light coconut milk for a creamy, spoonable texture. Full-fat coconut milk can solidify in the fridge and make the pudding too firm.
        • Stir twice. After mixing, let it sit for 5 minutes, then stir again to prevent the chia seeds from clumping at the bottom.
        • Adjust after chilling. If the pudding becomes too thick, stir in a splash of milk before serving.

        More Matcha Recipes to Try

        If you love this banana matcha chia pudding, here are more easy matcha recipes to try!

        FAQ

        Can I make it without banana?

        Yes, of course! You can add a drizzle of maple syrup instead. If you'd prefer different fruity options, you can use mango or strawberry puree.

        Can I blend it smoothly?

        Yes. Blending makes it smooth like mousse.

        Banana matcha chia pudding layered with yogurt and topped with fresh banana slices.

        Banana Matcha Chia Pudding

        Yoko Segawa
        Start your day with this healthy and creamy Banana Matcha Chia Pudding! This easy overnight breakfast combines matcha, chia seeds, and banana to create a satisfying make-ahead meal. Banana adds natural sweetness and pairs beautifully with earthy matcha flavor.
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Resting Time 2 hours
        Total Time 2 hours 10 minutes
        Course Breakfast
        Servings 2 servings
        Calories 278 kcal

        Ingredients
         
         

        For the chia pudding

        • 1 banana
        • 2 teaspoons matcha
        • 1 cup lite coconut milk
        • 1 tablespoon maple syrup
        • ¼ cup chia seeds
        • A pinch of salt

        For the toppings (optional)

        • Sliced banana
        • Yogurt Greek or coconut

        Instructions
         

        • In a blender, combine the banana, matcha, coconut milk, maple syrup, and salt. Blend until smooth. Matcha powder can stick to the sides, so scrape down the sides if needed.
        • Transfer the mixture to a bowl or container, and add the chia seeds. Stir until fully combined, making sure to scrape the sides and bottom where chia seeds can clump. Let it sit for 5 minutes, then stir again to even out the texture. Cover and refrigerate for at least 2 hours or overnight.
        • When you're ready to serve, top with your favorite fruit, yogurt, nuts, or a drizzle of maple syrup.

        Notes

        The toppings are not included in the nutrition calculation. Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1servingCalories: 278kcalCarbohydrates: 32gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 108mgPotassium: 320mgFiber: 9gSugar: 13gVitamin A: 249IUVitamin C: 5mgCalcium: 148mgIron: 3mg
        Keyword banana, breakfast, matcha, vegetarian
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Matcha

        Easy Mango Matcha Latte (Iced Recipe with Fresh Mango)

        This easy Mango Matcha Latte is a refreshing iced drink made with sweet fresh mango, creamy milk, and earthy matcha. The juicy mango puree adds natural sweetness and tropical flavor that pairs beautifully with the rich taste of matcha. It's easy to make at home and perfect for hot summer days.

        Pouring whisked matcha over oat milk and fresh mango puree to create a layered iced mango matcha latte.

        I first tried making a cooked mango syrup, as I did for my Strawberry Matcha Latte and Blueberry Matcha Latte, but I found that fresh mango puree works the best, just like I used fresh bananas in my Banana Matcha Latte. It captures the bright tropical flavor in a glass!

        If you're new to matcha, be sure to check out my Matcha Basics Guide and How to Make Matcha Latte posts!

        [feast_advanced_jump_to]

        What Is a Mango Matcha Latte?

        A mango matcha latte is a tropical iced latte made with fresh mango puree, milk, and whisked matcha. The sweet fruitiness of mango balances matcha's bold, earthy flavor, creating a refreshing and tropical drink for summer.

        I really love the mango and matcha flavor combination. It brings together the best of both worlds: a creamy, rich matcha latte and tropical sweetness. That's why I also created Mango Matcha Smoothie and Mango Matcha Latte Popsicles. This flavor pairing never fails!

        Close-up of a creamy mango matcha latte showing layered green matcha foam and golden mango cubes on top.

        Why You'll Love This Recipe

        • Refreshing and tropical - Sweet mango and earthy matcha make a bright, fun flavor combo.
        • Easy to make at home - Turn your kitchen into a coffee shop, and this simple drink comes together so easily.
        • Naturally sweetened - Ripe mango adds a lot of sweetness with the help of a little maple syrup.
        • Beautiful layered drink - The golden mango, creamy milk, and green matcha create a stunning color contrast, which I think represents a summer color palette!
        • Easy to customize - Use dairy-free milk, frozen mango, or adjust sweetness to your taste.
        • Perfect for summer - Cold, fruity, and energizing for warm days.

        Ingredients

        Ingredients for mango matcha latte: fresh mango, ceremonial matcha powder, oat milk, lime, and maple syrup on a wood board.

        For the Mango Puree

        • Mango: Champagne mango works well in this recipe. Peel, remove the seed, and chop to make a puree. Use ripe and
        • Maple syrup: You can also use honey or granulated sugar. If mangoes are not as sweet, add more to your liking.

        For the Matcha

        • Matcha: Use ceremonial-grade matcha. Wondering which matcha to use in lattes? Check out the Best Matcha Powder for Mango Matcha Latte section below!
        • Oat milk: You can also use other milks like almond milk, coconut milk, or whole milk.
        • Ice cubes

        See recipe card for quantities.

        How to Prepare Matcha (traditional Japanese Whisking Method)

        Traditional whisking method with a bamboo whisk creates a clump-free, smooth, frothy tea. It's the best method to bring out the bold matcha flavor.

        To make mango matcha latte, sifting matcha through sieve to remove any clumps.
        1. In a small bowl, sift in matcha powder. I like 3g (about 1.5 teaspoons) of my matcha for my latte. If you like bold flavor, use 4g (about 2 teaspoons).
        Showing the process of yusamashi, pouring hot water into a cup to slightly cool, making it the best temperature.
        1. Use 158-176°F (70-80°C) water for the best flavor. Use a kettle with temperature control, or slightly let the boiling water cool. Traditional Method: Bring water to a boil, then pour it into a clean cup. This cools down the water slightly. Then pour it into matcha.
        Whisk matcha vigorously for about 15 seconds with a bamboo whisk for mango matcha latte.
        1. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foamy on the surface. Use "M" or "W" motion.
        Brushing the surface of matcha with a bamboo whisk to eliminate any large air bubbles.
        1. Once froth forms, brush the surface with the tip of the bamboo whisk, keep using "M" or "W" motion. This step reduces large bubbles and makes the froth extra creamy.

        Hot Water Temperature for Matcha: Boiling water can make your matcha taste bitter. Use 158-176°F (70-80°C) water for the best taste. A kettle with temperature control is so useful. If you don't have one, don't worry. My go-to method is: bring water to a boil, then pour it into a clean cup to cool down the water slightly. Then use it in matcha.

        How to Make Mango Matcha Latte

        Pouring smooth fresh mango puree into a glass tumbler as the base for an iced mango matcha latte.
        1. Make the mango puree: In a small blender, combine mangoes and maple syrup. Blend until smooth.
        Stirring a layered mango matcha latte with a glass straw, blending green matcha into golden mango puree.
        1. Assemble Mango Matcha Latte: Pour the mango puree and fill the glass with ice cubes. Pour oat milk and the whisked matcha (see the section above). Mix well and enjoy! Adjust the sweetness by adding more syrup to your taste.
        2. For a hot matcha latte, steam or warm the milk before adding it to a mug.

        Best Mangoes to Use

        I use champagne mangoes in this recipe mainly because of their size. One champagne mango makes just enough puree for a glass of latte.

        But really, use whatever mangoes that are in season! Juicy, tender, and extra sweet mangoes work well in this recipe. My favorite is Ataulfo mangoes (also called Champagne mangoes) and Kent mangoes.

        Bigger mangoes make more puree, so use ½ cup per glass.

        Pro tip: if you have overripe mangoes that are a bit too mushy to snack on, they're perfect for making this latte!

        Underripe mangoes are not the best, as they're a little fibrous when mixed into a smooth matcha latte.

        When ripe, seasonal mangoes are not available, don't worry. Frozen mangoes work just fine, and they're convenient and more affordable than fresh ones. Just thaw frozen mango chunks and use them in making puree.

        Best Matcha Powder for Mango Matcha Latte

        I always recommend ceremonial-grade matcha when making matcha lattes and drinks. But you really don't need the highest-quality ceremonial-grade matcha, as tropical mango flavor can overpower the delicate, umami-forward flavor profile of premium matcha powders.

        So, I recommend an affordable ceremonial-grade matcha for this mango matcha latte recipe. It has the best balance of bold flavor and smooth taste.

        I personally don't use culinary-grade matcha for drinking. It often has a bitter flavor and a yellowish color. It's not as present in drinks.

        What Does Mango Matcha Taste Like?

        Mango matcha is sweet and refreshing with a tropical fruitiness and rich matcha flavor. Mango puree makes this drink extra creamy, almost like a smoothie, while adding natural sweetness.

        Tropical mango flavor mellows out the matcha's earthy tones. So this drink is perfect for those who are new to matcha.

        Finished iced mango matcha latte in a glass topped with fresh mango chunks and a glass straw.

        Tips for Perfect Mango Matcha Latte

        • Use ripe sweet mangoes: Juicy and soft mangoes are better! Avoid firm and fibrous ones. Ripe mango adds natural sweetness and fuller flavor.
        • Blend the mango until smooth: A silky puree blends in matcha and creates the creamy texture! And you don't want to feel the stiff fiber in your matcha latte.
        • Sift the matcha first. Fine matcha powder clumps easily due to static and moisture. Sifting helps prevent clumps in the tea.
        • Use hot, not boiling water: Boiling hot water can make matcha taste bitter.
        • Adjust sweetness to taste. If your mango is tart, add a little maple syrup or honey.

        More Matcha Recipes to Try

        If you love a mango matcha latte, try these fun matcha recipes next!

        FAQ

        Can I use frozen mango for a mango matcha latte?

        Yes, absolutely! Frozen mango works very well. Thaw it first before blending for the smoothest puree.

        Is mango matcha sweet?

        The sweetness and flavor of this latte depend on the mangoes you use. But can add maple syrup or another sweetener to adjust the sweetness.

        Can I make a mango matcha latte ahead of time?

        You can prepare the mango puree ahead of time and store it in the refrigerator. For the freshest flavor and best layers, assemble the drink just before serving.

        Pouring whisked matcha over oat milk and fresh mango puree to create a layered iced mango matcha latte.

        Mango Matcha Latte

        Yoko Segawa
        This easy Mango Matcha Latte is a refreshing iced drink made with sweet fresh mango, creamy milk, and earthy matcha. The juicy mango puree adds natural sweetness and tropical flavor that pairs beautifully with the rich taste of matcha. It's easy to make at home and perfect for hot summer days.
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Total Time 10 minutes
        Course Drinks
        Cuisine Japanese
        Servings 1 glass
        Calories 239 kcal

        Ingredients
          

        For the puree 4 oz

        • 1 champagne mango peeled, seeded, and chopped
        • ½ tablespoon maple syrup if mangoes are not as sweet, use 1 tablespoon

        For the matcha

        • 2 teaspoons ceremonial-grade matcha about 4 grams
        • ¼ cup 158-176°F 70-80°C hot water, boil water and pour it in a cup to cool down slightly
        • ½ cup oat milk
        • Ice cubes

        Instructions
         

        Make the mango puree

        • In a small blender, combine mangoes and maple syrup. Blend until smooth.

        Assemble Mango Matcha Latte

        • In a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk, moving M or W shape, until smooth and foamy on the surface. Set aside.
        • Pour the ½ cup of mango puree and fill the glass with ice cubes. Pour oat milk and matcha. Mix well and enjoy! Adjust the sweetness by adding more syrup to your taste.
        • For a hot matcha latte, steam or warm the milk before adding to a mug.

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1glassCalories: 239kcalCarbohydrates: 50gProtein: 8gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 65mgPotassium: 429mgFiber: 4gSugar: 44gVitamin A: 2886IUVitamin C: 75mgCalcium: 210mgIron: 3mg
        Keyword latte, mangoes, matcha, matcha latte
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Rice & Noodles

        Cold Ramen Noodle Salad with Japanese Sesame Dressing

        This cold ramen noodle salad is a fresh and satisfying meal made with ramen noodles, crunchy vegetables, soft-boiled eggs, and a creamy Japanese sesame dressing. It's ready in 15 minutes, and perfect for warm days when you want something light but still filling.

        Japanese cold ramen noodle salad served with soft boiled eggs, greens, sesame seeds, and crunchy vegetables.

        This recipe uses homemade Japanese sesame dressing, which coats the noodles beautifully and adds a rich, nutty flavor. Serve it for lunch, meal prep, or as an easy side dish.

        I love refreshing yet hearty salads that keep me full longer, like my Crispy Rice Salad, Cold Soba Noodle Salad (lime soy dressing), and Spring Roll Noodle Salad. They're great for satiating meals on hot days when you need something light and refreshing.

        If you prefer a more refreshing salad for a side or summer gatherings, try Mango Cucumber Salad, Sesame Spiral Cucumber Salad, and Crispy Smashed Potato Salad!

        [feast_advanced_jump_to]

        What Is Cold Ramen Noodle Salad

        Cold ramen noodle salad is a chilled noodle salad made with cooked ramen noodles, fresh vegetables, and dressing.

        Unlike the ramen noodle bowls served in hot broth, this recipe uses the noodles as a satisfying base for a refreshing salad. It's a great way to transform inexpensive ramen noodles into a quick and flavorful meal.

        Actually, ramen salad (ラーメンサラダ), also often called Ra-Sala (ラーサラ, an abbreviation for ramen salad), is a popular regional dish from Hokkaido, Japan, where I grew up! According to the Sapporo Grand Hotel, ramen salad was first served at its beer hall in Sapporo in 1985. Today, many izakaya serve this salad, and it is also available at convenience stores and supermarkets in Hokkaido.

        Hokkaido ramen noodle salad is usually made with lettuce, cucumbers, cherry tomatoes, corn kernels, and protein like boiled eggs, imitation crab, or ham. Then everything is tossed in sesame and mayonnaise-based dressing. The creamy dressing and chewy ramen noodle combination make this salad irresistibly delicious, and even kids love it (including younger me!)

        For this recipe, I used cabbage and carrots for extra crunch. But you can use your favorite vegetable to make this salad to your liking.

        Why You'll Love This Recipe

        • Fresh and satisfying. Chewy ramen noodles and crisp vegetables make this salad light yet filling.
        • Big flavor with little effort. My creamy Japanese sesame dressing brings everything together and makes it so addictive.
        • Perfect for warm weather. A chilled noodle salad is especially refreshing during summer!
        • Easy to customize. Use the vegetables and protein you already have on hand.
        • Great for lunch or dinner on weekdays. Easy dinner recipe that is ready in under 15 minutes.

        Ingredients

        • Japanese sesame dressing: also goma dressing, this is a classic Japanese dressing.
        • Ramen noodles: I like thick, wavy noodles like this Simply Asia Ramen Noodles or rice noodles like this Lotus Foods Brown Rice Ramen Noodles. You can use instant ramen noodles, too. Discard the seasoning packet and just use the noodles.
        • Carrot and red cabbage: add a nice crunch even after being tossed in the dressing.
        • Scallions: aromatic flavor.
        • Soft-boiled eggs: a great protein option to make this recipe fulfilling. Variation section below for more protein options.
        • microgreens and Sesame seeds: for garnish 

        See recipe card for quantities.

        How to Make Cold Ramen Noodle Salad

        1. Bring a large pot of water to a boil. Cook the ramen noodles according to package directions until just tender.
        2. Drain the noodles and rinse under cold water to remove excess starch. Chill in an ice bath until firm and cold. Drain well.
        1. In a large bowl, combine the cooled noodles, carrot, red cabbage, scallions, and cilantro.
        2. Pour in the Japanese sesame dressing and toss until evenly coated.
        3. Transfer to a serving bowl. Top with halved soft-boiled eggs and garnish with sesame seeds. Serve immediately.

        Best Vegetables for Ramen Salad

        One of the best things about ramen salad is that it's so flexible. Crisp vegetables pair especially well with the chewy noodles and creamy dressing.

        Try these vegetables, or honestly, use whatever you have in your fridge!

        • Cabbage - crunchy and sturdy, stands well after being tossed in dressing.
        • Carrots - sweet, colorful, and crisp.
        • Cucumber - refreshing and hydrating.
        • Cherry tomatoes - bright and sweet, adding a pop of color.
        • Corn - classic in Hokkaido-style ramen salad. Canned kind is so convenient.
        • Scallions - fresh bite and flavor.
        • Bell peppers - sweet crunch, vibrant color.
        • Radishes - peppery crispness.
        • Lettuce - light and fresh.
        • Wakame - delicious seaweed option with a Japanese touch.
        • Nori seaweed snacks - adds crispy texture and fun saltiness.

        Lettuce, cucumbers, cherry tomatoes, and corn are classic Hokkaido ramen salad ingredients. Try combining 2 to 4 vegetables for the best texture and balance.

        Close-up of Japanese cold ramen noodle salad with carrots, cabbage, sesame seeds, and soft boiled eggs.

        Variations

        Add Protein

        You can make this salad even heartier with these protein options!

        • soft-boiled eggs
        • shredded chicken
        • grilled shrimp
        • tofu
        • edamame
        • imitation crab
        • sliced ham (classic Hokkaido style)

        Make It Spicy

        Add chili crisp, sriracha, or a pinch of red pepper flakes.

        Extra Crunch

        Top with toasted almonds, crushed peanuts, cashews, or crispy onions.

        More Japanese-Inspired

        Add wakame, edamame, or shredded nori.

        Make It Vegan

        Use a vegan sesame dressing and plant-based protein like tofu or edamame.

        What Dressing Goes with Ramen Noodle Salad?

        A creamy mayo-based sesame dressing is one of the best choices for ramen noodle salad. The rich, nutty flavor coats the noodles well and pairs beautifully with crisp vegetables.

        For this recipe, I use my homemade Japanese sesame dressing (goma dressing) made with toasted sesame seeds, mayonnaise, soy sauce, and rice vinegar. It adds a creamy texture with a savory, tangy flavor that makes simple vegetables and noodles feel extra satisfying.

        If you're looking for variations, also try these recipes!

        If using a thicker dressing, start with a smaller amount and add more as needed.

        Storage

        For the best texture, it's best served fresh! Store leftovers in an airtight container in the refrigerator for up to 2 days.

        But if you decided to meal prep, keep the dressing separate until ready to serve. Once cooked and dressed, the noodles will gradually soften as they sit.

        Tips for the Best Texture

        • Do not overcook the noodles. Cook just until tender so they stay pleasantly chewy after chilling.
        • Rinse the noodles well after cooking. Cold water helps remove excess starch and prevents the noodles from becoming gummy.
        • Chill in ice water. A quick ice bath helps firm up the noodles and gives them a springy texture.
        • Drain thoroughly. Excess water can dilute the dressing, so shake off as much water as possible before tossing.
        • Slice vegetables thinly. Thin strips of cabbage, carrot, and cucumber mix more evenly with the noodles and are easier to eat.
        • Dress just before serving. Tossing too early can soften the vegetables and noodles over time.

        FAQ

        Can I use instant ramen noodles?

        Yes. Instant ramen noodles work great for this recipe. Discard the seasoning packets and use only the noodles.

        Can I make it ahead?

        You can, but I recommend serving it fresh, immediately after tossing with salad. The cooked and dressed noodles soften as it sits. If you decide to make ahead, store the noodles, vegetables, and dressing separately, then toss them together before serving.

        Why do you rinse the noodles after cooking?

        Rinsing removes excess starch and cools the noodles. Chilling them in ice water also helps create a firmer, springy texture.

        Japanese cold ramen noodle salad served with soft boiled eggs, greens, sesame seeds, and crunchy vegetables.

        Cold Ramen Noodle Salad with Japanese Sesame Dressing

        Yoko Segawa
        This cold ramen noodle salad is a fresh and satisfying meal made with ramen noodles, crunchy vegetables, soft-boiled eggs, and a creamy Japanese sesame dressing. It's ready in 15 minutes, and perfect for warm days when you want something light but still filling.
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 5 minutes
        Total Time 15 minutes
        Course Salad
        Cuisine Japanese
        Servings 2 servings
        Calories 812 kcal

        Ingredients
         
         

        • ⅔ cup Japanese sesame dressing goma dressing
        • 2 blocks ramen noodles 2 oz each
        • ¾ cup julienned carrot
        • ¾ cup shredded red cabbage
        • 2 scallions sliced
        • 1 cup spring mix
        • 2 soft-boiled eggs
        • Microgreens for garnish
        • Sesame seeds for garnish

        Instructions
         

        • Bring a large pot of water to a boil. Cook the ramen noodles according to package directions until just tender.
        • Drain the noodles and rinse under cold water to remove excess starch. Chill in an ice bath until firm and cold. Drain well.
        • In a large bowl, combine the cooled noodles, carrot, red cabbage, scallions, and cilantro.
        • Pour in the Japanese sesame dressing and toss until evenly coated.
        • Divide the spring mix among serving bowls. Then divide the noodle salad and place on the spring mix. Top with halved soft-boiled eggs and garnish with microgreens and sesame seeds. Serve immediately.

        Video

        Notes

        Note
        • If you're using instant ramen noodles with soup, discard the seasoning packets. Only use the noodles. Save the packet for other uses, like fried rice or making soup.
        • Rinsing the noodles helps stop the cooking and remove the starch, keeping them fresh and springy.
        • Add the vegetables you like! Cucumber, edamame, or avocado for extra texture.
        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
         

        Nutrition

        Serving: 1servingCalories: 812kcalCarbohydrates: 81gProtein: 20gFat: 46gSaturated Fat: 13gPolyunsaturated Fat: 18gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 199mgSodium: 2556mgPotassium: 674mgFiber: 7gSugar: 18gVitamin A: 9094IUVitamin C: 31mgCalcium: 257mgIron: 8mg
        Keyword dressing, Noodles, ramen, salad, sesame
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Side Dishes

        Japanese Sesame Dressing (Creamy Goma Dressing Recipe)

        Creamy and nutty Japanese sesame dressing is an easy addition to make any salad feel rich and exciting! It's called goma dressing in Japan, and is a popular dressing made with toasted sesame seeds, rice vinegar, and a few kitchen staples. This homemade dressing has a savory, tangy flavor with a touch of sweetness.

        Japanese sesame dressing being poured over salad with wakame and vegetables.

        This recipe is made with maple syrup for a subtle sweetness to make it sugar-free. It's simple to make and tastes fresher than store-bought.

        Goma dressing is so nostalgic to me, as I love it grew up in Japan! It only requires 5 ingredients to recreate the flavor I remember. It's used in Cold Ramen Noodle Salad, a regional speciality from Hokkaido, Japan, where I grew up. I loved this salad as a kid!

        It's so versatile, so drizzle over simple green salads or one of my fun salads like Crispy Rice Salad and Spring Roll Noodle Salad! Serve with simple Tuna Mayo Salad for an easy meal.

        [feast_advanced_jump_to]

        What Is Japanese Sesame Dressing?

        Japanese sesame dressing, often called goma dressing (ごまドレッシング), is a creamy dressing made with sesame seeds, mayonnaise, soy sauce, vinegar, and a touch of sweetener.

        It's a classic and popular dressing in Japan, much like ranch dressing in the United States. It's a staple in home kitchens and at restaurant salad bars.

        Compared to vinaigrettes, Japanese sesame dressing is richer, creamier, and has more savory depth.

        I created this recipe to recreate the nostalgic flavor I love and grew up with, a creamy, savory dressing that makes a simple salad feel so special!

        I use maple syrup to add a subtle sweetness to make it refined sugar-free. Drizzle it over a simple green salad, wakame seaweed salad, Soba Noodle Salad, or grilled protein like chicken or tofu.

        Homemade Japanese sesame dressing in small glass pitcher.

        Why You'll Love This Recipe

        • Creamy and flavorful with a rich toasted sesame taste.
        • Naturally sweetened with maple syrup.
        • Easy to make with simple ingredients.
        • Better than store-bought with fresher flavor.
        • Versatile for salads, vegetables, bowls, and noodles.
        • Ready in minutes.

        Ingredients

        Ingredients for Japanese sesame dressing including toasted sesame seeds, soy sauce, rice vinegar, maple syrup, and mayonnaise.

        You only need a few simple ingredients, and you might already have them!

        • Sesame seeds: Use white sesame seeds for this recipe, as it has milder flavor compared to black sesame seeds that pair well with the savory umami of this dressing.
        • Mayonnaise: Mayonnaise is the base of this recipe and makes this dressing so creamy. I highly recommend using Kewpie mayonnaise for this recipe! Its savory, umami flavor makes this dressing so irresistible.
        • Rice vinegar: brighten up this dressing.
        • Maple syrup: Maple syrup adds gentle sweetness and adds depth to the taste. You can also use granulated sugar.
        • Soy sauce: adds savory umami and depth to the dressing.

        See recipe card for the measurement.

        How to Make Japanese Sesame Dressing

        White sesame seeds being toasted in a skillet for homemade Japanese sesame dressing.
        1. In a dry skillet, add sesame seeds and toast over medium-low heat until fragrant, for 2-3 minutes, stirring or gently tossing the pan continuously. Let cool completely.
        Toasted sesame seeds being ground in a Japanese suribachi mortar and surikogi pestle for homemade goma dressing.
        1. Transfer the sesame seeds to a grinder. I use a Japanese-style mortar and pestle (suribachi and surikogi). You can also use a spice grinder. Grind until coarsely ground and fragrant.
        Japanese sesame dressing ingredients layered in a glass jar before shaking to combine.
        1. In a jar, combine the ground sesame seeds, mayonnaise, rice vinegar, maple syrup, soy sauce, and a pinch of salt. Close the lid and shake well to combine. You can alternatively whisk them together in a bowl. Taste and adjust the taste with salt.

        Why Do You Toast Sesame Seeds?

        Most sesame seeds on the market are ready to eat, but toasting them before use brings out so much more flavor.

        Toasted sesame seeds create the rich, nutty flavor Japanese sesame dressing is known for. Untoasted sesame seeds taste milder and less aromatic.

        Sesame seeds can burn quickly, so keep the pan moving by tossing in a back-and-forth motion to evenly toast the sesame seeds.

        What Does It Taste Like?

        Japanese sesame dressing is creamy, nutty, and savory with a hint of sweetness.

        The toasted sesame gives it a tasty, nutty flavor to the iconic Kewpie mayo. Then rice vinegar brightens up the dressing while soy sauce adds umami, creating a rich dressing that pairs especially well with simple salads and vegetables.

        Japanese Sesame Dressing vs Store-Bought

        Homemade Japanese sesame dressing tastes fresher! And you can adjust the sweetness, saltiness, and thickness to your liking. Many bottled versions often are sweeter or use stabilizers, while homemade has a bolder sesame flavor, thanks to freshly toasted sesame seeds.

        If you already enjoy store-bought goma dressing, making it at home is an easy upgrade.

        How to Use Japanese Sesame Dressing

        This dressing is so versatile and makes anything rich and fun. Here are some ideas you can drizzle or toss your homemade dressing with.

        • Green salad - I love simple green salad with wakame seaweed for extra nutrition! And this dressing makes it instantly so exciting.
        • Cucumber Salad - massage sliced cucumbers or spiral cucumbers with salt, then squeeze excess moisture. Then toss with the dressing to make a crunchy salad. Cucumber and wakame salad is also a great base for this dressing.
        • Steamed broccoli or green beans - toss the veggies to make a simple yet flavorful side.
        • Crunchy salad - if you like crunchy salad like my Beet and Carrot Salad, toss this dressing with shredded carrot, radish, and/or cabbage, creating a rich sesame slaw.
        • Cold Soba Noodle Salad - You can make noodle salad even more hearty with goma dressing.
        • Cold Ramen Noodle Salad - Did you know you can make a salad with ramen noodles? Think of it as an Asian version of pasta salad, making the salad satiating.
        • Grain bowl - you can jazz up a simple bowl of grains, veggies, and proteins like chicken, salmon, or tofu.
        • Udon noodles - dip udon noodles for an easy meal.
        Japanese sesame dressing served beside fresh salad bowl.

        Storage

        Store Japanese sesame dressing in a jar or an airtight container in the refrigerator for up to 5 days.

        Stir or shake before serving, as sesame seeds can sink to the bottom.

        Tip for the Best Flavor

        • Toast the sesame seeds for a deeper flavor.
        • Keep the pan moving by tossing in a back-and-forth motion to prevent burning.
        • Grind the seeds to bring out the flavor.
        • Use Kewpie mayo for the classic goma dressing taste.
        • Adjust thickness with water as needed.
        • Taste before serving and rebalance if needed.

        FAQ

        Is Japanese sesame dressing the same as goma dressing?

        Yes! Goma means sesame in Japanese, so goma dressing refers to sesame dressing. This recipe is my recreation of the taste that I love and grew up with.

        Can I make it dairy-free?

        Yes. Most mayonnaise is naturally dairy-free, though it's always best to check the label. You can also use a vegan mayonnaise.

        Can I make it vegan?

        Yes. You can easily make this dressing vegan by using vegan mayonnaise. Luckily, Kewpie has vegan mayo, too! So you can make a vegan version of this recipe while keeping its iconic flavor.

        Can I Make It Without Mayo?

        I highly recommend using mayo, especially Kewpie, to create the iconic flavor.

        Close-up of creamy Japanese goma dressing in glass pitcher.

        Japanese Sesame Dressing (Creamy Goma Dressing Recipe)

        Yoko Segawa
        Creamy and nutty Japanese sesame dressing is an easy addition to make any salad feel rich and exciting! Known as goma dressing in Japan, it's a popular dressing made with toasted sesame seeds, rice vinegar, and a few kitchen staples to create a savory, tangy flavor with a hint of sweetness.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 3 minutes
        Total Time 8 minutes
        Course Dressing
        Cuisine Japanese
        Servings 5 servings (2 tablespoon each)
        Calories 129 kcal

        Ingredients
         
         

        • 3 tablespoons sesame seeds
        • ¼ cup mayonnaise Kewpie preferred
        • 2 tablespoons rice vinegar
        • 2 tablespoons maple syrup
        • 1 tablespoon soy sauce
        • Pinch salt

        Instructions
         

        • In a dry skillet, add sesame seeds and toast over medium-low heat until fragrant, for 2-3 minutes, stirring or gently tossing the pan continuously. Let cool completely.
        • Transfer the sesame seeds to a grinder. I use a Japanese-style mortar and pestle (suribachi and surikogi). You can also use a spice grinder. Grind until coarsely ground and fragrant.
        • In a jar, combine the ground sesame seeds, mayonnaise, rice vinegar, maple syrup, soy sauce, and a pinch of salt. Close the lid and shake well to combine. Taste and adjust the taste with salt.

        Notes

        This recipe makes about ⅔ cup (5 servings).
        This dressing is so versatile and makes anything rich and fun. Here are some ideas you can drizzle or toss your homemade dressing with.
        • Green salad - I love simple green salad with wakame seaweed for extra nutrition! And this dressing makes it instantly so exciting.
        • Cucumber Salad - massage sliced cucumbers or spiral cucumbers with salt, then squeeze excess moisture. Then toss with the dressing to make a crunchy salad. Cucumber and wakame salad is also a great base for this dressing.
        • Steamed broccoli or green beans - toss the veggies to make a simple yet flavorful sides.
        • Crunchy salad - if you like crunchy salad like my Beet and Carrot Salad, toss this dressing with shredded carrot, radish, or/and/or cabbage, creating a rich sesame slaw.
        • Cold Soba Noodle Salad - You can make noodle salad even more hearty with goma dressing.
        • Cold Ramen Noodle Salad - Did you know you can make a salad with ramen noodles? Think of it as Asian version of pasta salad, making the salad satiating.
        • Grain bowl - you can jazz up a simple bowl of grains, veggies, and proteins like chicken, salmon, or tofu.
        • Udon noodles - dip udon noodles for an easy meal.
        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
         

        Nutrition

        Serving: 1servingCalories: 129kcalCarbohydrates: 7gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 5mgSodium: 281mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 8IUCalcium: 58mgIron: 1mg
        Keyword dressing, Japanese condiments, salad, sauce, sesame
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Ingredients & Fermentation

        How to Prepare Wakame Seaweed (What It Is + How to Use It)

        Wakame is a tender seaweed, and it's one of the easiest seaweeds to use at home. Once the dried wakame is soaked in water, it becomes a versatile seaweed that's perfect for adding to miso soups, salads, and rice dishes.

        In this post, I'll cover how to prepare wakame, how to use it, and simple ways to cook with it.

        Miso soup with wakame seaweed, tofu, and green onions.

        Wakame is a great item to use in miso soup, Japanese sesame ramen noodle salad, and easy Japanese cucumber salad. It instantly adds extra Vitamins and minerals in your meals.

        If you're interested in basic Japanese ingredients, also check out my Koji Fermentation Guide, How to Cut Kabocha Squash, and Matcha Basic Guide!

        [feast_advanced_jump_to]

        How to Prepare Wakame (Quick Summary)

        • Cover dried wakame in plenty of cold or lukewarm water.
        • Soak for about 5 minutes until fully rehydrated.
        • Dried wakame expands a lot, often 10-12 times its original weight when rehydrated.
        • Drain and gently squeeze out excess water.
        • Use as is, or cut smaller depending on the recipe.

        What is Wakame Seaweed

        Wakame is an edible seaweed commonly used in Japanese and Korean cooking. It's known for its soft texture and mild, slightly sweet ocean flavor, making it easy to incorporate into everyday meals.

        Fresh wakame is typically harvested in spring. It is dark brown when it's raw and turns bright green when blanched or cooked.

        The wakame plant is divided into three parts depending on its culinary uses. The tender fronds are what we usually refer to as wakame. The stem, called Kukiwakame (茎わかめ), has a firm texture, while the base, known as Mekabu (めかぶ), is a bulbous part near the root with a slightly crunchy texture.

        Wakame is most commonly sold in the dried form, and it needs to be rehydrated before use.

        It's a common ingredient in miso soup along with tofu. Wakame is also used in seaweed salads and simple side dishes. It's one of the most approachable seaweeds to cook with at home!

        Wakame is one of my personal favorite seaweeds (nori is No.1 because I love sushi!). I call it leafy greens in the ocean, as it has a lettuce-like texture and refreshing flavor. The ocea flavor is very mild, so it's beginner-friendly if you're new to seasweed cooking!

        Rehydrated wakame seaweed on a plate showing texture.

        Forms of Wakame

        While dried wakame is the most common and widely available type in U.S. grocery stores, it's not the only option. Understanding the forms can help you determine how to use them.

        • Dried wakame: Blanched and dried for convenience. Most of the products come pre-cut, so you can easily use them in recipes. Best pantry item. Rehydrate in water for about 5 minutes before use.
        • Fresh wakame: Typically available in season. It needs to be rinsed, trimmed, and separated into fronds and stems. Then, briefly blanched and cooled in cold water before use.
        • Salted wakame: Blanched and preserved with salt, a traditional method of storing wakame. Rehydrate in water for 3-5 minutes before use. The flavor and texture are closer to fresh wakame than the dried kind.

        In this post, I'll focus on dried wakame since it's the most accessible and practical for everyday cooking.

        How to Prepare Wakame

        Rehydrating dried wakame seaweed in water.
        1. In a bowl, add dried wakame and cover with water. Let it soak for 5 minutes until fully rehydrated and tender. Soaking time is 5 minutes in cold water and 2-3 minutes in hot water.
        Wakame seaweed in the Japanese cucumber sunomono salad.
        1. Drain well and gently squeeze out excess water. Then use it in your favorite recipes! Cut if necessary.
        2. For the soups, you can add dried wakame directly without rehydrating. Add it at the end of the cooking, as wakame can lose its texture and color if cooked too long.

        Dried wakame will expand a lot, often around 10-12 times its weight! So just a sprinkle is enough for making miso soup and salads.

        How to Use Wakame

        Wakame is incredibly versatile and can be used in both warm and cold dishes:

        Treat wakame like a tender green in the ocean, enjoy it in salads, or add it at the end of cooking.

        Wakame seaweed salad bowl with vegetables, egg, and cucumber.

        What Does Wakame Taste Like?

        Wakame has a mild, slightly sweet ocean flavor with a tender, silky texture.

        When compared to other seaweeds, it tastes less intense and more delicate, which makes it so versatile and a great item to have in your pantry. It's also a great entry seaweed if you're new to cooking with seaweed.

        Easy Recipes with Wakame

        Ready to use wakame in your kitchen? Try these simple recipe ideas!

        Wakame vs Other Seaweeds

        Japan is an island nation surrounded by a beautiful, abundant ocean. That's why so many types of seaweed are used in Japanese cooking. Each one brings a different texture and flavor to dishes.

        Here are common seaweeds used in Japanese cooking:

        • Wakame: tender, green seaweed with a mild, slightly sweet ocean flavor. Used in miso soup, salads, and light side dishes.
        • Nori: Thin, dried sheets of seaweed with a crisp texture and savory flavor. Used in sushi, onigiri, and as a ramen topping.
        • Kombu: A thick, firm seaweed with a rich umami flavor. Used in making dashi (Japanese soup stock), the base of many dishes like miso soup and simmered foods.
        • Hijiki: A thin, short, dark seaweed with a slightly firm, chewy texture. Used in traditional simmered dishes with vegetables and soybeans.
        • Aonori: A flaked green seaweed with a fragrant, slightly sweet aroma. Used as a topping for okonomiyaki, takoyaki, and yakisoba.
        • Arame: Dark strips of seaweed with firm texture. Used in simmered dishes similar to hijiki.

        Wakame is one of the lightest and easiest options, making it especially easy to use in everyday cooking.

        Tips for Using Wakame

        • Dried wakame will expand a lot, often around 10-12 times its weight! So a small amount goes a long way.
        • Soak for 5 min in cold water, 2-3 minutes in hot water.
        • Don't oversoak, or it can become too soft.
        • Add at the end of cooking to keep its texture.

        Storage and Shelf Life

        • Dried wakame: store in an airtight container for several months.
        • Rehydrated wakame: refrigerate and use within 2-3 days.

        FAQ

        What is wakame?

        Wakame is an edible seaweed known for its tender texture and mild flavor, commonly used in Japanese dishes like miso soup and seaweed salad.

        How long to soak wakame?

        5 minutes in cold water or 2-3 minutes in hot water.

        Can you eat wakame raw?

        No, wakame is best enjoyed cooked. Dried and salted wakame are usually blanched before processing, so you can eat them without cooking.
        Raw wakame is dark brown and has a strong ocean flavor, while blanched wakame is bright green and has a milder, more delicate taste.

        Do you need to cook wakame?

        No, if you're using dried or salted wakame, as they usually come in pre-blanched. Once rehydrated, they're ready to use without further cooking.

        Fresh wakame, however, typically needs to be briefly blanched before eating.

        Miso soup with wakame seaweed, tofu, and green onions.

        How to Rehydrate Wakame

        Yoko Segawa
        Wakame is a tender seaweed, and it's one of the easiest seaweeds to use at home. Once the dried wakame is soaked in water, it becomes a versatile seaweed that's perfect for adding to miso soups, salads, and rice dishes.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Total Time 5 minutes
        Course Side Dish
        Cuisine Japanese
        Servings 1 serving
        Calories 2 kcal

        Ingredients
          

        • 1 Tablespoon dried wakame

        Instructions
         

        • In a bowl, add dried wakame and cover with water. Let it soak for 5 minutes until fully rehydrated and tender. Soaking time is 5 minutes in cold water and 2-3 minutes in hot water.
        • Drain well and gently squeeze out excess water. Then use it in your favorite recipes! Cut if nessesary.
        • For the soups, you can add dried wakame directly without rehydrating. Add it at the end of the cooking, as wakame can lose its texture and color if cooked too long.

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1tablespoonCalories: 2kcalCarbohydrates: 0.5gProtein: 0.1gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gSodium: 44mgPotassium: 3mgFiber: 0.03gSugar: 0.03gVitamin A: 18IUVitamin C: 0.1mgCalcium: 8mgIron: 0.1mg
        Keyword Gluten-Free, Healthy Meal, vegan, wakame
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Ingredients & Fermentation

        Shio Koji Salmon (Easy Japanese Marinated Salmon Recipe)

        Elevate your salmon dinner with umami with this Shio Koji Salmon recipe! Fresh salmon is marinated in shio koji to tenderize and enhance its natural flavor. This simple Japanese dish has deep, fermented umami and only needs 2 ingredients.

        It's an easy way to make everyday salmon so flavorful with minimal ingredients, and it works beautifully for both weeknight meals and a simple Japanese-style teishoku.

        If you are new to koji fermentation, start with my Japanese Koji Fermentation Guide post. If you love shio koji, also try the Shio Koji Chicken recipe!

        [feast_advanced_jump_to]

        How to Make Shio Koji Salmon (Quick Overview)

        • Coat salmon with shio koji.
        • Marinate for 30 minutes to overnight (12 hours).
        • Bake or pan-sear until flaky.

        What is Shio Koji Salmon

        Shio koji salmon is a simple Japanese dish made by marinating salmon in shio koji, a traditional Japanese fermented seasoning made from rice koji, salt, and water.

        The natural enzymes in shio koji gently break down the proteins in the fish, making the salmon more tender. Shio koji also enhances the natural flavor of the food, while developing a subtle, fermented umami flavor.

        It's a staple technique in Japanese home cooking. Quietly powerful but incredibly simple to make.

        Why You'll Love This Shio Koji Salmon

        • Tender texture - the salmon stays juicy and soft.
        • Deep umami flavor - shio koji is a powerful flavor enhancer.
        • Only 2 ingredients - all you need is salmon and shio koji.
        • Meal-prep friendly - marinate ahead and cook anytime.
        • Versatile - add herbs and aromatics to make it your own.

        Ingredients

        Raw salmon fillets and shio koji on countertop.
        • Salmon fillets: Use 5-6oz fillet per serving.
        • Shio koji: Making homemade shio koji is so easy! It takes 1-2 weeks to ferment shio koji. If you want to kick-start cooking right away, you can get one on Amazon or at Asian grocery stores.

        The golden rule of using shio koji as a marinade

        Shio koji tenderizes and seasons the food. Saltiness varies on your preference, but a good rule of thumb for shio koji marinade is to add 10% of the weight of your ingredients (about 1/10th). So if you are cooking 1 lb. (454g) of salmon, use 45g of shio koji!

        Also, 1 tablespoon of shio koji is about 20g. So you'll need about 2 tablespoons of shio koji for 1 lb. of salmon.

        How to Make Shio Koji Salmon (Step-by-Step)

        Salmon coated with shio koji marinade before baking.
        1. Pat the salmon dry with a paper towel. Coat salmon evenly with shio koji and let it marinate in the fridge for 30 minutes up to 12 hours.
        Salmon marinating in shio koji in zip bag before cooking.

        You can also marinate in a resealable bag, which is mess-free and great for storing in the fridge or freezer for meal prep.

        Shio koji salmon served with miso soup and Japanese side dishes.
        1. Transfer the marinated salmon to the prepared baking sheet. Bake for 15-17 minutes until cooked through, and the thickest part reaches an internal temperature of 145°F.

        Variatons

        You can add aromatics and herbs to the marinade to make this salmon recipe even more flavorful! Add one or a combination of ideas below to make this recipe your own.

        • Grated garlic
        • Grated or minced ginger
        • Lemon juice or lemon slices
        • Mirin
        • Jalapeno slices
        • Crushed red pepper
        • Scallions
        • Red onion
        • Oregano
        • Basil

        How Long to Marinate Salmon in Shio Koji

        Shio koji marinated salmon is ready in as fast as 30 minutes! You can also prepare the night before to deepen the flavor.

        • 30-60 minutes: just enough for tendelizing and lightly seasoning the food.
        • Overnight: great for deep umami flavor to develop.

        I don't recommend marinating for more than 1-2 days. Shio koji is powerful, and it can break down the salmon too much.

        Always keep the marinated salmon in the fridge.

        What Does Shio Koji Do to Salmon?

        Shio koji works differently from regular marinades. It doesn't just season the fish, but reacts with the ingredients to enhance their natural flavor.

        The enzymes in shio koji gently break down protein, which can make the salmon more tender. This process also releases amino acids, contributing to a deeper umami taste.

        It's a subtle transformation, but you'll notice it in each bite.

        What to Serve with Shio Koji Salmon

        This umami salmon dish makes a part of a Japanese-style meal beautifully, or you can make a simple salmon bowl with rice and sliced cucumbers.

        If you're making a Japanese teishoku-style meal, use the Ichiju Sansai principle: compose a meal with rice, soup, main dish, and two sides. Here are fun options:

        Japanese meal set with shio koji salmon, sunomono cucumber salad, miso soup, rice, and apple slices.
        A simple Japanese-style meal with shio koji salmon, miso soup, rice, and refreshing sunomono.

        Storage

        Store cooked salmon in an airtight container for up to 2-3 days. Gently reheat and enjoy!

        You can also freeze marinated (uncooked) salmon for meal prep.

        Tips for the Best Shio Koji Salmon

        • Do not overmarinate (24 hours max).
        • Use high-quality salmon for the best texture.
        • Do not overcook.

        FAQ

        Can I freeze shio koji salmon?

        Yes, freeze after marinating (before cooking) for easy meal prep.

        Can I use this method with other fish?

        Yes! Cod, black cod, and trout work especially well.

        Shio koji salmon close-up showing tender texture and cooked marinade.

        Shio Koji Salmon

        Elevate your salmon dinner with umami with this Shio Koji Salmon recipe! Fresh salmon is marinated in shio koji to tenderize and enhance its natural flavor. This simple Japanese dish has deep, fermented umami and only needs 2 ingredients.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 15 minutes
        Total Time 20 minutes
        Course Main Course
        Cuisine Japanese
        Servings 2 servings
        Calories 537 kcal

        Ingredients
          

        • 2 salmon fillets 5-6oz each
        • 2 tablespoons shio koji

        Instructions
         

        • Pat the salmon dry with a paper towel. Coat salmon evenly with shio koji and let it marinate in the fridge for 30 minutes up to 12 hours. You can marinate in a resealable bag, which is great for storing in the fridge or freezer for meal prep.
        • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
        • Transfer the marinated salmon to the prepared baking sheet. Bake for 15-17 minutes until cooked through, and the thickest part reaches an internal temperature of 145°F.

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
        Variations:
        You can add aromatics and herbs to the marinade to make this salmon recipe even flavorful! Add one or combination of ideas below to make this recipe your own.
        • Grated garlic
        • Grated or minced ginger
        • Lemon juice or lemon slices
        • Mirin
        • Jalapeno slices
        • Crushed red pepper
        • Scallions
        • Red onion
        • Oregano
        • Basil

        Nutrition

        Serving: 1servingCalories: 537kcalCarbohydrates: 12gProtein: 69gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gCholesterol: 187mgSodium: 150mgPotassium: 1666mgVitamin A: 136IUCalcium: 41mgIron: 3mg
        Keyword Healthy Meal, koji, salmon, shio koji
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Seasonal Celebrations

        Japanese Spring Picnic Ideas (Easy Hanami Bento Recipes)

        The spring season in Japan means hanami under cherry blossoms! People gather under blooming cherry blossom trees to enjoy hanami bento outdoors.

        Hanami is a Japanese-style picnic, and hanami bento is packed with a delicious, balanced meal: light, fresh sides paired with comforting staples like onigiri and sushi, along with a fun dessert to finish. Whether you're planning a picnic or just want a seasonal meal at home, here are fun recipe ideas that come together to create a satisfying spread.

        [feast_advanced_jump_to]

        What Is a Japanese Spring Picnic (Hanami)?

        Hanami (花見) is the tradition of embracing the beauty of cherry blossoms by having a picnic and sharing food with family and friends. Meals are typically simple and easy to pack.

        Rather than one main dish, a Japanese picnic often includes a mix of rice, protein, vegetables, and something lightly sweet in a bento box. When sharing, it'll be a bigger spread of a bento-style meal.

        What to Pack for a Japanese Picnic

        To build a balanced and satisfying picnic bento box, include a few simple components:

        • Rice or grains: simple onigiri rice balls or sushi rolls for a comforting base
        • A protein dish: tamagoyaki or karaage
        • Light vegetable sides: simple salad, or even boiled broccoli with Kewpie mayo, make a great side.
        • A drink or light dessert: fun picnic dessert, or simple cut fruits to finish up the picnic meal.

        This simple formula keeps the meal varied, easy to pack, and share with everyone on warm spring days.

        The 5 color method

        The 5 color method is a simple guide for a visually appealing and nutritionally balanced bento box. Include red, yellow, green, white, and black/brown food to beautifully arrange the ingredients in a bento box. And by adding varied colored foods, your meal will be filled with a variety of nutrients.

        5 color food group

        • Red: Cherry tomatoes, red bell peppers, carrots, salmon, and umeboshi pickled plums.
        • Yellow: Japanese sweet potatoes, kabocha squash, tamagoyaki, corn, lemon.
        • Green: broccoli, edamame, spinach, leafy greens, asparagus, kiwi.
        • White: Rice, potatoes, bread, white fish, daikon radish.
        • Black/Brown: Cooked meat, nori, mushrooms, black beans, and sesame seeds.

        Easy Japanese Picnic Recipes

        Light & Refreshing Sides

        Fresh, light vegetable side dishes are essential for balancing richer mains.

        Mixing cucumber and wakame with rice vinegar dressing for sunomono.
        Sunomono (Japanese cucumber salad)

        Main Protein Dishes

        • Shio Koji Chicken: tender, flavorful chicken with a subtle fermented umami flavor.
        • Shio Koji Salmon: shio koji makes grilled salmon extra flavorful.
        • Karaage: chicken thigh marinated in soy sauce and grated garlic, then coated with potato starch to deep-fry until crispy.
        • Tamagoyaki: a rolled egg omelette that is a staple of Japanese bento.

        Drink and Fun Desserts

        Finish your Japanese spring picnic meal with something sweet and fun. These easy treats and drinks bring a seasonal, festive feel to your spread.

        • Hanami Dango - pink, white, and green colored skewered rice dumplings traditionally enjoyed during cherry blossom season!
        • Mitarashi Dango - chewy rice dumplings glazed with a sweet-and-savory soy sauce syrup.
        • Strawberry Matcha Latte - a fun layered drink with homemade strawberry syrup and earthy matcha.
        • Blueberry Matcha Latte - a vibrant twist with juicy blueberry syrup and creamy matcha.
        Hanami dango (three-color Japanese dumplings) served on skewers with a branches of pink blossoms and green tea.

        Tips for Packing a Japanese Picnic Bento

        • Balance flavors with a mix of savory, fresh, and lightly sweet.
        • Use the 5 color method: Include red, yellow, green, white, and black food to create a beautiful bento box.
        • Drain excess liquid, sauce, and dressing before packing.
        • Use paper liners or silicone cups to keep everything organized.

        Build Your Own Japanese-Style Picnic

        A Japanese spring picnic doesn't have to be complicated. Start with as simple as onigiri and hard-boiled eggs. Choose the dishes that focus on balance, and choose foods that feel fresh and seasonal.

        With just a handful of recipes, you can create a satisfying meal that captures the spirit of spring.

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Rice & Noodles

        Cold Soba Noodle Salad (Japanese Summer Recipe)

        This Cold Soba Noodle Salad is a light and refreshing Japanese dish, perfect for warm weather! Chilled soba noodles are tossed with crunchy vegetables and a lime soy dressing for a simple meal that feels hearty, nourishing, and satisfying.

        This post is sponsored by Heinen's, but all thoughts and opinions are my own.

        Cold soba noodle salad recipe with edamame shredded vegetables, cilantro, and sesame seeds.

        This easy recipe comes together in under 15 minutes. It's great for lunch, a light dinner after a busy day, or as part of a Japanese-style meal at home. It's especially great on hot days, when you want something cool, easy, and refreshing.

        This is a lighter and brighter version of Peanut Sauce Cold Soba Noodle Salad. Sesame and mayo-based Japanese Cold Ramen Noodle Salad is also a similar variation and irresistibly delicious. If you love refreshing Asian salad, also try Spring Roll Noodle Salad and Crispy Rice Salad!

        [feast_advanced_jump_to]

        What is Cold Soba Noodle Salad?

        Cold soba noodle salad is a light and refreshing Japanese dish made with chilled soba noodles, crunchy vegetables, and a simple dressing. It's a modern take on the traditional soba noodle dish.

        Soba noodles are thin noodles made mainly from buckwheat flour. They are often served cold in Japan with dipping sauce on the side. When tossed with crisp ingredients like cabbage and a tangy soy-based dressing, they create a hearty yet refreshing meal that's both satisfying and simple to throw together.

        Chopsticks lifting cold soba noodle salad with vegetables and sesame seeds.

        Why You'll Love This Cold Saba Salad

        • Refreshing on Hot Days: Chilled noodles and crisp vegetables are tossed in lime soy dressing, perfect for an easy summer meal.
        • Quick and Easy: You can make this nutritious meal in under 15 minutes on busy weekday nights.
        • Customizable: Add your favorite vegetables and protein, like grilled chicken or shrimp, to make it your own.

        Ingredients

        For the Soba Salad

        • Soba noodles: Use fresh, dry, or frozen soba noodles. Cooking time varies depending on the type you use.
        • Carrot and red cabbage: These vegetables add a satisfying crunch.
        • Edamame: Use shelled and boiled edamame. I always boil frozen shelled edamame.
        • Scallions and cilantro: Brighten up the flavor.
        • Sesame seeds: For the garnish.

        For the Dressing

        • Lime juice: Freshly squeezed is the best.
        • Rice vinegar and soy sauce: Japanese staple condiments.
        • Honey: Naturally sweeten the dressing. You can also use maple syrup or granulated sugar.
        • Toasted sesame oil and sesame seeds: Add richness.
        • Ginger and crushed red pepper: for a little heat.

        How to Make Cold Soba Noodle Salad (Step-by-Step)

        Sesame soy dressing with chili flakes in a jar for cold soba noodle salad.
        1. Cook the soba noodles according to the package directions. Drain and rinse under the running water. 
        2. In a jar, combine all dressing ingredients. Secure the lid and shake well to combine.
        Ingredients for cold soba noodle salad with edamame shredded carrot and red cabbage on the cooked soba noodles.
        1. In a large bowl, toss the cooked soba noodles, carrot, red cabbage, edamame, and the dressing. Divide into serving bowls and top with scallions, cilantro, and sesame seeds.

        How to Cook Soba Noodles

        Cooking soba noodles seems like a simple step, but doing it the right way makes a big difference! Here are a few tips you can use.

        First, bring a large pot of water to a boil and let the noodles dance in the pot. A crowded pot can break noodles shorter while cooking. Use 8 cups of boiling water for 1-2 servings of noodles. Sprinkle noodles into the pot. Once they start to soften and dance in the pot, stir with cooking chopsticks or a tong.

        Then cook the soba noodles according to the package instructions. Make sure not to overcook, as soba noodles can become soft quickly.

        Once the noodles are cooked, drain them in a sieve and rinse them thoroughly under cold running water for both hot and cold dishes. When it becomes cool enough to touch, gently rub the noodles with your hand as you rinse them to remove excess starch that was released during cooking. This step is important! It keeps the noodles from becoming gummy and gives them a clean texture.

        For hot dishes, immediately reheat the noodles by dipping them back into boiling water or pouring hot water over the noodles in a sieve.

        Drain well and use them in your favorite dishes!

        Tips for the Best Cols Soba Salad

        • Don't overcook the noodles - slightly firm noodles hold up better in the salad.
        • Rinse thoroughly - this is key for that light, crisp, refreshing texture.
        • Drain well - excess water can dilute the dressing.
        • Toss just before serving - keeps everything fresh and crisp.
        • Balance the dressing - aim for a mix of salty, tangy, and slightly sweet

        What to Serve with Cold Soba Noodle Salad

        You can enjoy this cold soba noodle salad as is for a light meal or make it a satiating meal with the addition of sides and soup. Enjoy it as you feel like on that day!

        For a balanced meal, you can serve it with:

        You can make it into a simple Japanese-style meal at home by following the ichiju sansai principle: rice, soup, one main dish, and a couple of small sides. Cold soba salad fits beautifully in place of rice.

        Soba Salad Dressing Variations

        You can also jazz up the flavor with different dressings.

        Cold soba noodle salad recipe with edamame cilantro sesame seeds and fresh vegetables.

        Storage and Make Ahead

        Cold soba salad is best enjoyed fresh, but you can prepare parts of it ahead of time.

        • Make the dressing ahead and store it separately until ready to serve.
        • Cut vegetables ahead of time and store them separately.

        When it's time to serve, you can just toss everything together and serve! Adjust the seasoning if needed.

        Variations

        This salad is easy to customize with your favorite vegetables and proteins, depending on what you have on hand. Here are some fun ingredient ideas:

        • Protein: tofu, grilled chicken, grilled shrimp, hard-boiled eggs, and canned tuna.
        • Vegetables: cucumbers, bell peppers, broccoli, asparagus, radish, snap peas, and avocado.
        • Fruits: mangoes, oranges, and pineapples.
        • Nuts: cashews and pine nuts.
        • Herbs: basil, chives, and mint.

        FAQ

        What are soba noodles made of?

        Soba noodles are traditionally made from buckwheat flour, but are usually blended with wheat flour.

        Can I use other noodles?

        Yes, of course! You can also use somen, ramen, udon, or rice noodles. The texture and flavor will be slightly different.

        Cold soba noodle salad recipe with edamame shredded vegetables, cilantro, and sesame seeds.

        Cold Soba Noodle Salad

        Yoko Segawa
        This Cold Soba Noodle Salad is a light and refreshing Japanese dish, perfect for warm weather! Chilled soba noodles are tossed with crunchy vegetables and a lime soy dressing for a simple meal that feels hearty, nourishing, and satisfying.
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 5 minutes
        Total Time 15 minutes
        Course Salad
        Cuisine Japanese
        Servings 2 servings
        Calories 593 kcal

        Ingredients
          

        For the salad

        • 2 bundles soba noodles 3 oz per bundle
        • ½ cup julienned carrot
        • ½ cup shredded red cabbage
        • 1 cup shelled edamame
        • 4 scallions sliced
        • ¼ cup cilantro
        • Sesame seeds for garnish

        For the dressing

        • ¼ cup lime juice
        • ¼ cup rice vinegar
        • ¼ cup soy sauce
        • 2 Tablespoons honey
        • 1 Tablespoon toasted sesame oil
        • 1 Tablespoon sesame seeds
        • 2 teaspoons grated ginger
        • A dash crushed red pepper

        Instructions
         

        • Cook the soba noodles according to the package directions. Drain and rinse under the running water.
        • In a jar, combine all dressing ingredients. Secure the lid and shake well to combine.
        • In a large bowl, toss the cooked soba noodles, carrot, red cabbage, edamame, and the dressing. Divide into serving bowls and top with scallions, cilantro, and sesame seeds.

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1servingCalories: 593kcalCarbohydrates: 103gProtein: 25gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 2331mgPotassium: 939mgFiber: 6gSugar: 23gVitamin A: 6059IUVitamin C: 30mgCalcium: 197mgIron: 7mg
        Keyword Edamame, ginger, Healthy Meal, Noodles, soba noodles
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Side Dishes

        Sunomono (Japanese Cucumber Salad Recipe)

        Sunomono is a traditional Japanese cucumber salad made with crisp cucumber slices and wakame seaweed tossed in a sweet-and-tart rice vinegar dressing. This simple side dish complements almost any meal, adding a refreshing flavor and crisp bite.

        Japanese cucumber sunomono salad with wakame seaweed and sesame seeds in rice vinegar dressing

        Sunomono is traditionally served as a palate cleanser in the Japanese teishoku-style meals. It's commonly made with cucumber and wakame seaweed, but it's also a great base for seafood like shrimp and crab. This recipe is naturally sweetened with maple syrup.

        With sunomono as a side dish, you can build a simple Japanese-style meal with dishes like Onigiri, Shio Koji Chicken, Kabocha Squash Miso Soup! And also try other refreshing cucumber salads like Spicy Asian Spiral Cucumber Salad and Mango Cucumber Salad.

        [feast_advanced_jump_to]

        What is Sunomono

        Sunomono (酢の物) is a popular traditional Japanese side dish made with vegetables and sometimes seafood, dressed in a tangy, sweet komezu (rice vinegar, 米酢) based dressing. Cucumbers, wakame seaweed, and seafood like shrimp and crab are commonly used. It's served as a refreshing side dish in Japanese-style meals.

        The dressing used in sumonomo is called Awase-zu (合わせ酢), a general term for Japanese rice vinegar-based dressings. Awase-zu has many variations and is typically sweetened with sugar or mirin and lightly seasoned with soy sauce and salt.

        In this recipe, the Awase-zu is naturally sweetened with maple syrup and balanced with a drizzle of soy sauce to round out the tartness of rice vinegar with umami. Tossed with crunchy cucumbers and mineral-rich wakame, it creates a refreshing, palate-cleansing side dish.

        Sunomono cucumber and wakame salad served as part of a traditional Japanese meal.
        Sunomono served as part of a traditional Japanese meal with rice, miso soup, and salmon.

        Why You'll Love This Sunomono

        • Light and Refreshing: The tangy rice vinegar dressing is naturally sweetened with maple syrup and balanced with soy sauce for umami.
        • Crisp Bite: Sliced cucumbers are massaged with salt to make them crisp-tender and soak up the flavorful dressing.
        • A Simple, Elegant Japanese Side Dish: Made with just a few ingredients, but full of depth and tradition.
        • Great Palate Cleanser: A popular side dish for Japanese teishoku-style meals.
        • Easy to Customize: Add shrimp, crab, or tuna to make it your own.
        • Authentic Flavor with a Modern Touch: Authentic flavor with a modern touch

        Ingredients

        • Persian cucumbers: Traditionally made with Japanese cucumbers, but I find it very hard to get my hands on them in the US grocery stores. Persian cucumbers have a tender texture, perfect for recreating the delicate crunch.
        • Wakame seaweed: Wakame is a nutritious edible seaweed often used in soups and salads in Japanese and Korean cuisine. It often comes in dried form, and it expands 10 times in volume when rehydrated. You can find it in Asian grocery stores or on Amazon.
        • Rice vinegar: The base of the dressing. You can also use apple cider vinegar.
        • Maple syrup: Naturally sweetens the dressing. You can also use granulated sugar.
        • Soy sauce: Season the dressing and add umami.
        • Sesame seeds: Optional.

        If you're new to wakame seaweed, make sure to check out my How to Prepare Wakame post!

        How to Make Sunomono (Step-by-Step)

        Rehydrating dried wakame seaweed in water for sunomono cucumber salad.
        1. In a small bowl, add dried wakame and cover with water to rehydrate for 5 minutes. Drain well.
        Salting sliced cucumbers to remove moisture for Japanese sunomono salad.
        1. In a medium bowl, add cucumber slices and sprinkle a pinch of salt. Gently massage to evenly coat cucumbers with salt. Let it sit for 5 min. Then use your hand or a kitchen towel to squeeze out the excess moisture.
        Mixing cucumber and wakame with rice vinegar dressing for sunomono.
        1. In a clean bowl, toss together cucumbers, drained wakame, rice vinegar, maple syrup, soy sauce, and sesame seeds.

        Spiral Susumber Salad

        Cucumbers are sliced into coins in this recipe, but you can also make it spiral! Spiral-cut cucumbers have a satisfying crunch and hold on to the dressing very well(just like fusilli, spiral-shaped pasta!)

        I have a detailed method for how to spiral cut cucumbers in the Sesame Spiral Cucumber Salad recipe, so make sure to check it out!

        Cucumbers are cut into spirals for sunomono.

        Types of Sunomono

        This recipe is a basic cucumber and wakame sunomono, but it's highly customizable! Use cucumber as a base, and add fresh vegetables to make it a colorful side, or add protein to make it even more fulfilling.

        • Vegetable sunomono: cherry tomatoes, eggplant, okura, daikon, and carrots are popular sunomono ingredients.
        • Kani sunomono: imitation or real crab meat. Canned crab lump meat is very convenient.
        • Shrimp (ebi) sunomono: Use peeled and cooked shrimp.
        • Octopus (tako) sunomono: Use boiled and sliced octopus.
        • Shirasu sunomono: Shirasu is an immature fish and a popular ingredient in Japanese cuisine.
        • Tuna sunomono: Canned tuna is an easy way to add protein and make this sunomono satiating.
        • Heat: Add a little heat with a dash of red pepper flakes.

        What to Serve with Sunomono

        Sunomono is usually served as a refreshing side dish in Japanese-style meals, balancing richer and savory dishes with its light, tangy flavor.

        To build a simple and satisfying meal, follow the Japanese Ichiju Sansai principle: a bowl of rice, warm miso soup, one protein main dish, and a couple of small sides.

        If you're curious about how to make flower-shaped carrots in miso soup, like the image below, I'm explaining the Japanese carving technique in my Quick Pickled Watermelon Radish (Kazarigiri Guide) post!

        Japanese meal set with grilled salmon, sunomono cucumber salad, miso soup, and rice.
        A simple Japanese-style meal with grilled salmon, miso soup, rice, and refreshing sunomono.

        Tips for the Best Sunomono

        • Massage the cucumber with salt: Massaging the cucumber with salt draws out excess moisture.
        • Squeeze out the excess moisture: Use your hand to squeeze out the moisture after the salt massage, helping them stay crisp and preventing the dressing from becoming watery.
        • Balance the dressing to your taste: Sunomono should be light and refreshing, not overly sweet or too sharp. Adjust the sweetness and soy sauce to taste.

        Storage

        Keep the sunomono in an airtight container and store it in the refrigerator. Enjoy within 2-4 days.

        The sunomono tastes the best when freshly made, because cucumbers release liquid as they sit longer. Squeeze well to remove the water when you're planning to meal prep.

        FAQ

        What does sunomono mean?

        Sunomono (酢の物) means Japanese dishes dressed with vinegar-based sauces. They are typically light, tangy, and refreshing.

        Do I have to use wakame?

        Not necessarily. Cucumber-only sunomono is also delicious! If you want, add vegetables and seafood you already have, like cherry tomatoes and canned tuna.

        Japanese cucumber sunomono salad with wakame seaweed and sesame seeds in rice vinegar dressing

        Sunomono (Japanese Cucumber Salad Recipe)

        Yoko Segawa
        Sunomono is a traditional Japanese cucumber salad made with crisp cucumber slices tossed in a sweet-and-tart rice vinegar dressing. This simple side dish complements almost any meal, adding a refreshing flavor and crisp bite.
        Print Recipe Pin Recipe
        Prep Time 15 minutes
        Total Time 15 minutes
        Course Side Dish
        Cuisine Japanese
        Servings 2 servings
        Calories 45 kcal

        Ingredients
          

        • 2 Persian cucumbers thinly sliced
        • 1 teaspoon dried wakame seaweed
        • 2 Tablespoons rice vinegar
        • 1 Tablespoon maple syrup or glanurated sugar
        • 1 teaspoon soy sauce
        • ½ teaspoon sesame seeds (Optional)
        • Sea salt

        Instructions
         

        • In a small bowl, add dried wakame and cover with water to rehydrate for 5 minutes. Drain well.
        • In a medium bowl, add cucumber slices and sprinkle a pinch of salt. Gently massage to evenly coat cucumbers with salt. Let it sit for 5 min. Then use your hand or a kitchen towel to squeeze out the excess moisture.
        • In a clean bowl, toss together cucumbers, drained wakame, rice vinegar, maple syrup, soy sauce, and sesame seeds.

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
         
        Sunomono Variations:
        • Vegetable sunomono: cherry tomatoes, eggplant, okura, daikon, and carrots are popular sunomono ingredients.
        • Kani sunomono: imitation or real crab meat. Canned crab lump meat is very convenient.
        • Shrimp (ebi) sunomono: Use peeled and cooked shrimp.
        • Octopus (tako) sunomono: Use boiled and sliced octopus.
        • Shirasu sunomono: Shirasu is immature fish and a popular ingredient in Japanese cuisine.
        • Tuna sunomono: Canned tuna is an easy way to add protein and make this sunomono satiating.
        • Heat: Add a little heat with a dash of red pepper flakes.

        Nutrition

        Serving: 1servingCalories: 45kcalCarbohydrates: 10gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 233mgPotassium: 116mgFiber: 0.4gSugar: 7gVitamin A: 77IUVitamin C: 2mgCalcium: 34mgIron: 0.4mg
        Keyword cucumbers, Healthy Meal, salad, vegan
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Ingredients & Fermentation

        Shoyu Koji (How to Make Japanese Fermented Seasoning at Home)

        Shoyu koji is a Japanese fermented seasoning made with just two ingredients, soy sauce and rice koji. It's rich in savory umami with a hint of sweetness, and it also helps tenderize meat and fish. It's very simple to prepare and ferment at home. Use it like soy sauce to elevate your everyday meal with deep fermented flavor.

        Homemade shoyu koji in a glass jar with fermented rice koji and soy sauce.

        If you've already tried shio koji, shoyu koji is another simple fermentation recipe to try! Use it to marinate proteins and stir it into dressings, adding irresistible flavor to your everyday cooking.

        If you're new to koji, make sure to check out my Koji Guide to discover why it's such an important ingredient in Japanese cooking!

        [feast_advanced_jump_to]

        What Is Shoyu Koji?

        Shoyu Koji is a Japanese fermented condiment made with koji rice and soy sauce. During fermentation, enzymes in the koji break down proteins and starches, creating a deep, complex umami and subtle sweetness.

        You can use shoyu koji as a soy sauce substitute to elevate your everyday dish with a boost of umami. Not only for flavor, but the enzymes in shoyu koji also help tenderize meat and fish, making it especially useful for marinades.

        It's a popular condiment in Japanese home cooking as a seasoning, sauces and marinade for meat, fish, and vegetables.

        Why You'll Love Shoyu Koji

        • Brings bold umami and complex flavor with a hint of sweetness.
        • Easy fermentation recipe with 2 ingredients.
        • Versatile seasoning for everyday cooking.
        • Elevating soy sauce with a boost of umami.
        • Helps enhance the natural flavor and tenderize ingredients.

        Ingredients

        Rice koji and soy sauce, ingredients for making shoyu koji.

        You'll need the following ingredients to make Japanese soy sauce koji:

        • 100g koji rice
        • 130ml (150g) soy sauce, more as needed 

        Both regular white rice koji and brown rice koji work in this recipe.

        Using high-quality soy sauce is key to the best flavor. I recommend using traditionally brewed soy sauce, which tends to have a rich flavor developed during fermentation (soy sauce is already a fermented food, so we're double fermenting!)

        Those high-quality soy sauces are often sold in glass bottles, so it's worth checking the labels on those glass bottles in the soy sauce aisle to see how they're made.

        How to Make Shoyu Koji (Step-by-Step)

        Pouring soy sauce over rice koji to make shoyu koji.
        1. If the rice koji comes in chunks or blocks, break them apart into individual grains. 
        2. In a clean jar, combine koji rice and soy sauce. Use a clean spoon to mix well. 
        Close-up look of shoyu koji fermenting with rice koji in soy sauce.
        1. Loosely cover and let it ferment at room temperature for 5 days to 2 weeks, stirring once a day. 
        2. Check the mixture daily. The rice absorbs soy sauce as it hydrates, so add more soy sauce to fully submerge the rice. When it starts to smell sweet and fruity, and the rice grains are soft, it's ready. Enjoy adding to your favorite recipes!

        How to Tell Shoyu Koji Is Ready

        Shoyu koji is ready when the flavor, texture, and aroma have bloomed into a fragrant mature version of soy sauce. Here are a few signs to look for:

        • Texture: The mixture becomes slightly thicker and more cohesive. The rice koji are soft in the center and absorb the liquid. You can test the doneness by squeezing rice koji pieces between fingers. If they are soft and easily mash into a paste, it's ready.
        • Aroma: It should have a slightly sweet and fruity aroma.
        • Taste: Soy sauce flavor becomes more rounded and mellow, with a subtle sweetness that isn't present in soy sauce alone.

        Shoyu koji usually takes about 5 days to 2 weeks to fully ferment at room temperature, depending on the environment of your home. It takes longer in winter (cold season) and shorter in summer (warm season), so make sure to check and stir daily!

        How to Use Shoyu Koji

        Shoyu koji is a very versatile condiment that easily boosts umami. Use it like soy sauce in your everyday cooking, and you'll be surprised how rich it tastes with minimal effort.

        Marinade

        Using shoyu koji as a marinade for meat and fish is one of the best ways to enrich flavor and tenderness. The enzymes help tenderize the protein while adding a rich, complex flavor.

        Weigh your ingredients and use shoyu koji about 10% of the weight (e.g., 10g of shoyu koji for 100g of chicken). Or just enough to coat the surface of the ingredient.

        You can use it in recipes like shio koji chicken for a tender, flavorful result.

        • Pork: Brush shoyu koji on both sides of boneless, thin-cut pork chops and marinate for about 15-30 minutes. Then cook in a pan over medium to medium-low heat; shoyu koji can burn easily. Cover the pan if necessary to fully cook.
        • Chicken: Cut the chicken thigh into bite-sized pieces and marinate in shoyu koji for about 15-30 minutes. Then cook in a pan until golden brown and cooked through. Cover the pan if necessary to cook through.
        • Karaage (Japanese fried chicken): This is one of my favorite ways to use shoyu koji! Marinate cut chicken thigh pieces in shoyu koji (and some grated garlic too). Then coat them in potato starch and deep fry until crispy and fully cooked.
        • Ramen Eggs (Ajitsuke Tamago): Making homemade ramen eggs is even easier with shoyu koji. Add soft-boiled eggs and shoyu koji to a resealable bag, coating the eggs thoroughly. Refrigerate overnight.

        Olive Oil-Based Recipes

        Shoyu koji and olive oil are a surprisingly delicious flavor combo! Richness from oil and umami from shoyu koji complement each other. Just a drizzle can enrich oil-based recipes with rich, fermented flavor.

        • Gambas al Ajillo (Spanish Garlic Shrimp Dish): Add just a spoonful to Gambas al Ajillo to bring a deeper umami flavor, making you want to dip your bread endlessly.
        • Pasta: Stir in a spoonful of shoyu koji to olive oil-based pasta, like garlic pasta or mushroom pasta. Savory umami makes them so irresistible.
        • Roasted Vegetables: Toss vegetables with olive oil and a little shoyu koji before roasting. It helps bring out their natural sweetness while adding a rich umami flavor.

        Sauces and Dressings

        Add shoyu koji to sauces, stir-fries, or salad dressings for an extra umami boost. Dipping sashimi in shoyu koji or making crudo with it is also delicious.

        You can also use koji in soups and sauces. For example, it adds depth to dishes like creamy roasted tomato soup.

        In place of soy sauce

        Use it as a substitute for soy sauce to enhance the flavor of vegetables, rice dishes, and simple meals. I love using it in tamagoyaki egg omelette and fried rice!

        Homemade shoyu koji in a jar with fermented rice koji and soy sauce.

        Shoyu Koji vs Shio Koji

        Shoyu koji and shio koji are both fermented condiments made with rice koji. They are packed with umami and work as natural flavor enhancers and tenderizers for fish and meat.

        Shoyu koji is made with soy sauce, so it's naturally rich in amino acids from soybeans. During fermentation, enzymes work on proteins and develop a deeper, more complex umami flavor.

        Shio koji, on the other hand, has a more neutral and mild flavor. It seasons the food beautifully while the enzymes in shio koji help enhance the natural flavor.

        Both are versatile seasonings in Japanese cooking. Use the one depending on the dish and flavor you're going for.

        When to Use, Shoyu Koji or Shio Koji?

        • Shoyu Koji: Bold umami flavor. Best for sauces, dressings, and stir-fries.
        • Shio Koji: Versatile flavor enhancer. Best for everyday use and salt substitute.

        They both work great as marinades for meat and fish.

        Storage and Shelf Life

        Once fermentation is complete, store shoyu koji in an airtight container in the refrigerator and use within 3 months.

        It will continue to develop flavor slowly over time, even when refrigerated.

        Always use a clean spoon to both stir and use, keeping it clean and helping prevent contamination.

        Tips for the Best Shoyu Koji

        • Stir daily: It's important to mix once a day during fermentation! It helps even fermentation and prevents mold from growing.
        • Submerge: Check daily and make sure the koji rice is fully covered in soy sauce. Add more soy sauce as needed.
        • Keep it clean: Use a clean jar and a spoon.
        • Use good ingredients: Using quality soy sauce makes a huge difference in flavor.
        • Refrigerate after fermentation: It's important to put it in the fridge after the fermentation stage is done to keep it fresh longer.

        FAQ

        Can I use dried rice koji?

        Yes, both fresh and dried rice koji work for making shoyu koji. I always keep dried rice koji in my pantry and make koji condiment.

        How long does shoyu koji take to ferment?

        It usually takes about 5 days to 2 weeks at room temperature, depending on the environment. It takes longer in the cold season and shorter in the warm season.

        Homemade shoyu koji in a glass jar with fermented rice koji and soy sauce.

        Shoyu Koji (Japanese Fermented Soy Sauce Koji Recipe)

        Yoko Segawa
        Shoyu koji is a Japanese fermented seasoning made with soy sauce and rice koji. This easy recipe creates a rich, umami-packed condiment perfect for marinades, sauces, and everyday cooking.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Fermentation Time 7 days
        Total Time 7 days 5 minutes
        Course Condiment
        Cuisine Japanese
        Servings 1 cup

        Ingredients
         
         

        • 100 g koji rice
        • 130 ml soy sauce (150g) *see note more as needed

        Instructions
         

        • If the rice koji comes in chunks or blocks, break them apart into individual grains.
        • In a clean jar, combine koji rice and soy sauce. Use a clean spoon to mix well.
        • Loosely cover and let it ferment at room temperature for 5 days to 2 weeks, stirring once a day.
        • Check the mixture daily. The rice absorbs soy sauce as it hydrates, so add more soy sauce to fully submerge the rice. When it starts to smell sweet and fruity, and the rice grains are soft, it's ready (see note 2). Enjoy by adding to your favorite recipes!

        Notes

        Note 1: I like using a kitchen scale to measure the ingredients. When measuring soy sauce in weight, keep in mind that soy sauce is heavier than water. 130ml of soy sauce is about 150g.
        Note 2: Signs your Shoyu Koji is ready:
        • The rice koji are soft in the center.
        • Smells fruity, slightly sweet.
        • The texture is slightly thick, creamy, and porridge-like.
        • Taste a slight sweetness that wasn't present in soy sauce.
        Keyword fermentation, Japanese ingredients, Japanese pantry, koij, umami
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Matcha

        Matcha Latte (Easy Homemade Recipe with Traditional Method)

        Matcha latte is a creamy, smooth Japanese green tea drink and one of the most popular ways to enjoy matcha! But making a cafe-quality matcha latte can be a little tricky. Here's how to make a matcha latte at home using a traditional Japanese whisking method for a perfectly velvety, rich matcha latte every time without tasting bitter.

        Finished iced matcha latte with creamy foam and vibrant green color.

        This is a very basic and great entry point to all matcha recipes. Made just with matcha and milk, it's your opportunity to perfect your matcha whisk technique to fully enjoy matcha's complex flavor.

        Then expand your matcha repertoire with fun drinks like Viral Banana Matcha Latte, Coconut Matcha Cloud, Matcha Boba Milk Tea, and Lychee Matcha Soda!

        And what I like to do is add a fun flavor addition for every season. I love making a Strawberry Matcha Latte during spring, a Blueberry Matcha Latte during summer, to embrace the beauty of seasons with matcha.

        [feast_advanced_jump_to]

        Why You'll Love This Matcha Latte

        • Made with the traditional Japanese whisking method for smooth, clump-free matcha.
        • Rich, creamy, refreshing flavor that's not too sweet.
        • A clean energy boost without a caffeine crash.
        • Simple ingredients and easy to make at home.
        • Highly customizable with your favorite milk and sweetener.
        • A great base for fun matcha lattes!

        What Is a Matcha Latte

        Matcha latte is a Japanese green tea drink made with matcha green tea powder and milk. Matcha is whisked using the traditional Japanese method to create smooth tea with a lightly frothy top. Then it's poured into milk and a touch of sweetener to create a creamy latte.

        Unlike traditional matcha, which is enjoyed sipping on its own (called Usucha), a matcha latte is a modern version that's creamier and more approachable. It easily fits into modern daily life like coffee.

        If you want to learn the basics about matcha, check out my matcha guide, where I cover how to choose, prepare, and use matcha at home.

        Ingredients

        For the Matcha

        • Matcha: Use ceremonial-grade matcha for a vibrant green, rich-flavor drink. But you don't need the highest-quality matcha. I recommend affordable ceremonial-grade matcha for this recipe.
        • Hot Water: Use 158-176°F (70-80°C) water for the best flavor.

        Why Your Matcha Tastes Bitter?

        If your matcha tastes bitter, it may be because 1) low-quality matcha, or 2) the water is too hot.

        Boiling water can make matcha taste bitter. If your kettle has temperature control, that's perfect. If not, try this traditional method: bring water to a boil, then pour it into a clean cup. This cools down the water slightly. Then pour it into matcha.

        For the Latte

        • Oat Milk: You can also use your favorite milk of your choice. Soy, almond, macadamia, or whole milk also work.
        • Maple Syrup: I don't usually add sweetener to my daily matcha latte. But a little sweetness is nice when I need extra coziness. I like maple syrup, but granulated sugar and simple syrup also work.
        • Ice Cubes: For iced lattes.
        Close-up of iced matcha latte showing smooth creamy foam and ice.

        Best Matcha Powder for Matcha Latte

        I recommend using an affordable ceremonial-grade matcha for this matcha latte.

        High-quality ceremonial-grade matcha usually has a umami-forward and delicate flavor profile. That's the beauty of precious, high-quality matcha, but those subtle flavors can easily be overpowered by rich milk.

        I don't recommend culinary-grade matcha or anything below. It usually tastes too grassy, and the color tends to be so dull.

        Affordable ceremonial-grade matcha creates a smooth, vibrant green matcha, while the strong flavor holds up well in matcha latte recipes.

        The price of matcha is rising due to worldwide high demand, which hits us so hard as matcha lovers! So save your precious, highest quality matcha for sipping and use everyday ceremonial-grade matcha for lattes.

        If you're new to matcha, I have the matcha guide for you! I explain more about the different grades of matcha, how it's made, and how to choose the best matcha powder for drinks and desserts.

        How to Prepare Matcha (Traditional Japanese Method)

        Soak your bamboo whisk in hot water before using. This will soften the bristles and prevent breakage. You don't need to soak fully, just about halfway up the bristles.

        To make a smooth matcha latte, sift the matcha through a sieve to remove any clumps.
        1. In a small bowl, sift matcha powder. I like 3g (about 1.5 teaspoons) of my matcha for my latte. If you like bold flavor, use 4g (about 2 teaspoons).
        Showing the process of yusamashi, pouring hot water into a cup to slightly cool, making it the best temperature.
        1. Use 158-176°F (70-80°C) water for the best flavor. Use a kettle with temperature control, or slightly let the boiling water cool. Traditional Method: Bring water to a boil, then pour it into a clean cup. This cools down the water slightly. Then pour it into matcha.
        Whisk matcha vigorously for about 15 seconds with a bamboo whisk for strawberry matcha latte.
        1. Add hot water and whisk vigorously with a bamboo whisk until smooth and foamy on the surface. Use "M" or "W" motion. If you're using a sweetener, add
        Brushing the surface of matcha with a bamboo whisk to eliminate any large air bubbles.
        1. Once froth forms, brush the surface with the tip of the bamboo whisk, keep using "M" or "W" motion. This step breaks large bubbles and makes the froth extra creamy.

        You can also prepare matcha without a bamboo whisk! For the method, check out my matcha guide's How to Make Matcha Without Tools section.

        How to Make an Iced Matcha Latte (Step-by-Step)

        Pouring milk over ice to make an iced matcha latte at home.
        1. For an iced matcha latte, fill the glass with ice cubes and add the milk.
        Pouring whisked matcha over milk to make an iced matcha latte.
        1. Pour the whisked matcha over it. Stir in the sweetener if using. Mix well and enjoy! 

        How to Make a Hot Matcha Latte

        You can make a hot matcha latte by warming up the milk before adding it to a mug instead of ice and cold milk.

        If you want an extra creamy, airy latte with latte art like the ones at coffee shops, use steamed milk. Add the matcha into a cup first, then pour the steamed milk over it to create a latte art.

        Tips for the Best Matcha Latte

        Use an affordable ceremonial-grade matcha for making a matcha latte.

        Sift the matcha powder: Matcha is a fine-ground powder that clumps easily. Sifting the powder before whisking helps create a smooth, lump-free matcha.

        Do not use boiling water: It can make matcha taste bitter. Instead, use water around 158-175°F (70-80°C) for the best flavor.

        Matcha Latte Variations

        This is a basic matcha latte recipe you can enjoy year-round. Make it iced for a refresher and hot for cozy vibes.

        This recipe is so versatile. Add your favorite sweetener and flavoring to make it yours. Here are some fun ideas:

        Storage and Make Ahead

        Matcha latte tastes the best when prepared fresh!

        I highly recommend whisking the matcha fresh just before you assemble the matcha latte. Freshly prepared matcha has the best flavor and smooth texture. And matcha powder tends to sink as it sits.

        What to Serve with Matcha Latte

        Matcha latte is so rich and calming, making it perfect for Japanese tea time! Try these Japanese desserts below to serve with your matcha.

        FAQ

        Can I use culinary-grade matcha for a latte?

        I don't recommend culinary-grade matcha for a latte, as it often tastes too bitter or flat, and dull in color. Instead, I recommend using affordable ceremonial-grade matcha. Affordable ceremonial-grade matcha makes a crisp, green drink, and strong matcha flavor holds up well in lattes.

        Why does my matcha latte taste bitter?

        It may be because 1) you're using low-quality matcha, or 2) the water is too hot. Use 158-176°F (70-80°C) water for the best umami and rich aroma.

        Finished iced matcha latte with creamy foam and vibrant green color.

        Matcha Latte (Easy Homemade Recipe)

        Yoko Segawa
        This easy matcha latte recipe shows you how to make a smooth, creamy drink at home using the traditional Japanese whisking method. No bitterness, just rich, balanced matcha flavor.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Total Time 5 minutes
        Course Drinks
        Cuisine Japanese
        Servings 1 glass
        Calories 82 kcal

        Ingredients
         
         

        • 1½ teaspoon ceremonia-grade matcha about 3g
        • ¼ cup 158-176°F (70-80°C) hot water boil water, then pour it into a clean cup to cool down slightly.
        • ½ cup oat milk You can also use your favorite milk of your choice.
        • 1-2 teaspoons maple syrup (Optional) Adjust to your taste. Granulated sugar and simple syrup also work.
        • Ice cubes

        Instructions
         

        • Soak your bamboo whisk in hot water, about halfway up the bristles, before using.
        • In a small bowl, sift matcha powder. Add hot water, then whisk vigorously with a bamboo whisk until smooth and foamy on the surface. Use "M" or "W" motion. Once froth forms, brush the surface with the tip of the bamboo whisk, keep using "M" or "W" motion, to break large bubbles.
        • For an iced matcha latte, fill the glass with ice cubes and add the milk. Pour the whisked matcha over it. Stir in the sweetener if using. Mix well and enjoy!
        • For a hot matcha latte, steam or warm the milk before adding to a mug.

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed. Sweetener is not included in the calculation.

        Nutrition

        Calories: 82kcalCarbohydrates: 12gProtein: 5gFat: 1gSodium: 62mgPotassium: 59mgFiber: 1gSugar: 9gVitamin A: 546IUCalcium: 176mgIron: 2mg
        Keyword dairy-free, Healthy Drinks, matcha, oat milk, vegan
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Matcha

        Strawberry Matcha Latte

        Strawberry Matcha Latte is a refreshing and beautifully layered drink made with homemade strawberry syrup. Matcha is whisked in the Japanese traditional method and poured over oat milk and strawberry syrup to create a lovely swirl. The sweet strawberries complement the earthy matcha. The strawberry syrup is made with maple syrup instead of refined sugar, adding natural sweetness and rich depth to the taste.

        Layered strawberry matcha latte made with homemade strawberry syrup and oat milk.

        This recipe is a classic-style iced strawberry matcha latte made with maple syrup for natural sweetness. If you're looking for a Starbucks-style strawberry matcha latte, try my Starbucks Copycat Iced Strawberry Matcha Latte with Oat Milk, which is sweetened with honey!

        [feast_advanced_jump_to]

        Why You'll Love This Strawberry Matcha Latte

        • Refreshing iced matcha latte capturing peak summer harvest.
        • Naturally sweetened with maple syrup.
        • Beautiful cafe shop style drink at home.
        • Easy homemade strawberry syrup.
        • Refined sugar-free and dairy-free friendly.

        What is a Strawberry Matcha Latte?

        Strawberry matcha latte is a layered drink made with homemade strawberry syrup, milk, and Japanese matcha. Sweet strawberry and earthy matcha is a golden flavor combination. Matcha is prepared with a traditional Japanese whisking method and poured over milk and homemade strawberry syrup.

        In this recipe, I used maple syrup to naturally sweeten the strawberry syrup. Its caramel-y flavor pairs beautifully with matcha, making this strawberry matcha extra rich-tasting. Then it is layered with oat milk and creamy matcha to create a dairy-free cafe-quality strawberry matcha latte that you can easily make at home.

        If you want something more satiating, I also have a Strawberry Matcha Latte Smoothie recipe! Same flavor combo in smoothie form.

        Why Strawberry and Matcha Work So Well Together

        Strawberry and matcha are "matcha" made in culinary heaven! The bright sweetness and a little tartness from strawberries perfectly balance the earthy, vegetal flavor of matcha.

        When combined with milk, they create a creamy, fruity, and refreshing latte. The strawberry syrup adds refreshing sweetness and vibrant pink color, while the matcha adds a smooth, rich aroma.

        That's why strawberry matcha lattes are so popular in coffee shops and on social media. And it beautifully captures a refreshing summer flavor in a glass.

        If you love a refreshing matcha drinks, I recommend my Blueberry Matcha Latte, Sparkling Matcha Soda, and Lychee Matcha Soda!

        Ingredients

        Fresh strawberries, maple syrup, lemon, and matcha powder for strawberry matcha latte.

        For the Maple Strawberry Syrup

        • Fresh or frozen strawberries: Use fresh ones when they're in season. Frozen strawberries are also a great choice. They release juice easily and are affordable. No need to
        • Maple syrup: Deep, caramel-like flavor makes this drink extra cozy and flavorful! Substitution: glanulated sugar, honey, and agave syrup.
        • Lemon juice: Use freshly squeezed lemon juice to brighten up the flavor.

        For the Strawberry Matcha Latte

        • Matcha: Ceremonial-grade matcha makes delicious and vibrant green matcha. But you don't need the highest quality ones. I recommend affordable ceremonial-grade matcha for this recipe.
        • Hot water: Boiling water can make matcha taste bitter. Use 158-176°F (70-80°C) water for the best flavor. If your kettle has Pour it in a cup to cool down to 158-176°F (70-80°C)
        • Oat milk: I love oat milk in my latte. Substitutions: almond, cashew, soy, and whole milk.
        • Ice cubes: For an iced latte.

        If you're new to matcha, I dive deep into matcha in my matcha guide for beginners post! For a more classic version, try the matcha latte recipe made with the traditional Japanese method.

        How to Make Hot Water Perfect Temperature for Matcha: The temperature of the water is key for the best-tasting matcha. If your kettle has temperature control, that's perfect. If not, try the traditional method: bring water to a boil, then pour it into a clean cup. This cools down the water slightly. Then pour it into matcha.

        How to Make Maple Strawberry Syrup

        Strawberries simmering with maple syrup and lemon juice to make strawberry syrup for matcha latte.
        1. In a saucepan, combine chopped strawberries, maple syrup, and lemon juice. Bring it to a boil over medium heat and simmer for 5-10 minutes until soft. Use a potato masher or wooden spatula to smash the strawberries. Remove from the heat and let cool.
        Homemade strawberry syrup in a glass bottle.
        1. Transfer the mixture into a blender and blend until smooth. Transfer it to a jar, let it cool completely, and store it in the fridge.

        How to Prepare Matcha (Traditional Japanese Method)

        To make matcha latte, sifting matcha through sieve to remove any clumps.
        1. In a small bowl, sift in matcha powder. I like 3g (about 1.5 teaspoons) of my matcha for my latte. If you like bold flavor, use 4g (about 2 teaspoons).
        Showing the process of yusamashi, pouring hot water into a cup to slightly cool, making it the best temperature.
        1. Use 158-176°F (70-80°C) water for the best flavor. Use a kettle with temperature control, or slightly let the boiling water cool. Traditional Method: Bring water to a boil, then pour it into a clean cup. This cools down the water slightly. Then pour it into matcha.
        Whisk matcha vigorously for about 15 seconds with a bamboo whisk for strawberry matcha latte.
        1. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foamy on the surface. Use "M" or "W" motion.
        Brushing the surface of matcha with a bamboo whisk to eliminate any large air bubbles.
        1. Once froth forms, brush the surface with the tip of the bamboo whisk, keep using "M" or "W" motion. This step reduces large bubbles and makes the froth extra creamy.

        How to Make Strawberry Matcha Latte

        Strawberry syrup poured over ice then oat milk poured over it.
        1. Fill the glass with ice cubes and pour ¼ cup of strawberry syrup over it. Pour oat milk.
        Close-up of strawberry matcha latte with vibrant green matcha and sliced strawberries on top.
        1. Slowly add the prepared matcha. Mix well and enjoy! Adjust the sweetness by adding more syrup to your taste.

        For a hot matcha latte, steam or warm the milk before adding it to a mug.

        Layering Tip: For beautiful green-white-pink layers, I like pouring the strawberry syrup over the ice. When the syrup is added first at the bottom of the glass, it sinks into a thin layer. It's really hard to see its pretty color. Instead, by pouring the syrup over the ice, it spreads along the sides of the glass, creating a pretty marbled pink swirl. Then slowly pour the milk and matcha over the ice to create beautiful layered colors!

        Best Matcha Powder for Strawberry Matcha Latte

        When making a fruity latte, you don't need the highest-quality ceremonial-grade matcha. Instead, I recommend using an affordable ceremonial-grade matcha!

        High-quality matcha usually have umami-forward and delicate flavor profile. That's the beauty of precious, high-quality matcha, but those subtle flavors can easily be overpowered by rich milk and fruit flavors.

        However, I don't recommend culinary-grade matcha or anything below. It usually tastes too grassy, and the color tends to be so dull.

        Affordable ceremonial-grade matcha has the best balance. It creates a smooth, vibrant green matcha, while the strong flavor holds up well in a strawberry matcha latte.

        The price of matcha is rising due to worldwide high demand, which hits us so hard as matcha lovers! So save your precious matcha for sipping and use everyday ceremonial-grade matcha for lattes.

        If you're new to matcha, I have the matcha guide for you! I explain more about the different grades of matcha, how it's made, and how to choose the best matcha powder for drinks and desserts.

        Tips for the Best Strawberry Matcha Latte

        Use fresh or frozen strawberries: Use farm fresh strawberreis while peak strawberry season when you can find them at the farmer's market. It's the best way to capture the refreshing summer flavor in a glass! Frozen strawberries are also great year-round.

        Blend the strawberry syrup: You don't want any chunks stuck in a straw. Blend the syrup until smooth for a smooth texture.

        Sift the matcha powder: Matcha is a fine-ground powder that clumps easily. Sifting the powder before whisking helps create a smooth, lump-free matcha.

        Do not use boiling water: Boiling hot water can make matcha taste bitter. Use for around 158-175°F (70-80°C) for the best flavor.

        Storage and Make Ahead

        The strawberry syrup can be made ahead and stored in the refrigerator for up to 3-4 days. Batch made the syrup and stocked up! Other than a matcha latte, you can use homemade syrup in lattes, over pancakes, and yogurt bowls!

        I highly recommend preparing the matcha fresh just before you make the matcha latte. Freshly whisked matcha has the best flavor and smooth texture. And matcha powder tends to sink bottom.

        Once assembled, the strawberry matcha latte is best enjoyed immediately to enjoy the vibrant flavor.

        Iced strawberry matcha latte topped with sliced strawberries.

        Serving Suggestions

        Strawberry matcha latte is perfect for an afternoon tea time or as a refreshing summer drink! For a coffee shop experience at home, serve it with fun Japanese desserts or simple breakfast pastries. Both aesthetic and delicious!

        It pairs especially well with:

        The sweet and fruity flavor of the drink complements delicate Japanese desserts beautifully.

        More Matcha Drinks to Try

        If you love matcha drinks, make sure to try these refreshing recipes!

        These drinks are easy to make at home and are a fun twist on the unique flavor of Japanese matcha!

        FAQ

        Can I use frozen strawberries?

        Yes! It tastes better when strawberries are not in season. And it's also much more affordable.

        Can I make a strawberry matcha latte hot?

        Yes absolutely! If you have an espresso machine, steam the milk. Or you can simply warm up the milk in the microwave or on the stovetop. Then, assemble with strawberry syrup and matcha in a mug.

        Layered strawberry matcha latte made with homemade strawberry syrup and oat milk.

        Strawberry Matcha Latte

        Yoko Segawa
        Strawberry Matcha Latte is a refreshing and beautifully layered drink made with homemade strawberry syrup. Matcha is whisked in the Japanese traditional method and poured over oat milk and strawberry syrup to create a lovely swirl. The strawberry syrup is made with maple syrup instead of refined sugar, adding natural sweetness and rich depth to the taste.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 10 minutes
        Total Time 15 minutes
        Course Drinks
        Cuisine Japanese
        Servings 1 glass
        Calories 215 kcal

        Ingredients
         
         

        For the Maple Strawberry Syrup (makes enough for 2 glasses)

        • 1 cup fresh or frozen strawberries chopped
        • ¼ cup maple syrup
        • 1 tablespoon lemon juice

        For the Strawberry Matcha Latte

        • ¼ cup maple strawberry syrup
        • 1½ teaspoons ceremonial grade matcha about 3 grams
        • ¼ cup hot water boil water and pour it in a cup to cool down to 158-176°F (70-80°C)
        • ½ cup oat milk
        • Ice cubes

        For the Strawberry Cream Cold Foam (optional)

        • 3 tablespoons heavy whipping cream
        • 2 tablespoons oat milk or any milk of your choice
        • 1 tablespoon maple strawberry syrup
        • ½ teaspoon vanilla paste

        Instructions
         

        Make the Maple Strawberry Syrup

        • In a saucepan, combine chopped strawberries, maple syrup, and lemon juice. Bring it to boil over medium heat and simmer for 5-10 minutes until soft. Use a potato masher or wooden spatula to smash the strawberries. Remove from the heat and let cool.
        • Transfer the mixture into a blender and blend until smooth. Transfer it to a jar, let cool completely, and store in the fridge.

        Assemble Strawberry Matcha Latte

        • In a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foamy on the surface. Set aside.
        • Fill the glass with ice cubes and pour ¼ cup strawberry syrup over it. Pour oat milk and matcha. Mix well and enjoy! Adjust the sweetness by adding more syrup to your taste.
        • For a hot matcha latte, steam or warm the milk before adding to a mug.

        How to make Strawberry Cold Foam (optional)

        • In a jar, add all the ingredients of the strawberry cold foam. Use a hand-held frother to froth until fluffy. You can alternatively shake in a small jar with a lid or blend in a small blender.

        Video

        Notes

        The Maple Strawberry Syrup recipe makes about ½ cup of syrup, which is enough for making 2 glasses of strawberry matcha latte.
        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed. The cold foam is not included in the calculation.

        Nutrition

        Serving: 1glassCalories: 215kcalCarbohydrates: 45gProtein: 5gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 67mgPotassium: 267mgFiber: 2gSugar: 37gVitamin A: 555IUVitamin C: 45mgCalcium: 231mgIron: 2mg
        Keyword dairy-free, matcha, oat milk, strawberry, vegan
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Ingredients & Fermentation

        Shio Koji Chicken (Easy Japanese Fermented Marinade Recipe)

        Shio koji chicken is one of the easiest ways to make juicy, umami-packed chicken with minimal effort. Shio koji is a traditional Japanese fermented seasoning that tenderizes the meat and enhances natural umami. With just two ingredients, you can elevate an everyday chicken meal with umami.

        Juicy shio koji chicken served with lemon slices and fresh leafy greens.

        If you're a salmon lover, also try the Shio Koji Salmon recipe! And serve with Sumonomo, Tuna Mayo Onigiri Rice Balls, and Miso Soup to create a complete, satisfying Japanese meal.

        [feast_advanced_jump_to]

        What is Shio Koji?

        Shio koji is a traditional Japanese fermented seasoning made with rice koji (rice inoculated with Aspergillus oryzae), salt, and water. It's a savory, lightly salty condiment packed with rich umami and benficial enzyme.

        During the shio koji fermentation process, the koji mold produces natural enzymes. They gently break down proteins, starches, and fat when mixed with food. This process enhances natural sweetness and deepens flavor without making dishes taste overly salty.

        In Japanese home cooking, shio koji is often used as a marinade for meat and fish. Because it tenderizes while seasoning at the same time. The enzymes in koji help soften proteins, which is why chicken marinated in shio koji turns out especially juicy and flavorful.

        The beauty of this shio koji chicken is that it doesn't taste like "shio koji flavored". Instead, shio koji reacts with the ingredients and enhances the natural flavor. That's why you'll never get tired of shio koji meals! Also, it helps reduce salt by adding umami and making it satisfying.

        If you're new to the world of cooking with koji, I have a post talking about all you need to know about koji and how to use it, and make your shio koji at home.

        Why Shio Koji Makes Chicken So Tender

        People use shio koji when cooking meat because the enzymes in shio koji are excellent natural tenderizers!

        One of these enzymes in shio koji, called protease, gently breaks down the tough muscle fibers, making meat and fish tender and juicy.

        In this process, protein is broken down into amino acids. One of them is glutamate, a key amino acid that creates the taste of umami. Shio koji naturally develops complex umami flavor as it reacts with the ingredients.

        This is the magic of koji in Japanese cooking! It's so versatile, making meat, fish, and vegetables taste better in their own way. Instead of adding the flavor, shio koji enhances the ingredient's natural flavor.

        Ingredients

        Basic Ingredients

        • Chicken Thigh: Use boneless chicken thigh with skin on or off, depending on your preference. I always use boneless, skinless chicken thighs.
        • Shio Koji: You can get shio koji at Asian grocery stores or Amazon! Also, making shio koji at home is so easy!

        Substitution: You can use soy sauce koji instead of shio koji to make it even richer in taste!

        Chicken Thigh vs Breast: While chicken thigh makes juicy and tender grilled chicken, shio koji can make chicken breast tender. When using the breast, I recommend cutting it into bite-sized pieces, crosswise, to cut the fiber of the breast before marinating. It helps the meat be thoroughly coated with shio koji and tenderize.

        Optional Aromatics

        Shio koji and chicken

        • Garlic: Use minced, grated, or sliced garlic in your marinade. Garlic powder is also good.
        • Ginger: Spicy kick adds a nice touch to savory shio koji. Add grated, minced, or julienned ginger.
        • Lemon: Marinate slices of lemon and grill with chicken to add brightness.
        • Herbs: Green onion, Rosemary, thyme, and basil.
        • Heat: Crushed red pepper and sliced jalapeno.

        How to use Shio Koji as Marinde

        Shio koji is a concentrated seasoning, so a little goes a long way. As a basic guide, use about 10% of the weight of your ingredients. 1 tablespoon of shio koji is about 20g. So in practice,

        1 heaping tablespoon shio koji for every ½ lb (225 g) chicken.

        For example:

        • 200g of chicken needs 20g (1 tablespoon) of shio koji.
        • 1 lb (454g) of chicken needs 45g (2 heaping tablespoons) of shio koji

        The salt content in shio koji changes slightly depending on the brand or shio koji recipe you follow. So use this as a basic recommendation, and adjust to your taste.

        I have the Shio Koji Marinade Measurement Chart in my shio koji recipe post!

        How Long to Marinate Chicken in Shio Koji

        For best results, marinate the chicken in the refrigerator for 30 minutes to overnight (up to 12 hours).

        • 15 minutes: minimal time if you're in a rush.
        • 30-60 minutes: recommended marinating time for the tenderizing effect.
        • Overnight (8-12 hours): great for developing the deeper umami flavor.

        I recommend marinating no longer than 12 hours. Shio koji can break down the meat too much, which may make the texture mushy. And it can be overly salty.

        If you're planning to keep the marinated chicken longer than a day, I recommend freezing it instead.

        How to Make Shio Koji Chicken

        Raw chicken thighs prepared for shio koji marinade in a mixing bowl.
        1. In a bowl or sealable bag, toss chicken with shio koji. Stir in optional ingredients. Cover the bowl or seal the bag, then let ir marinade for 30 minutes to overnight (up to 12 hours). If you plan to marinade longer than 30 minutes, keep it in the refrigerator and take it out 15-30 minutes before cooking.
        Shio koji chicken cooking in a skillet until golden brown.
        1. Heat the olive oil in a pan over medium heat. Remove a thick layer of shio koji, if any. Save it for later. Add chicken with the smooth side down. Cook, undisturbed, until a golden brown crust forms on the bottom. Then flip, cover, and turn the heat to low. Cook until the chicken is fully cooked through. If you remove any shio koji before cooking, add it to the pan when the chicken is almost cooked to heat through.

        Why Shio Koji Chicken Sometimes Burns When Cooking (and how to prevent it)

        Shio koji contains natural sugars created during fermentation. These sugars help create beautiful browning and rich flavor when the chicken cooks. However, they can also cause the marinade to burn more easily than regular salt-based marinades.

        To prevent burning, gently remove any excess shio koji from the chicken before cooking. You don't need to rinse it completely, just scrape off the thick layer with a statula. Save the marinade for the sauce.

        It's also helpful to cook the chicken over medium or medium-low heat. Then, once the golden brown crust is formed, turn the heat down to low and cover with a lid, allowing the inside to cook through while the outside browns slowly. If the heat is too high, the sugars in the marinade may burn before the chicken is fully cooked.

        At the end of the cooking, add the saved shio koji marinade and cook to heat through.

        Tips for Perfect Shio Koji Chicken

        • Use the right ratio. 1 heaping tablespoon shio koji for every ½ lb (225 g) chicken.
        • Don't overmarinate. 30-60 minutes is the sweet spot, and no longer than 12 hours.
        • Remove excess shio koji to prevent burning. Save it to add to the pan at the end of the cooking.
        • Cook low and slow. Start with medium heat. Once golden brown on both sides, turn the heat down to low and cover with a lid.

        What to Serve with Shio Koji Chicken

        Shio Koji Chicken is packed with savory umami and makes a beautiful Ichiju Sansai (一汁三菜) Japanese meal.

        Ichiju Sansai is a Japanese-style meal planning method for a balanced meal. It consists of: one main dish, two sides, rice, soup, and pickles. Shio koji chicken is a protein-rich, umami-packed main, so build your meal with the following items!

        Steamed Rice: The classic pairing. The fluffy rice balances the rich flavor of the chicken.

        Miso Soup or Warming Soup: A warm bowl of miso soup makes the meal feel comforting and complete. Kabocha Squash Miso Soup and Shio Koji Tomato Soup add a layer of comforting fermented flavor to the meal.

        Vegetable Sides: Cooked or lightly dressed vegetables help balance the savory chicken. Try something traditional like nikujaga (Japanese potato stew), sunomono (Japanese cucumber salad) or gomaae vegetables.

        Picked Vegetables: Add something refreshing like Sesame Spiral Cucumber Salad and Quick Pickled Watermelon Radish for the palate cleanser.

        You could also serve it with seasonal Japanese dishes like Chirashizushi (scattered sushi) for a nourishing meal.

        Close-up of golden brown shio koji chicken on a plate.

        Storage and Make Ahead

        Refrigerator: Cooked shio koji chicken can be stored in an airtight container in the refrigerator for 2 days. Always check the texture and smell before enjoying it.

        Freezer: You can freeze the chicken before or after cooking.

        • Before cooking: Marinate the chicken with shio koji and freeze it.
        • After cooking: Let the chicken cool completely, then freeze it in an airtight container.

        I like meal prep te marinated chicken, and keep it in the freezer. The day before or in the morning, remove it from the freezer and let it thaw in the fridge. So I can whip up an easy shio koji chicken meal after work.

        FAQ

        Can you rinse shio koji off before cooking?

        You don't need to rinse it completely. Gently remove a thick layer of excess marinade with a spatula before cooking to prevent burning. Save the removed marinade and add it to the pan when the chicken is almost cooked to make a sauce.

        Can I use store-bought shio koji?

        Yes, of course! While homemade shio koji is so flavorful, it takes 1-2 weeks to fully ferment. So the store-bought shio koji is a great shortcut! If you'd like to make it from scratch, I have a detailed how to make shio koji at home post.

        Can I use shio koji with chicken breast?

        Yes, chicken breast works well too! I recommend slicing the chicken breast into bite-sized pieces before marinating with shio koji to help tenderize.

        Can I cook shio koji chicken in the oven?

        Yes. Bake the marinated chicken at 400°F (200°C) until fully cooked. Cooking time will depend on the cut of chicken.

        Juicy shio koji chicken served with lemon slices and fresh leafy greens.

        Shio Koji Chicken

        Yoko Segawa
        Shio koji chicken is one of the easiest ways to make juicy, umami-packed chicken with minimal effort. Shio koji is a traditional Japanese fermented seasoning that tenderizes the meat and enhances natural umami.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 15 minutes
        Marination time 30 minutes
        Total Time 50 minutes
        Course Main Course
        Cuisine Japanese
        Servings 4 servings
        Calories 423 kcal

        Ingredients
          

        • 1.5 lb. chicken thighs boneless, skinless
        • 3 heaping tablespoons shio koji
        • Extra virgin olive oil for cooking
        • (Optional) garlic, ginger, sliced lemon, or crushed red pepper see Note 1

        Instructions
         

        • In a bowl or sealable bag, toss chicken with shio koji. Stir in optional ingredients. Cover the bowl or seal the bag, then let ir marinade for 30 minutes to overnight (up to 12 hours). If you plan to marinade longer than 30 minutes, keep it in the refrigerator and take it out 15-30 minutes before cooking.
        • Heat the olive oil in a pan over medium heat. Remove a thick layer of shio koji, if any. Save it for later. Add chicken with the smooth side down. Cook, undisturbed, until a golden brown crust forms on the bottom. Then flip, cover, and turn the heat to low. Cook until the chicken is fully cooked through. If you remove any shio koji before cooking, add it to the pan when the chicken is almost cooked to heat through.

        Notes

        Note 1: Add extra aromatics and herbs to make it even more flavorful and your own.
        • Garlic: Use minced, grated, or sliced garlic in your marinade. Garlic powder is also good.
        • Ginger: Spicy kick adds a nice touch to savory shio koji. Add grated, minced, or julienned ginger.
        • Lemon: Marinate slices of lemon and grill with chicken to add brightness.
        • Herbs: Green onion, Rosemary, thyme, and basil.
        • Heat: Crushed red pepper and sliced jalapeno.
        Golden rule: 1 heaping tablespoon shio koji for every ½ lb (225 g) chicken.
        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1servingCalories: 423kcalCarbohydrates: 5gProtein: 28gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 167mgSodium: 131mgPotassium: 349mgVitamin A: 133IUCalcium: 14mgIron: 1mg
        Keyword chicken, easy recipe, fermentation, koji, shio koji
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Desserts

        Easy Hanami Dango Recipe (Sanshoku Dango): Japanese Spring Dessert

        Celebrate the cherry blossom season with Hanami Dango! These are traditional three-color Japanese dumplings beautifully placed together on skewers. In this easy hanami dango recipe post, I'll cover how to make naturally colored chewy dango at home using simple ingredients and the meaning behind hanami dango.

        Hanami dango (three-color Japanese dumplings) served on skewers with a branches of pink blossoms and green tea

        If you love Japanese desserts, also try Fruit Sando, Strawberry Mochi, Mitarashi Dango, and Shiratama Dango! Serve them with a Strawberry Matcha Latte or Banana Matcha Latte for your tea time.

        [feast_advanced_jump_to]

        What is Hanami Dango (Sanshoku Dango)?

        Hanami Dango (花見団子) are traditional tri-colored Japanese rice dumplings served on skewers and enjoyed during hanami, the custom of cherry blossom viewing in spring. It's a popular type of wagashi(和菓子, traditional Japanese confectionery) in sakura(桜, cherry blossom) season.

        Hanami Dango is also known as Sanshoku Dango (三色団子) in Japan, literally meaning "tri-colored dango".

        Dango is made with a mixture of glutenous and non-glutenous rice flours to create a soft yet pleasantly chewy texture. The lightly sweetened dough is rolled into three colors of small balls: pink, white, and green. Those colors symbolize spring and reflect the colors of changing seasons.

        The beauty of hanami dango lies in its simplicity. Hanami dango is served plain. Other dango desserts are usually served with fillings or sauces. For example, Matarashi dango is coated in a glossy, sweet-and-savory soy glaze. That's why it has been a seasonal staple for generations, keeping people returning to it without ever tiring of it.

        Since Hanami dango is a simple and popular dessert, some stores and wagashi shops in Japan carry them year-round. But they're especially popular in early spring. You'll see them everywhere, in convenience stores, hanami picnics, and seasonal celebrations during cherry blossom season!

        Round, flower, and heart shaped Hanami dango Japanese three-color rice dumplings served with pink blossoms on dessert plates.

        Why is Hanami Dango Pink, White, and Green?

        Hanami dango's iconic pink, whiter, and green look reflects the colors of nature.

        Each color means:

        • Pink: sakura cherry blossom during spring.
        • White: white lingering snow from the winter.
        • Green: vibrant green plant shoot waiting to sprout in summer.

        The order of the colors is always the same. From the tip of the skewer downward, the dumplings are always arranged pink, white, and green. This reflects the life cycle of cherry blossoms, which is:

        • Cherry blossom buds are pink.
        • Flowers are in full bloom in white.
        • New green leaves are emerging after the blossom falls.

        The beauty and colors of hanami dango are deeply tied to the Japanese people's view of springtime. More than just a seasonal sweet, it embodies the appreciation of fleeting beauty and the quiet joy of savoring a moment that won't last forever.

        Hanami Culture in Japan

        Cherry blossom, or sakura (桜), and hanami culture are huge in Japan! From late March to early May, many people check the weather and cherry blossom forecast daily to catch the full bloom. When I was living in Japan, I loved visiting Nakameguro during sakura season. A river lined with Sakura trees with falling petals like confetti, it's unforgettable!

        When flowers are in full bloom, it's time for hanami! Hanami is a traditional flower viewing event where families, friends, and coworkers get together and picnic under blooming cherry trees to celebrate the arrival of spring.

        Food plays an essential role in hanami. People eat, drink, and linger for hours, so delicious bento boxes are a must! Hanami dango is one of the most popular and festive sweets served during hanami season.

        Hanami dango first appeared at a hanami event in 1598, when warlord Toyotomi Hideyoshi hosted a huge cherry blossom viewing party known as Daigo no Hanami at Daigo-ji temple in Kyoto. It's said that he invited around 1300 guests and gathered 700 sakura trees for this event. He made colorful dango to entertain mainly women guests. Hideyoshi is one of the samurai in history who adored matcha and the tea ceremony.

        Japanese people have loved and adored cherry blossoms for centuries. Because of its short and intense blooms, it reflects a core Japanese value, appreciating beauty that enjoy the moment of ever-changing nature.

        Hanami Dango vs. Other Japanese Dango

        Let's dive into other members of the dango family in the Japanese dessert world!

        Mitarashi dango might be the most popular dango. Unlike hanami dango, it is brushed with a sweet-and-savory soy glaze and lightly grilled for a nice char. It almost has a teriyaki flavor in a dessert way. If you enjoy bold flavors with chwey dango, you might love this classic mitarashi dango recipe.

        Another traditional dessert using dango is Anmitsu! It's a refreshing Japanese-style parfait made with Kanten (agar) jelly, sweet red bean paste (anko), fruit, and Kuromitsu syrup. It's often topped with shiratama dango, making it even more fun and delicious! You can see how dango is used in this easy anmitsu recipe.

        Unlike hanami dango, Shiratama dango are Japanese dumplings made with only shiratamako, a special type of glutinous rice flour. It creats extra smooth, chewy, and bouncy texture that many people love.

        Although they are all rice flour dumplings, each type of dango serves different flavors and occasions. From springtime hanami picnics to summer desserts and festival street foods, you can enjoy dango dessert year-round!

        Hanami Dango Ingredients

        Joshinko vs Shiratamako

        Many traditional skewered dango are made with only Joshinko, a non-glutinous short-grain rice flour. Joshinko makes firmer and more structured dango compared to the soft mochi dessert. However, since Joshinko is not as sticky as mochiko, it requires special techniques to make it soft. Otherwise, dango made with Joshinko can be very dense and hard.

        When making dango with Joshinko, first mix the flour with hot water and knead well to make it sticky. Then, steam the dough and knead the hot, cooked dough until it has a soft yet structured consistency. Finally, roll into balls to make skewered dango.

        To simplify things, we use a mixture of Joshinko and Shiratamako in this recipe! Shiratamako is a special type of rice flour that makes smooth and chewy dango. By adding Shiratamako, we can skip the steaming and kneading process. The texture of the dango becomes chewy and bouncy like mochi, yet have a nice structure when you bite into it!

        Ingredients

        Here are the ingredients you'll need to make authentic hanami dango! I talk about what's the difference between Josinko, Mochiko, Shiratamako, and Dangoko in Mitarashi dango post!

        • Shiratamako: A special type of Japanese glutinous short-grain rice flour (mochi rice). The consistency is granular, resulting in a smooth, springy dango.
        • Joshinko: Japanese non-glutinous short-grain rice flour (uruchi rice).
        • Sugar: I love using natural sweeteners in desserts, but they usually darken the color.
        • Matcha: Adds a natural green color and rich flavor. Use culinary-grade matcha for this recipe, and save your precious ceremonial-grade matcha for sipping. The strong flavor of culinary-grade matcha holds up better in desserts.
        • Freeze-dried strawberry powder: Adds a natural pink hue and refreshing flavor. You can get powder or blitz freeze-dried strawberries in a blender.

        Instead of mixing Shiratamako and Joshinko, you can use Dangoko instead! Dangoko is a rice flour blend for making dango! Think of pancake mix for dango.

        Shiratamako vs Mochiko

        They're both made from glutinous short-grain rice, but shiratamako is processed in a unique way. I talk more about the difference between Shiratamako and Mochiko in the Shiratama dango post.

        So, in the result, Shiratamako contains higher starch, making the dango bouncier compared to mochiko.

        So can I use Mochiko instead of Shiratamako? Mochiko can be used, but I don't recommend using mochiko instead of Shiratamako in this recipe. I found that it changes the texture to less bouncy and makes it difficult to get the right hydration.

        Equipment

        While dango are delicious just as is, you'll need skewers to make dango like emoji! I had a hard time finding skewers for wagashi. So instead, I used 4.7-inch cocktail picks, which hold three dango nicely.

        Natural Coloring Options

        Why do you stay basic when you can be an extra? Here are non-traditional natural coloring ideas to explore your creativity.

        • Pink: pink pitaya powder
        • Red: red beet powder
        • Yellow: turmeric
        • Blue: blue spirulina, blue butterfly pea powder
        • Purple: purple sweet potato powder, blueberry powder

        Step-by-Step: How to Make Hanami Dango

        Mixing rice flour with water to make hanami dango dough.
        1. In a medium bowl, combine the shiratamako, joshinko, and sugar. Lightly mix with a spatula.
        2. Gradually add water while mixing with your hand or a spatula. Once the dough comes together, use your hands to knead until a smooth, pliable dough forms. The dough should be soft yet firm enough to hold its shape like play-dough. Make sure that no chunks of Shiratamako are left.
        Adding matcha powder to color hanami dango dough green.
        1. If the dough feels dry, add a little more water, 1 teaspoon at a time. If the dough is sloppy, add a little more shiratamako or joshinko to adjust the consistency.
        2. Divide the dough into 3 equal portions. Leave one portion plain (white). Sift matcha over one portion and knead until the color is evenly distributed. Add strawberry powder to another portion and knead until the dough is pink.
        Pink, white, and green hanami dango dough rolled into balls.
        1. Divide each color into 6 portions and roll them into teaspoon-sized balls.
        Cooking hanami dango dumplings in boiling water.
        1. Bring a large pot of water to a gentle boil. Add the dango and cook until they float to the surface, then cook for another 1-2 minutes to ensure they are fully cooked. Transfer the cooked dango to a bowl of cold water.
        Threading pink white green hanami dango onto skewers.
        1. Thread three dumplings onto each skewer in the order of green, white, and pink, so that green sits on the hand side and pink sits on the tip.
        Hanami dango served with Japanese green tea during cherry blossom season.
        1. Serve the hanami dango immediately to enjoy the chewy texture.

        Optional: Fun Hanami Dango Shape Variatons

        If you want to make your hanami dango extra festive, you can also shape them in cute ways.

        Flower or Heart Shapes

        Roll the dough into a ½-inch thick and cut out the flower/heart shapes using a cookie/vegetable cutter. If the dough cracks on the surface, wet your hands to gently rub to fill the cracks.

        If the dough is stuck in the cutter, gently press to release using the thick end of a chopstick or your finger. This is especially cute for spring celebrations or hanami picnics.

        Layered (Napolitan-Style) Dango

        Divide each rolled balls into 3 portions. Gather three colors and roll into a ball. texture.

        Hanami dango shaped into flowers and hearts in pink, white, and green colors.

        What Does Hanami Dango Taste Like?

        Hanami dango has a delicate sweetness with a soft texture, and the flavor itself is very subtle. It doesn't have any filling or glaze, so that you can enjoy the natural flavor of rice to shine through.

        The texture is what differentiates dango from other rice flour based desserts. For example, Shiratama dango made with Shiratamako glutenous rice flour has a smooth and springy texture. Hanami dango has a firmer texture with a gentle bounce, because the dough is made with a mixture of glutenous and non-glutenous flour. They are not as sticky as mochi, but have a slightly firmer texture, so that you can enjoy a good bite out of it.

        Usually, each color tastes the same because the store-bought dango are typically colored with food dye.

        Hanami dango is a simple dessert with subtle sweetness. That's why people have loved this dessert for centuries without getting tired of it. So it pairs beautifully with green tea or matcha, making it perfect for outdoor spring picnics under the cherry blossoms.

        Tips for Soft and Chewy Dango

        Hanami dango is a simple recipe made with a handful of ingredients, and getting the perfect texture is key to good dango. Here are a few tips to help you get a perfect bite every time.

        • Add water gradually.
        • If the dough is sticky, it has too much water. Add a dash of flour and knead.
        • If the dough is crumbly, it needs a little more water. Add a splash of water. Sometimes wetting your hands and kneading is enough.
        • Knead well until soft and smooth like an earlobe.
        • Once the dango float to the surface, let them cook for another 1-2 minutes.

        How to Store Dango

        Same as leftover rice chilled in the fridge, hanami dango hardens when stored in the refrigerator because of the nature of rice. So they're best served fresh at room temperature.

        To store the leftovers, store the dango in an air-tight container and keep it in the fridge. And enjoy within 1 day. It simply won't taste as good if stored longer.

        The dango will harden in the refrigerator. So reheat them before enjoying by microwave in 10-second increments or boil in hot water until soft. But still, the texture won't be as good as fresh ones.

        I highly recommend freezing dango over storing them in the refrigerator to keep their texture. Individually wrap them in a plastic wrap to prevent sticking and store them in a sealable freezer bag.

        To defrost, thaw in the fridge until soft, for 2-3 hours or overnight. Then microwave in 10-second increments to bring the texture back. Sugar content in dango helps keep the dango soft.

        How to Serve Hanami Dango

        It's best enjoyed at room temperature on the day of making them, when the texture is soft and chewy. Made fresh is always the best!

        These colorful dumplings are often served during hanami (cherry blossom viewing) with tea and picnic foods. In Japan, people bring hanami dango to parks to enjoy under blooming sakura trees with friends and family.

        For a simple presentation, serve them on a small plate or wooden tray. Hanami dango pairs especially well with green tea or matcha, which balances the gentle sweetness of the dumplings.

        Hanami dango is also great for non-special occasions. Serve it with Hojicha Latte or
        Matcha Boba Milk Tea when you need an afternoon pick-me-up or a relaxing tea time.

        Hanami dango served in different shapes including flower and tri-colored skewered dumplings with green tea for spring.

        Celebrate Spring with More Japanese Recipes

        If you're planning a hanami picnic or simply want to celebrate the arrival of spring, here are a few more seasonal Japanese recipes to try:

        Hanami Dango FAQs

        What is the difference between hanami dango and mitarashi dango?

        Hanami dango is pink, white, and green colored dango served on skewers. And it's usually served plain. Mitarashi dango is grilled and coated in a sweet-and-savory soy glaze.

        Is hanami dango sweet?

        Hanami dango is lightly sweetened but not too sweet.

        Why did my dango turn hard?

        Dango naturally firms up as it cools. Using too much non-glutinous rice flour can also make them dense.

        Can I make hanami dango ahead of time?

        They are best enjoyed the same day. I recommend freezing the leftovers.

        Do the different colors taste different?

        Traditionally, all three colors taste the same. But in this recipe, dango is colored with natural ingredients, so the pink has a strawberry flavor and the green has a matcha flavor.

        Can I use mochiko instead of shiratamako?

        Mochiko can be used, but the texture will be slightly softer and less bouncy. I also found that it's difficult to get the right hydration. For the most traditional texture, I highly recommend shiratamako!

        Hanami dango (three-color Japanese dumplings) served on skewers with a branches of pink blossoms and green tea.

        Hanami Dango (Sanshoku Dango) Recipe

        Yoko Segawa
        Hanami dango are traditional Japanese tri-colored rice dumplings on skwers made with pink, white, and green dough. These soft, chewy, lightly sweetened dumplings are a classic wagashi enjoyed during cherry blossom season and spring hanami celebrations.
        Print Recipe Pin Recipe
        Prep Time 15 minutes
        Cook Time 10 minutes
        Total Time 25 minutes
        Course Dessert
        Cuisine Japanese
        Servings 6 skewers
        Calories 108 kcal

        Ingredients
          

        • 60 g shiratamako
        • 60 g joshinko
        • 50 g sugar
        • 80-100 ml water
        • ½ teaspoon matcha
        • 2 teaspoons freeze-dried strawberry powder see note

        Instructions
         

        • In a medium bowl, combine the shiratamako, joshinko, and sugar. Lightly mix with a spatula.
        • Gradually add water while mixing with your hand or a spatula. Once the dough comes together, use your hands to knead until a smooth, pliable dough forms. The dough should be soft yet firm enough to hold its shape like play-dough. Make sure that no chunks of Shiratamako are left.
        • If the dough feels dry, add a little more water, 1 teaspoon at a time. If the dough is sloppy, add a little more shiratamako or joshinko to adjust the consistency.
        • Divide the dough into 3 equal portions. Leave one portion plain (white). Sift matcha over one portion and knead until the color is evenly distributed. Add strawberry powder to another portion and knead until the dough is pink. If the dough looks dry and cracked after adding powder, wet your hands and knead the dough to hydrate.
        • Divide each color into 6 portions and roll them into teaspoon-sized balls.
        • Making flower/heart shaped dango: If you're using a cookie/vegetable cutter, roll the dough into a ½-inch thick and cut out the flower/heart shapes.
        • Making 3-color layered Dango: If you're making a layered look. Divide the each rolled ball into 3 portions, gather three colors, and roll into a ball.
        • Bring a large pot of water to a gentle boil. Add the dango and cook until they float to the surface, then cook for another 1-2 minutes to ensure they are fully cooked. Transfer the cooked dango to a bowl of cold water.
        • Thread three dumplings onto each skewer in the order of green, white, and pink, so that green sits on the hand side and pink sits on the tip.
        • Serve the hanami dango immediately to enjoy the chewy texture.

        Video

        Notes

        Hanami dango are traditionally enjoyed during hanami (cherry blossom viewing) in Japan.
        Note: You can get freeze-dried strawberry powder or blitz freeze-dried strawberries in a blender. I usually get freeze-dried strawberries at Trader Joe's and blend them into powder at home. Raspberries are also great!
        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1skewerCalories: 108kcalCarbohydrates: 25gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.05gSodium: 1mgPotassium: 12mgFiber: 0.3gSugar: 9gVitamin A: 17IUVitamin C: 4mgCalcium: 2mgIron: 0.2mg
        Keyword dango, hanami, hanami dango, matcha, sakura season, strawberries, watermelon
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Seasonal Celebrations

        Easy Chirashizushi Recipe (Scattered Sushi): Hinamatsuri Sushi

        Chirashizushi (scattered sushi) is one of the most beautiful and beloved types of sushi in Japanese home cooking! Vinegared sushi rice is mixed with sweet and savory simmered vegetables and topped with egg ribbons, seafood, and vibrant vegetables. It's both elegant and surprisingly simple to prepare. Easy sushi recipe for Hinamatsuri and festive gatherings.

        Chirashizushi (scattered sushi) served in a bowl with colorful toppings for Hinamatsuri.

        In Japan, chirashizushi is especially popular for Hinamatsuri (Girls' Day), celebrated every March 3rd. The bright colors of chirashizushi capture the arrival of spring and the quiet anticipation for the season. And this sushi is at the center of the festive table, being shared with family as a symbol of happiness and prosperity.

        Unlike rolled sushi, chirashizushi requires no special rolling technique or bamboo sushi mat. Whether you're celebrating Hinamatsuri or just craving an easy sushi bowl for dinner, this chirashizushi recipe is a classic Japanese staple meal in the most approachable way.

        [feast_advanced_jump_to]

        What is Chirashizushi?

        Chirashizushi (ちらし寿司), also known as Chirashi sushi, is a deconstructed sushi dish layered with a bed of vinegared sushi rice and various toppings, including fish, shrimp, eggs, salmon roe, and vegetables.

        Some of the Chirashizushi recipes are purely sushi in the bowl style. But my favorite kind is the one with suhi rice loaded with seasoned vegetables! This style is called Gomoku Chirashi Sushi (五目ちらし寿司). Mushrooms and root vegetables are cooked in soy sauce until just tender. When mixed with sushi rice, it adds savory umami and crunchy texture, which well contrasts the texture of the rice and adds depth to the taste. Even without the toppings, Chirashizushi rice is addictingly delicious!

        Why Chirashizushi Is Served for Hinamatsuri (Girls' Day)

        Hinamatsuri, also known as Girls' Day, is celebrated in Japan on March 3rd. Families display decorative hina dolls (雛人形) and pray for the health, happiness, and future of their daughters. (Boys don't worry, there's Boys' Day, also known as Tango no Sekku (端午の節句) on May 5th!)

        People eat colorful, symbolic foods on Hinamatsuri, including:

        • Clam soup
        • Hishi mochi (diamond-shaped mochi)
        • Hina Arare (sweet rice snack)
        • Shirosake
        • Sakura mochi

        And chirashizushi is one of the most beloved!

        Chirashizushi is served because it is festive, colorful, and easy to share. The bright toppings arranged over sushi rice represent spring's arrival and anticipation of new beginnings. Pink, green, and yellow ingredients are especially popular, reflecting the fresh colors of the season.

        Many of the traditional ingredients also carry meaning. Lotus root symbolizes a bright future (you can "see through" its holes), shrimp represents longevity, and Kinshi Tamago (錦糸卵, egg crape ribbons) reflects gold and silver.

        More than anything, chirashizushi is an amazing recipe to share with family and a crowd. It's elegant enough for celebration, yet simple enough to prepare at home, making it the perfect dish for honoring Hinamatsuri.

        But chirashizushi is not only for Hinamatsuri. You can make a deconstructed sushi bowl for dinner anytime a sushi craving hits, or make a big batch to serve at dinner parties.

        Hinamatsuri celebrations often include traditional sweets and tea! If you enjoy Japanese seasonal traditions, you may also love Shiratama Dango and matcha desserts and drinks!

        Close-up of chirashizushi with kinshi tamago, shrimp, ikura, and quick pickled radish on seasoned sushi rice

        Ingredients for Chirashizushi

        Sushi Rice

        • Japanese short-grain rice: I used white rice in this recipe, but brown rice also makes delicious sushi. If you want to recreate authentic Japanese flavor in your home, I like the rice factory that has high-quality short-grain rice imported from Japan!
        • Rice Vinegar: Must-have Japanese pantry item.
        • Coconut Sugar or Regular Sugar: I like to use coconut sugar to naturally sweeten my sushi. But the downside of using coconut sugar

        If you like festive sushi, also try the Ehomaki Sushi Roll recipe to enjoy on the Setsubun festival!

        Simmered Vegetable Mix-in

        • Shiitake Mushrooms: Use fresh or dried shiitake mushrooms. The dried shiitake mushrooms are a great source of umami! When using dried shiitake mushrooms, soak them in water overnight to fully rehydrate.
        • Carrot: Adds sweetness and bright orange color.
        • Lotus Root: Adds a satisfying crunch to the sushi rice! Scrub it very well before using. If dirt sticks inside the holes, soak them in water to loosen it, rinse well, then rub with a cotton swab to remove any remaining dirt.
        • Aburaage: Fried tofu pouch adds so much richness.
        • Sake: Sake adds umami and enhances the flavor.
        • Soy Sauce and Mirin: Rich saltiness and sweetness.
        • Maple Syrup: You can also use granulated sugar or coconut sugar.

        Kinshi Tamago (Thin Egg Ribbons)

        Kinshi Tamago (錦糸卵) is a simple, golden yellow egg crape cut into thin ribbons, commonly used for sushi and noodle toppings. This is a classic Japanese recipe!

        • Eggs: For a single serving of chirashizushi, use about 1-2 eggs for making the kinshi tamago.
        • Sugar: I'm all for using natural sweeteners in my cooking, but there are times when granulated sugar simply can't be replaced. Kinshi Tamago is one of them. I tried making it with coconut sugar, and it turned out so brown, losing its iconic yellow hue (still tastes great though!).
        • Katakuriko (Potato Starch, 片栗粉): Flipping a paper-thin egg crape can be tricky. They tear so easily, I've torn so many that they ended up as a pile of omelette. Adding a small amount of potato starch makes crape significantly stronger and easier to handle.

        Toppings

        Here's where your creativity sparks! Chirashizushi is highly customizable! With a good sushi rice base, you can add your favorite toppings. Here's what I used, and you can find more ideas in the Variation section below.

        • Nori Sheet: Cut into matchstick-sized thin strips or torn into small pieces, and arrange the layer between the rice and egg layers to secretly boost umami in Chirashizushi.
        • Frozen Sushi Ebi (Shrimp for Sushi): This is my favorite item when making sushi. Flattened, pre-cooked, frozen shrimp are ready to use by just thawing. You can also use regular cooked or boiled shrimp.
        • Snow Peas: Lightly blanched and cut diagonally in half. Green elements make Chirashizushi really lovely. Other than snow peas, snap peas, nanohana, and asparagus work beautifully.
        • Quick Pickled Watermelon Radish: Watermelon radish is beatiful radish with vibrant magenta inside. When pickled with acids, the color brightens up to a gorgeous pink/red hue.
        • Ikura (salmon roe): Ikura is commonly used in Chirashizushi! Ikura looks really pretty, and a lot of kids love it (including me!). For the extra festivity, caviar is also delicious for adult plates.
        Chirashizushi (scattered sushi) served for festive gatherings

        Instructions

        Cook the Rice

        1. Cook the rice in a rice cooker or pot according to the package instructions.

        Prepare the Simmered Vegetable Mix-in

        1. While rice is cooking, prepare the vegetable mix-in. In a pan, add 2 tablespoons of water and sake. Spread each layer of shiitake mushrooms, carrots, lotus root, and aburaage. Cover and cook over medium-low heat until vegetables are tender.
        2. Uncover and stir in soy sauce, mirin, and maple syrup. Cook until the most liquid has absorbed.

        Assemble Sushi Rice

        1. In a small bowl, whisk together rice vinegar, sugar, and salt.
        2. While the rice is still hot, gently mix in the vinegar mixture with a rice paddle.
        3. Add the simmered vegetables to the sushi rice and gently fold in. 
        4. Let cool while preparing the other ingredients.

        Make the Kinshi Tamago

        1. In a small bowl, whisk together egg, sugar, and salt until completely smooth. If you want to make it extra silky, strain the mixture through a fine mesh sieve.
        2. In a small bowl, mix katakuriko and 4 teaspoons of water. Then add it to the egg mixture and whisk until fully combined.
        3. Heat a nonstick pan over medium-low heat and grease it well with oil. Remove the pan from the heat and place it on a damp cloth for a few seconds to cool slightly.
        4. Return the pan to the heat. Add ¼ of the egg mixture and tilt the pan quickly to spread it into an even, thin layer. 
        5. After about 30 seconds, the edges start to lift up, and the surface looks dry. Gently flip using tongs or chopsticks and cook the other side until cooked through. Remove from the heat and let cool. Repeat with the remaining egg mixture.
        6. Gently roll the egg crepe and slice into very thin ribbons.

        Assembly

        1. Spread the seasoned sushi rice into a serving bowl.
        2. Spread a layer of nori sheet and arrange a layer of kinshi tamago on top.
        3. Arrange sushi ebi, snow peas, quick-pickled watermelon radish, and ikura/caviar.  

        Tips for Perfect Sushi Rice

        • Use short-grain Japanese rice to create a perfect sticky texture.
        • Add the vinegar mixture to the steaming hot rice.
        • Use a rice paddle to gently mix rice with a folding motion, preventing the rice beign mushy.
        • Don't refrigerate the rice, as it hardens when chilled. Serve sushi at room temperature, no chilling.
        • For the vegetable mix-in, stir to cook uncovered until no liquid is left before adding to the rice.

        Variations

        Here's sushi filling ideas for Chirashi Sushi! Mix and match for your liking to create yours.

        Seafood Chirashizushi

        The seafood items below are classic sushi flavors.

        • Sashimi-Grade Fish: Salmon, tuna, and hamachi (yellowtail).
        • Scallops: Use sashimi-grade.
        • Eel: You can get frozen unagi (eel) as a sweet and savory addition.
        • Smoked salmon: great choice if sashimi-grade fish is not available.
        • Crab meat: Prepared canned crab is an easy and affordable choice compared to the boiled crab.
        • Canned tuna: Chirashizushi doesn't need to be fancy. Canned tuna delicious filling for sushi.
        • Cooked Shrimp: Precooked shrimp at the grocery store are an easy topping item.
        • Sakura Denbu: Pink fish flakes commonly used in sushi recipes.

        Vegan Chirashizushi

        Base sushi rice is completely vegan, so making this recipe vegan is very easy with a swap of toppings.

        • Tofu scrambled egg: Drain tofu well and crumble into a hot, greased pan. Add a dash of turmeric and season with salt. Stir to cook until the liquid is cooked off and the tofu is bright yellow.
        • Quick Pickled Vegetables: While pickled kazarigiri flowers are lovely and fun, pickled lotus root is also commonly used. Crunchy texture contrasts with the sahimi fish. Use the same brine of pickled kazarigiri flowers, quick-pickle sliced and cooked lotus root for garnish.
        • Sushi Ginger: No time for pickling? No problem! Sushi Ginger adds nice crunch, spicy kick, and sweetness.
        • Avocado: Adds creaminess.
        • Colorful Vegetables: radishes, beets, edamame, cucumbers, nanohana.

        If you want to elevate vegan Chirashi sushi, add a splash of Shio Koji to the tofu scrambled egg to make it even more flavorful!

        Make Ahead Chirashizushi

        Refrigerating assembled Chirashizushi will harden the rice and make it less enjoyable. Instead, prepare each component separately in advance and assemble just before serving.

        • Rice: Cook the rice ahead, let it cool, then refrigerate or freeze it to store. When making chirashizushi, warm it in the microwave until steaming before adding vinegar.
        • Sushi Vinegar: Premix and store in the refrigerator.
        • Simmered vegetables: Cook the vegetables and refrigerate or freeze. Defrost it in the microwave until warm, then add it to the sushi rice.
        • Kinshi Tamago: Store it in the freezer and defrost overnight or in the microwave.

        Making these items ahead really expedites the process of making Chirashizushi on the day of festivity!

        Celebrate with More Japanese Festive Recipes

        Japanese seasonal cuisine is rooted in symbolism and harmony with nature. Japanese culture is centered around festive meals, from spring Hinamatsuri dishes like chirashizushi to Setsubun's Ehomaki lucky sushi rolls and the elegant osechi served for the New Year. If you're interested in healthy Japanese traditions at home, you might also love:

        These recipes reflect the beauty of Japanese seasonal cooking and basic techniques!

        Key Takeaways

        • Chirashizushi means "scattered sushi."
        • It is traditionally served for Hinamatsuri (Girls' Day) and festive gatherings.
        • The dish features sushi rice topped with vegetables, egg, or seafood.
        • It's best served at room temperature.

        FAQ

        Can I make chirashizushi without raw fish?

        Yes, of course! Chirashizushi is highly customizable to your liking. With vegetable mix-ins and egg, you can make it vegetarian. Or swap egg for tofu scramble to make it vegan. For the cooked seafood option, I like eel, boiled shrimp, canned tuna, and crab meat.

        What type of rice is best for chirashizushi?

        Japanese short-grain rice is the best for making sushi! It's slightly sweet, and its sticky texture allows the grains to hold together to create an iconic sushi texture. Medium- or long-grain rice will not give the proper texture.

        Can I prepare chirashizushi in advance?

        It's best not to refrigerate fully assembled chirashizushi, as the rice will harden. However, you can prepare the sushi rice, simmered vegetables, and kinshi tamago ahead of time and assemble just before serving. Check out the Make Ahead Chirashizushi section for the details.

        Is chirashizushi served cold or warm?

        Chirashizushi is typically served at room temperature. The rice should be cooled after seasoning but not chilled.

        What does chirashizushi mean?

        "Chirashi" means "scattered," and "zushi" (a variation of sushi) means vinegared rice. The name describes the deconstructed sushi with toppings scattered over seasoned sushi rice.

        Chirashizushi (scattered sushi) served in a bowl with colorful toppings for Hinamatsuri.

        Chirashizushi (Scattered Sushi)

        Yoko Segawa
        A colorful chirashizushi (scattered sushi) made with sushi rice mixed with simmered vegetables, egg ribbons, pickled radish, and seafood. Perfect for Hinamatsuri and festive gatherings.
        Print Recipe Pin Recipe
        Prep Time 20 minutes
        Cook Time 20 minutes
        Total Time 35 minutes
        Course Dinner
        Cuisine Japanese
        Servings 4
        Calories 558 kcal

        Ingredients
         
         

        For the Sushi Rice

        • 1½ cups Japanese short-grain rice (300g) 1½ US measuring ups or 2 rice cooker cups.
        • ¼ cup rice vinegar
        • 2 tablespoons coconut sugar or granulated sugar
        • 1 teaspoon sea salt

        For the Simmered Vegetable Mix

        • 2 dried or fresh shiitake mushrooms sliced, soak dried shiitake mushrooms overnight before use.
        • 1 small carrot julienned
        • 1 section lotus root (about 170 g) peeled, quartered, and thinly sliced
        • 2 small squares aburaage (fried tofu pouch) thinly sliced
        • 2 tablespoons sake
        • 1 tablespoon soy sauce
        • 1 tablespoon mirin
        • 1 teaspoon maple syrup

        For the Kinshi Tamago (Thin Egg Crepes)

        • 4 large eggs
        • 4 teaspoons sugar
        • Pinch sea salt
        • 2 teaspoons katakuriko potato starch
        • Extra virgin olive oil for cooking

        For Toppings

        • ½ nori sheet cut into thin strips
        • 16 Frozen sushi ebi thawed
        • 12 snow peas lightly blanched and cut diagonally in half
        • Quick pickled watermelon radish optional
        • Ikura salmon roe and caviar for extra festivity, optional

        Instructions
         

        Cook the Rice

        • Cook the rice in a rice cooker or pot according to the package instructions.

        Prepare the Simmered Vegetable Mix-in

        • While rice is cooking, prepare the vegetable mix-in. In a pan, add 2 tablespoons of water and sake. Spread each layer of shiitake mushrooms, carrots, lotus root, and aburaage. Cover and cook over medium-low heat until vegetables are tender.
        • Uncover and stir in soy sauce, mirin, and maple syrup. Cook until the most liquid has absorbed.

        Assemble Sushi Rice

        • In a small bowl, whisk together rice vinegar, sugar, and salt.
        • While the rice is still hot, gently mix in the vinegar mixture with a rice paddle.
        • Add the simmered vegetables to the sushi rice and gently fold in.
        • Let cool while preparing the other ingredients.

        Make the Kinshi Tamago

        • In a small bowl, whisk together egg, sugar, and salt until completely smooth. If you want to make it extra silky, strain the mixture through a fine mesh sieve.
        • In a small bowl, mix katakuriko and 4 teaspoons of water. Then add it to the egg mixture and whisk until fully combined.
        • Heat a nonstick pan over medium-low heat and grease it well with oil. Remove the pan from the heat and place it on a damp cloth for a few seconds to cool slightly.
        • Return the pan to the heat. Add ¼ of the egg mixture and tilt the pan quickly to spread it into an even, thin layer.
        • After about 30 seconds, the edges start to lift up, and the surface looks dry. Gently flip using tongs or chopsticks and cook the other side until cooked through. Remove from the heat and let cool. Repeat with the remaining egg mixture.
        • Gently roll the egg crepe and slice into very thin ribbons.

        Assembly

        • Spread the seasoned sushi rice into a serving bowl.
        • Spread a layer of nori sheet and arrange a layer of kinshi tamago on top.
        • Arrange sushi ebi, snow peas, quick pickled watermelon radish, and ikura/caviar.

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed. The nutritional information doesn't include optional ingredients.

        Nutrition

        Serving: 1servingCalories: 558kcalCarbohydrates: 90gProtein: 24gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 250mgSodium: 1026mgPotassium: 578mgFiber: 6gSugar: 15gVitamin A: 2485IUVitamin C: 28mgCalcium: 117mgIron: 4mg
        Keyword chirashi, chirashi sushi, Chirashizushi, sushi
        Tried this recipe?Let us know how it was!

        Japanese Ingredients & Fermentation

        How to Make Japanese Radish Flowers: Quick Pickled Watermelon Radish (Kazarigiri Guide)

        Let the pink radish flowers bloom on your plate with this Quick Pickled Watermelon Radish! This Japanese pickled radish uses the Kazarigiri technique to transform beautiful pink watermelon radish into a cute flower shape. Tart and whimsical pickled radishes are a beautiful addition to sushi, salad, and avocado toast!

        Healthy avocado toast topped with pink Japanese pickled watermelon radish flowers (Kazarigiri) for a nutritious breakfast.

        If you're into Japanese radish recipes, also try the Daikon and Honey Syrup recipe!

        [feast_advanced_jump_to]

        What is Kazarigiri?

        Kazarigiri (飾り切り) is the traditional Japanese technique of decorative vegetable carving. Vegetables are carved into flowers and auspicious symbols, used for entertaining and showing hospitality.

        Kazarigiri vegetables are not only festive and lovely, it helps vegetables soak up flavor and hold their shape while simmering.

        One of the iconic Kazarigiri is Nejiri Ume (ねじり梅), which is a shape of plum blossom! While complex carving can take practice, this quick pickled watermelon radish flower is the perfect entry point for beginners to practice Kazarigiri at home.

        Kazarigiri transforms your regular recipe into a festive feast. I love making Kazarigiri vegetables for Japanese traditional cultual holiday like Shogatsu (Japanese New Year) and Hinamatsuri (ひな祭り, Girls' Day). I make various Kazarigiri every year to make Osechi Ryori, Japanese New Year food.

        A glass jar of quick pickled watermelon radish slices in a rice vinegar and maple syrup brine.

        Why Use Watermelon Radish?

        Watermelon Radish is heirloon type of Chinese Daikon Radish. It looks like a light green root vegetable from the outside, but beautiful magenta pink flesh is hidden inside!

        The gorgeous pink hue and crisp, tender texture are great for salads. But raw watermelon radish can be slightly peppery. Pickling with vinegar softens the spiciness and brightens up the color to reddish pink.

        This color change is due to anthocyanins, the natural pigment in watermelon radishes (and red cabbage or blueberries) that is responsible for their pop of color.

        These pigments are highly sensitive to pH levels. When it's in the rice vinegar, the acidic environment triggers the color change from purple to pink/red.

        Using watermelon radishes for quick pickle creates a bright, whimsical pink that is perfect for avocado toast, a festive salad, Osechi Ryori, and especially Chirashizushi (ちらし寿司, scattered sushi) on Hinamatsuri!

        Ingredients and Substitutions for Japanese Pickled Radish

        • Watermelon Radish: While the iconic magenta color of watermelon radish is mesmerizing, you can also use carrots, regular radish, and daikon.
        • Rice Vinegar: Quick pickled vegatables make with rice vinegar is perect for sushi topping.
        • Maple syrup: You can substitute with regular sugar.
        • Sea Salt

        Pro Tip: When using regular white daikon, pickle a few pieces of chopped red cabbage to make them pink! Red cabbage is also a great source of anthocyanins, a natural color pigment! If you want to enjoy the health benefits of anthocyanins, also try　the Antioxidant Purple Ginger Immunity Shot!

        Japanese Wellness Tip: While a simple rice vinegar brine works beautifully, I like adding 1-2 Tablespoons of homemade Shio Koji, instead of sea salt, to the pickling liquid. It acts as a natural flavor enhancer and adds a deep, fermented umami.

        Equipment

        You need a vegetable cutter to cut a cute flower shape out of the radish. You can get flower-shaped cutters at Amazon!

        How to Cut and Pickle Watermelon Radish Flowers

        Process of cutting watermelon radish flowers using a vegetable cutter and Japanese Kazarigiri carving techniques.
        1. Slice: Use a sharp knife to slice the watermelon radish into 1cm (a little thinner than ½ inch) thick rounds.
        2. Punch: Use a small plum flower-shaped vegetable cutter to punch out shapes. (Alternatively, use a paring knife to cut five small "V" notches around the edge and round the pointed tips to create a blossom petal effect).
        3. Shape: Score the 2-3mm deep cuts between petals from the edge to the center, deep on the edge, and shallow to the center. To create the 3D petal effect, shave off the edges from the center toward the outside (sogitori) to create a beautiful slope. Angle the knife at the center of the petal, then slice off the surface downwards to the cut between the petals. Repeat with all the petals. *For visual guidance, watch the step-by-step video in the recipe card below.
        4. Brine: In a small jar or sealable bag, combine rice vinegar, maple syrup, and a pinch of salt. mix well.
        5. Pickle: Submerge the radish flowers in the brine. The color will transform into a vibrant pink! Let it sit for at least 15 minutes.
        6. Serve: Use immediately as a topping for Chirashizushi or store in an airtight jar in the refrigerator and enjoy within 3-5 days.

        Quick Version: If you decided to skip the kazarigiri process, simply cut the radish rounds into thin quarters (bite-sized triangles). If the sliced radishes overflow in your jar or aren't fully submerged in the brine, try using a sealable bag (like a Ziploc). Gently massage the brine and radish together, then seal tightly while squeezing out the air to ensure every slice is completely submerged.

        Ways to Use Your Pickled Radish Flowers

        These are the perfect quick-pickled watermelon radish for sushi, but there are way more recipes you can add!

        • Sushi Topping: These pickled radish flowers are the beautiful finishing touch for Chirashizushi (scattered sushi) during Hinamatsuri, New Year, or anytime you need a touch of festive spirit. They also look stunning on top of a simple tuna or tofu poke bowl.
        • Breakfast Toast: Try these on avocado and hummus toast. Tangy pink pickled radish pairs beautifully with a rich spread on toast.
        • Salad: Make your salad bloom! Crispy Rice Salad is a great base for this recipe.
        • Cute Side Dish: Serve 3-4 flowers on a small Mamezara plate as Tsukemono with your dinner as a palate cleanser. Serve with protein, rice, and miso soup to enjoy a traditional Japanese meal.

        If you're looking for everyday recipes, also try sunomono, a tart-and-sweet Japanese cucumber salad.

        Traditional Japanese Chirashizushi (scattered sushi) topped with pink kazarigiri radish flowers for Japanese cultural holiday like Hinamatsuri and Shogatsu.

        Storage

        Because this is a quick pickle recipe (and we are skipping the salting step to keep that fresh crunch!), these are best enjoyed within 3 to 5 days.

        More Japanese Wellness Recipes

        By pickling watermelon radish in rice vinegar, you are creating a simple, healthy meal and adding antioxidants to your plate. If you're building a holistic wellness routine, these pink flowers are a perfect companion to:

        A glass jar of quick pickled watermelon radish slices in a rice vinegar and maple syrup brine.

        Quick Pickled Watermelon Radish Flowers

        Yoko Segawa
        Let the pink radish flowers bloom on your plate with this Quick Pickled Watermelon Radish! This Japanese pickled radish uses the Kazarigiri technique to transform beautiful pink watermelon radish into a cute flower shape. Tart and whimsical pickled radishes are a beautiful addition to sushi, salad, and avocado toast.
        Print Recipe Pin Recipe
        Prep Time 15 minutes
        Pickling Time 15 minutes
        Total Time 30 minutes
        Course Side Dish
        Cuisine Japanese
        Servings 8 serving
        Calories 12 kcal

        Ingredients
         
         

        • 1 watermelon radish
        • ¼ cup rice vinegar
        • 1 tablespoon maple syrup or regular sugar
        • Pinch salt

        Instructions
         

        • Slice: Use a sharp knife to slice the watermelon radish into 1cm (a little thinner than ½ inch) thick rounds.
        • Punch: Use a small plum flower-shaped vegetable cutter to punch out shapes. (Alternatively, use a paring knife to cut five small "V" notches around the edge and round the pointed tips to create a blossom petal effect).
        • Shape: Score the 2-3mm deep cuts between petals from the edge to the center, deep on the edge, and shallow to the center. To create the 3D petal effect, shave off the edges from the center toward the outside (sogitori) to create a beautiful slope. Angle the knife at the center of the petal, then slice off the surface downwards to the cut between the petals. Repeat with all the petals. *For visual guidance, watch the step-by-step video below.
        • Note: For a quicker version, skip the carving and thinly slice the radish into quarter-moons.
        • Brine: In a small jar or sealable bag, combine rice vinegar, maple syrup, and a pinch of salt. mix well.
        • Pickle: Submerge the radish flowers in the brine. The color will transform into a vibrant pink! Let it sit for at least 15 minutes.
        • Serve: Use immediately as a topping for Chirashizushi or store in an airtight jar in the refrigerator and enjoy within 3-5 days.

        Video

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
        Quick Version: If you decided to skip the kazarigiri process, simply cut the radish rounds into thin quarters (bite-sized triangles). If the sliced radishes overflow in your jar or aren't fully submerged in the brine, try using a sealable bag (like a Ziploc). Gently massage the brine and radish together, then seal tightly while squeezing out the air to ensure every slice is completely submerged.

        Nutrition

        Serving: 1servingCalories: 12kcalCarbohydrates: 2gProtein: 0.1gFat: 0.02gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 14mgPotassium: 55mgFiber: 0.3gSugar: 2gVitamin A: 1IUVitamin C: 3mgCalcium: 9mgIron: 0.1mg
        Keyword daikon, dairy-free, Gluten-Free, Japanese ingredients, knife skills, pickled radishes, rice vinegar, vegan, watermelon radish
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Wellness

        Easy Ginger Shot Recipe: Hydrating Immunity Ice Cubes (Hack)

        Need an easy immunity boost without a daily hassle? These homemade frozen ginger shot ice cubes are packed with anti-inflammatory and antioxidant properties, and they taste so much fresher than store-bought ones. Once you freeze it, you can get a quick ginger shot when you need it. It's a busy mom wellness hack!

        You can also make a soothing ginger tea for those days when you're feeling under the weather. Coconut water and a pinch of salt are added for extra hydration, and honey helps soothe a sore throat and balances out the intense ginger flavor.

        A hand dropping a frozen ginger shot ice cube from a glass storage jar into a glass mug to prepare a morning immunity drink.

        As a mom of a toddler who goes to daycare, I'm all about supporting my immunity during the flu season. This ginger shot enriched with citrus and honey makes my favorite anti-inflammatory, soothing ritual on busy days. This recipe is a powerful shield against my toddler directly coughing in my face!

        If you like classic ginger shots, I recommend Turmeric Ginger Shots made without a juicer. If you want to bump up the antioxidant, Purple Ginger Immunity Shot is also a fun way to use purple cabbage.

        [feast_advanced_jump_to]

        Why Freeze Your Ginger Shots?

        As a busy working mom, my biggest struggle with homemade ginger shots is finding the time to make them every day. Meal prepping and freezing ginger shots takes the heavy lifting out of my morning routine and supports my healthy habits. Plus, freezing has other benefits too!

        • Extend the Shelf Life: Usually, homemade ginger shots are best consumed within 2-3 days. By freezing them, you can extend their life up to 3 months when stored in an air-tight container.
        • Ultimate Time-Saving Ritual: While fresh immunity shots are so precious, running and washing your blender every day is such a hassle. Spend 10 minutes on Sunday to meal prep your immunity support.
        • Zero Food Waste: Have you ever found your ginger sad and soft in the fridge? Freezing is a convenient way to use up every bit of ginger before it goes bad.

        Pro-Tip for Busy Parents: While frozen ginger shots are lovely, you can also freeze a whole piece of ginger for cooking. You can easily grate frozen ginger directly into an recipes calls for ginger!

        Why You'll Love Frozen Immunity Cubes

        • Meal prep and freezing ginger shots for your healthy habits.
        • Anti-inflammatory rich ginger combined with Vitamin C from citrus is a powerful immune booster!
        • Honey soothe sore throat and makes spicy ginger taste better.
        • Coconut water and salt make it extra hydrating!

        Ingredients of Frozen Immunity Cubes

        Freshly peeled and chopped lemons and oranges on a cutting board with a jar of raw honey, ingredients for a hydrating ginger shot recipe.

        Instructions

        Fresh ginger, lemon, orange, honey, coconut water, cinnamon, and salt in a high-speed blender being prepared for homemade immunity shots.
        1. In the high-speed blender, combine all the ingredients and blend until smooth.
        Straining the blended ginger and lemon mixture through a cheesecloth into a large glass measuring cup to create a smooth, pulp-free ginger shot liquid.
        1. Place a cheese cloth and a nut bag over a measuring cup and strain the mixture through. Tightly squeeze the cheesecloth until the dry pulp is left.
        The bright orange ginger and citrus mixture poured into a silicone ice cube tray and topped with lemon slices and fresh mint leaves for easy meal prep and freezer storage.
        1. Pour the mixture into an ice cube tray and freeze. Customization Options: To make these even more flavorful and pretty, cut a few thin lemon slices into small pieces and place one into each ice cube tray cavity. Then add the fresh mint for a refreshing flavor and pop of color. Once frozen, these look so beautiful!
        A steaming glass of ginger lemon honey tea made from a frozen immunity cube, showing a healthy morning hydration habit.
        1. Defrost and enjoy as a shot. Or pour hot water over 3-5 ice cubes, mix, and enjoy as soothing tea. 

        Tip: Skip straining if you're planning to use these in smoothies or if you love extra fiber! I like my shots smooth and pulp-free for making tea and sipping it when I'm not feeling well to help ward off a cold.

        How to Use Your Immunity Cubes

        • Ginger Tea: Add 3-5 cubes into a mug and pour hot water. Mix well and add more honey if needed. I like this ginger tea as a soothing hydration tea when I'm not feeling well, and drinking plain water feels hard chore.
        • Ginger shots: Thaw the ice cubes overnight in the refrigerator, and the shot is ready the next morning! I like ginger shots as a part of my immune-boosting habit.
        • Smoothie: These ice cubes are an immunity-boosting secret to make your smoothies extra nutritious! Add a few frozen ginger shots into your favorite smoothie recipes to spice them up.

        Japanese Home Remedies: From Folklore to Modern Rituals

        Healthy habits and home remedies always start in the kitchen. In Japanese and Asian medicine, ginger has long been used in natural remedies.

        One of the time-honored ways of using ginger to fight a cold is Daiichi Daikon-to (第一大根湯). It's a folk-remedy beverage made with daikon, ginger, soy sauce, and bancha tea, used to break a fever and detoxify the body.

        While ginger shots are a modern way to enjoy ginger's powerful health benefits, the principle remains the same. It's a beauty of borrowing the power of nature to support our body. Whether drinking it as a quick shot to boost immunity or as a comforting tea for soothing hydration when feeling mild symptoms, it's a helpful wellness tool you want to keep in your home apothecary.

        If you have a sore throat, try my Homemade Daikon Radish and Honey Cough Syrup Recipe (Hachimitsu Daikon). It's a traditional Japanese home remedy to naturally soothe your throat.

        The Japanese Wellness Secret: Gut Health & Immunity

        But here is the "Japanese Wellness" secret, Immunity starts in the gut. While these ginger shots work from the "outside in" to stimulate circulation and provide Vitamin C, my Shio Koji (Salt Koji) works from the "inside out." By pairing the anti-inflammatory power of ginger with the probiotic benefits of fermented foods like Koji, you are creating a comprehensive wellness ritual!

        Having these home remedies in your kitchen medicine cabinet is a beautiful, holistic way to navigate flu season.

        A clear glass weck jar filled with bright orange frozen ginger and lemon ice cubes with fresh mint leaves, showing a convenient way to store homemade immunity shots in the freezer.

        More Japanese Wellness Ideas

        FAQ

        Do I need to peel the ginger before blending?

        No, there's no need to peel it! The ginger skin is safe to consume, and you won't be bothered by the texture after blending and straining. Just scrub it clean really well. I like using organic ginger and use it unpeeled. If you decide to peel, use a spoon to scrape off the skin for an easy peel.

        Can I make this ginger shot recipe without a juicer?

        Yes, absolutely! This is a blender-friendly ginger shot recipe, just like my No-juicer Turmeric Ginger Shots.
        You can make a smooth, pulp-free wellness shot by blending and straining through a cheesecloth. No need for expensive equipment that takes up storage space!

        How long do ginger ice cubes last in the freezer?

        These cubes will stay fresh for up to 3 months when stored in an airtight container or a heavy-duty freezer bag. This makes them the perfect weekend meal-prep project during winter.

        A hand dropping a frozen ginger shot ice cube from a glass storage jar into a glass mug to prepare a morning immunity drink.

        Easy Ginger Shot Recipe: Hydrating Immunity Ice Cubes (Hack)

        Need an easy immunity boost without a daily hassle? These homemade frozen ginger shot cubes are packed with anti-inflammatory and antioxidant properties, and they taste so much fresher than store-bought ones. Once you freeze it, you can get a quick ginger shot when you need it. It's a busy mom wellness hack!
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Total Time 10 minutes
        Course Drinks
        Servings 8 servings
        Calories 63 kcal

        Ingredients
          

        • 1-2 knobs ginger (about 45g) chopped *see note
        • 2 lemon peeled and chopped, plus more sliced pieces for garnish
        • 2 oranges peeled and chopped
        • ¼ cup honey
        • 1 cup coconut water
        • Dash cinnamon
        • Generous pinch sea salt
        • 1-2 stem fresh mint leaves (optional) for garnish

        Instructions
         

        • In the high-speed blender, combine all the ingredients and blend until smooth.
        • Place a cheese cloth and a nut bag over a measuring cup and strain the mixture through. Tightly squeeze the cheesecloth until the dry pulp is left.
        • Pour the mixture into an ice cube tray and freeze.
        • (Optional) To make these even more flavorful and pretty, cut a few thin lemon slices into small pieces and place one into each ice cube tray cavity. Then add the fresh mint for a refreshing flavor and pop of color. Once frozen, these look so beautiful!
        • Defrost and enjoy as a shot. Or pour hot water over ice cubes, mix, and enjoy as soothing tea.

        Notes

        * Note: The spicy level of this recipe is on the mild side. If you wish, you can double the amount of ginger to double the heat! 
        This recipe makes about 2 cups of ginger shots. One serving is about 2 oz.
        Tip: If you're planning to use this as a smoothie ingredient or love extra fiber, you can skip the straining process. Personally, I prefer a smooth texture for making tea and sipping it when I'm not feeling well to help ward off a cold.
        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
        If you like classic ginger shots, I recommend Ginger and Citrus Immunity Shots made without a juicer. If you want to bump up the antioxidant, Purple Ginger Immunity Shot is also a fun way to use purple cabbage.

        Nutrition

        Serving: 1servingCalories: 63kcalCarbohydrates: 16gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 38mgPotassium: 187mgFiber: 2gSugar: 13gVitamin A: 98IUVitamin C: 26mgCalcium: 28mgIron: 0.3mg
        Keyword ginger, Healthy Drinks, immunity shots, lemon, vegan
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Seasonal Celebrations

        Ehomaki Recipe: How to Make Futomaki Roll for Setsubun 2027

        Wishing the best of luck in 2027? Make sure to try this Ehomaki Sushi Roll (恵方巻き) recipe! While Futomaki (thick sushi rolls) are enjoyed year-round, eating Ehomaki is a Japanese custom specifically for Setsubun, the day before spring begins in the lunar calendar. People eat Ehomaki facing the auspicious direction as a part of the Setsubun traditions. These thick sushi rolls are filled with 7 flavorful fillings.

        Traditional Setsubun meal set featuring Ehomaki Futomaki, a Masu cup of fuku-mame (lucky beans), and a Japanese tea set.

        Updated for 2027! While the lucky direction changes every year, the tradition of the 7 ingredients remains the same. Here is my master guide to making Ehomaki.

        There's a variety of sushi recipes in Japan, and people enjoy them on seasonal celebrations. If you love festive sushi, also try Chirashi Sushi.

        [feast_advanced_jump_to]

        When is Setsubun 2027?

        Setsubun 2027 is on February 3rd, the day before spring begins in the lunar calendar. Setsubun means transitioning season, and traditionally, the winter-to-spring transition is the most important. On that day, people participate in the Setsubun ritual in Japan, eating and throwing soybeans (Mamemaki, 豆まき) to keep the Jaki (bad energy) out and invite Fuku (good fortune).

        What are the Setsubun Traditions?

        Mamemaki and eating Ehomaki are the family customs on Setsubun. On the day of Setsubun, you'll see Ehomaki everywhere! From convenience stores and grocery stores to specialty sushi restaurants, there are so many special Ehomaki available to take home.

        Setsubun in my childhood meant two things: beans and sushi! My mom got us Ehomaki every year! We first threw roasted soy beans or in-shell peanuts (they're not beans, but it's a common choice at Setsubun) around the house.

        Stores are handing out Oni (Japanese Demon, 鬼) face masks for free to customers buying beans around Setsubun season. When I was very little, my dad wore the mask, and we threw beans at him (poor Japanese dad job). Oni is the symbol for negative energy behind disasters like disease and famine in ancient Japan, and throwing soybeans are way to expel them.

        Then we get to the table and eat the same number of beans as their age and Ehomaki together! When eating Ehomaki, don't forget to face the lucky direction (eho, 恵方).

        Close-up look of cross sections of two Ehomaki sushi rolls served on a wooden board.

        What is Ehomaki?

        Ehomai (恵方巻き) is a Futomaki, a thick sushi roll, eaten on the day of Setsubun as a part of the traditions.

        The 2027 Auspicious Direction (Eho)

        The auspicious direction (Eho, 恵方) for Setsubun 2027 is North-Northwest(Hoku-hoku-sei).

        Eho is the lucky direction where this year's Toshigami (the deity of the year) resides. This direction changes every year, determined by the cycle of the Japanese zodiac sign.

        The Rules of Eating Ehokami

        The Setsubun customs of eating Ehokaki follow the rules below.

        • Eat it in the lucky direction (Eho).
        • Eat it in silence while making a wish in your heart (to prevent the good fortune slip away from your mouth).
        • Eat the entire roll without cutting it (to avoid "cutting" your luck).

        These are the basic rules! If you feel your sushi roll is too big to eat at one sitting or without talking, choose small ones or pre-cut it shorter.

        The Filling of the Ehomaki

        There are no specific rules on Ehomaki filling, so you can roll up what you like! But the most basic Ehomaki has 7 kinds of fillings symbolizing Shichifukujin (Seven Lucky Gods), which are:

        • Kanpyo (Dried Gourd Strips)
        • Shrimp (Ebi)
        • Cucumber (Kyuri)
        • Shiitake Mushrooms
        • Tamagoyaki (Japanese Egg Omelet)
        • Unagi or Anago (Eel)
        • Sakura Denbu (Pink Fish Flakes)

        But some of the ingredients are not very common outside of Japan, especially Kanpyo and Sakura Denbu. I have certainly not seen them at my local Asian grocery store. So I modified it a little bit and made it even more flavorful, while keeping it seven!

        • Sashimi-Grade Tuna - You can also use other sashimi-grade fish like salmon and yellowtail.
        • Ebi - I like using frozen prepared ebi for making sushi! You can find it in the Frozen section of the Asian grocery store.
        • Cucumber - If you can get your hands on Japanese cucumbers (Kyuri), that works the best! But if not (like me), Persian cucumbers are my favorite for tender crunch, and they're widely available.
        • Shiitake Mushrooms - Simmering shiitake mushrooms with savory-sweet sauce to match the unagi flavor and nice texture.
        • Tamagoyaki - Japanese egg omelette is a home cuisine staple! This recipe is savory with a light sweetness to balance with other fillings.
        • Unagi Eel - Use frozen Unagi Kabayaki. 1 fillet is enough to make 4 rolls.
        • Sushi Ginger (Gari) - Sweet and sour pickled ginger brightens up the overall flavor.
        Traditional Japanese Ehomaki ingredients layered on a bamboo sushi mat for Setsubun 2026.

        Ingredients

        For Sushi Rice

        • Japanese short-grain rice
        • Rice vinegar
        • Sugar
        • Sea salt

        For the Simmered Shiitake Mushrooms

        • Shiitake mushrooms
        • Soy sauce
        • Mirin
        • Maple syrup

        For the Tamagoyaki

        • Eggs
        • Soy sauce
        • Sugar

        Using homemade Shio Koji is also great, adding a deep, savory flavor. Use 2 teaspoons of shio koji to make tamagoyaki made with 3 eggs.

        For Assembly

        • Nori sheet
        • Unagi kabayaki - You can get frozen ones at grocery stores!
        • Sashimi-grade tuna
        • Persian cucumber
        • Cooked shrimp (ebi) - You can get the frozen, prepared ebi ready for sushi at stores.
        • Sushi ginger
        Sushi rice in a pot and seven ehomaki filling gathered together.

        Instructions

        Prepare the Sushi Rice

        1. Cook the rice in a rice cooker or pot.
        2. In a small bowl, whisk together rice vinegar, sugar, and salt.
        3. While the rice is still hot, gently mix in the vinegar mixture. Let cool to room temperature before assembling.

        Cook the Shiitake Mushrooms

        1. In a small saucepan, combine mushrooms and water. Cover and cook over medium heat until the mushroom is tender, about 3-5 minutes. 
        2. Add soy sauce, mirin, and maple syrup. Stir to cook until most of the liquid is reduced. Remove from the heat and let cool.

        Make Tamagoyaki (Japanese Omelette)

        1. Beat eggs with soy sauce and sugar.
        2. Heat the square pan over medium-high heat. Add ¼ of the egg mixture and roll into an omelette. Repeat until all the egg mixture is used.
        3. Let cool and cut into ½-inch strips. 3 eggs omelette makes enough for 4 sushi rolls.

        Assemble Ehomaki

        1. Place a sheet of nori on a bamboo sushi mat, shiny side down.
        2. Measure out about 200g of sushi rice. Spread a thin layer of sushi rice over the nori, leaving 1 inch at the top edge.
        3. Arrange fillings horizontally across the center: unagi, tuna, mushrooms, tamagoyaki, cucumber, shrimp, and 1 tablespoon of sushi ginger.
        4. Roll tightly using the mat, pressing gently to shape. Let it sit in the mat for 5 minutes before cutting.
        5. Slice or serve whole for traditional Ehomaki style. Enjoy in silence, facing the lucky direction of the year.

        Enjoy a big bite facing the lucky direction! For dessert, Shiratama dango and basic matcha tea are a perfect comforting combo!

        Holding rolled Ehomaki in bamboo mat with two hands.

        Ehomaki Ingredient Substitutions: How to Keep the "Luck" Anywhere in the World

        While traditional 7 ingredients are delicious and auspicious, you can roll up your favorite filling to make your own Ehomaki!

        • Sashimi-Grade Seafood: Instead of tuna, use salmon, yellowtail, or scallops. Imitation crab sticks work well, too!
        • Tempura: Shrimp tempura or thin vegetable tempura, like sweet potatoes, is a great item!
        • Caviar: Elevate your sushi rolls with fish roe. Ikura (salmon roe), tobikko (flying fish roe), or caviar to add saltiness and fun texture. Gently roll it in or dollop it over finished rolls.
        • Canned Seafoods: Canned tuna and crab are great, affordable options! Mix with mayo to make tuna/crab salad. Great option to make kid-friendly sushi rolls!
        • Vegan Ehomaki: Use veggies and soy products to make vegan sushi rolls. Teriyaki tempeh, simmered aburaage, avocado, cabbage, takuan (Japanese pickled radish), carrots, and cucumbers are great vegan filling options.
        • Quick Pickled Vegetables: A little tangy element is great in sushi! To add a pop of color to your table, quick-pickled watermelon radish flowers make a stunning and traditional topping or side.

        Enjoy More Japanese Taste

        Traditional Setsubun meal set featuring Ehomaki Futomaki, a Masu cup of fuku-mame (lucky beans), and a Japanese tea set.

        Ehomaki Sushi Rolls

        Yoko Segawa
        Wishing the best of luck in 2027? Make sure to try this Ehomaki Sushi Roll (恵方巻き) recipe! While Futomaki (thick sushi rolls) are enjoyed year-round, eating Ehomaki is a Japanese ritual specifically for Setsubun, the day before spring begins in the lunar calendar. People eat Ehomaki facing the lucky direction as a part of the Setsubun ritual. These thick sushi rolls are filled with 7 flavorful fillings.
        Print Recipe Pin Recipe
        Prep Time 15 minutes
        Cook Time 25 minutes
        Total Time 40 minutes
        Course Main Course
        Cuisine Japanese
        Servings 2 rolls
        Calories 633 kcal

        Ingredients
          

        Sushi Rice

        • 440 g cooked Japanese short-grain rice from 1 US cup / 200g uncooked,
        • 1 piece kombu (optional) 2-inch square
        • 3 Tablespoons rice vinegar
        • 1 Tablespoon sugar
        • 1 teaspoon sea salt

        For the Simmered Shiitake Mushrooms

        • 3 shiitake mushrooms sliced
        • 2 Tablespoons water
        • ½ Tablespoon soy sauce
        • ½ Tablespoon mirin
        • ½ Tablespoon maple syrup

        For the Tamagoyaki (Japanese Omelette)

        • 3 eggs
        • ½ Tablespoon soy sauce
        • 1 teaspoon sugar

        For Assembly

        • 2 nori sheets
        • ½ fillet frozen unagi kabayaki(grilled eel) cut incut into ½-inch strips
        • 5 oz sashimi-grade tuna cut into ½-inch strips
        • 1 Persian cucumber cut into quarters lengthwise
        • 8 cooked shrimp peeled and deveined
        • 2 Tablespoons sushi ginger drained and patted dry

        Instructions
         

        Prepare the Sushi Rice

        • Cook the rice with kombu in a rice cooker or pot according to the package instructions.
        • In a small bowl, whisk together rice vinegar, sugar, and salt.
        • While the rice is still hot, gently mix in the vinegar mixture. Let cool to room temperature before assembling.

        Cook the Shiitake Mushrooms

        • In a small saucepan, combine mushrooms and water. Cover and cook over medium heat until mushroom is tender, about 3-5 minutes.
        • Add soy sauce, mirin, and maple syrup. Stir to cook until most of the liquid is reduced. Remove from the heat and let cool.

        Make Tamagoyaki (Japanese Omelet)

        • Beat eggs with soy sauce and sugar.
        • Heat the square pan over medium-high heat. Add ¼ of the egg mixture and roll into omlette. Repeat until all the egg mixture is used.
        • Let cool and cut into ½-inch strips. 3 eggs omelette makes enough for 4 sushi rolls.

        Assemble Ehomaki

        • Place a sheet of nori on a bamboo sushi mat, shiny side down.
        • Measure out about 200g of sushi rice. Spread a thin layer of sushi rice over the nori, leaving 1 inch at the top edge.
        • Arrange fillings horizontally across the center: unagi, tuna, mushrooms, tamagoyaki, cucumber, shrimp, and 1 tablespoon of sushi ginger.
        • Roll tightly using the mat, pressing gently to shape. Let it sit in the mat for 5 minutes before cutting.
        • Slice or serve whole for traditional Ehomaki style. Enjoy in silence, facing the lucky direction of the year.

        Video

        Notes

        If you're cooking rice in a rice cooker, use 2 rice cups (300g) instead for easy measuring, which makes enough rice for 3 rolls. In that case, season the rice with the following sushi vinegar mixture.
        • ¼ cup rice vinegar 
        • 1½ Tbsp. sugar
        • 1½ tsp. sea salt
        Also try Poke Sushi Burrito as your Ehomaki!
        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1rollCalories: 633kcalCarbohydrates: 67gProtein: 47gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 421mgSodium: 2106mgPotassium: 719mgFiber: 3gSugar: 14gVitamin A: 3958IUVitamin C: 3mgCalcium: 105mgIron: 3mg
        Keyword sushi, sushi rolls
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Ingredients & Fermentation

        How to Make Shio Koji at Home (Simple Fermented Rice Recipe)

        Thinking fermentation is intimidating? Once you learn how to make Shio Koji at home, you'll be surprised how easy it is! This traditional Japanese fermented condiment is used as a salt substitute. It's so simple to make and requires only three ingredients: rice koji, salt, and water. Thanks to active enzymes, shio koji is a powerful flavor enhancer that boosts umami and sweetness, and naturally tenderizes proteins. It's savory, salty, and umami makes a perfect low-sodium salt replacement for everyday cooking.

        Shio koji is fermenting in a glass jar.

        If you're new to the world of koji fermentation, check out my beginner's guide to what koji is and how to use it! I explained all the tips you need to know and how the beautiful magic of koji elevates an everyday meal!

        I always make shio koji and shoyu koji (soy sauce koji) together as they take the same time to ferment.

        [feast_advanced_jump_to]

        What is Shio Koji?

        Shio koji, or salt koji, is a savory and salty Japanese fermented seasoning made from rice koji, salt, and water. It's rich in natural enzymes that enhance umami and sweetness in foods and tenderize proteins like meat and fish. Shio koji is a versatile condiment you can use as a marinade for proteins, a seasoning for soups and salad dressings, or a salt substitute to boost umami in everyday meals.

        Why You Should Make Shio Koji at Home?

        I know you can get premade shio koji, and they're so convenient when you want to jump right into cooking. But nothing beats homemade, and I still recommend making it yourself. So here's why!

        Easy to make at home

        I know fermentation can feel intimidating. But making shio koji is one of the easiest projects you can try! You only need three ingredients: rice koji, salt, and water. And daily mixing is all you need to do. Salt prevents harmful bacteria from growing!

        Cost Effective

        Premade shio koji usually comes in small plastic pouches or bottles and can be pricy. By buying rice koji in bulk, you can make large batches at home for a fraction of the price!

        Active Enzyme for More Umami

        A study published in the Journal of the Brewing Society of Japan found that some commercial brands actually lacked enzyme activity! Scientists believe this is often due to the pasteurization process or other intensive production processes.

        On the other hand, your homemade shio koji is full of beneficial enzymes, creating umami and tenderizing foods! Research on shio koji at the Japan Society of Cookery Science shows that this enzymatic activity remains even after one month in the refrigerator, ensuring your last spoonful is just as powerful as the first!

        Ingredients for Shio Koji

        Rice koji, salt, and water is on countertop.

        To make traditional shio koji, you'll need the following ingredients:

        • 100g koji rice
        • 35g salt
        • 130 ml water

        You can use regular white rice koji or brown rice koji, which adds a rich, nutty flavor to your shio koji.

        Use high-quality sea salt for the best flavor. My favorite is Celtic Sea Salt and Redmond Real Salt.

        Salt Concentration in Shio Koji

        Salt concentration is calculated as salt weight ÷ total weight(rice koji + salt + water).

        Let's use my recipe as an example. The weight of the salt is 35g, and the total weight is 265g. So the salt concentration of this recipe is 35 ÷ 265 = 13.2%.

        Let's say it's roughly 13% salt concentration. On average, premade ones on the market are around 11%. If you wish to make reduced-salt shio koji, you totally can!

        But keep in mind that salt inhibits the growth of spoilage bacteria. I recommend keeping it above 10%. Using a salt concentration of 10% or more helps prevent the growth of foodborne bacteria, supporting a safer fermentation process.

        My recipe is slightly saltier than commercial shio koji to prevent spoilage at home for beginners. It also allows for extra water needed when the dried koji expands on the 2nd day of fermentation.

        How to Make Shio Koji: Step by Step

        Salt and dried rice koji mixed in a jar with a spoon.
        1. If the rice koji comes in chunks or blocks, break them apart into individual grains. In a clean jar, combine koji rice and salt. Use a clean spoon to mix well.
        The ingredients of the shio koji combined in a jar on the 1st day of making.
        1. Add water and thoroughly mix. Loosely cover and let it ferment at room temperature for 1-2 weeks, stirring once a day.
        Shio koji on 2nd day of making with dried shio koji is expanded.
        1. After a few hours or by the next day, the dried koji will absorb the water and expand. If the grains are not submerged in the liquid, add a splash of water until they are just covered.
        Matured Shio koji i a jar with a spoon.
        1. Mix the mixture daily. When it starts to smell sweet and fruity, and the rice grains are soft, it's ready. Enjoy adding to your favorite recipes! Transfer the finished shio koji in fridge to store.

        Tips for Success

        • It takes about 1 week during summer, or when the room temperature is warm. And let it ferment up to about 2 weeks during winter or when the room temperature is cold.
        • Keep the lid loose to let the koji breathe.
        • The surface can collect bad mold due to oxygen. Mix the mixture daily to prevent spoilage.
        • Salt can sink to the bottom. Mix well daily to even out the salt. It also prevents bad mold from growing.
        • To keep beneficial enzymes active, ensure the water you're using is not hotter than 60°C/140°F.
        • Dried koji will expand after rehydration. For easy mixing, use a large enough jar that the koji mixture fills up to about half full. If rice koji is not submerged in the liquid, add a splash of water and mix well to prevent spoilage bacteria from growing on the surface.
        Side by side images of shio koji on the 1st day, 2nd day, and 2nd day after water added, to show how dried koji expands and need water to fully submerged.

        How to Know When Shio Koji is Ready

        The fermentation process usually takes 7 to 10 days at room temperature (around 20-25°C or 68-77°F). In the summer, it may be ready in as little as 5 days, while winter batches might need the full 10-14 days.

        Shio koji is ready when rice koji grains are soft enough to squish easily between your fingers, and the mixture smells fruity and slightly sweet (like a banana or chestnuts!)

        It might be confusing for beginners, so let me show you how my shio koji matured!

        From Day 1 to Day 4

        Side by side images of shio koji fermenting in a glass jar on countertop from day 1 to 4, showing the texture changing from distinct rice grains to broken-down pieces.

        The first few days are where most drastic change happens. Dried koji soaked up the water and became plump.

        Sometimes, koji grains soak up so much that they become exposed to the air(see How to Make Shio Koji: Step by Step section for the image). If this happens, add a splash of water to cover them. Use just enough water to avoid diluting the mixture too much.

        As it ferments, the grains get softer and are broken down into smaller pieces.

        From Day 5 to the Last Day

        Side by side images of shio koji fermenting in a glass jar on countertop from day 5,6,7, and 11(last day), showing the texture becoming creamier.

        At this stage, change is not as drastic, but the enzymes are working hard inside! The color shifts from bright white to a creamy yellow-ish white, and the texture becomes like thick porridge.

        Signs your Shio Koji is ready:

        • The grains are soft to the center.
        • Smells fruity, slightly sweet.
        • The texture is slightly thick, creamy, and porridge-like.
        • Taste slightly sweet.
        • There might be small bubbles.

        I let this shio koji ferment until Day 11 (it was winter) until the mixture gets creamy. The easiest cue for me was the aroma. This shio koji starts to smell sweet like amazake!

        How to Use Shio Koji in Your Kitchen

        I have a detailed post here: How to Use Shio Koji!

        The beauty of this shio koji is that it enhances the natural flavor of your ingredients. Unlike other seasonings like mayo or ketchup that add their own unique flavor, shio koji doesn't make things taste like "shio koji." Instead, its enzymes react with the foods to bring out a savory umami and sweetness, creating a better version of itself. Because of this, you can use it every day without getting tired of it.

        How to Use Shio Koji as Marinade

        Do you want to make tender and juicy shio koji chicken? Use shio koji as a marinade. Most people find that a 1% salt concentration tastes best as it's close to our body's natural salinity. Since this homemade shio koji is roughly 13% salt, a good rule of thumb is to use 10% of the weight of your ingredients (about 1/10th). For example, if you are marinating 300g of tofu, use 30g of shio koji!

        1 Tablespoon of Shio Koji is 20g. So for every 1 lb (454g) of food, add about 2 tablespoons of shio koji.

        I recommend letting your food marinate in the refrigerator for 30-60 minutes for the tenderizing effect. This resting time allows the enzymes in the shio koji to break down the proteins, resulting in a much softer texture. If you're in a rush, marinade for 15 minutes. It will still do the job! You can also leave it marinating overnight in the fridge to develop the deep flavor.

        Shio Koji Measurement Chart

        Ingredient WeightShio Koji (grams)Shio Koji (Tablespoons)
        100g (Small sides)10g½ Tbsp
        200g (For a single dinner)20g1 Tbsp
        454g (1 lb) (Main protein)45gapprox. 2 Tbsp
        900g (2 lbs) (Batch cooking)90g4 ½ Tbsp

        This basic seasoning rule works for any ingredients like meat, fish, tofu, and vegetables. This is just a basic recommendation. The saltiness slightly changes depending on the brand or how much water you use. So add more or less shio koji to your taste!

        How to Replace Salt with Shio Koji

        The simplest way to start using shio koji is to use it in place of regular salt. If replacing salt with shio koji in an existing recipe, you usually don't need the same saltiness. With abundant umami and sweetness, shio koji makes food taste "saltier" and more satisfying than plain salt, perfect for low-sodium cooking.

        When replacing, the general recommendation is to use 2 teaspoons of shio koji for every 1 teaspoon of salt called for in a recipe, which is double in volume.

        Even though you are using more volume, it actually contains 75% less sodium (about ¼ the salt) than pure salt. But still, with the deep umami and complex fermented flavor, you won't miss the extra salt.

        Of course, adjust the saltiness to your liking!

        Recipe using Shio Koji

        Either homemade or store-bought, shio koji is so versatile and easy to use! Here are a few of my favorite ways to use shio koji's irreplaceable flavor.

        • Creamy Roasted Tomato Soup with Shio Koji: The shio koji replaces regular salt beautifully, enhancing savory umami and making the sun-kissed tomatoes taste even richer and sweeter.
        • Marinade: Try my Shio Koji Salmon and Shio Koji Chicken recipe! Marinate fish, chicken, and pork, and refrigerate overnight in the fridge. Grilling the next day makes an easy weekday dinner.
        • Asazuke (Japanese Quick Pickle): Use shio koji instead of salt to make umami-rich quick pickle! Add shio koji to the pickling liquid to make flower-shaped kazarigiri pickled watermelon radish, creating a cute and healthy Chirasizushi topper!
        • Deepen Your Knowledge: Curious how koji makes food taste better? Make sure to check out my What is Koji? post explaining the culinary magic behind koji.

        Golden Rules of Seasoning with Shio Koji

        For Shio Koji Marinade

        • Add 10% of the weight of your ingredients.
        • 1 tablespoon of Shio Koji is 20g.
        • Add 2 tablespoons of shio koji for every 1 lb (454g).
        • Refrigerate for 30 min to tenderize. Up to overnight for deep flavor.

        When Replacing Salt with Shio Koji

        • Replace 1 teaspoon of salt with 2 teaspoons of shio koji (double in volume).
        • This is not a 1:1 salt replacement! 2 teaspoon of shio koji contains 75% less sodium than 1 teaspoon of pure salt.
        • With complex umami, shio koji makes food taste "saltier" and more satisfying, making it perfect for low-sodium cooking.

        The conversion ratio for shio koji to salt is 2:1 by volume, which reduces total sodium by approximately 75% while maintaining flavor through fermentation-derived umami.

        Storage

        While the science shows enzymes stay active for at least a month, your shio koji can actually last longer if handled properly. I recommend using it within 3 months in the refrigerator. Or you can freeze up to 1 year.

        • Sight: It should be a creamy white or pale light-yellow color. If you see pink, green, or black fuzzy mold, discard the whole jar. (Note: A little liquid separation on top is normal, just stir it back in!)
        • Smell: It should have a pleasant, sweet, and slightly fruity aroma (similar to sake or amazake). If it smells sour, rancid, or 'off' like old gym socks, it's time to toss it.
        • Taste: It should be salty and sweet with a deep savory (umami) finish.

        Shio koji will slowly continue to ferment in the refrigerator. So it matures and develops a mellow flavor over time. Freezing, on the other hand, stops the fermentation process, so that you can preserve the fresh flavor.

        Shio Koji FAQs

        How long does homemade shio koji last in the fridge?

        While fermentation slowly continues, shio koji will stay delicious in the refrigerator for up to 3 months. For longer storage, you can freeze it up to 1 year to stop the fermentation process entirely.

        How do I use shio koji as a salt substitute?

        As a general rule, use two teaspoons of shio koji for every one teaspoon of salt called for in a recipe. Two teaspoons of shio koji actually contains 75% less sodium (about ¼ the salt) than pure salt. But the deep umami and complex fermented flavor make up the salt.

        Shio koji is fermenting in a glass jar, being mixed with a spoon.

        How to Make Shio Koji

        Thinking fermentation is intimidating? Try making this homemade Shio Koji! This traditional Japanese fermented condiment is so simple to make, requiring only three ingredients: rice koji, salt, and water. Thanks to active enzymes, shio koji is a powerful flavor enhancer that boosts umami and sweetness, and naturally tenderizes proteins. Its savory, salty umami makes a perfect low-sodium salt replacement for everyday cooking.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Fermentation Time 7 days
        Total Time 7 days 5 minutes
        Course Condiment
        Cuisine Japanese
        Servings 1 cup

        Ingredients
          

        • 100 g koji rice
        • 35 g salt
        • 130 ml water more as needed

        Instructions
         

        • If the rice koji comes in chunks or blocks, break them apart into individual grains. In a clean jar, combine koji rice and salt. Use a clean spoon to mix well.
        • Add water and thoroughly mix. Loosely cover and let it ferment at room temperature for 1-2 weeks, stirring once a day.
        • After a few hours or by the next day, the dried koji will absorb the water and expand. If the grains are not submerged in the liquid, add a splash of water until they are just covered.
        • Mix the mixture daily. When it starts to smell sweet and fruity, and the rice grains are soft, it's ready. Enjoy adding to your favorite recipes!
        • Store shio koji in the refregeator.

        Video

        Notes

        Signs your Shio Koji is ready:
        • The grains are soft to the center.
        • Smells fruity, slightly sweet.
        • The texture is slightly thick, creamy, and porridge-like.
        • Taste slightly sweet.
        • There might be small bubbles.
         
        For using Shio Koji as a Marinade
        • Add 10% of the weight of your ingredients.
        • 1 tablespoon of Shio Koji is 20g.
        • Add about 2 tablespoons of shio koji for every 1 lb (454g).
        • Refrigerate for 30 min to tenderize. Up to overnight for deep flavor.
         
        When Replacing Salt with Shio Koji
        • Replace 1 teaspoon of salt with 2 teaspoons of shio koji (double in volume).
        • This is not a 1:1 salt replacement! 2 teaspoon of shio koji contains 75% less sodium than 1 teaspoon of pure salt.
        • With complex umami, shio koji makes food taste "saltier" and more satisfying, making it perfect for low-sodium cooking.
        Keyword fermentation, Gluten-Free, Japanese pantry, koij, shio koji, umami
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Ingredients & Fermentation

        What is Koji? A Complete Guide to the Japanese Fermentation Culture (and How to Use It)

        Koji is such a magical ingredient behind traditional Japanese foods. It creates the umami backbone of a lot of your favorite Japanese dishes. In this post, I break down what koji is and show you how to use the culinary magic of koji in your home kitchen to elevate your everyday meal.

        Dried rice koji in a traditional Japanese wooden sake cup.

        If you love traditional Japanese foods, you can't avoid koji! From miso soup to sushi, koji creates such an essential taste and aroma that we all love. Koji is the foundation of miso, soy sauce, and other iconic Japanese condiments. Koji creates umami and sweetness from food and tenderizes fish and meat.

        There are so many simple ways to use koji and enjoy its benefits in your home kitchen! I always keep dried rice koji in my pantry and make Shio Koji and Shoyu Koji. And every winter, I make homemade miso to enjoy next year! If you love sourdough, you'll love the simple and interesting process of koji fermentation!

        [feast_advanced_jump_to]

        What is Koji? Definition of Japan's National Mold

        Koji (麹) refers to two things: koji mold (the microorganism) and cooked grains with koji mold grown on them (the ingredient).

        What is Koji Mold (Koji Kin)?

        Koji is a mold widely used in Japanese cuisine, called Aspergillus oryzae.

        Koji is actually a family of molds found in East and Southeast Asia that thrives in a high-humidity environment. If you've ever visited Japan, you know how humid the air can be, and that's actually the secret to why Koji thrives there! The type of koji that is key in Japanese cuisine is Aspergillus oryzae. But to Japanese home cooks, it's just called koji-kin (麹菌, meaning koji mold) or tane koji (種麹, meaning koji spores or seed koji).

        It's the most foundational mold in Japanese cuisine and an ingredient of essential Japanese condiments like miso, soy sauce, mirin, rice vinegar, amazake, and sake. Koji is the secret ingredient behind the deep, complex umami base that defines the unique Japanese flavor profile! That's why, in 2006, the Brewing Society of Japan officially designated Aspergillus oryzae (Koji fungi, Kōji-kin) as the National Fungus of Japan. You can also read the official declaration here.

        What is Rice Koji?

        Koji, or rice koji, is a Japanese fermentation culture made by inoculating cooked rice with the fungus Aspergillus oryzae.

        While different grains can serve as a home for the mold, the most common and widely used grain is rice. Koji-grown rice is called Kome Koji (米麹) in Japanese.

        Once the koji spores develop a network, rice grains are covered with white, fluffy koji mycelium. And they smell slightly sweet like chestnuts.

        When making miso and sake, the process starts with making rice koji. Rice koji is not only for traditional condiments, but we can also make so many delicious sauces and dishes to enrich our fermentation life.

        When home chefs refer to koji, it probably means rice koji. Because when we use koji in the kitchen, we don't start with growing koji mold (actually, you can make rice koji at home, but it's a 3-day process!). Instead, we use rice koji to kick-start the fermentation process. So in this post, I'll mainly talk about how to use rice koji in your kitchen to make your homemade meal rich in umami and

        Is Koji Safe?

        I know the word "mold" is a bit scary when we talk about food. But rest assured, Koji (Aspergillus oryzae) has a long history and has been enjoyed in Japanese cuisine for centuries.

        The scientific debate about koji safety was heated in the 1960s, when scientists found Aspergillus oryzae looked almost identical to a wild, toxic mold called Aspergillus flavus. A. flavus is known to produce cancer-causing compounds called aflatoxin. So the global scientific community starts to see koji with deep suspicion.

        But here's the very interesting part! The investigation found that A. oryzae is probably a domesticated version of wild mold, and it lost its ability to make toxins along the way. It also has a stronger starch-digesting ability than its wild ancestor.

        Scientists think this change occurred because, in a safe environment, koji didn't need to produce toxins for defense. Instead, koji could focus its energy on digestion, breaking down starch and protein so it could grow, and making food delicious for us.

        It's amazing to think that through history, people "tamed" the fungi to make it perfectly safe to consume and incredibly efficient at creating the delicious flavors we love today!

        Also, the U.S. Food and Drug Administration (FDA) includes enzymes derived from Aspergillus oryzae on its list of substances Generally Recognized as Safe (GRAS).

        Dried rice koji, salt, and dried soybeans are gathered together on a white background.

        Types of Koji used in Japan

        So there are several types of koji used in traditional Japanese cuisine.

        • Yellow Koji (Aspergillus oryzae, Ki-koji-kin) - The most important type of koji in Japanese cuisine, used for making sake, miso paste, and soy sauce.
        • Black Koji (Aspergillus luchuensis, Kuro-koji-kin) - It's used to make shochu (traditional distilled spirits) and Awamori (Okinawa distilled spirits). Black koji produces a large amount of citric acid, preventing spoilage and making it possible to create a stable fermentation environment in warm and humid climates in the Southern Japan region, like Kyushu and Okinawa.
        • White Koji (Aspergillus luchuensis mut. Kawachii, Shiro-koji- kin) - This variety originated as a natural mutation of Black Koji. It's widely used to make shochu.
        • Red Koji (Beni koji kin) - Used to make Tofuyo (fermented tofu).
        • Katsuobushi Mold (Eurotium herbariorum, Katsuobushi kin) - Traditional, high-quality katsuobushi is made by boiling, smoking, and fermenting bonito fillets. The long-aged (6 months+) Katsuobushi is rich in umami.

        Yellow, black, and white koji are most widely used in Japan and are designated as the National Fungus of Japan.

        This section is very niche! But this definitely deepens your understanding of Japanese fermentation, and there are so many kitchen items made with koji!

        The Science of Koji: How it Creates Umami, Sweetness, and Tenderizes

        So why are culinary experts obsessed with koji? How does koji convert food into a umami bomb? The secret lies in the enzymes that koji produces!

        Enzymes are types of proteins in our bodies and living organisms that speed up chemical reactions, like breaking down foods into smaller molecules.

        During the fermentation process, koji produces enzymes. The enzymes are what work wonders to add food complex umami flavor and tenderize protein! When koji grows on rice or beans, it releases the following three main types of enzymes that transform the ingredients into pure culinary magic.

        Amylase: Digests Starch into Sugar

        Amylase is the enzyme that turns starch into simple sugars such as glucose. This is why Amazake (a sweet rice drink) is naturally sugary even though no sugar is added! It's also why a long-fermented miso has a subtle, mellow sweetness. These sugars can be a base for further fermentation with yeast when brewing sake.

        Protease: Digests Proteins into Amino Acids

        This is a flavor powerhouse! Protease breaks down proteins into amino acids. One of the powerful amino acids produced during this process is glutamate, which is responsible for a deep, savory umami flavor we love! That's why miso and soy sauce are rich in umami. Koji creates glutamate from proteins in soybeans.

        Also, when koji meets meat or fish, protease breaks down tough muscle fibers and makes them so tender even after they are cooked.

        Lipase: Digests Fats into Fatty Acids

        Lipase breaks down fats and oils into fatty acids. This process is involved in the aroma and flavor development of koji fermented goods. It creates the deep, complex flavor that miso paste, soy sauce, and sake have.

        Note: These enzymes work not just to make foods delicious. They actually make it easier for us to digest, too, just like enzymes do naturally in our bodies. It's wellness and flavor working hand-in-hand.

        Peeled raw carrot salad made with shio koji on a plate with a fork.

        How to Choose Koji

        If you're ready to dive into the koji fermentation journey, the first step is get the rice koji (unless you grow your koji, which requires whole another expeties and experience). When I first started, I was a bit overwhelmed by the options, but it's actually very simple once you know what to look for.

        Which is better, Dried or Fresh Koji?

        There's fresh and dried koji on the market. Dried koji is literally the dried version of its fresh counterpart. So here's what you need to know to choose and use each.

        • Fresh Koji (生麹, Nama Koji)
          • It has maximum enzyme activity, creating the most aromatic and delicious koji fermented foods in a shorter period compared to dried ones.
          • Use this for: Authentic amazake and homemade miso paste.
          • Storage: Up to 2-3 weeks in refrigerator or 3 months in freezer.
          • Moisture Content: 25-30%
          • Availability: Hard to find in stores and online.
        • Dried Koji (乾燥麹, Kanso Koji)
          • This is a dried variety of fresh koji, making it convenient and stable. The enzyme power is weaker than that of fresh ones. There are grain types and block types.
          • Use this for: Everyday cooking, like making shio koji and shoyu koji. Very beginner-friendly.
          • Storage: Store in a dry, cool, and dark place such as a cupboard. It's shelf-stable for months, so I always keep it in my pantry to make umami-rich meals.
          • Moisture Content: <10%
          • Availability: You can easily find one online. My favorite one is this dried rice koji!

        If you are a beginner, I highy recommnd to start with dried koji! It's much easier to find and store, and the results are still absolutely delicious! I always keep a bag in my pantry so I can whip up Shio Koji whenever I almost run out.

        How to Rehydrate Dried Rice Koji

        While there's a little difference in fermentation power, the fresh and dried koji can be used interchangeably.

        One thing you need to keep in mind is water content. When you use dried koji instead of fresh, the rule of thumb is you'll need to add about 25% of lukewarm water in weight: Swapping 100g of fresh koji with 100g of dried koji + 25g of water.

        But you always need to adjust the amount of water. I usually need more water, up to 40g of water per 100g of dried koji.

        Recipes like amazake work best with fresh koji. If your recipe calls for fresh koji, try the method below. But most of the time, you don't need to rehydrate the koji; you just need to add extra water. Use the golden ratio above to measure your extra water.

        The Simple Method to Rehydrate Dried Koji:

        1. Measure koji and water. Break up the koji if it comes in a block.
        2. In a bowl, mix the koji with lukewarm water(40-60°C, 104-140°F).
        3. Let sit for 1-2 hours, mixing every 15 minutes, until soft to the center.

        Rehydrated koji darkens fast, so use it immediately.

        Where to buy Koji

        • Japanese or Asian Grocery Stores: Look in the refrigerated section (for fresh) or the dry pantry aisle (for dried).
        • Health Food Stores: Many natural food stores now carry Koji in the "fermented foods" or "macrobiotic" section.
        • Online: I always get my dried rice koji at Amazon!
        Salt and dried rice koji mixed in a jar with a spoon.

        How to Use Koji in Your Home Kitchen

        Once you get your koji, it's time to activate its superpower! Try these simple Japanese koji recipes to elevate your everyday dish!

        Shio Koji (Salt koji, 塩麹)

        I have a detailed post about how to make shio koji and how to use it to boost umami.

        If you're a beginner, I highly recommend making shio koji as a first step! Shio means salt in Japanese, and shio koji is a simple fermented seasoning made with rice koji, salt, and water.

        • What it is: Shio koji can be used as a sauce, a seasoning, and a marinade! Use this instead of salt to add umami and reduce salt (you don't need much shio koji to season food, as umami deepens the flavor). It also tenderizes chicken, pork, or fish when it's used as a rub or marinade.
        • How to use: Coat your protein in Shio Koji and let it marinate in the fridge for the koji magic to happen! Let it sit for at least 30 minutes, or overnight for the best results, before cooking. Also, add it to soups, stir fries, tamagoyaki Japanese omelette, and salad dressings to add umami.

        You can easily make shio koji at home. But if you want to start cooking with it right away, you can also get premade Shio Koji online. Click here for the traditional Shio Koji on Amazon.

        Put it into Practice: Want to see the power of Shio Koji in action? Try my
        Shio Koji Chicken, Shio Koji Salmon, and Creamy Roasted Tomato Soup with Shio Koji for a dairy-free umami boost. The koji enzymes transform simple roasted tomatoes into an umami-rich, complex bowl of comfort! And blended shio koji becomes like creamy milk without dairy.

        Homemade shio koji in a jar with a spoon.

        Shoyu Koji (Soy Sauce Koji, 醤油麹)

        I have a detailed post about how to make shoyu koji!

        Shoyu means soy sauce in Japanese, and shoyu koji is an upgraded soy sauce condiment packed with umami and sweetness with irregistable aroma.

        • What it is: The Koji enzyme reacts with soy sauce to create umami and sweetness (more umami than shio koji). It also tenderizes meat and fish.
        • How to use: I love using this over grilled salmon or marinating chicken to make karaage (fried chicken). It also makes great dressings and is an umami-rich sauce over dumplings.
        Homemade shoyu koji in a jar, scooping with a spoon.

        Amazake (甘酒)

        Amazake means sweet sake in Japanese, but amazake made with koji is not an alcoholic drink (Amazake made with sake lees has a little bit of alcohol). Authentic amazake is very sweet without any added sugar, making it a healthy sweetener. It's often called "drinkable IV drip" in Japan because it's so full of vitamins!

        • What it is: By fermenting rice koji and rice, the mixture turns thick, creamy, naturally sweet drink.
        • How to use: You can drink it warm, blend it into your morning smoothie, or even use it as a natural sweetener in desserts and cooking.

        You can make at home or get premade amazake at Amazon!

        Miso Paste (味噌)

        Miso paste is just made with rice koji, soybeans, and salt. Making miso at home is surprisingly simple and easy! The complex flavor is developed during the long fermentation process.

        • What it is: Traditional Japanese seasoning paste.
        • How to use: Make miso soup, dressings, marinades, glazes, and baking.

        Put it into Practice: Simple miso soup is an ultimate comfort food. Try my Kabocha Squash Miso Soup to enjoy the rich flavor of miso paste.

        Mixing soybeans, rice koji, and salt by hands in a bowl to make miso paste from scratch.

        Quick Pickle with Shio Koji

        Shio koji instantly boosts the flavor of vegetables! Make simple Tsukemono (Japanese quick pickles) for the best gut-healthy side dish.

        • How to use: Slice up cucumbers, radishes, carrots, or avocado, toss them in a bag with a little Shio Koji, and massage gently. Let them sit for 1-2 hours. You'll have a crunchy, savory, probiotic-rich side dish ready for your lunch bowl!

        Koji FAQs

        Is Koji Safe?

        Yes absolutely! Koji mold (Aspergillus oryzae) is a domesticated version of wild mold and lost its ability to produce toxins. The U.S. Food and Drug Administration (FDA) actually includes enzymes derived from Aspergillus oryzae on its list of substances Generally Recognized as Safe (GRAS).

        Which is better, fresh vs. dried koji?

        Fresh koji has more enzyme activity, but it's perishable. While dried koji is slightly less 'active' than fresh, it is much easier to find and stays fresh in your pantry for months. I recommend dried koji for beginners for its convenience and consistent results!

        Jars of shio koji and shoyu koji on the counter.

        I really hope I could uncover the powerful magic of koji. If you're feeling a little intimidated, I totally understand! But rice koji is a fully developed fermentation base created by professionals. It's already packed with beneficial enzymes for us to use. So fermenting koji is easier than you think!

        Which koji fermented recipe are you excited to try first? Shio koji or my Creamy Roasted Tomato Soup? Please let me know any questions in the comments below!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Seasonal Celebrations

        Last-Minute Japanese-Inspired Holiday Gift Guide 2025

        Welcome to my last-minute Japanese-inspired holiday gift guide! These fun Japanese gift ideas are perfect if you're looking for thoughtful, last-minute holiday gifts with a wellness touch!

        I may earn a s mall commissions when you click on those links at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. I truly appreciate your support!

        Whether you're shopping for a wellness enthusiast, a home cook, or a lover of Japanese culture, I gathered something for everyone! Matcha essentials, cute teacups, aesthetic kettles, fun pantry staples like shichimi togarashi, and my vegan Japanese cookbook!

        Also, if you're getting matcha as a holiday gift, make sure to check out my matcha complete guide to learn how to choose, store, and make the best matcha!

        This is my second gift guide, so don't forget to check out my first Japanese-Inspired Holiday Gift Guide 2025!

        Japanese Gifts Ideas

        The pictures of Japanese inspired gift items like Le Creuset pot, pink check kettle, white electric kettle, matcha, bubble tea glass, green teas, mug, extra virgin olive oil and shichimi togarashi.
        1. Le Creuset Signature Dutch Oven - I love my Le Creuset to cook a big batch of Japanese short grain rice! Also, it's great for making soups, stews, and Japanese curry! See the pot in action in my Sweet Potato Peanut Stew with Cauliflower and Kale recipe!
        2. MACKENZIE-CHILDS Enamel Tea Kettle: The cutest kettle for boiling water for tea and matcha! If you prefer an electric one, they have an Electric Kettle in the same pink check pattern!
        3. MACKENZIE-CHILDS Enamel Dipping Bowl - This is so cute for serving dipping oil for bread when entertaining! And what's even better is adding soy sauce to dip your sushi!
        4. Ippodo Ummon: Wondering how to choose the best matcha? Traditional Japanese matcha brands name their highest quality, full-bodied blends with "Mukashi". And Ummon called "Ummon no Mukashi (雲門の昔)" in the Japanese Ippodo website! If you like something a little lighter, try Sayaka! You can see how vibrant green ummon is in the Creamy Banana Milk Matcha Recipe post.
        5. Ippodo New Year's Matcha 2026 (Koma-mukashi): the best way to celebrate the New Year!
        6. La Rochere Bubble Tea Glass: When I shared my Matcha Bubble Tea recipe, I got many questions about this pretty glass with a straw! This is perfect for bubble tea, hojicha latte, and matcha smoothies!
        7. Tea Forte Cherry Blossom Organic Green Tea: These tea bags are so elegant! If you prefer to have more choices, they also have the Tea Sampler Presentation Box!
        8. Tea Forte Steeping Cup & Infuser Cherry Blossom: A cup with an infuser is so convenient to brew loose tea! This one has a cute sakura cherry blossom pattern!
        9. Simply Organic Vanilla Bean Paste: I love adding vanilla paste to cozy drinks like Vanilla Matcha Latte and Pumpkin Spice Latte with Pumpkin Cream Cold Foam.
        10. Shichimi Togarashi & Yuzu(Citron) Shichimi Togarashi Set: Shichimi Togarashi is a Japanese chili pepper based spoice blend. I love sprinkling it on udon, ramen, and rice dishes. If you're curious, check out Shichimi Togarashi Bread Dipping Oil for the recipe and learn more about it.
        11. Fellow Stagg EKG Pro Electric Gooseneck Kettle: This is a popular kettle for matcha lovers. It's temparature control and gooseneck are perfect for making matcha and coffee.
        12. Brightland Extra Virgin Olive Oil: This is a gift for wellness enthusiasts and healthy home cooks! Their beautiful bottles are perfect for gifting, and the quality is incredible. Make Olive Oil Buffalo Sauce and Beet and Carrot Salad!

        Wellness Stocking Stuffers

        Cookbooks

        These cookbooks aren't exclusively Japanese, but they're too good not to include!

        I really hope you get some inspiration for the gift-giving season!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Matcha

        Matcha Guide (How to Choose, Prepare, and Use Matcha at Home)

        Matcha is a finely ground Japanese green tea powder that makes smooth, bold tea with a vibrant green color when prepared using the traditional method.

        In this matcha guide, I cover everything you need to know about Japanese matcha, including how to choose the best matcha powder, how to prepare matcha using the traditional Japanese whisking method, the tools you need, and how to use it in drinks and recipes.

        Matcha powder is whisked with hot water to make usucha in Chawan matcha bowl. Chashaku tea scoop, sifter, and Chasen bamboo whisk are placed around the bowl to make matcha.

        Whether you're new to matcha or looking to deepen your knowledge, this guide will help you enjoy matcha at home with joy and the best flavor!

        If you love Matcha Latte or Hojicha Latte, or are genuinely curious about Japanese tea culture, this page is a perfect place to start! Matcha is more than just a powdered green tea. It's a tradition that requires thoughtful craftsmanship.

        If you're interested in making matcha drinks at home, try my Banana Matcha Latte, refreshing Coconut Matcha Cloud, or Strawberry Matcha Latte for a coffee shop experience at home.

        [feast_advanced_jump_to]

        What is Matcha?

        Matcha is finely ground Japanese green tea leaves. It has an earthy, vegetal flavor with a sweet aroma and subtle backbone of umami. When whisked with hot water, it creates a smooth tea with a creamy foam on top. It's traditionally enjoyed in the Japanese tea ceremony, known as sado (茶道).

        A bowl of usucha matcha served at the restaurant. Traditional matcha making tools are placed at the background.

        How Matcha Is Made (From Tea Leaves to the Powder)

        Matcha has an awakening, umami-rich flavor you just don't find from any other tea. But it just doesn't come from powdering tea leaves. The production involves thoughtful cultivation and meticulous craftsmanship. It's an art perfected through time and labor of love!

        When new leaves begin to emerge from the Camellia sinensis plant, farmers cover the plants in the shade for more than 20 days. This reduction of sun exposure encourages the production of chlorophyll. That's why high-quality matcha has a vibrant green color.

        The shading process also makes matcha rich in umami. Matcha is rich in a unique amino acid called L-theanine. L-Theanine contributes to matcha's signature sweetness and umami flavor. But it can be transformed into catechins when exposed to the sun. While catechins are antioxidant compounds that are beneficial for health, they are also responsible for the bitterness and astringency you find in traditional green tea. The shading process preserves L-Theanine in matcha.

        Then, farmers either hand-pick or machine-pick only the young leaves. These leaves are steamed, dried without rolling, and sorted to remove stems and veins. Now, these processed tea leaves are called Tencha (碾茶).

        Then, tencha is slowly ground into a fine powder using a traditional stone grinder called Ishi-usu (石臼). It's important to keep the grinding slow to prevent overheating. As heat can damage the matcha. Each Ishi-usu produces only 40g of matcha per hour.

        Shaded-grown and stone-ground are what define matcha and differentiate it from other green tea products. This careful process is what gives matcha its vibrant color, smooth texture, and rich umami flavor.

        Producing high-quality matcha in the traditional method involves many layers of manual labor. That's why high-quality matcha comes at a premium price point. And why it's truly worth the investment!

        A look from the top of matcha smoothie in a glass. Frothy matcha and smoothie mixed in a glass.

        Types of Matcha (Ceremonial vs. Culinary)

        Ceremonial-grade matcha is high-quality matcha made for drinking as tea. It's typically characterized by:

        • Vibrant green color
        • Smooth texture (powder is very fine and silky)
        • Slightly sweet, umami-rich flavor
        • Rich aroma

        They come in a premium price point because it requires careful cultivation and traditional production processes like shade growing and stone grinding.

        Culinary-grade matcha is great for baking or cooking. It's usually:

        • Dull and yellowish in color
        • More coarse in texture, slightly grainy
        • More bitterness and astringency
        • Less aromatic

        This matcha is produced through mass production. It simplifies the labor-intensive steps in the traditional matcha-making process. Also, leaves can be harvestd later time.

        As a result, it has a stronger flavor and more bitterness. More L-Theanine is transformed into catechins, meaning less umami and more bitterness. It's not necessarily a bad thing. It actually works well in baking, because its strong flavor holds up after baking.

        Actually, some confectionery-use matcha products are made or mixed with green tea (no shade-grown tea). So it's not technically matcha. Those products offer a strong green tea flavor in desserts. So check the label to see what you're buying!

        These grades are not necessarily one better than the other. They just serve different purposes. It's just so wasteful to use the delicate flavor of ceremonial-grade matcha to flavor baked goods, just to be overpowered by other ingredients.

        You can, of course, use ceremonial-grade matcha for baking and culinary uses. I like to use old matcha, which I left unused for a while, to make Matcha Pancakes!

        But, unfortunately, I don't recommend the other way around. I once tried to prepare a traditional cup of matcha tea (usucha) with culinary-grade matcha. And even as a matcha lover myself, the result was totally, meh 🙁

        Three pancakes are placed in a ceramic bowl and topped with yogurt, berries and a drizzle of maple syrup.

        How to Choose the Best Matcha

        Choosing matcha can feel overwhelming, especially with so many products on the market. Here are a few simple ways to identify high-quality matcha:

        Color

        Look for a vibrant, bright green color. Dull or yellowish tones often indicate lower-quality leaves or improper processing.

        Texture

        High-quality matcha is very fine and silky. It should feel smooth, not grainy.

        Taste

        Good matcha has a balanced flavor with natural sweetness and umami. If it tastes overly bitter or grassy, it may be lower quality.

        Aroma
        Fresh matcha has a clean, slightly sweet, and refreshing aroma.

        Price
        Quality matcha requires labor-intensive production, so extremely cheap matcha is usually lower quality.

        When choosing matcha, think about how you plan to use it. For drinking as tea, choose higher-quality matcha. For baking, culinary-grade matcha often works the best.

        Brands blend matcha to create their signature flavor. Try it yourself and find your favorite! It's also a fun part of the matcha journey.

        How to Tell If Matcha Is High Quality

        High-quality matcha has a vibrant green color, a smooth and silky texture, a naturally sweet, umami-rich flavor, and a refreshing aroma. Lower-quality matcha often appears dull, tastes bitter and grassy, and lacks aroma.

        Best Matcha Powder for Latte

        I recommend using affordable ceremonial-grade matcha for lattes and fun matcha drinks.

        High-quality ceremonial-grade matcha often have umami-forward and delicate flavor profile. While it's excellent for sipping, its subtle flavor can easily be overpowered by the milk and syrup infused with fruit or vanilla.

        Affordable ceremonial-grade matcha is the best balance. Unlike culinary-grade matcha, it still creates a smooth drink with vibrant green color, while its strong flavor holds up well in matcha lattes, smoothies, and sparkling matcha soda.

        For most home recipes, this type of matcha gives you the best flavor without wasting high-end matcha.

        Stop Obsessing Over the "Ceremonial" Label

        The term "ceremonial grade" is a marketing term used outside of Japan.

        For example, my favorite matcha, Ummom from Ippodo, doesn't have a ceremonial grade label on it. Nor have I ever seen "ceremonial grade" matcha in Japan.

        Since there's no standard regulation on grading matchaquality of the matcha depends on each matcha brand's standards and philosophy.

        So the key to finding a good matcha is learn the brand. And it's important to choose the matcha brand that follows the authentic Japanese matcha production process. Always check where matcha is from. And make sure to check the customers' feedback to ensure that the brand's claim is true.

        And when trying yourself, make usucha and test your matcha's color, texture, taste (sweetness and umami), and aroma. You'll find a huge difference in taste once you experience authentic matcha!

        If you tried matcha and didn't like it, it might be because it was not for drinking. As we talked last section, some culinary-grade matcha is not even matcha, powdered regular green tea labeled as matcha for marketing purposes.

        As matcha gains popularity, numerous low-quality products begin to circulate on the market. Some of them even try to look like Japanese traditional brands, affecting their reputations. We need to be smart customers to support the matcha culture.

        A tin of matcha with a lid removed, showing vibrant green matcha inside, with a spoon of matcha on it placed on the side.

        Where to Buy Matcha: Authentic Japanese Matcha Brands

        Here are Japanese traditional tea brands that you can trust. They're all founded in Kyoto with a long history, and popular among US matcha lovers!

        The numbers after each brand name are the year they were founded! You'll see how historic they are!

        I love Ippodo and order their matcha and green tea regularly. But since they stopped carrying small tins, I have recently been exploring new US brands like Rocky's matcha! It's really fun to try the brand's signature blend and single-origin matcha.

        How to Prepare Matcha (Traditional Method)

        Here are the basic steps to make matcha. You can just sip matcha to enjoy its delicate flavor, or add it to milk or soda to make fun lattes and drinks.

        What You Need (Per Serving)

        Ingredients:

        • 2 g of matcha (1 teaspoon or 1.5 tea scoops), use up to 4g to your taste
        • 60-70ml of hot water (70-80°C /158-176°F)

        Tools:

        • Bamboo Whisk
        • Shifter
        • Matcha Bowl
        • Teaspoon or Tea Scoop

        How to Whisk Matcha

        Step 1: Sift the Matcha

        Soaking a bamboo whisk in warm water in a black matcha bowl.
        1. Soak a bamboo whisk in hot water to soften the bristles. If you're using the same matcha bowl for soaking the whisk and making matcha, wipe it dry very well before adding matcha powder. This is really good for warming the bowl!
        Sifting matcha powder through a fine mesh sieve into a black matcha bowl.
        1. Place a sifter over a matcha bowl, and scoop matcha into the sifter with a teaspoon or tea scoop.
        Using a back of a Chashaku bamboo tea scoop to press matcha through sifter to remove any clumps.
        1. Gently press the powder through into the bowl using the back of the tea scoop or teaspoon. This helps break up any clumps for a smooth tea.

        Tip: You can measure the matcha and water using a kitchen scale for precise measurements.

        Step 2: Add Water (Temperature is the KEY!)

        Bring water to a boil, then allow it to cool to around 70-80°C (158-176°F). If your kettle has temperature control, it works wonders.

        No temperature control? Don't worry! Try the traditional cooling method called Yusamashi (湯冷まし). It's quite simple. Pour boiling water into a different cup to cool. This step slightly cools off the water. Use this water to make matcha.

        Showing the process of yusamashi, pouring hot water into a cup to slightly cool, making it the best temperature for making matcha.
        1. Yusamashi (湯冷まし). Instead of pouring straight from the kettle, pour hot water into a cup to cool slightly to 80°C (176°F).
        Pouring hot water from the white cup into a black bowl of matcha powder.
        1. Slowly and gently, pour the hot water into the bowl of matcha.

        Step 3: Whisk

        Gripping Chasen bambo whisk with three fingers and place it in matcha bowl to whisk.
        1. Hold the bowl firmly with one hand. With your other hand, lightly grip the Chasen (bamboo whisk) using the thumb, index, and middle fingers.
        Whisk matcha vigorously for about 15 seconds with a bamboo whisk.
        1. Then whisk vigorously for about 15 seconds with a bamboo whisk. To start, gently mix the matcha and water. Don't forget to reach the bottom of the bowl where the powder sinks down. Then, slightly lift up the whisk from the bottom and rapidly move the whisk back and forth in "W" or "M" motion. Relax and use the snap of your wrist.
        Brushing the surface of matcha with a bamboo whisk to eliminate any large air bubbles.
        1. Once mostly whisked, a thin layer of bubbles (froth) appears on the surface. Lift up the whisk to the surface of the matcha. Finish with gentle motions, brushing the surface. This step breaks large bubbles and creates smooth and creamy foam.
        Gently lifting up a bamboo whisk from matcha after whisking.
        1. Slowly lift the whisk from the surface, and your perfect bowl of usucha is ready to enjoy!

        Tip: Avoid pressing the whisk down too hard on the bottom of the bowl to preserve the delicate bristles.

        Matcha Tools

        You don't need special tools to make matcha! And we'll cover that later. But if you make matcha often, these traditional tools help create a smoother, more consistent result.

        Here are essential tools for making smooth, lump-free, and frothy matcha of your dreams:

        Bamboo Whisk (Chasen, 茶筅)

        The most important tool. Nothing makes matcha smoother and creamier than a bamboo whisk! For making Usucha (foamy smooth matcha), you'll typically need a bamboo whisk with 80 or 100 bristles.

        It's a delicate tool, so be gentle while whisking and try not to scrape the bottom of the matcha bowl, which results in broken bristles. Always wash and dry your whisk thoroughly after use to keep it mold-free. When you start losing bristles, it's time for a replacement.

        Sifter (Chakoshi, 茶漉し)

        Sifting before preparing matcha is an important step for a silky matcha. Since authentic matcha is a very fine powder, it tends to clump together due to static electricity.

        Matcha Bowl (Chawan, 茶碗)

        While any small bowl works, a traditional Chawan is the best for making matcha. Wide and flat-bottom bowls are the best for moving the whisk efficiently.

        Bowls with a spout are perfect for pouring matcha into a latte.

        (optional) Tea Scoop (Chashaku,茶杓)

        Chashaku is a traditional bamboo scoop designed for scooping the perfect amount of matcha every time. Wipe with a dry cloth after use. Wetting the scoop makes it harder to clean, and exposing it to hot water can cause the bamboo to lose its curve.

        If you're serious about making matcha at home, these traditional tools will help you achieve the best flavor and texture.

        If I have to choose one, I'll just start with a bamboo whisk. I've improvised with a small metal baking whisk or handheld frother in the past. Nothing compares to the velvety, clump-free matcha made with a bamboo whisk! Luckily, you can get a bamboo whisk under $10 at Amazon!

        Traditional matcha tools gathered together on marble tabletop, Chawan matcha bowl, sifter, Chashaku tea scoop, Chasen bamboo whisk, and a tin of matcha powder.

        How to Make Matcha Without Tools

        While the traditional whisking method provides the best result, sometimes we all have to improvise to survive no-whisk emergencies. Because even if it's not the best, good matcha is better than no matcha, right? So here are some ways to make matcha without traditional tools!

        Mug and Spoon Method

        Add matcha to a mug and pour a splash of hot water, about 1 tablespoon. Use a spoon to knead the powder with water to make it into a paste. Then, pour in the rest of the water. Whisk vigorously until smooth. And you just made yourself a cup of matcha!

        Instead of a spoon, you can also use a fork or a small whisk.

        Shaker (or Jar) Method

        In a shaker or a jar with a lid, add matcha, water, and ice cubes. Seal the jar and shake well until a frothy and smooth consistency.

        I like this method on the go or during vacation!

        Usucha vs. Koicha (Two Traditional Styles)

        Usucha

        The most common way of preparing matcha is called Usucha (薄茶, thin tea). Usucha is made by whisking together matcha powder and hot water to create a foamy, smooth tea. Traditional usucha is made with 2 Chashaku scoops of matcha (about 1.5-2g) and 60-70ml of water.

        Think of Usucha like an espresso shot. You can pour this over milk to make a latte or double the recipe to make a double-shot latte. Prepare with a bamboo whisk with 80-100 thin bristles to create foam. When making the strong (double) shot of matcha for making lattes, double the matcha powder without doubling the amount of hot water. Thick usucha makes a strong matcha without diluting the milk.

        I personally like 2-3g of matcha for my latte! But a lot of people prefer 4g of matcha to make a strong drink.

        A bowl of Usucha I enjoyed at Ippodo store in Marunouchi, Tokyo. Light green, foamy froth is on top of the tea.

        Koicha

        And we have another way to prepare matcha called Koicha (濃茶, thick tea). It's a formal style of preparation mostly enjoyed in the tea ceremony. Koicha uses 4g of matcha powder and 30ml of water, resulting in a thick, paste-like consistency. It's not typically whisked for a creamy froth.

        Unlike Usucha, Koicha is prepared by kneading matcha powder and water with a bamboo whisk with a thick bristle. Koicha requires the highest quality matcha due to its intensely concentrated flavor.

        A bowl of Koicha I enjoyed at Ippodo store in Marunouchi, Tokyo. Vibrant green matcha paste in a bowl, no foam on top.

        Matcha vs Green Tea (Key Differences and Benefits)

        Even without the science to prove the benefits of matcha during the 16th century, the Samurai instinctively knew something was right. Matcha is so calming! Scientists find the secret to why people (and samurai) are obsessed.

        As we talked in What is Matcha? section, shaded-grown, and stone-ground characterized the taste and nutrition of matcha. Shaded-grown process preserves L-Theanine in tea leaves, and that's where magic happens and differentiates from regular green tea.

        Caffeine and L-Theanine: The Power of Calm Focus

        I love drinking my matcha instead of morning coffee. They both have caffeine to wake me up in the morning. But it hits me differently. While coffee gives me a boost of energy, matcha gives me a feeling of calm focus.

        If you have the same experience as mine, that's valid! It is known that Matcha's caffeine is tempered by L‑Theanine to provide sustained, calm focus without a crash. L‑Theanine is also known to reduce stress and anxiety. It also improves sleep quality and the ability to stay focused by boosting mental clarity.

        Sounds like great benefits samurai want during the era of war, right? We can also benefit from matcha to survive modern society.

        Whole Leaf Consumption: More Nutrients, No Waste

        The biggest difference between matcha and regular green tea (Ryokucha, 緑茶) is how people consume the tea.

        When brewing green tea, you steep the tea leaves in hot water to extract the tea and discard the used leaves. This process extracts beneficial compounds and nutrients into your cup. But some of the nutrients and compounds stay in the leaves without diffusing into water.

        With matcha, you are consuming the entire tea leaf, which has been finely ground into a powder. As a result, you can get higher levels of antioxidants in matcha.

        While green tea and matcha share many healthy compounds and benefits, matcha is more concentrated in antioxidants like catechins, L-theanine, and Vitamin C. Green tea and matcha are both good sources of powerful antioxidants such as epigallocatechin gallate (EGCG). But matcha can have up to 3 times more antioxidants compared to high-quality green teas.

        Usucha in a black Chawan matcha bowl with a Chashaku, a sifter, a Chasen bamboo whisk, a tin of matcha placed around.

        How to Store Matcha

        When storing matcha, it's important to keep it away from

        • Air: Oxygenize the matcha.
        • Heat: Matcha likes a steady temperature.
        • Humidity: You don't need clamps in sily matcha powder.
        • Odors: No food, spices, or fragrance, please!
        • Light: Sunshine is the biggest enemy.

        They all contribute to damaging our precious matcha. The flavor, color, and aroma can degrade.

        After the opening, keep matcha in an airtight container made with opaque material to protect from oxygen and sunlight. The matcha tin that comes with it is ideal. Most of the matcha tin comes in an inner foil bag to create a double seal. I like to keep matcha in this inner foil bag for extra protection and use a clip to seal after every time I scoop out the matcha. But you can transfer your matcha into the tin for convenience and aesthetics. Just minimize the time of opening the tin to reduce light exposure.

        Then keep the tightly sealed matcha tin in a dark, dry, cold place like a cupboard. But just make sure you store your matcha away from the spices to avoid odors. You don't need to refrigerate, as the fridge is filled with food smells. Room temperature is fine, especially if you're using it regularly.

        If you wish to store it longer, you can freeze an unopened bag/tin of matcha. When using, thaw completely before opening to avoid condensation.

        How Often Do You Enjoy Your Matcha?

        Another tip for the freshest matcha is to buy the amount of matcha that fits your lifestyle. Before buying the matcha, you need to know how frequently you'll be drinking matcha. It's important to determine the size of the tin you get. Typically, it's recommended to finish the opened tin of matcha within a month. I see brands offer 20g, 30g, 40g tins and 100g bags. And you'll need 2-4g of powder to make one cup of matcha. Based on these calculations, pick the one that best suits your lifestyle!

        • 20g (5-10 servings): best for those who enjoy 1-2 cups of matcha per week.
        • 30g (7-15 servings): best for those who enjoy 2-3 cups of matcha per week.
        • 40g (10-20 servings): best for those who enjoy 3-5 cups of matcha per week.
        • 100g (25-50 servings): best for those who enjoy matcha every day or use it beyond drinks, like baking and making desserts.

        I like getting a 20g tin so that I can enjoy my matcha fresh and delicious!

        Matcha Recipes to Try (Lattes, Desserts, and More)

        So here comes the fun part! Once you master the basic technique to make usucha, you can use any drink your heart desires! I love making a matcha latte with seasonal fruits. Making homemade fruit syrup is so easy.

        And if your matcha gets a little old (you'll notice when the color gets dull when the matcha gets forgotten at the back of the cabinet), you can save it by making a tasty dessert!

        Creamy & Classic Matcha Lattes (Hot, Iced, and something special)

        Matcha lattes are a great recipe for starting to explore the world of matcha drinks! Lattes provide the perfect balance of focused energy and sweet, creamy comfort. These recipes combine the traditional usucha with milk, spices, and syrups for café-quality results at home. Using seasonal fruit syrup and jam is also a great way to enjoy matcha year-round!

        Adding a dollop of jam or preserve to your daily matcha latte is the easiest way to add seasonal flair to your routine! Try Strawberry Rhubarb Jam in early summer to capture the season in a glass.

        The blueberry matcha latte in a glass, topped with blueberry cold foam.

        Fruity and Refreshing Matcha Drinks (Smoothies, Mocktails, and Sodas)

        Matcha's bright, grassy notes pair beautifully with refreshing, sweet fruit flavor, creating complex and refreshing beverages. And bubbly matcha is surprisingly delicious! These recipes are perfect for hydration, entertaining, a powerful pre-workout boost, or starting your morning energized.

        Matcha banana smoothie in a glass, topped with sliced banana.

        Matcha Desserts, Breakfasts, and More

        I need all my desserts in matcha flavor! You can use either ceremonial-grade matcha or culinary-grade powder for these recipes.

        Mango Matcha Latte Popsicles are placed on parchment paper and surrounded by flowers and ingredients like mango chunks and matcha.

        Matcha in Modern Japan

        As I grew up in Japan, matcha is always around. It was a popular option for drink or dessert in cafes or restaurants. The most popular way people enjoy matcha in Japan is in desserts! In ice cream, cakes, baked goods, traditional wagashi, and shaved ice flavor(Japanese shaved ice culture is a huge deal!) You'll find countless matcha desserts in Japan!

        It's also common to enjoy matcha with Japanese traditional desserts like Mitarashi Dango, Shiratama Dango, and Anmitsu.

        A big bowl of sakura flavored Japanese shaved ice called kakigori served at Japanese cafe. This is fancy type if kakigori topped with rich cheese infused whipped cream, matcha dust, and pink monaka served with salty kombu for palate cleansing.

        However, drinking matcha as tea or a latte isn't as trendy as it is in the US. That's likely because matcha is considered the premium beverage in both quality and price. So people drink more affordable tea, like green tea (Ryokucha, 緑茶) and roasted barley tea (Mugicha, 麦茶) on a daily basis. I keep a bottle of Mugicha in my fridge to drink all day. While people drink those teas for hydration, matcha is too thick and intense for frequent sipping.

        Still, matcha and mactha culture hold a truly meaningful part in Japanese culture. I was in a Japanese tea ceremony club in high school. And the girls and I (there were only female members) practiced the tea ceremony after school. Yes, so many schools have a Japanese tea ceremony as an extracurricular activity! The ceremony itself is not just about making tea. It is an art of hospitality. And it reflects the core cultural and spiritual values of Japan: harmony, respect, purity, and tranquility. It's also a mindful ritual that people, including me, find calm through the practice.

        A bowl of matcha served with a huge bowl of Kabocha flavor kakigori (Japanese shaved ice) served in Japanese cafe.

        So in this post, I'll walk through everything you need to know to enjoy matcha! I've found that not many website covers the culture and spiritual side behind matcha. But as someone who's Japanese and genuinely loves matcha, I'll share a little depth about it too.

        Matcha in Japanese History

        People have been enjoying matcha in the tea ceremony for centuries. First, tea was brought from China more than 1000 years ago. In the 16th century, Sen no Rikyu (千利休) perfected wabicha, the foundational style of tea ceremony as we know it today. It is rooted in the spirit of wabi sabi, the philosophy of finding beauty in imperfection and simplicity, and celebrating impermanence.

        Famous Samurai in Japanese history, like Oda Nobunaga, are known to love matcha and the tea ceremony. He and other leaders also used it as a political tool. Sen no Rikyu served Oda Nobunaga as a tea master. It is known that so many elite Busho (military leaders) are obsessed with the tea ceremony in the Sengoku period (戦国時代, around the 15th and 16th centuries). The Sengoku period is when civil wars took place in Japanese history.

        Throughout Japanese history, you can find many samurai obsessed with the tea ceremony. So why are elites of the battlefield obsessed with a cup of ... tea?

        One reason is that it was a political and social tool. Exquisite tea tools represent the authority and influence that one possesses.

        The other reason is believed that samurai found calmness through tea ceremony practice, like Zen. It was an era of war, and they were the soldiers; they never knew if they could survive tomorrow. The tea ceremony was a way for them to find a piece of mind through the practice.

        Now we feel like every day is a digital battlefield. Our feeds are often filled with overstimulating posts that constantly disturb our peace of mind. So it's natural for people to find peace and calmness through a personal ritual and a cup of matcha.

        What does the Name of the Matcha Mean?

        When you're browsing traditional Japanese matcha brands' websites, you might notice that the names look kinda similar to each other.

        For example, Ippodo Ummon is called Ummon no Mukashi (雲門の昔) on the Japanese site. And Ippodo Kan is called Kan no Shiro (関の白). And next, take a look at Nakamura Tokichi's website. You'll find Hatsu-no-Mukashi (初の昔) and Seikan-no-Shiro (清閑の白). They sound similar at the ends, right?

        That's because the names of the mathca are deeply tied to the tea ceremony. Mukashi and Shiro have been traditionally used to name matcha blends to reflect the traditional production process, and are only used for high-quality products. And now, Mukashi matcha blends are often used to make koicha (thick matcha) and Shiro matcha blends for ususha (thin matcha) in the tea ceremonies.

        I found that Mukashi is used for bold, full-bodied blends. Shiro is used for more medium-bodied, refreshing matcha blends. So you can kinda guess the flavor from the names when you choose your matcha.

        Matcha FAQs and Troubleshooting

        What Does Matcha Taste Like?

        Matcha has an earthy, vegetal flavor with a sweet aroma and subtle backbone of umami. When whisked with hot water, it creates a smooth tea with a creamy foam on top. It's finely ground green tea powder, but bitterness and astringency are reduced during the shaded-grown process.

        Why is my matcha bitter, and how can I fix it?

        If you're using fresh, high-quality matcha and still taste the bitterness, the water temperature could be a problem. Boiling water (100°C/212°F) draws bitterness and astringency compounds called catechins from the tea. So slightly cool the water to 80°C (176°F) before adding to matcha.
        Another possible reason is clumps in matcha. The clumps trap the aroma and feel bitter. So sift the powder before use.

        How to Store Matcha to Keep It Fresh

        Matcha is very sensitive to oxygen, heat, moisture, odors, and light. They all quickly degrade the matcha's precious color and flavor. After the opening, keep matcha in an airtight container made with opaque material, like the tin it comes with. Then keep the tightly sealed matcha tin in a dark, dry, cold place like a cupboard. Matcha won't last long. Enjoy opened matcha within one month.

        Does Matcha Expire and How Long Does It Last?

        Matcha does not exactly "expire" in the way fresh food does, but it does lose its flavor, color, and nutrients over time. Once the tin is opened, the general recommendation is to use it up within one month

        Is Matcha Safe to Drink Every Day?

        Yes! Matcha is generally safe to drink every day in moderation! Matcha is beneficial for daily life, like reducing stress and promoting a sense of calm and clarity. But matcha is so powerful and concentrated with beneficial and potentially harmful compounds, it's not generally recommended to drink more than 2 cups per day.

        Are Matcha and Green Tea the Same?

        Technically, no. While both matcha and green tea come from the same plant (Camellia sinensis), they are grown, processed, and consumed differently.
        Green tea is enjoyed by steeping dried tea leaves in water, just like we do with black tea. Matcha is made from the same tea leaves, but they are shaded for 20+ days before harvest to increase umami and reduce bitterness. These leaves are then ground into a fine powder that you whisk directly into your drink. Because you drink the whole leaf with matcha, instead of steeping and then discarding, you get more antioxidants and caffeine.

        Matcha powder is whisked with hot water to make usucha in Chawan matcha bowl. Chashaku tea scoop, sifter, and Chasen bamboo whisk are placed around the bowl to make matcha.

        How to make Matcha (Usucha)

        Usucha is a traditional and basic way to enjoy matcha! It's made by whisking together matcha powder and hot water to create a foamy, smooth tea. You can enjoy usucha as is to taste the rich umami, or add it to milk to make a latte!
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Total Time 5 minutes
        Course Drinks
        Cuisine Japanese
        Servings 1 bowl
        Calories 6 kcal

        Ingredients
          

        For Preparing Matcha (Usucha)

        • 2-4 g matcha (about 1 teaspoon or 1.5 Chashaku tea scoops) increase up to 4g when making a latte *see note
        • 60-70 ml hot water 80°C (176°F)

        When Maknig a Latte

        • ½ cup milk of your choice oat, almond, or whole milk etc.
        • 1-2 teaspoons maple syrup or sweetener of your choice
        • Ice cubes When making an iced latte.

        Instructions
         

        Sift the Matcha

        • Soak a bamboo whisk in hot water to soften the bristles.
        • Place a sifter over a matcha bowl, and scoop matcha into the sifter with a teaspoon or tea scoop. Gently press the powder through into the bowl using the back of the tea scoop or teaspoon. This helps break up any clumps for a smooth tea.
        • Tip: You can measure the matcha and water using a kitchen scale for precise measurement.

        Add Water (Temperature is the KEY!)

        • Bring water to a boil, then allow it to cool to around 80°C (176°F). If your kettle has temperature control, it works wonders.
        • No temperature control? Don't worry! Try the traditional cooling method called Yusamashi (湯冷まし). It's quite simple. Pour boiling water into a different cup to cool. This step slightly cools off the water. Use this water to make matcha.
        • Then slowly and gently, pour the hot water into the bowl of matcha.

        Whisk

        • Hold the bowl firmly with one hand. With your other hand, lightly grip the Chasen (bamboo whisk) using the thumb, index, and middle fingers.
        • Then whisk vigorously for about 15 seconds. Begin by gently mixing the matcha and water, making sure to reach the bottom of the bowl. Then, slightly lift up the whisk from the bottom and rapidly move the whisk back and forth in a quick "W" or "M" motion. Use the snap of your wrist.
        • Avoid pressing the whisk down too hard on the bottom of the bowl to preserve the delicate bristles.
        • Once mostly whisked, and thin layer of bubbles (froth) appears on the surface, lift up the whisk to the surface of the matcha. Finish with a few gentle circular motions. This step breaks large bubbles and creates smooth and creamy foam.
        • Slowly lift the whisk from the surface, and your perfect bowl of usucha is ready to sip. Enjoy!

        When making a hot latte

        • Warm milk in a microwave or on the stove top, and add it to a glass. Stir in maple syrup. Pour usucha, mix, and enjoy.

        When making an iced latte

        • Add maple syrup to the prepared usucha and whisk. Fill a glass with milk and ice cubes. Pour usucha, mix, and enjoy.

        Notes

        Traditional usucha is made with 2 Chashaku scoops of matcha (about 1.5-2g) and 60-70ml of water. This ratio is best when sipping. If you're making a latte, increase up to 4g.
        Think of Usucha like an espresso shot. You can pour this over milk to make a latte or double the recipe to make a double-shot latte. Prepare with a bamboo whisk with 80-100 thin bristles to create foam. When making the strong (double) shot of matcha for making lattes, double the matcha powder without doubling the amount of hot water. Thick usucha makes a strong matcha without diluting the milk.
         
        The nutritional information is just for usucha, not including milk. Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1servingCalories: 6kcalProtein: 1gSodium: 3mgVitamin A: 100IUCalcium: 2mgIron: 0.4mg
        Keyword Beginner Guide, Healthy Drinks, matcha, usucha, vegan
        Tried this recipe?Let us know how it was!

        Phew, that was a lot! I really hope I could answer some of the questions you have. I'm still leaning and love every process! I believe knowing the history behind matcha makes your daily teatime even more fulfilling. Please let me know what you think, and enjoy a cup of matcha together!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Side Dishes

        Brie and Cranberry Puff Pastry Bites with Kabocha Squash

        These Brie and Cranberry Puff Pastry Bites are the perfect savory-sweet appetizer for fall and holiday gatherings. Creamy kabocha squash, tart cranberry sauce, and rich brie cheeseare wrapped in buttery golden puff pastry. These pumpkin-shaped puff pastry hand pies are a fun appetizer to welcome guests during the Thanksgiving holiday season!

        Pumpkin shaped Brie and cranberry puff pastry bites on the baking sheet with fresh cranberries and rosemary sprig around them.

        Cramberry and brie are classic flavor combinations, so festive and irresistible. And puff pasty bites are so easy to make and impressive!

        So this year, I decided to make it even more festive with Kabocha squash and wrap it into a pumpkin (or kabocha) shape! It takes a bit of effort, but it's totally worth it!

        New to kabocha squash? Definitely check out How to Cut Kabocha Squash for the basics!

        Pumpkin shaped Brie and cranberry puff pastry bites on the baking sheet and some of them are broke in half, showing the filling inside.

        Brie and cranberry puff pastry bite Ingredients

        • Kabocha Squash - Add cozy sweetness to these puff pastry bites! You can also use sweet potato or prepared chestnuts. Or use mashed potatoes if you want to whip these up with Thanksgiving ingredients!
        • Cranberries - The refreshingly sweet sauce made from fresh cranberries is the best! But, of course, you can use store-bought or canned cranberry sauce!
        • Orange Juice and Zest - Brighten up the homemade cranberry sauce.
        • Maple Syrup - Naturally sweeten the syrup. You can swap this with regular sugar or agave syrup.
        • Frozen Puff Pastry - Great shortcut for an easy appetizer.
        • Brie Cheese Bites- These mini Brie wheels are the perfect size for cute little pumpkin-shaped hand pies.
        • Egg - For the egg wash.
        • Cinnamon Sticks - For pumpkin stem decoration
        • All-Purpose Flour - For dusting when rolling out the puff pastry.

        If you get a whole kabocha and have some leftover, Kabocha Squash Miso Soup is an easy recipe to use it up! Also, Kabocha freezes well! I wrote a detailed how-to in How to Store Kabocha Squash section of How to Cut Kabocha Squash post!

        Instructions

        Steaming Kabocha squash chunks in a pot with a splash of water.
        1. Preheat the oven to 400°F/200°C. Line a sheet pan with parchment paper. Cut 27 pieces of kitchen twine, each 10 inches long. 
        2. In a pot, add ¼ cup of water and kabocha squash. Cover and cook over medium heat until tender, for about 10 minutes. Once they're cooked, uncover and cook off the liquid.
        Mashing cooked Kabocha squash with a fork in a bowl.
        1. Transfer the cooked kabocha to a bowl and mash with a fork until creamy with some texture left. The kabocha skin should mash easily with a fork. Let it aside to cool while preparing other ingredients.
        Cranberries, orange juice, orange zest, and maple syrup in a saucepan.
        1. While kabocha is cooking, start preparing cranberries. In a saucepan, combine cranberries, orange juice, and maple syrup. Bring a mixture to a simmer over medium heat and cook until cranberries burst and the sauce is thickened, for about 15 minutes. Stirring occasionally. Reduce the heat to low if necessary to maintain the gentle simmer.
        The cranberry sauce is thickened in a saucepan.
        1. Remove from the heat and let cool.
        Cutting a mini Brie cheese bite into thirds.
        1. Cut the Brie wheel into three equal wedges.
        Cutting puff pastry into 9 squares.
        1. Dust your work surface with all-purpose flour. Roll out the thawed puff pastry into a slightly bigger square, about 10 inches by 10 inches. Then cut into 9 squares.
        A piece of Brie cheese, cranberry sauce, and mashed Kabocha squash on a piece of puff pastry square.
        1. In the center of one piece of puff pastry square, place a one-third piece of brie cheese, about ½ tablespoon of cranberry sauce, and about 1 Tablespoon of kabocha mash. Carefully gather the edges of the puff pastry to wrap the filling and pinch them together to seal. Repeat with remaining ingredients.
        Each little puff-pastry hand pie is wrapped and tied with kitchen twine.
        1. Arrange 3 pieces of kitchen twine in a criss-cross pattern and place one puff pastry ball on top, with smooth side down. Tie each string around the ball just tight enough. Repeat with the remaining balls. 
        Brushing each puff pastry balls with egg wash.
        1. On the prepared baking sheet, place puff pastry balls with the knot side down. Beat an egg and 1 Tablespoon of water together to make egg wash. Brush egg wash over each ball.
        Cinnamon sticks are placed on top of the pumpkin shaped hand pie, looking like pumpkin stem.
        1. Bake until golden, for 15 to 20 minutes. The filling can start to leak, but that's ok, it'll set after cooling.
        2. Once the balls are out of the oven, let them cool slightly until they're comfortable enough to touch. Remove all the kitchen twine. Stick a halved cinnamon stick in the center, so they look like little pumpkins.

        Serve warm and enjoy at your holiday gatherings or fall dinner parties. While holiday spirits are high, it's a perfect time to peek at my Japanese Inspired Holiday Gift Guide for gift inspirations!

        Try More Appetizer Recipes

        How to Make this Puff Pastry Recipe Vegan/Dairy Free?

        Great news! While dairy-free puff pastry options are available(like Dufour plant-based pastry dough), a lot of regular frozen puff pastries on the market are also accidentally vegan, like the one from Pepperridge Farm!
        And for the vegan Brie substitute, use vegan cream cheese, vegan Brie-style cheese, or vegan Goat-style cheese.

        Pumpkin shaped Brie and cranberry puff pastry bites on the baking sheet with fresh cranberries and rosemary sprig around them.

        Brie and Cranberry Puff Pastry Bites with Kabocha Squash

        Nutty and Sweet Kabocha squash elevate the festive Brie and Cranberry Puff Pastry Bites, making them a cute pumpkin-shaped appetizer! Tart cranberry sauce, rich brie, and creamy kabocha squash are wrapped in buttery puff pastry. These pretty little hand pies are a fun appetizer to welcome guests during the holiday season!
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 40 minutes
        Total Time 50 minutes
        Course Appetizer
        Servings 9 pumpkins
        Calories 220 kcal

        Ingredients
         
         

        • 200 g Kabocha squash (about ¼ medium kabocha squash) chopped
        • 1 cup cramberries 114g 4oz
        • ¼ cup orange juice and zest about ½ orange juiced and zested
        • 2 Tablespoons maple syrup
        • 1 sheet frozen puff pastry thawed
        • 3 mini Brie cheese bites cut each into thirds
        • 1 egg
        • 3 sticks cinnamon cut in half (see note), for decoration
        • all-purpose flour for dusting
        • sea salt

        Instructions
         

        • Preheat the oven to 400°F/200°C. Line a sheet pan with parchment paper. Cut 27 pieces of kitchen twine, each 10 inches long.
        • In a pot, add ¼ cup of water and kabocha squash. Cover and cook over medium heat until tender, for about 10 minutes. Once they're cooked, uncover and cook off the liquid.
        • Transfer the cooked kabocha to a bowl and mash with a fork until creamy with some texture left. The kabocha skin should mash easily with a fork. Let it aside to cool while preparing other ingredients.
        • While kabocha is cooking, start preparing cranberries. In a saucepan, combine cranberries, orange juice, and maple syrup. Bring a mixture to a simmer over medium heat and cook until cranberries burst and the sauce is thickened, for 10 to 15 minutes. Stirring occasionally. Reduce the heat to low if necessary to maintain the gentle simmer.
        • Remove from the heat and let cool.
        • Cut the Brie wheel into three equal wedges.
        • Dust your work surface with all-purpose flour. Roll out the thawed puff pastry into a slightly bigger square, about 10 inches by 10 inches. Then cut into 9 squares.
        • In the center of one piece of puff pastry square, place a one-third piece of brie cheese, about ½ tablespoon of cranberry sauce, and about 1 Tablespoon of kabocha mash. Carefully gather the edges of the puff pastry to wrap the filling and pinch them together to seal. Repeat with remaining ingredients.
        • Arrange 3 pieces of kitchen twine in a criss-cross pattern and place one puff pastry ball on top, with smooth side down. Tie each string around the ball just tight enough. Repeat with the remaining balls.
        • On the prepared baking sheet, place puff pastry balls with the knot side down. Beat an egg and 1 Tablespoon of water together to make egg wash. Brush egg wash over each ball.
        • Bake until golden, for 15 to 20 minutes. The filling can start to leak, but that's ok, it'll set after cooling.
        • Once the balls are out of the oven, let them cool slightly until they're comfortable enough to touch. Remove all the kitchen twine. Stick a halved cinnamon stick in the center, so they look like little pumpkins. Serve warm and enjoy!

        Notes

        How to cut cinnamon sticks in half: Place the cinnamon stick on a cutting board. Position a sharp knife across the center and press down, rocking gently. Keep your fingers away from the blade as the stick cracks in half. Roll the cinnamon stick around, if necessary, until it cracks. Once the knife makes a cut, you can simply snap the stick the rest of the way by hand.
         
        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1pumpkinCalories: 220kcalCarbohydrates: 21gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 29mgSodium: 135mgPotassium: 154mgFiber: 2gSugar: 4gVitamin A: 408IUVitamin C: 8mgCalcium: 46mgIron: 1mg
        Keyword brie, cranberry, kabocha squash
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Japanese Seasonal Celebrations

        Japanese Inspired Holiday Gift Guide 2025

        Here are gift ideas for the holiday season with a Japanese twist! They're perfect for both a Japanese food curious or an expert foodie. High-quality pots and pans make beautiful investment gifts that last for years, supporting your loved ones' healthy cooking. And a little foot items like matcha and furikake make such fun stocking stuffers.

        I may earn a s mall commissions when you click on those links at no extra cost to you. As an Amazon Associate I earn from qualifying purchases. I truly appreciate your support!

        If you want to buy matcha and don't know where to start, check out my matcha guide to learn how to choose, buy, and make the best matcha for you!

        If you need more inspo, I have another holiday gift guide. Check out the Last-Minute Japanese-Inspired Holiday Gift Guide 2025!

        Pictures of a pot, pan, glassware, and food items are gathered, Handwritten bow around the edge.
        • STAUB Cast Iron Dutch Oven 4-qt - This is a very versatile pot, both durable and makes anything delicious! This size is perfect for making a generous batch for meal prepping in one household or comfortably feeding a family of 4. This is perfect for baking sourdough, too.
        • Our Place Always Pan - Ceramic-coated pans are a great alternative to conventional non-stick if you're looking for a PFAS-free option. I like Always Pan for its versatility, and the steamer basket is great for quick steaming of dumplings and veggies. Ceramic coating is perfect for cooking Matcha Pancakes!
        • Glass Matcha Bowl - This glass bowl is so simple and beautiful! You can check from the bottom to see if there are no lumps left in your matcha. See how I use this bowl to make matcha in the Strawberry Matcha Latte Smoothie recipe.
        • La Rochere Bee Glass Coffee Cups - These cups are perfect for pouring one cup of tea! I use these for my green tea and genmaicha, and you can enjoy the beautiful color of your tea. I made a Hojicha Latte in this mug, and the size is perfect!
        • Le Creuset Stoneware Mini Round Cocotte 8 oz - These little cocottes are not just so cute! They're perfect for making chawanmushi or individual desserts like purin. I made the Cinnamon Roll Overnight Oats in these, and oh, they're just so cute!
        • Dried Rice Koji - Koji is the key fermentation ingredient in Japanese cooking! Making shio koji or shoyu koji at home is so easy, and if your loved one wants to begin a gut-friendly journey the Japanese way, this is a perfect start! Make shio koji and use it in Creamy Roasted Tomato Soup with Shio Koji!
        • Shiratamako - Japanese sweets lover? This is a must-have for making Shiratama Dango.
        • Pure Artisan Japanese Soy Sauce - Not all soy sauce is made equal. And high-quality soy sauce makes any Japanese meal you make at home better! This one is aged in the traditional method using wooden barrels. Perfect for making the Spicy Asian Spiral Cucumber Salad!
        • Ippodo Matcha Ummon - I feel like matcha is the drink of 2025! More people are falling in love with matcha more than ever. I love Ippodo, and the Ummon blend has a bold and rich flavor. Enjoy sipping and making a latte! See how vibrant green this matcha is in the Banana Matcha Latte post.
        • Ippodo Matcha Sayaka - I know the recent matcha price increase has hit all of us so hard. I love Ummom, but I just can't justify the price sometimes. Sayaka is more affordable than Ummon but not any less! It's bright, smooth, and slightly sweet, making a great latte. Perfect for making a Blueberry Matcha Latte.
        • Ippodo Hojicha - Hojicha is the next matcha! It's roasted green tea and has a deep toasty flavor, and is perfect for making a latte. Enjoy a cozy cup of Hojicha Latte.
        • Furikake - Furikake is a versatile Japanese seasoning for seasoning rice and making onigiri.
        • Japanese Clay Pot - This is perfect for making nabe and yudofu!

        For more recipes and updates, follow me on Instagram or TikTok!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Matcha

        Hojicha Latte Recipe

        If you're a matcha lover and looking for a next wellness drink to try for your morning ritual, try Hojicha Latte! Hojicha is a roasted green tea that has a mellow toasty flavor and rich caramel-like aroma. With creamy frothed milk, it makes a satisfying latte. You can use loose tea or powder to make this simple yet cozy tea latte.

        Hojicha latte with creamy frothed milk foam on top in a glass cup with handle.

        Hojicha tastes so toasty and cozy! Pair it with Mitarashi Dango, Shiratama Dango, Anmitsu, and Strawberry Chocolate Mochi for a fun Japanese-inspired tea time!

        [feast_advanced_jump_to]

        What Is Hojicha? What Does Hojicha Taste Like?

        Hojicha is a traditional Japanese green tea made by roasting the tea leaves. Green tea, like Sencha and Bancha, is made by steaming the tea leaves to preserve their green color and natural qualities. Green tea is then roasted until golden brown to create Hojicha.

        Hojicha has a mellow, nutty flavor with a rich, toasty aroma. It's also slightly sweet and smoky. Green tea is vegetal and refreshing, while hojicha has a more cozy and comforting flavor profile.

        Memo: Matcha, green tea, hojicha, and tea are all made from the same plant! If you're curious about matcha, I have a dedicated post about everything you need to know about matcha!

        Is Hojicha Better Than Matcha?

        Well, it depends on what you're looking for! They're both made from the same plant, but flavor, antioxidant content, caffeine, and price are different because of the production process.

        Matcha is a finely ground green tea leaf powder, so it has more caffeine than regular green tea and hojicha. It's packed with antioxidants and Vitamin C, and has an earthy flavor with umami. Tea leaves are grown in shade, then stone-ground, so it's more expensive than regular green tea and hojicha. Banana Milk Matcha, Matcha Boba Milk Tea, and Lychee Matcha Soda are great recipes to enjoy rich matcha.

        I get deep into matcha in The Ultimate Matcha Guide for Beginners for how to choose, store, and make the best matcha!

        If you're wondering what does matcha taste like compared to Hojicha, it's a completely different experience.

        Hojicha comes in loose leaves and powder form, so you can prepare it by steeping like black tea or whisking like matcha. It has a nutty and toasty flavor and sweet caramel-like aroma, and has lower caffeine and antioxidants. And it's much cheaper than matcha.

        If you feel devastated by the recent price increase of matcha (including me!), hojicha is definitely a fun Japanese tea to try next!

        Matcha vs Hojicha

        • Matcha: Specialty green tea powder. More caffeine, rich in antioxidants, more caffeine, and expensive.
        • Hojicha: Roasted green tea. Less caffeine, loses some antioxidants during the roasting process, less caffeine, and is affordable.

        Hojicha Leaves vs Powder

        To make the hojicha, you can either use tea leaves or powder. They each offer a slightly different flavor and experience.

        Hojicha Leaves

        You can steep loose hojicha tea like classic black tea. While they need straining after steeping, they offer a more delicate taste and a rich toasty aroma. The best part of hojicha tea leaves is that you can make 2-3 cups of tea! Save the steeped tea leaves and make your second and third tea.

        • Best for: steeped tea
        • Texture: light and smooth
        • Flavor: mellow and slightly sweet, with a rich toasty caramel aroma
        • Prep: steeping

        Hojicha Powder

        Finely ground roasted green tea powder is whisked into water to create a smooth latte, as you would do with a matcha latte! Since the drink made with powder has real leaves in it, the flavor is bold and strong.

        • Best for: lattes
        • Texture: creamy
        • Flavor: bold and full-bodied
        • Prep: whisking

        Which Should I Use?

        It depends on your preference! If you want a cafe-style drink with bold flavor, go with the powder. If you want a cozy cup of tea latte with a toasty aroma, the loose tea is a great option. Loose tea is my personal favorite!

        Hojicha green tea and frothed milk is poured in a glass with a small bowl of hojicha roasted green tea leaves on the side.

        Ingredients for Hojicha Latte

        • Hojicha - Use loose tea leaves or powder depending on the vibe and mood you're feeling.
        • Milk - I like oat milk in my hojicha latte, but you can use any milk, like whole milk, almond, cashew, or soy.
        • Maple Syrup - or other sweetener like honey and agave syrup.

        Instructions

        For the Loose Leaf Tea Method

        Simmering hojicha loose tea leaves and water in a saucepan to steep strong hojicha tea to make a latte.
        1. In a saucepan, bring the water to a boil over medium heat. Add tea leaves and simmer for 3 minutes. Place a fine mesh strainer over a cup and strain the tea. Stir in maple syrup.
        Frothed milk in a glass cup with spout to add strongly brewed hojicha tea.
        1. Warm up the milk in a saucepan over medium heat or in the microwave. Froth until foamy on top. Use a countertop milk frother or a handheld frother.
        Hojicha green tea and frothed oat milk is poured in a glass.
        1. Pour milk over hojicha. Top with cinnamon(optional).

        For Hojicha Powder Method

        Soak a bamboo whisk in warm water to soften the bristles.

        In a matcha bowl or small bowl, sift in hojicha powder. Add hot water and whisk until smooth.

        Combine milk and maple syrup in a saucepan and warm up on the stovetop. You can also add both to a microwave-safe cup and warm up in the microwave. Froth until foamy on top.

        Pour warmed milk into a cup and top with hojicha. Top with cinnamon(optional). Mix and enjoy. 

        More Japanese Tea Recipes

        Hungry For More?

        For more recipes and updates, follow me on Instagram or TikTok!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Hojicha latte with creamy frothed milk foam on top in a glass cup with handle.

        Hojicha Latte Recipe (Using Roasted Green Tea Leaves or Powder)

        If you're a matcha lover and looking for a next wellness drink to try for your morning ritual, try Hojicha Latte! Hojicha is a roasted green tea that has a mellow toasty flavor and rich caramel-like aroma. With creamy frothed milk, it makes a satisfying latte. You can use loose tea or powder to make this simple yet cozy tea latte.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 3 minutes
        Total Time 8 minutes
        Course Drinks
        Cuisine Japanese
        Servings 1 glass
        Calories 80 kcal

        Ingredients
          

        For the Loose Leaf Tea Method

        • 10 g hojicha tea leaves about 4 tablespoons
        • 4 oz water about ½ cup
        • 4 oz oat milk any milk works
        • 1 teaspoon maple syrup (optional)

        For Hojicha Powder Method

        • 3 g hojicha powder about 1½ teaspoon
        • 2 oz freshly boiled hot water
        • 6 oz oat milk any milk works
        • 1 teaspoon maple syrup (optional)

        Optional

        • Ground cinnamon for garnish

        Instructions
         

        For the Loose Leaf Tea Method

        • In a saucepan, bring the water to a boil over medium heat. Add tea leaves and simmer for 3 minutes. Place a fine mesh strainer over a cup and strain the tea. Stir in maple syrup.
        • Warm up the milk in a saucepan over medium heat or in the microwave. Froth until foamy on top.
        • Pour milk over hojicha. Top with cinnamon(optional).

        For Hojicha Powder Method

        • Soak a bamboo whisk in warm water to soften the bristles.
        • In a matcha bowl or small bowl, sift in hojicha powder. Add hot water and whisk until smooth.
        • Combine milk and maple syrup in a saucepan and warm up on the stovetop. You can also add both to a microwave-safe cup and warm up in the microwave. Froth until foamy on top.
        • Pour warmed milk into a cup and top with hojicha. Top with cinnamon(optional). Mix and enjoy.

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1glassCalories: 80kcalCarbohydrates: 16gProtein: 2gFat: 1gSodium: 61mgPotassium: 76mgFiber: 1gSugar: 13gVitamin A: 236IUCalcium: 176mgIron: 1mg
        Keyword green tea, Hojicha, Hojicha latte
        Tried this recipe?Let us know how it was!

        Matcha

        Matcha Boba Milk Tea: How to Make Matcha Bubble Tea at Home

        Matcha Boba Milk Tea is an elevated matcha latte with sweet and chewy brown sugar tapioca pearls! Making bubble tea at home is so easy and only needs a handful of ingredients. Naturally gluten-free and vegan.

        Brown sugar tapioca pearls, oat milk, whisked matcha, and ice cubes are layered in a glass and served with a glass straw.

        Matcha boba tea, green tea bubble tea, or matcha milk tea, whatever you call this popular drink, the creamy matcha milk and chewy brown sugar matcha combo is so irresistible!

        Once you learn how to whisk matcha and cook pearls at home, you can make your own boba tea and save money! If you love creamy matcha drinks, also try the Banana Matcha Latte and Vanilla Matcha Latte Recipe!

        If you're curious about matcha, I go deep into it in my matcha guide, explaining about types of matcha, how to choose, store, and tips to make the best matcha!

        [feast_advanced_jump_to]

        What Does Matcha Taste Like?

        Matcha tastes rich, earthy, and vegetal, with a sweet, refreshing aroma and subtle backbone of umami. It's very complex, and the grassy flavor is pleasantly balanced in a good way. It's made by grinding green tea leaves into a fine powder. Matcha has a vibrant green color and creates a silky, frothy texture when whisked with hot water.

        Which do I need, Ceremonial vs. Culinary Matcha?

        For this matcha boba milk tea recipe, I recommend using an affordable ceremonial-grade matcha blend. You don't need the highest quality matcha since the drink is made with brown sugar boba, which has a quite bold, caramel-like flavor.

        Affordable ceremonial blends often have a more vivid matcha flavor rather than being umami-forward, which helps the matcha flavor stand out even when mixed with milk and sweet boba pearls.

        What are Ceremonial and Culinary Matcha?

        Ceremonial-grade matcha is high-quality matcha powder made for sipping. It offers the best flavor and sweet aroma, so I always recommend ceremonial-grade matcha when making drinks. High-quality matcha has a vibrant green color because tea leaves are covered from the sun before harvesting to increase the chlorophyll content and umami. Whisking with just hot water and sipping is the best way to enjoy matcha's delicate, complex flavor.

        Culinary-grade matcha is affordable but lower-quality matcha. You can find a big bag of culinary-grade matcha at a much lower price compared to a small tin of ceremonial-grade matcha. The flavor is bitter and grassy for sipping, but great for baking as its strong flavor holds well after baking. Not much aroma, and the color is usually dull and yellowish-green.

        Not all matcha is created equal, and it matters! The flavor varies among ceremonial-grade matcha powders. So, try yourself and find your favorite blend.

        And remember, matcha oxidizes so quickly and loses its precious flavor and aroma! So keep matcha in an airtight container and store it in a dark, cool, and dry place. Enjoy within 1-2 months.

        Check out my Ultimate Matcha Guide for Beginners for detailed tips for choosing matcha and storing it.

        Ceremonial vs. Culinary Matcha Takeaway

        • Use an affordable ceremonial-grade matcha blend for boba tea, making smooth tea while vivid matcha flavor stands out with boba.
        • Ceremonial Matcha: Vibrant, smooth, and rich in umami, providing the best flavor. High quality but expensive. For sipping and making a latte.
        • Culinary Matcha: Budget-friendly and available in bulk. It could be bitter and dull in color. For baking and smoothies.
        • Matcha oxidizes quickly! Keep in an airtight container and store it in a dark, cool, and dry place. Enjoy within 1-2 months.

        Ingredients for Iced Matcha Boba Tea

        Once you have good matcha, making matcha babble tea is so easy! You only need a handful of ingredients.

        • Frozen Instant Brown Sugar Tapioca Pearls - This makes making boba tea at home so easy! And the brown sugar syrup sweetened the matcha perfectly. You can also use dried tapioca pearls (available at Amazon and Asian grocery stores) and boil them at home. In that case, make sure to soak the cooked boba brown sugar syrup.
        • Matcha Powder - Use ceremonial-grade matcha for the best result. My favorite is Ippodo Ummon (I'm crying because of the recent price increase).
        • Hot water - Boiling water can kill matcha's delicate flavor. Use about 176°F (80°C) water for the best taste. For the old-fashioned way to do it without a thermometer, pour boiling water into a different cup before mixing with matcha. Transferring once before use brings down the temperature slightly to achieve the perfect hot water for matcha.
        • Oat milk - I love oat milk, but any milk works. Use your favorite milk, like whole milk, skim milk, almond, macadamia, cashew, or coconut milk.
        • Ice cubes - chill the drink.
        • (optional) sweetener like maple syrup if you like extra sweetness to your drink.

        Tapioca pearls are naturally vegan and gluten-free. But if you're sensitive, check the label to make sure they're made without additives like honey, gelatin, or wheat starch, and processed in a certified gluten-free facility.

        How to Make Matcha Bubble Milk Tea

        1. Cook the tapioca pearls

        Cook the tapioca pearls according to the package instructions. If you're using instant frozen tapioca pearls, it should be so easy. Just snip the corner of the pouch to create a vent, place it in a microwave-safe bowl, and cook it in the microwave.

        How to cook dried boba tapioca pearls at home for boba tea

        If you can't find instant frozen boba, you can use dried tapioca pearls instead! Simply boil in plenty of water according to the package instructions. Some products are quick cooking, require only 5 minutes of boiling. But some boba pearls require a cooking time of 30 to 60 minutes. Soaking beforehand can reduce the cooking time.

        After they're cooked, drain and rinse under the running water to remove starch around the pearls.

        Then most importantly, sweeten the tapioca pearls! Place boba back in the pot along with an equal part of brown sugar and water (you can save cooking water for this), just enough to cover the pearls. You can also use maple syrup to steep pearls in. Then cook for about 3 minutes to dissolve the sugar. Remove from the heat and let steep for 30 minutes. Once they're cooled to room temperature after 30 minutes, they're ready for making boba tea!

        2. Make the Matcha

        Soak a bamboo whisk in warm water for a few minutes to bloom (softening the bristles).

        In a small bowl, sift the matcha powder. Shifting is important for preventing cramps. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foamy on the surface.

        3. Assemble Matcha Boba Milk Tea

        Add the cooked boba to a glass. Fill a glass with ice cubes and add the milk. Pour matcha over it and stir to enjoy! Make sure to use a thick boba straw to sip little boba pearls!

        Matcha bubble tea in a glass with thick straw.

        Variations and Substitutions

        • Dairy Free Milk - While oat milk creates creamy matcha milk, other milk alternatives, like almond, coconut, and macadamia, each add fun flavor to the drink.
        • Vanilla - Do you want Vanilla Matcha vibes? Add a touch of vanilla paste for layered flavor.
        • Fruit Puree or Jam - Pureed fresh fruits or jam of strawberry, blueberry, and mango will be a fun addition to the drink!

        Storage

        This drink is meant to be enjoyed immediately for the chewy texture. The boba tastes the best when they're made fresh, and best enjoyed within a few hours, and up to 4 hours of cooking. Unfortunately, the ice will melt to dilute the matcha milk, and the boba will harden after that.

        But if you have leftover boba that you cooked and decide to store in the refrigerator for the next day, there's still a way to bring them back to life. Place tapioca pearls with syrup in a microwave-safe bowl and microwave them to revive the texture. Depending on the amount of boba, microwave for 30 seconds to a couple of minutes.

        Top Tips and Tricks

        • To avoid grainy matcha, sift matcha powder with a sifter and whisk with a bamboo whisk.
        • Let tapioca pearls cool slightly before adding to the drink to prevent ice from melting and dilute the drink.
        • Sweeten the tapioca pearls, not the milk! If you're boiling tapioca pearls at home, add cooked and rinsed pearls to a pot with 1 part brown sugar and 1 part water, cook for 3 minutes to dissolve, and remove from the heat. Let cool and use in your drinks.

        FAQ

        How long do cooked boba stay chewy at room temperature?

        If stored in syrup, boba pearls remain chewy for up to 4 hours. But they taste best when made fresh, so I recommend enjoying them immediately.

        More Matcha For You

        Brown sugar tapioca pearls, oat milk, whisked matcha, and ice cubes are layered in a glass and served with a glass straw.

        Matcha Boba Milk Tea: How to Make Matcha Bubble Tea at Home

        Matcha Boba Milk Tea is an elevated matcha latte with sweet and chewy brown sugar tapioca pearls! Making bubble tea at home is so easy and only needs a handful of ingredients.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 5 minutes
        Total Time 10 minutes
        Course Drinks
        Cuisine Asian
        Servings 1 glass
        Calories 198 kcal

        Ingredients
          

        • 1 packet frozen instant brown sugar tapioca pearls See note if you're using the dried tapioca pearls
        • 2 teaspoons ceremonial grade matcha powder
        • ⅓ cup hot water use about 176°F/80°C hot water for the best taste
        • ½ cup oat (or any) milk
        • Ice cubes

        Instructions
         

        • Cook the tapioca pearls according to the package instructions.
        • In a small bowl, sift the matcha powder. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foamy on the surface.
        • Add the cooked boba to a glass. Fill a glass with ice cubes and add the milk. Pour matcha over it and stir to enjoy.

        Video

        Notes

        How to cook dried boba tapioca pearls at home for boba tea
        If you can't find instant frozen boba, you can use dried tapioca pearls instead! Simply boil in plenty of water according to the package instructions. Some products are quick cooking, require only 5 minutes of boiling. But some boba pearls require a cooking time of 30 to 60 minutes. Soaking beforehand can reduce the cooking time.
        After they're cooked, drain and rinse under the running water to remove starch around the pearls.
        Then most importantly, sweeten the tapioca pearls! Place boba back in the pot along with an equal part of brown sugar and water (you can save cooking water for this), just enough to cover the pearls. You can also use maple syrup to steep pearls in. Then cook for about 3 minutes to dissolve the sugar. Remove from the heat and let steep for 30 minutes. Once they're cooled to room temperature after 30 minutes, they're ready for making boba tea!
        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1glassCalories: 198kcalCarbohydrates: 40gProtein: 6gFat: 1gSodium: 63mgPotassium: 59mgFiber: 1gSugar: 9gVitamin A: 646IUCalcium: 177mgIron: 2mg
        Keyword boba, bubble tea, Drink, matcha, matcha latte, milk tea, vegan
        Tried this recipe?Let us know how it was!

        For more recipes and updates, follow me on Instagram or TikTok!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Desserts

        Easy Apple Tarte Tatin with Maple Syrup and Puff Pastry

        Golden and buttery Apple Tarte Tatin is the perfect dessert for fall baking! Apples are baked in a rich caramel and baked with puff pastry on top. This classic French upside-down tart is made healthier with the naturally sweetened caramel made with maple syrup. Refined sugar free and vegan-friendly.

        A whole apple tarte tatin is baked golden and served on a white plate.

        I am actually excited at the end of the summer, because fall is just upon us! Leaves turning red, a warm cup of coffee on a chilly morning, my fall is filled with a cozy itinerary, and staying cozy inside and baking a dessert are one of them!

        Baking Pumpkin Apple Bread or this Apple Tarte Tatin is the best way to embrace autumn! Grab some apples from the farmer's market, or even pick your own at your local apple farm, to get your kitchen ready for the apple treat!

        [feast_advanced_jump_to]

        Why You'll Love this Easy Healthy Apple Tarte Tatin

        Apple Tarte Tatin is a French upside-down tart with puff pastry. My easy, wellness‑friendly version is made with simple maple syrup caramel, fresh seasonal apples, and puff pastry crust. What I love about making tarte tatin is that it requires minimal hands-on time, and using maple syrup makes it even simpler and more flavorful with a caramely-nutty note.

        My rules for the dessert are: no refined sugar and simple to make! So naturally, I was looking for an alternative sugar-free way to make caramel in tarte tatin, preferably to swap with my go-to natural sweetener, maple syrup. And store-bought puff pastry largely simplifies the process.

        I was inspired by this Pear-Maple Tarte Tatin recipe to create all maple syrup tarte tatin! The maple syrup is caramelized and blended with butter to create a rich, glossy sauce. This recipe is perfect if you're looking for an indulgent treat once in a while or during the holiday season, while maintaining your healthy, clean eating habits.

        This recipe is easily made vegan and dairy-free by using dairy-free butter and puff pastry.

        Takeaway

        • Sugar-free caramel made with maple syrup and butter.
        • Store-bought puff pastry to speed up the process.
        • Made with wholesome ingredients, great indulgence while clean-eating.
        • Perfect for fall baking season!
        The close-up look of apple tarte tatin.

        Ingredients

        • Apples - Best apples for tarte tatin are: Granny Smith and Honeycrisp! Choose varieties that are tart and hold their shape well after baking.
        • Puff Pastry - I use frozen premade puff pastry for this recipe. Surprisingly, most of the premade puff pastry on the market (like one from Pepperidge Farm ) is accidentally vegan and dairy-free, because they're made with vegetable oil like palm and soybean. If you're looking for classic all-butter frozen puff pastry, try Dufour Puff Pastry dough.
        • Maple Syrup - Add a natural sweetener to the caramel.
        • Butter - Use vegan butter to make this tart dairy-free and vegan.
        • Lemon Juice and Cinnamon - Brighten up the flavor of the apples.

        Instructions

        1. Preheat the oven to 375°F (190°C). Lightly flour a surface and roll out the puff pastry to slightly larger than your skillet or tart pan. Cut it into a round to fit the skillet. Chill until ready to use.
        2. Prepare the apples. In a large bowl, place the apples and drizzle lemon juice over them. Add the cinnamon and toss everything together. Set aside.
        3. Prepare the maple caramel. In a 9-10 inch oven-safe skillet, add maple syrup and bring it to a boil over medium heat. Stir while bubbling and cook until slightly thickened, about 3 minutes. Add butter and a pinch of salt. Stir until the caramel begins to bubble. Stir to cook for 1 minute and remove from the heat.
        Add butter to the bubbling maple syrup.
        1. Arrange the apples. Place apple quarters in the caramel, fitting them snugly in a circular pattern.
        In a skillet, quartered apples are arranged in the maple caramel.
        1. Add the pastry. Carefully place the puff pastry over the apples, tucking the edges down around the fruit with a fork. Prick the top lightly with a fork to vent.
        2. Bake. Transfer the skillet to the oven and bake for 25-30 minutes, or until the pastry is golden and crisp on top.
        Puff pastry is baked golden on top of the apples in a skillet.
        1. Rest and flip. Let the tart rest for 5 minutes to allow the caramel to settle. Once bubbling on the edge stops, run a knife around the edge. Place a plate on the skillet and carefully flip to place the tart on the plate. Serve warm as is or with a scoop of vanilla ice cream.

        Variations and Customization Ideas

        This tarte tatin is so simple to make! So add your own spin to elevate the flavor.

        Tarte Tatin Beyond Apples

        • Pears, quince, persimmon, pineapple, rhubarb, and stone fruits like plums, peach, and nectarine.
        • Small fruits like blueberries and cranberries add a nice touch! Combine them with bigger fruit like apples.

        Flavor Variations

        • Add vanilla extract for layered flavor.
        • Spice up your tart with a dash of cardamom, nutmeg, ginger, or cloves.
        • Stir in miso to your caramel to add rich umami.
        • Add orange juice for an extra citrus kick.
        • Deepen the flavor with liquor like rum brandy

        Serving Suggestions

        • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle maple syrup for extra sweetness.
        • Garnish with fresh thyme, lemon or orange zest, or a sprinkle of flaky sea salt for a finishing touch.
        • Brew yourself a cup of tea or green tea for a relaxing tea time.
        • Feeling extra? Serve with Champagne or sparkling wine.

        More Fall Treats?

        Looking for other recipes like this? Try these:

        For more recipes and updates, follow me on Instagram or TikTok!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        A whole apple tarte tatin is baked golden and served on a white plate.

        Easy Apple Tarte Tatin with Maple Syrup and Puff Pastry

        Golden and buttery Apple Tarte Tatin is the perfect dessert for fall baking! Apples are baked in a rich caramel and baked with puff pastry on top. This classic French upside-down tart is made healthier with the naturally sweetened caramel made with maple syrup. Refined sugar free and vegan-friendly.
        Print Recipe Pin Recipe
        Prep Time 15 minutes
        Cook Time 40 minutes
        Total Time 55 minutes
        Course Dessert
        Cuisine French
        Servings 6 people
        Calories 359 kcal

        Ingredients
          

        • 4-5 firm apples peeled, cored, and quartered
        • ½ lemon juiced
        • 1 sheet puff pastry thawed
        • ¼ cup maple syrup
        • 2 tablespoons unsalted butter
        • Dash cinnamon
        • A pinch salt
        • (optional) vanilla ice cream for serving

        Instructions
         

        • Preheat the oven to 375°F (190°C). Lightly flour a surface and roll out the puff pastry to slightly larger than your skillet or tart pan. Cut it into a round to fit the skillet. Chill until ready to use.
        • Prepare the apples. In a large bowl, place the apples and drizzle lemon juice over them. Add the cinnamon and toss everything together. Set aside.
        • Prepare the maple caramel. In a 9-10 inch oven-safe skillet, add maple syrup and bring it to a boil over medium heat. Stir while bubbling and cook until slightly thickened, about 3 minutes. Add butter and a pinch of salt. Stir until the caramel begins to bubble. Stir to cook for 1 minute and remove from the heat.
        • Arrange the apples. Place apple quarters in the caramel, fitting them snugly in a circular pattern.
        • Add the pastry. Carefully place the puff pastry over the apples, tucking the edges down around the fruit with a fork. Prick the top lightly with a fork to vent.
        • Bake. Transfer the skillet to the oven and bake for 25-30 minutes, or until the pastry is golden and crisp on top.
        • Rest and flip. Let the tart rest for 5 minutes to allow the caramel to settle. Once bubbling on the edge stops, run a knife around the edge. Place a plate on the skillet and carefully flip to place the tart on the plate. Serve warm as is or with a scoop of vanilla ice cream.

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed. Vanilla ice cream is not included in the calculation.

        Nutrition

        Serving: 1servingCalories: 359kcalCarbohydrates: 45gProtein: 3gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 10mgSodium: 111mgPotassium: 190mgFiber: 4gSugar: 21gVitamin A: 183IUVitamin C: 7mgCalcium: 28mgIron: 1mg
        Keyword apple, apple tarte tatin, easy dessert, fall apple recipes, puff pastry
        Tried this recipe?Let us know how it was!

        Japanese Side Dishes

        Easy Kabocha Squash Miso Soup (Traditional & Vegan Option)

        If you need an easy and hearty bowl of soup for a chilly day, try this kabocha squash miso soup! Sweet and nutritious kabocha squash pairs beautifully with creamy white miso and umami-rich dashi, and silken tofu makes it extra satiating. This basic Japanese recipe is ready in under 30 minutes!

        The kabocha squash miso soup topped with thinly sliced scallions in a wooden bowl with a pot of soup on the side. Served with chopsticks.

        This warm bowl of kabocha squash soup is so comforting! With a hint of sweetness from kabocha squash, it's perfect for getting warm during fall and winter!

        If you're unsure about prep, see How to Cut Kabocha Squash Easily & Safely (step by step).

        Miso is a fermented seasoning adding savory umami to this soup. I deep dive more into Japanese fermentation culture in What is Koji? (an ingredient of miso) and Homemade Shio Koji (savory, salty fermented seasoning).

        [feast_advanced_jump_to]

        What Is Kabocha Squash Miso Soup?

        Kabocha squash miso soup is a basic Japanese soup made with kabocha squash, savory white miso, and umami-packed dashi for a cozy bowl of soup. It's as easy as making regular miso soup, but Kabocha squash adds wholesome sweetness and extra Vitamins.

        With tofu and other vegetables, this soup is so satiating! Great soup to try during fall and winter, when you can find kabocha squash at farmers' markets or local grocery stores.

        You can customize the vegetables and dashi to your liking. This recipe is also vegan-friendly. Classic Japanese dashi contains bonito flakes. So for a vegan version, use vegetable broth or kombu-shiitake vegan dashi, which delivers clear, mushroomy umami with no fish.

        Kabocha squash soup with miso and todu served in a bowl from the pot.

        What is in a Dashi Packet?

        A dashi packet is a pre-portioned sachet (like a tea bag!) filled with classic Japanese soup-stock ingredients, typically kombu (kelp), and katsuobushi (bonito flakes). In some blends, dried sardines, dried flying fish, mushrooms, and vegetables are also mixed to deepen the flavor. It's a savory umami base of miso soups, noodle broths, and simmered dishes.

        Vegan option: Many brands also offer vegan packets made with kombu + dried shiitake (sometimes with dried vegetables or mushrooms for extra depth).

        How to use a dashi packet?

        You add the packet to water and boil to create umami-rich dashi, Japanese broth. Do not open the sachet! While it's edible, it's meant to be steeped, not eaten. Discard the packet after use.

        How it differs from instant powder

        • Packets are made with whole ingredients broken into powders. So you can create authentic, rich flavors easily. It can be pricey compared to the powders.
        • Powders/granules dissolve like bouillon, faster and easier (just sprinkle it in!). It can be highly processed.

        Ingredients

        • Kabocha Squash - Use kabocha with skin on for extra nutrition and texture. New to kabocha? See How to Cut Kabocha Squash Easily & Safely for the step-by-step instructions. Making Brie and Cranberry Puff Pastry Bites with Kabocha Squash with leftover kabocha is also fun!
        • Dashi Packet - Dashi packet makes dashi so easily! If you can't find one, use vegetable broth instead. Do not open the sachet!
        • Onion and Shiitake Mushrooms - I like the onion and mushroom combo, but you can use any vegetables you have in your kitchen! Daikon radish, carrots, okra, and spinach are also good.
        • Silken Tofu - soft and delicate silken tofu is perfect for making a Japanese dish.
        • White Miso - Light and sweet white miso is great with sweet and creamy kabocha! Regular miso also works, making a richer miso soup. The flavor and saltiness of miso slightly differ from brand to brand, so adjust the amount to taste.
        • Scallions - Adds refreshing spiciness that complements the sweetness of the kabocha squash so well! Important garnish, do not skip. Sprinkle generously.

        Garnish variations: In addition to the scallions, sesame seeds, sesame oil, chili crisp, and shichimi togarashi are great options. Adding wakame is also great.

        Kabocha miso soup is topped with sliced scallions.

        How to Make Kabocha Miso Soup

        Kabocha squash takes longer to cook compared to the other ingredients in the soup. Instead of microwaving or boiling, I like steaming/boiling it with a pinch of salt and a splash of water in a pot before adding dashi. In this way, water is extracted from kabocha and flavor is condensed.

        1. In a medium pot, add ¼ cup of water, the kabocha, and a pinch of salt. Cover and cook over medium-low heat until the kabocha is tender, 5-10 minutes. If the pan looks dry, add a splash of water to prevent burning on the bottom..
        2. Add 3 cups of water and the dashi packet. Bring to a boil, then add the onion and mushrooms. Simmer until tender, for about 3-5 minutes.
        3. Add the tofu and return to a gentle simmer to warm through. Remove from heat.
        4. Use a small sieve and chopsticks to stir miso into the soup. Taste and add more miso for your liking. Rewarm gently if necessary. Do not boil after adding miso.

        Tip: This soup is so flavorful from the vegetables and miso. But if you want to make it an umami bomb soup, add 2 dashi packets!

        Cutting a whole kabocha squash in half, into wedges, then cubes.
        Cooking kabocha squash soup in a white pot with miso.

        Serving Ideas & Seasonal Pairings

        • Fall Japanese Table (cozy + abundant): Ladle into warm bowls and finish with toasted sesame seeds and thinly sliced scallions. Serve alongside Spicy Asian Spiral Cucumber Salad and Tuna Mayo Rice Balls. Sip genmaicha for a nutty, toasty counterpoint.
        • Holiday Starter (elegant + make-ahead): Pour into small cups and swirl a drop of toasted sesame oil. Pair with roasted kabocha wedges and Beet and Carrot Salad for brightness.
        • Weeknight Comfort (balanced bowl): Serve with Futomaki Sushi Roll or onigiri (nori rice balls) and Cucumber Sunomono. Finish with shichimi togarashi! Brew hojicha for a mug of comfort.
        • Hearty Dinner Pairing: Drizzle chili crisp for the heat. Make it rustic with tamagoyaki (Japanese rolled omelette) and a side of multigrain rice (zakkokumai). Brew sencha for a clean, grassy lift.

        More Soups for Your Soul

        Looking for other recipes like this? Try these:

        For more recipes and updates, follow me on Instagram or TikTok!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        The kabocha squash miso soup topped with thinly sliced scallions in a wooden bowl with a pot of soup on the side. Served with chopsticks.

        Kabocha Squash Miso Soup (Traditional & Vegan Option)

        Yoko Segawa
        If you need an easy and hearty bowl of soup for a chilly day, try this kabocha squash miso soup! Sweet and nutritious kabocha squash pairs beautifully with creamy white miso and umami-rich dashi, and silken tofu makes it extra satiating. This basic Japanese recipe is ready in under 30 minutes!
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 20 minutes
        Total Time 25 minutes
        Course Soup
        Cuisine Japanese
        Servings 4 servings
        Calories 109 kcal

        Ingredients
          

        • ⅓ small kabocha squash cubed (about 200g or ¼ medium kabocha squash)
        • 1 dashi packet use traditional or vegan blend. Add 2 of them for extra flavor.
        • ½ onion sliced
        • 3 shiitake mushrooms sliced (about ½ cup)
        • ½ lb. silken tofu cubed
        • 2 tablespoons white miso add more for your taste, up to 4 tablespoons
        • 4 scallions thinly sliced

        Instructions
         

        • In a medium pot, add ¼ cup of water, the kabocha, and a pinch of salt. Cover and cook over medium-low heat until the kabocha is tender, 5-10 minutes. If the pan looks dry, add a splash of water to prevent burning on the bottom..
        • Add 3 cups of water and the dashi packet. Bring to a boil, then add the onion and mushrooms. Simmer until tender, for about 3-5 minutes.
        • Add the tofu and return to a gentle simmer to warm through. Remove from heat.
        • Use a small sieve and chopsticks to stir miso into the soup. Taste and add more miso for your liking. Rewarm gently if necessary. Do not boil after adding miso.

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1servingCalories: 109kcalCarbohydrates: 12gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 908mgPotassium: 557mgFiber: 2gSugar: 4gVitamin A: 848IUVitamin C: 10mgCalcium: 106mgIron: 2mg
        Keyword fall, kabocha, Kabocha squash soup, miso, miso soup, vegan dashi, winter
        Tried this recipe?Let us know how it was!

        Japanese Ingredients & Fermentation

        How to Cut Kabocha Squash Easily & Safely (without Microwave)

        Kabocha squash is a sweet and nutty Japanese Pumpkin, and cutting it is easier than you think! Just master a few techniques, and you'll easily cut them open safely without an arm workout. Microwaving or cooking is not needed before cutting. Whether you're roasting, steaming, or adding it to a curry, knowing how to handle it properly makes a huge difference!

        Kabocha squash cut into halves, slices, wedges, and chunks.

        When fall comes around, you'll see kabocha squash pop up in the grocery store! If you're intimidated by the rock-hard kabocha squash to use in your favorite fall recipes, try a few tips to make it easy! Here, I'll cover how to cut a kabocha squash in half, peel, slice, and store it.

        If you're interested in basic Japanese ingredients, also check out my Koji Fermentation Guide, How to Prepare Wakame Seaweed, and Matcha Basic Guide!

        [feast_advanced_jump_to]

        What is Kabocha Squash

        Kabocha squash, also known as Japanese pumpkin, is a winter squash with a deep green skin and vibrant orange flesh. The flavor is mildly sweet and nutty, with a dense, starchy, and creamy texture similar to a cross between Japanese sweet potato and pumpkin. It's a popular ingredient in Japanese dishes during fall and winter, and is used in soups, stews, tempura, and simmered vegetable dishes.

        Kabocha Squash Recipe Ideas

        Kabocha Squash is so versatile and adds satisfying sweetness. Use it like potatoes to 'kabocha-fy' classic dishes for the fall and winter season.

        • Kabocha Squash Miso Soup - kabocha squash, dashi, and miso make a mildly sweet miso soup, and it tastes so cozy!
        • Curry - Add kabocha to your favorite curry recipe. The sweetness and spice pair really well together.
        • Soup and Stew - use like potatoes! My Ginger Coconut White Bean Soup and Sweet Potato Peanut Stew are great places to throw some kabocha cubes in.
        • Tempura - tempura is not a fried food, but a steamed food! The kabocha squash is steamed in a deep-fried tempura butter shell, making it extra sweet.
        • Gnocchi - Swap potato for kabocha to make cute yellow gnocchi.
        • Kabocha squash salad - toss steamed kabocha and mayonnaise to make an easy salad.
        • Kabocha squash pie - Make homemade kabocha squash puree to make Japanese pumpkin pie!
        • Pairing with cheese - Salty cheese goes well with sweet kabocha! I paired it with Brie cheese in Brie and Cranberry Puff Pastry Bites with Kabocha Squash recipe to make a fun appetizer.
        • Vegan recipes - Kabocha adds body and structure to eggless or vegan recipes. I used it in the Vegan Datemaki recipe, a plant-based take on the traditional egg omelet roll.

        Can You Eat Kabocha Squash Skin?

        Yes, kabocha squash skin is edible and so nutritious! When cooked, the dark green rind softens and becomes tender, especially in stews and simmered dishes. Many Japanese recipes leave the skin on for the texture and extra nutrients, and it also creates a beautiful color contrast. But, if you're making a bright yellow purée or prefer a smooth texture, you can peel it before or after cooking. I prefer slicing skin off before cooking.

        How to Cut Kabocha Squash in Half

        Before starting to cut, wash the kabocha squash under running water to clean thoroughly.

        1) Pick a Sharp Knife

        A sharp knife is the key to safety! A dull blade is actually more dangerous because it requires extra force and is more likely to slip. Make sure your cutting board is stable (place a damp towel underneath if needed) to prevent movement while cutting through the dense squash. I love my santoku, but I use an everyday knife that fits your hand comfortably.

        2) Remove the Stem and Blossom End

        Scoring around the top stem of kabocha.

        Use the tip or the heel of your knife to score around the top stem. Begin with shallow cuts around it. Then, insert the knife and gently rock it back and forth to deepen the cut.

        The top stem pop out of the kabocha.

        Continue working around the stem until it loosens, and eventually it pops out!

        Cutting out the blossom end from the bottom of kabocha.

        I recommend removing the bottom end as well (this is called the blossom end) to cut it in half easily. Use the same technique to score around the bottom end until it pops out.

        This Kabocha squash I used somehow has a ring around the blossom end. But usually, Kabocha squash doesn't have one. Either way, this method works!

        3) Cut in Half

        Place kabocha on a wooden cutting board.

        Set the kabocha squash on a cutting board, making sure it stands firmly and steadily. Kabocha squash has ridges on the outside, which can help guide your knife. It's a little easier to cut along these lines.

        Cutting one side of kabocha in half.

        Start by cutting the right half (or left if you're left-handed). Begin at the top where the stem was. Place the blade along the ridge and use a rocking motion. There's no need to push. Just let the knife sink into the squash.

        If the blade gets stuck in the flesh, remove it carefully and start again.

        A kabocha squash cut in half.

        Once one side is cut through, rotate the squash and do the same on the other side to finish cutting it in half.

        4) Remove the Seeds

        Scooping seeds out of halved kabocha squash.

        Use a spoon to completely scoop out the seeds and stringy pulp. Scrape the cavity clean to prepare for slicing or chunking.

        Discard or compost the seeds and pulp.

        Seeds scraped out of kabocha squash.

        Most of the time, molding starts with this area because of the moisture. So even if you're only using half the squash, it's best to remove all the seeds completely before storing the rest.

        How to Peel the Skin of Kabocha

        If you decide to peel the skin of kabocha squash, I like to do it at this point. Peeling each individual piece later can be quite tedious.

        Since the skin and flesh of Kabocha are quite tough, you cannot peel it like an apple. Instead, place the squash half flat-side down, and slice off a small section of skin from the flesh, starting at the edge and working your way up. Always cut away from yourself to stay safe.

        How to Cut Kabocha Squash into Thin Slices and Wedges

        Slicing kabocha squash.

        Place cleaned squash half flat-side down and slice into ½-inch wedges or ¼-inch thin slices. You don't need to follow the ridges anymore, but use the same rocking motion to cut it more easily.

        Wedges are perfect for roasting and grilling. For recipes like tempura or sautéed dishes, go thinner for faster cooking.

        How to cut Kabocha Squash into Cubes

        Cutting kabocha squash wedges into chunks.

        To cut cubes, first slice the squash into wedges. Then cut each wedge crosswise into even cubes. Adjust the thickness depending on your recipe.

        Tip: Flesh is softer than the rind, so actually it's easier to cut from the inside. The challenge is that Kabocha squash can be unstable if you place the flesh-side up. So I like to start slicing from the rind side first by rocking the blade, then once the piece is small, I flip it over to cut from the flesh side. Always be careful and go slowly and gently.

        How to Store Kabocha Squash

        Whole kabocha squash can be stored in a cool, dark place for up to 1-2 months.

        Once cut, pat dry the leftover squash with a paper towel and place it in an airtight container (like a Ziploc bag) or tightly wrap with plastic wrap. Store in the refrigerator for up to 3-4 days.

        If you've sliced or cubed it, you can also freeze it: divide the kabocha into single-use portions and wrap each portion tightly in plastic wrap. Then place the wrapped kabocha in a freezer-safe storage bag and store it in the freezer as individual chunks. If you've cubed it, you can simply store the pieces in a freezer-safe storage bag. The cubes usually won't stick together (just give the bag a shake if needed). Use within 3-4 weeks for the best flavor and texture.

        When using frozen kabocha, you don't need to thaw it. Unwrap from the plastic wrap and simply add frozen kabocha to the soups, stir-frys, and simmers.

        You can also freeze cooked kabocha. Frozen puree is also convenient if you're making kabocha squash soup.

        Love Japanese Recipes? Try This!

        More Recipes to Try

        For more recipes and updates, follow me on Instagram, TikTok, Facebook, or Pinterest!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Kabocha squash cut into halves, slices, wedges, and chunks.

        How to Cut Kabocha Squash Easily & Safely

        Kabocha squash is a sweet and nutty Japanese Pumpkin, and cutting it is easier than you think! Just master a few techniques, and you'll easily cut them open safely without an arm workout. Microwaving or cooking is not needed before cutting.
        Print Recipe Pin Recipe

        Equipment

        • Sharp santoku knife or chef's knife
        • Sturdy cutting board
        • Damp kitchen towel for board stability
        • Spoon for removing seeds

        Ingredients
          

        • 1 whole kabocha squash

        Instructions
         

        • Wash the Squash: Rinse the whole kabocha squash under running water to remove dirt or debris. Pat dry.
        • Pick a Sharp Knife: Use a sharp chef's knife or santoku for better control. A dull knife is more dangerous as it requires more pressure and can slip. Place a damp towel under your cutting board to keep it from sliding.
        • Remove the Stem and Blossom End: Use the tip or the heel of your knife to score around the top stem. Begin with shallow cuts around it. Then, insert the knife and gently rock it back and forth to deepen the cut until the stem loosens and pops out.
        • Repeat this process with the blossom end (the bottom of the squash).
        • Cut the Squash in Half: Use a gentle rocking motion along a ridge to cut down one side. Don't force the knife, let it sink in gradually. If the blade gets stuck, remove it and start again. Once one side is cut, rotate the squash and finish the cut on the other side.
        • Remove the Seeds: Scoop out the seeds and stringy pulp with a spoon. Scrape the inside clean. Discard or compost the seeds, or save and roast them.
        • Tip: Molding starts around seeds because of the moisture. So even if you're only using half the squash, it's best to remove all the seeds completely before storing the rest.
        • (Optional) Peel the Skin: It's easier to peel before cutting into smaller pieces. Place the squash half flat-side down. Starting at the edge, slice off the skin section by section, working upward. Always cut away from yourself for your safety.
        • Cut into Wedges or Thin Slices: Place the squash half flat-side down and slice into ½-inch wedges or ¼-inch thin slices. Wedges are great for roasting, and thinner slices work well in tempura or sautés.
        • Cut into Cubes: First, cut the squash into wedges, then slice each wedge crosswise into even pieces. Adjust cube size depending on your recipe (smaller for soup, larger for roasting).
        • Tip: The flesh is softer than the rind. Once the piece is small, flip it over and cut from the inside.

        Notes

        Storage Tips:
        • Whole kabocha squash can be stored in a cool, dark place for up to 1-2 months.
        • Cut squash should be patted dry and stored in an airtight container (like a Ziploc bag) and/or tightly wrapped in plastic wrap. Keep refrigerated and use within 3-4 days.
        • To freeze sliced or cubed kabocha: Divide into single-use portions and wrap each tightly in plastic wrap. Place wrapped portions into a freezer-safe bag and store as individual chunks.
        • If already cubed, you can skip the wrap and freeze them directly in a freezer-safe bag. The cubes usually don't stick together, just shake the bag gently if needed.
        • Use frozen squash within 3-4 weeks for the best flavor and texture.
        • No need to thaw before cooking, just unwrap and add directly to soups, stir-fries, or simmered dishes.
        • Cooked or puréed kabocha can also be frozen and is especially handy for making soups!
        Keyword Gluten-Free, Japanese ingredients, kabocha, kabocha squash, knife skills, vegan
        Tried this recipe?Let us know how it was!

        Japanese Side Dishes

        Beet and Carrot Salad with Lemon Maple Dijon Dressing

        Beet and Carrot Salad is a vibrant, satisfyingly crunchy salad made with apples, walnuts, and a lot of fresh herbs. Natural sweetness from raw beets and carrots complements beautifully with tangy Lemon Maple Dijon Dressing, and you never taste bitterness from the raw beets. Perfect for a healthy side, or add protein to enjoy as a meal.

        Beet and carrot salad on a plate, topped with fresh cilantro.
        [feast_advanced_jump_to]

        How to Stop Beets from staining?

        • Wear food-safe gloves.
        • Coat one hand(the one that touches the beets) and a cutting board with oil or cooking spray. Just be careful.
        • Line cutting boards with parchment.
        • Rinse utensils promptly.
        • Golden or candy stripe beets are less staining alternatives

        Cutting raw beets can be tricky. But once you use some of the techniques above, you'll find it fun and less staining. Just be careful and stay safe, especially you're using oil method!

        Beets are peeled, sliced, and cut into matchsticks on a wooden board.

        Why You'll Love this Recipe

        • Simple yet irresistible flavor combination
        • Naturally vegan and gluten-free.
        • Perfect balance of earthy, sweet, and tangy flavors.
        • Keep well for meal prep.
        • Gorgeous color makes it perfect for entertaining while keeping it healthy.

        Ingredients

        For the Salad

        • Beets
        • Carrots
        • Walnut
        • Fresh dill and cilantro 

        For the Lemon Maple Dijon Dressing

        • Extra virgin olive oil
        • Freshly squeezed lemon juice
        • Dijon mustard 
        • Maple syrup 

        Need to substitute an ingredient?

        Ask ChatGPT for suggestions on how to substitute the particular ingredient.

        ChatGPT
        Beet and carrot salad on a plate with a fork and a knife.

        Instructions

        Wash, Peel, and Prep Beets & Carrots

        Scrub well, trim off the green tops, and peel the beets and carrots. Slice them and cut into matchsticks.

        Tip: When cutting the veggies, you can alternatively shred them with a box grater or a food processor with a shredding blade.

        Core and Slice Apple to Avoid Browning

        Cut the apple just before tossing with dressing to prevent browning. Alternatively, you can prevent oxidation by tossing in lemon juice or submerging in salted water.

        Make the Lemon Maple Dijon Dressing

        Combine extra virgin olive oil, freshly squeezed lemon juice, maple syrup, Dijon, salt, and pepper. Whisk or shake in a jar until emulsified.

        Assemble the Salad

        Toast the walnuts in a dry pan or oven until golden brown. Let cool and roughly chop.

        In a large bowl, toss all the salad ingredients. Drizzle the dressing and toss. Taste and season with salt and pepper if necessary.

        Beets, carrots, and apples are cut into matchsticks and added to a bowl.

        Flavor Variations

        • Herbs - Have fun with fresh herbs, like adding mint and parsley.
        • Fruit - instead of apples, try pears or oranges.
        • Spice - Add cumin and/or coriander to spice it up.
        • Nuts and seeds - Instead of walnuts, use almonds, pine nuts, or pumpkin seeds.

        Can You Make This Salad Ahead & How Long Does It Last?

        Refrigerate leftovers in an airtight container for up to 2-3 days. Avoid freezing.

        This salad tastes amazing after a few hours or even overnight in the fridge. The flavors meld beautifully together!

        Salad Lover? Try This!

        More Deliciousness on the Way

        For more recipes and updates, follow me on Instagram or TikTok!

        If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!

        Beet and carrot salad on a plate, topped with fresh cilantro.

        Beet and Carrot Salad with Lemon Maple Dijon Dressing

        Beet and Carrot Salad is a vibrant, satisfyingly crunchy salad made with apples, walnuts, and a lot of fresh herbs. Natural sweetness from raw beets and carrots complements beautifully with tangy Lemon Maple Dijon Dressing, and you never taste bitterness from the raw beets. Perfect for a healthy side, or add protein to enjoy as a meal.
        Print Recipe Pin Recipe
        Prep Time 15 minutes
        Total Time 15 minutes
        Course Salad
        Servings 4 servings
        Calories 225 kcal

        Ingredients
          

        For the Lemon Maple Dijon Dressing

        • ¼ cup extra virgin olive oil
        • 1 lemon juiced (3-4 tablespoon of juice)
        • 2 teaspoon Dijon mustard
        • 2 teaspoon maple syrup
        • salt and pepper to taste

        For the salad

        • 1½ cups beets julienned
        • 1 cup carrot julienned
        • ½ apple julienned
        • ¼ cup walnut toasted and chopped
        • ¼ cup fresh dill chopped
        • ¼ cup fresh cilantro chopped

        Instructions
         

        • Whisk together all the dressing ingredients.
        • In a large bowl, toss the salad ingredients with the dressing. Taste and season with salt and pepper if necessary.

        Notes

        Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

        Nutrition

        Serving: 1servingCalories: 225kcalCarbohydrates: 15gProtein: 3gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 102mgPotassium: 368mgFiber: 3gSugar: 9gVitamin A: 5669IUVitamin C: 13mgCalcium: 40mgIron: 1mg
        Keyword apple, beets, carrots
        Tried this recipe?Let us know how it was!