August 19th, 2015
One of Aiya’s original recipes, the Matcha Chocolate Cake Cottage is a Japanese classic. Featuring 3 layers of rich, Matcha flavor, the cake layers are sandwiched together with fluffy whipped cream and topped with a rich Matcha ganache. Because this recipe was geared toward Japanese tastes, this cake may have a slightly stronger Matcha flavor than what you are used to. If you prefer a milder Matcha taste, please reduce the Matcha to 1-2 Tbsp for the cake.
We have to admit, this cake was a bit more challenging than some of the other cakes on our recipe page. However, when done correctly, the results are more than satisfying. Here are some of the tips and tricks we recommend for a successful first try. First, make sure to use an electric mixer for steps 4, 5, and 8. Though not absolutely necessary, the cakes may come out denser and less fluffy when hand-mixed. Second, the batter should be thick. When pouring out into a baking sheet, make sure you level the batter so the cake layers bake evenly. We recommend using nothing larger than a 9 inch baking sheet. Next, chill the cake in the fridge completely before cutting and applying whip cream. The whipped cream tends to melt; even the cake is at room temperature. Lastly, make sure to be careful when melting the chocolate in the microwave. Since chocolate is a delicate ingredient, it can burn or harden when microwaved for too long. We recommend finely chopping the chocolate first, then microwaving in fifteen second increments, stirring often.
And there you have it- 6 little layer cakes full of flavor and antioxidants! Happy baking!
Makes 6 (2 inch) Pieces
- 2-3 Tbsp Aiya Cooking Grade Matcha (1-2 for a milder Matcha taste)
- 2/3 cup Flour (Cake or All Purpose)
- 3 Egg Yolks
- 1/3 cup Sugar
- 3 Egg Whites
- 1/4 cup Sugar
- 1 Tbsp Unsalted Butter
- 1 Tbsp Milk
- 1/2 Cup Heavy Cream
- 1 Tbsp Sugar
- Sift the flour and Matcha together and set aside.
- Spread some parchment paper out on a baking sheet and preheat your oven to 325~350 F. (we recommend nothing larger than a 9 inch sheet)
- Melt the butter and set aside.
- Mix the egg yolks and 1/3 cup of sugar together until they turn white. (electric mixer recommended)
- Beat the egg whites in a separate bowl, adding in the 1/4 cup of sugar half at a time until the egg whites form stiff peaks. (electric mixer strongly recommended)
- Gently fold about 1/3 of the egg yolk-sugar mixture into the egg whites. Once it is fully incorporated, gently add in the dry ingredients about half at a time until they are mixed in. Add the remaining egg yolk-sugar mixture followed by the milk and melted butter.
- Pour the batter into the baking sheet, level it, and bake in the oven for 15 minutes.
- Pour the 1/2 cup of heavy cream into a bowl and beat it with the 1 tbsp of sugar until it forms peaks. (electric mixer recommended/for a sweeter whip cream, increase sugar to 3 Tbsp)
- Cut the cake into 3 pieces and layer them, spreading the whipped cream between each layer. Cut into 6 pieces. (Chill cake completely in fridge before layering. Cut the cakes into 6 piece before adding the whipped cream)
- Melt the white chocolate and mix the 1/4 cup of heavy cream and 1 tbsp of Matcha into it. (melt in increments of 15 seconds, stirring in between, to prevent chocolate from burning or hardening)
- Pour some of the chocolate-Matcha mixture over each piece of cake and place in the refrigerator to allow it to set and the chocolate to harden. Before serving, dust each piece with some Matcha.
- Serve and enjoy!
August 13th, 2015
Aiya is excited to announce that FOUR of our teas have all placed in their respective categories in the 2015 NATC (North American Tea Championship) Spring Hot Tea Competition. Our Premium Gyokuro, Premium Sencha, and Matcha Infused Genmaicha placed first, while our Premium Matcha placed second. To celebrate this great news, we would like to offer our valued customers a special promotion on ALL four teas from today until Monday, August 31st.
Please read the details below carefully as they differ for consumers and wholesalers:
For Wholesale Customers:
Enter the discount code “natc2015wh” (no spaces) at checkout in our Online Wholesale Store to save 10% off Premium Gyokuro (80g & 500g), Premium Sencha (80g & 500g), Matcha Infused Genmaicha (85g & 500g), and Premium Matcha (30g & 100g).
Enter the discount code “natc2015” (no spaces) at checkout in our Online Consumer Store to save 20% off Premium Gyokuro (80g & 500g), Premium Sencha (80g & 500g), Matcha Infused Genmaicha (85g & 500g), and Premium Matcha (30g & 100g).
To take advantage of this deal and start shopping, head over to aiyamatcha.com.
If you have any questions, please do not hesitate to contact us at firstname.lastname@example.org.
*Discount only valid on these specified items in stock and purchased through our wholesale and consumer stores respectively. Please note that this discount does not apply to our organic variety loose leaf teas. Orders must be placed between 12:00AM on Wednesday, August 12, 2015 and 11:59 PM PST on Monday, August 31, 2015 to qualify. This promotion cannot be combined with other existing promotions. Aiya reserves the right to change the terms of or terminate this promotion without prior notice.
July 31st, 2015
The radiation test report is available for our August 2015 shipment. It once again confirms that all of our Matcha and loose leaf teas are safe for consumption. Copies available upon request.
July 29th, 2015
A couple of weeks ago, the bloggers from Probably This created a Superfood Almond Butter + Matcha Brownie recipe for us, based on a philosophy that finds balance between delicious and healthy foods. Aside from the usual chocolate and butter, they added superfoods such as Matcha, spirulina, and coconut oil to create a healthier version of a brownie that’s just as delicious. Finding equilibrium between health, fitness, and eating your favorite foods isn’t as difficult as it seems with a little planning and substituting. Based on this same idea, we tried making a healthier baked donut recipe that contains Aiya Cooking Grade Matcha, less sugar, almond milk, and zero frying oil. Baking your donuts is a great way to cut excess calories and fat, while the Matcha adds a little extra boost of nutrients and antioxidants to your round treat. We still add a little bit of yum by coating the top with the goodness of a white chocolatey Matcha ganache (by Molly Yeh). Though these donuts may not be sweet enough by themselves, pairing it with the Matcha white chocolate ganache gives it that perfect balance of sweetness. And that’s it—12 pretty little treats with tons of flavor and a little less guilt.
Donuts (Matcha flavor and Chocolate flavor)
- 3/4 cup Flour
- 1 tsp baking powder
- 1 tbsp Aiya Cooking Grade Matcha (for Matcha donuts)
- 2 tbsp cocoa powder (for chocolate donuts)
- 3 1/3 Tbsp butter
- 5 tbsp sugar
- 1 egg
- 1/4 cup almond milk
Matcha White Chocolate Ganache (by: Molly Yeh)
- Sift the flour, baking powder, and Matcha together and set aside.
- Begin pre-heating your oven to 350 degrees.
- Allow the butter to come to room temperature and stir it until it is smooth and creamy.
- Whisk the sugar into the butter until it is well incorporated and the whole mixture takes on a white color.
- Beat the egg and add it in little by little until it is well incorporated.
- Add the milk into the sifted dry ingredients, mix gently, and then add the butter and sugar.
- Transfer the batter to a piping bag (a Ziploc bag with one corner cut off works as well).
- Using a donut mold (or any circular mold you like), pipe the batter into the mold
- Bake in the oven for 12 minutes, lower the temperature to 325 degrees, and bake for approximately 5 more minutes.
- Repeat steps 1-9, substituting the Matcha for the Cocoa powder for your chocolate donuts.
- Let the donuts cool completely before pouring ganache.
Matcha White Chocolate Ganache
- For the full Matcha ganache recipe, click here.
- After the ganache is ready, pour it over the donuts and spread with a spoon.
- You can even get creative with the ganache by drizzling it over the donut, or adding chocolate sprinkles (or any topping you’d like).
- Store in fridge to prevent ganache from melting.
July 28th, 2015
Hot off the heels of exhibiting at the Summer Fancy Food Show in NY, the Aiya team flew out to beautiful Chicago to exhibit at another trade show- IFT (Institute of Food Technologists). Held at the McCormick Place in downtown Chicago, the IFT is one of the largest ingredient shows we attend each year.
Though a bit slower paced than some of our other shows, the IFT is different because it carries the potential for meeting businesses that may purchase in bigger bulk amounts. That’s because the majority of this show is attended by large food manufacturers looking for new and innovative ingredients for their new products. For example, we met a handful of manufacturers in the ice cream, confectionary, and RTD (ready to drink) beverage industries that were looking for unique ingredients to flavor their new ideas. Many of them were quite impressed with our Matcha latte and Matcha white chocolate samples, surprised at how well this powdered tea paired with other ingredients. It’s always great to showcase the versatility of Matcha with our samples to give the attendees a sense of what this tea is capable of.
Because ingredients are such a foundation of the food industry, the IFT is another great place to discover new and emerging trends of the year. As we expected, one of the main trends were – you guessed it – Matcha. Most of the attendees were either already using Matcha or were interested in working with it because of its popularity. Another trend we noticed at this show was fiber – tons of booths showcased their different types of fibers, while many others sampled out gummy candies made with extra fiber and less sugar.
There is one more thing that makes the IFT show so different from others. Not only is it a great place for industry professionals to network, but it is also a great place for students passionate in the field of food science to get some hands on experience with ingredients used today. The IFT raises money for food science majors, and even hosts a fun run event to raise scholarship funds for these ambitious students. We always love the idea of helping fuel the minds that may later fuel the food world.
And just like that, our exciting summer trade show season has officially come to a close. And what better way to end this season than with this exciting IFT show? Up next, we have our Natural Products Expo East in Baltimore, Maryland—another completely different show than both our Fancy Food and IFT shows. With Matcha starting to slowly become more established in the food industry, we are excited for all of the opportunities that may be headed our way.
Streets of Chicago
Matcha Latte Samples
City Night View
Aiya’s Matcha at Navy Pier
Streets of Chicago
The Bean- Millenium Park
July 23rd, 2015
A couple of weeks ago, the Aiya team flew out to the Big Apple to exhibit at the Summer Fancy Food Show, held at the Javits Convention Center. With nice, warm weather and a pleasant breeze, we couldn’t have asked for a better time to visit this beautiful city. Though we normally exhibit at the Winter Fancy Food Shows in San Francisco, this was only our second time at the summer version in New York. We had a great first show last year, so we were very excited to see what this show had in store for us this year.
This popular biannual show features an endless array of specialty food vendors from all over the world. This makes it one of the best ways to keep up with the ever changing food and beverage trends of the year—especially those in trendy New York. Not only was it a great show for us, but it was also a great show for Matcha in general. Though more people knew about Matcha during last year’s Summer Fancy Food Show compared to the other shows we exhibit at, the popularity of Matcha had definitely amplified this year. Matcha flavored foods and beverages seemed to be everywhere, from Matcha drinks and ice creams, to even Matcha flavored popcorn chips. This emerald green powder was definitely the star of the show and we couldn’t be happier. Another interesting trend we noticed at this show was beet. Quite a number of companies used beet in their products, with one of them being a beet hummus. This was somewhat reminiscent of Matcha, since many companies mentioned using the beets for their striking purple hue and their health benefits.
In addition to all of the emerging trends, the Fancy Food Shows are always busy. Tons of new and existing customers stopped by our booth, eager to talk about the creative Matcha applications they had in mind. Other attendees seemed like they couldn’t get enough of our Matcha lattes and hot teas, coming back for seconds and thirds, and even fourths. Not only is it one of the busier shows, but it’s also one with more variety when it comes to trying out samples from other companies. Compared to an ingredient show, there are so many more new foods to try out. Some of the interesting (and delicious) things we sampled at this show were Genmaicha flavored ice cream and peanut butter flavored ginger chews. We’ve never tried a Genmaicha ice cream (let alone any Genmaicha dessert), so we didn’t really know what to expect. To our surprise, the sweet, creamy texture of the ice cream paired so well with the nutty Genmaicha flavor.
Overall, this was a great show for us, and we always love spreading the goodness of Matcha to more people around the world. It’s crazy to think that exactly one year ago, not too many people were even familiar with this powdered green tea. Being able to stay on top of the new trends that may soon emerge is a plus for us, too. We can’t wait to see what the next Fancy Food Show brings us.
Aiya’s Display Case
Javits Convention Center
Brooklyn Fare Store in NY
Matcha to Go
Shot from above
Streets of NY 2
Streets of NY
July 2nd, 2015
The radiation test report is available for our July 2015 shipment. It once again confirms that all of our Matcha and loose leaf teas are safe for consumption. Copies available upon request.
June 19th, 2015
A couple of days ago, we tried re-creating the Matcha Hemp Chia Pudding recipe created for us by Nibs and Greens. Made with Aiya’s cooking grade Matcha, this hemp milk based pudding is solidified by chia seeds and features a smooth Matcha flavor that we just can’t get enough of. Though it mentions hemp milk specifically, this pudding recipe can be made with any type of milk, such as almond or soy. This was actually our first time working with hemp milk, but boy did we love its nutty, creamy flavor! There’s just something about nutty notes that fit Matcha’s mild, sweet notes like the last piece to a complete jigsaw puzzle (see our previous nutty Black Sesame + Matcha cupcake). Another thing we love about this recipe is that it is so simple to make. Though it takes a tiny bit of planning ahead (it has to be refrigerated overnight), just one batch could yield around 2-3 breakfast meals that any health enthusiast (and food lovers altogether) could enjoy throughout the week. Top with your favorites, and it’s good to go! Just one bite of this scrumptious, wholesome treat was all it took to make our stomachs fall in love.
- 1 Tbsp. Aiya cooking grade Matcha
- 1 1/2 cups unsweetened hemp milk (or milk of your choice)
- 1 1/2 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 1/4 cup + 2 Tbsp. chia seeds
- Toppings: sliced banana, blueberries, almond butter
- Combine everything except the chia seeds in your blender.
- Pour into a large glass container and stir in chia seeds.
- Place the container in your fridge for 8-10 hours to thicken up, stirring once or twice.
- Once the chia pudding has thickened up nicely and is no longer liquid-y, enjoy as is or create your parfaits!
- Parfait assembly: place a layer of chia pudding at the bottom of a glass, top with sliced banana, some blueberries, and spoonful of almond butter. Place another layer of chia pudding on top and top with more banana, blueberries, and almond butter.
- Enjoy for breakfast, as a snack, or dessert!
- Store in your fridge.
June 10th, 2015
Often times, we like to work with dessert and food bloggers to have creative, fun Matcha recipes made for us with our Cooking Grade Matcha. This allows us to showcase the versatility of Matcha and hopefully inspire others to incorporate more Matcha into their daily lives. (Did you hear about all of the health benefits it has?) And more than often, we enjoy recreating these recipes, or even putting a spin on them to share with you our experiences. One of the most versatile recipes we’ve worked with is blogger Molly Yeh’s Matcha Layer Cake with Black Sesame Buttercream. With only slight adjustments, this layer cake recipe could easily transform into big cakes, mini cakes, cake pops and even cupcakes.
We recently tried making Matcha cupcakes with a black sesame frosting, but sadly found out that the edges of the cupcakes turned slightly brown, shedding them of their deep green color (though they tasted amazing!). We’re guessing that using cupcake liners/parchment or baking at a lower temperature (~325F) may fix this problem, though we haven’t tried it out yet. Instead, we tried swapping the flavors of the cake and the buttercream, yielding 24 fluffy black sesame cupcakes with a striking jade green Matcha frosting. Not only did it look amazing, but it tasted even better! Something about the nutty flavor of the black sesame and the mild tea flavor of the Matcha pair so well together—maybe even better than peanut butter and jelly. We don’t know about you, but we don’t mind keeping a couple (or a lot) of these in the fridge for a rainy day.
To make these cupcakes, we used the same ingredients for the batter and the buttercream as Molly Yeh’s recipe; the only thing we changed is that we used black sesame for the cake batter and Matcha for the buttercream frosting, with slightly different proportions. Make sure to coat the bottom of your cupcake tins with oil or butter for easy removal.
*This recipe was adapted from Molly Yeh’s Matcha Cake recipe.
- 1 ¾ cup sugar
- 2 ½ cup all-purpose flour
- 4 tbsp toasted & ground black sesame seeds (adjust amount for a stronger/lighter sesame flavor)
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp kosher salt
- 2 eggs, large
- 1 cup buttermilk
- ½ cup flavorless oil, like canola
- 1 ½ Tbsp vanilla extract
- ½ tsp almond extract
- ¾ cup boiling water
- 1 ½ Tbsp Aiya Cooking Grade Matcha
- 2 cups unsalted butter, softened
- 4 2/3 cups powdered sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- A pinch of kosher salt
- Preheat oven to 350 degrees F.
- Grease the bottoms and sides of two cupcake tin pans.
- In a large bowl, whisk together all the dry ingredients.
- In a medium bowl, whisk together all the wet ingredients except the boiling water.
- Whisk the wet ingredients into the dry ingredients and then stir in the boiling water. (It will be a very thin batter.)
- Spoon in 3-4 tablespoons of batter into each cupcake tin, or until about 2/3rds is filled.
- Bake until a toothpick inserted into the center comes out clean. Bake for 13 – 15 minutes.
- Let the cupcakes cool in their tins for about 10-15 minutes.
- Remove cupcakes by scraping a rubber spatula down the sides, carefully and slowly separating the cupcakes from their tins. Once the sides are removed, the cakes should easily pop out.
- Once removed, let the cupcakes cool all the way. Putting them in the fridge works as well.
- Frosting: use an electric mixer to beat all the ingredients together until smooth.
- Transfer the buttercream to a piping bag and decorate as desired. You can get creative with this step by garnishing the top with your favorite toppings (we tried ground black sesame and chocolate sprinkles)
June 2nd, 2015
The radiation test report is available for our June 2015 shipment. It once again confirms that all of our Matcha and loose leaf teas are safe for consumption. Copies available upon request.