Earn Aiya Reward Points for Writing Product Reviews!

November 20th, 2015

aiya reward point photo blog

Want to earn $ to spend toward Aiya’s Online Store? Write us a product review!

From today until December 22nd, you can earn 5 reward points for every product review you write (1 point is redeemable for $1), up to 3 reviews - or 15 points**. No code or purchase is required. Remember, it’s almost time to start shopping for holiday gifts for your friends and loved ones, or even for yourself!

Make sure you are logged into your account to leave a review. That way, we can issue points to your account. If you’ve been using the guest check out feature on our online store and don’t have an account, you can easily create one for free. To leave a review:

  1. Click into the product you wish review.
  2. Click  to review the product (located right under the product name).
  3. If you are not logged in, it will bring you to a page with a log in button at the bottom.
  4. Write us a review! Your review will post once it is approved, and reward points will be added to the account used to write the review.

All that we ask is that you only review products that you’ve tried before. :- )

Feel free to email us at info@aiya-america.com if you have any questions.

And that’s it- happy shopping!


**Offer only valid on product reviews written when logged into an account associated with a unique email address. Reviews will be reviewed before posting to the site. Reward points will be added to account once review has been approved and posted; please allow 1-2 business days before seeing your points in your account. Offer only valid on product reviews written between 12:00 am PST on Friday, November 20th and 11:59 pm PST on Tuesday, December 22 2015. Aiya reserves the right to refuse points if review is inappropriate and to change the terms of or terminate this promotion without prior notice. 


Thanksgiving Inspired: Mini Matcha Apple Pies

November 18th, 2015

Matcha Apple Pie 6d

Happy (almost) Thanksgiving from all of us here at Aiya! With this festive holiday right around the corner, what better way to say thanks to friends and loved ones than by gifting them with something delicious and homemade? Made with Aiya’s Cooking Grade Matcha, these bite sized pies are flaky, buttery, and sweet on the inside. Not only are they adorable and fairly simple to make, but they are also small in size, which leaves you with tons of space in your stomach for all of the other delectable foods on Thanksgiving Day! Happy Baking!

Matcha Apple Pie 7c

Makes 20-24 mini pies


Pie Crust

  • 2.5 cups all-purpose flour
  • 2.5 -3 Tbsp Aiya Cooking Grade Matcha
  • 3 Tbsp sugar
  • 2 sticks + 1 Tbsp butter, cubed (very cold)
  • 1 tsp salt
  • 1/2 cup milk or alt-milk (very cold)

Apple Filling

  • 3 granny smith apples, diced into tiny squares
  • 1/4 cup sugar
  • 1-2 – 3/4 tsp cinnamon
  • 2 Tbsp flour
  • 1 Tbsp lemon juice


  • 1 egg
  • 2 tsp water
  • 1-2 Tbsp sugar (large grain)

Matcha Apple Pie 8


  1. Combine the flour, sugar, salt, and Matcha in a large bowl. Whisk everything together until the entire mixture takes on a light green color.
  2. Cut the cubed and cold butter into the flour mixture by rubbing it in between your fingertips until the largest pieces of butter are pea sized. (A pastry cutter works well, if you have one)
  3. Slowly add in the cold milk or alt milk. Gently mix the milk into the flour mixture with a rubber spatula until it forms a messy ball.
  4. Give the dough a couple of gentle kneads. Don’t knead the dough too much, and make sure you are gentle. There should still be chunks of butter marbled into the dough.
  5. Cut the dough into two pieces and flatten them slightly. Wrap the halves in plastic wrap and refrigerate for an hour or two.
  6. While the dough is chilling, make the apple filling. Start by cutting the apples into tiny cubes- the cubes should be smaller than 1/2 an inch. We will be making tiny pies, so apples that are too large may not fit.
  7. Mix the diced apples, sugar, cinnamon, flour, and lemon juice in a large bowl and set aside.
  8. Once the dough is chilled, preheat the oven to 380F.
  9. Roll the dough out on a well-floured surface. Make sure to flour the rolling pin as well. Once the dough is even and has a thickness of 1/3rd of a cm, cut out small circles with a circle cookie cutter (somewhere around 3-4 inches in diameter).
  10. Take the scraps and roll them out again, until all the dough is used up.
  11. Place a small amount of the apple mixture in the center of the crust circle. Make sure not to overfill- you want to leave enough space around the edges to seal the two crust circles together.
  12. Take another crust circle and spread it slightly thinner with your hands. Place over the circle with the apple mixture and seal shut with the back of a fork. Cut 3 slits on the top of the pies and place them on a baking sheet lined with parchment paper.
  13. Whisk the egg and 2 tsp water together and apply to the top of each pie with a cooking brush. Sprinkle with sugar and refrigerate for another 20 minutes.
  14. Once refrigerated, bake the pies for around 20-23 minutes, or until the edges become slightly golden brown.
  15. Share with friends :-)
Matcha Apple Pie 3a

This is what the mini pies should look like before baking.

Matcha Apple Pie 9a

Matcha Apple Pie 5a

Matcha Apple Pie 2a

Aiya Matcha Monthly Radiation Test Report Available- November 2015

November 6th, 2015


The radiation test report is available for our November 2015 shipment.  It once again confirms that all of our Matcha and loose leaf teas are safe for consumption.  Copies available upon request.

Holiday Inspired: Matcha Peppermint Fudge

November 4th, 2015

Matcha Peppermint Fudge 4

You know you’re a bit too excited for the holidays when the candy canes that you want for your recipes are difficult to find. But nonetheless, we still believe that it’s never too early to start your holiday planning and recipe creations. With that said, here’s a brand new holiday themed recipe, adapted from the Matcha Peppermint Fudge recipe that was created for us by the bloggers at Probably This. This fudge recipe features two layers of smooth and creamy, melt-in-your-mouth flavors with a white chocolate base. The bottom layer features a beautifully green Matcha fudge, while the top layer features a white chocolate fudge with a peppermint kick. Who knew peppermint and Matcha tasted so good together (Matcha peppermint lattes, anyone)? Finish off the top with Matcha drizzles and crushed candy canes, and you have an irresistible holiday treat that’s sure to get you in the holiday spirit.

Matcha Peppermint Fudge 6 edit 2

Adapted from Probably This

Makes 25-35 small squares, or 12-16 large squares


Matcha Fudge (bottom layer)

  • 15 oz white chocolate chips
  • 10 oz sweetened condensed milk (about 2/3rds can)
  • 2 Tbsp butter + extra for greasing the pan
  • 2.5-3 tsp Aiya Cooking Grade Matcha

Peppermint Fudge (top layer)

  • 8 oz white chocolate chips
  • 2-3 Tbsp sweetened condensed milk
  • 1 Tbsp butter
  • 1/2 tsp peppermint extract
  • 1 tsp vanilla extract

Matcha Chocolate Drizzle


  1. Butter and line with parchment paper an 8×8” brownie pan. Leave a 2” overhang of parchment paper to allow for easy removal of the fudge.
  2. In a medium saucepan over low heat, combine the 15 oz. white chocolate chips, condensed milk, and butter. Stir often to prevent the chocolate from burning, until completely melted.
  3. Remove the saucepan from heat and sift in the Matcha. Stir until combined.
  4. Pour the fudge into the brownie pan and let it sit for 3 hours until solid, or 1.5-2 hours if refrigerated.
  5. Once the fudge has set, start preparing for the top layer. In a medium saucepan over low heat, combine the 8 oz. white chocolate chips, 2-3 Tbsp. condensed milk, and 1Tbsp butter. Stir often until combined.
  6. Take the saucepan off heat and whisk in the peppermint extract and vanilla extract.
  7. Pour the peppermint fudge over the Matcha fudge, smoothing it out with a spatula. Let it sit for another 2 hours until firm (or an hour if refrigerated).
  8. To make the Matcha chocolate drizzle, melt 3-5 oz. white chocolate chips in the microwave, in 15-20 second increments. Once melted, sift 1-1.5 tsp. Matcha directly over the chocolate, and stir in until combined.
  9. Using a spoon, drizzle the chocolate over the surface of the peppermint fudge, being careful to avoid large clumps.
  10. Put a candycane (or a couple of starbrite mint candies) into a Ziploc bag, and pound until small pieces break off. Sprinkle on top of the Matcha chocolate drizzle, and store in the fridge for 30 minutes.
  11. Once firm, remove the fudge from the pan by lifting up on the parchment paper and transfer it onto a work surface. Cut into squares and enjoy! The fudge can be stored in the fridge in an air tight container for up to five days.

Matcha Peppermint Fudge 5 edit 2

Matcha Peppermint Fudge 7 edit 2

Fall Inspired- Matcha Apple Spice Muddy Buddies

October 30th, 2015

Matcha Muddy Buddies 5

There’s just something about spices and toasty apple flavors that make us so giddy about fall. Maybe it’s that warm fuzzy feeling that you get when drinking a hot cup of something spiced, or maybe it’s just the fact that warm apple pie sounds so good when it’s chilly out. No matter what the reason, we’re sure that this muddy buddy recipe will have you thinking colored leaves and cold weather. Here’s a fun twist on our childhood favorite- muddy buddies! Though normally made with peanut butter, we changed it up and used an apple spice white chocolate on the inside, and a Matcha powdered sugar on the outside. First Matcha and peppermint, and now Matcha and apple spice? Matcha, you really do taste good with anything.

Matcha Muddy Buddies 4 d


  • 7-8 cups Chex cereal
  • 7-8 oz white chocolate chips
  • 2 tsp apple pie spice
  • 4 Tbsp heavy cream
  • 1.5 cups powdered sugar
  • 2-3 tsp Aiya Cooking Grade Matcha
  • 2 large Ziploc bags

Matcha Muddy Buddies 2


  1. Sift 1.5 cups powdered sugar and 2-3 tsp Matcha into a large bowl. Mix until the entire powdered sugar mixture takes on a light green color. Set aside.
  2. Pour the Chex cereal into 2 large Ziploc bags and set aside.
  3. Place the white chocolate chips in a microwave safe bowl and set aside.
  4. In a small pot, heat the heavy cream on low until simmering.
  5. Once the heavy cream is simmering, take off heat and immediately pour over the white chocolate chips. Stir until incorporated. If the chocolate mixture is not melted, place in the microwave and heat in 15 second intervals until melted, stirring in between.
  6. Stir in 2 tsp apple pie spice into the chocolate until combined.
  7. Once the white chocolate is mixed, pour into the Ziploc bags with Chex cereal. Roll the bag around, making sure the Chex are evenly coated.
  8. Pour the powdered sugar mixture into the Ziploc bag and close, making sure to leave some air inside. Shake the bag until evenly coated.
  9. Lay the muddy buddies out on a cookie sheet lined with parchment paper, and allow it to sit for about 15 minutes.
  10. Enjoy!

Matcha Muddy Buddies 6

Halloween: Matcha Cheesecake Slime Monsters

October 29th, 2015


Happy Halloween from all of us at Aiya! In honor of this spooky holiday, we’ve created a Halloween recipe that is delicious, simple, and fun for all ages: Matcha Cheesecake Slime Monsters! With a rich, Matcha cheesecake center and a soft outside shell, these little monsters are sure to be everyone’s favorite! The best part? You don’t even need an oven.


matcha halloween slime monster 2

Makes 16-20 Slime Monsters


  • 7 oz graham crackers
  • 3 oz graham crackers (for coating the cheesecake balls)
  • 5.5 oz cream cheese
  • 1/2 cup sugar
  • 1 Tbsp Aiya Cooking Grade Matcha
  • 1 oz sour cream
  • 1 tsp lemon juice
  • 3 Tbsp hot water
  • 1 Tbsp gelatin
  • 1/2 cup heavy cream


matcha halloween slime monster 4


  1. Crush the 7oz graham crackers into fine crumbs by putting them in a large Ziploc bag and rolling them out with a rolling pin (you can also use a food processor if preferred). Set aside.
  2. Sift the Matcha into a bowl and add some room temperature water (appx 1 Tbsp), then mix well until it becomes a smooth paste with no lumps. Set aside.
  3. In a separate bowl, mix the cream cheese until smooth, add the sugar, and mix until incorporated. Add the Matcha paste, sour cream, and lemon juice. Mix until smooth and well-blended.
  4. Dissolve the gelatin in 3 Tbsp hot water until fully dissolved, and quickly mix into the cream cheese mixture.
  5. In a separate bowl, whip the heavy cream using an electric hand mixer until it forms soft peaks. Fold into the cream cheese mixture.
  6. Pour the 7oz crumbled graham crackers into the mixture and mix until incorporated.
  7. Crush the 3oz graham crackers into fine crumbs using the same method as step 1. Pour out into a bowl and set aside.
  8. Spoon the cheesecake mixture into the graham cracker crumbles from step 7 and roll until coated. Place on a cookie sheet lined with parchment paper to allow the gelatin to set.
  9. Once the cheesecake balls have set, melt the tray of CandiQuik. Microwave for 60 seconds, stir well, and microwave again for 15 seconds. Sift 3 tsp Matcha into the CandiQuik tray until well mixed.
  10. Roll the balls in the CandiQuik mixture until coated, and place back on the cookie sheet.
  11. Once the CandiQuik has dried, draw the eyes with black frosting.
  12. Refrigerate for 30 minutes and enjoy!

matcha halloween slime monster 3

Aiya & Social Responsibility: Mangrove Tree Planting in Vietnam

October 28th, 2015
Group A

Group A

In addition to its ongoing dedication to its customers, Aiya is dedicated to both its local community and the world community as a whole. Since 2001, the Aiya team in Japan has been sending its employee volunteers to South East Asia to directly help plant Mangrove trees and replenish the forests in the region (read more about Aiya’s social responsibility here). Biennially, Aiya employees and a select group of Nishio farmers take two weeks from their hectic work schedule to volunteer with members of the respective countries’ local community to plant Mangroves. 2015 marks the 8th event, planting a total of 17,700 trees in Ho Chi Minh, Vietnam, bringing Aiya’s lifetime total to over 72,000 trees!

Below is a list of previous trips by Aiya to plant mangrove trees and Mahogany plants:

  • 2001 Philippines: 40 people, 6,300 Mangroves
  • 2003 Thailand: 40 people, 12,300 Mangroves
  • 2005 Indonesia: 60 people, 4,200 Mahoganies
  • 2007 Thailand: 60 people, 13,000 Mangroves
  • 2009 Malaysia: 50 people, 5,000 Mangroves
  • 2011 Indonesia: 36 people, 6,000 Mangroves
  • 2013 Philippines: 35 people, 7,800 Mangroves

This year, the replantation efforts were conducted in Can Gio, approximately 60 km south of Ho Chi Minh, Vietnam- a beautiful place where lush mangrove trees thrive. There was a time when – due to defoliants that spread during the Vietnam War – the mangrove forests were almost entirely destroyed. However, thanks to the hard work and desire for restoration by the Vietnam government and inhabitants of the area, the beautiful mangroves have been mostly recovered. In recent years, however, construction of roads and bridges to spur tourism is once again putting these mangrove trees in danger.

In an effort to help preserve these mangroves and allow them to flourish once again, two teams from Aiya Japan flew to Vietnam to contribute to the planting efforts. The first team went from October 1-5, and the second team went from October 15-19.  In total, 38 members from Aiya helped plant a total of 17,700 trees over the course of 10 days.

Why mangroves? We believe that it is critical to replenish and preserve these forests because they are currently in great danger of deforestation. Most of the rainforests were already lost in the mid-to-late 19th century, resulting in extinction of many species of birds, insects, and flora. These trees also protect the coastlines from erosion, storm surges and tsunamis.  Due to their massive roots, they are efficient at dissipating wave energy.

Thus, it is important to continue these efforts to help preserve our environment, not only for environmental conservation, but also for deepening our bonds and relationships with people around the world. We all live on the same Earth and use the same resources; it’s time we give back to the world that gives us all so much. We are looking forward to volunteering again in 2017!


Group B

Group B

Group B

Group A

Aiya at the Supply Side West 2015

October 26th, 2015


During the first week of October, the Aiya team flew out to Las Vegas to exhibit at the annual Supply Side West show, one of the two largest ingredient shows we attend each year. The SSW shows are always short and sweet, with only 2 days instead of 3.

The Supply Side West shows (or any ingredient show, really) are normally considerably slower than our retail or consumer based shows – but there’s more potential to connect with larger businesses. However, this year’s SSW show was a bit different than the rest. The first day of the show was busier than it has ever been for us at an ingredient show! Maybe the increase in traffic was due to the spike in Matcha’s popularity and interest from earlier this year, or maybe it was due to our larger, more visible 10×20 booth, located on the corner of a walkway. No matter the reason, we are always excited to see so much attention on Matcha.

Because ingredients are such a foundation of the food industry, it’s always interesting to see the new and emerging trends of the year. This year, the trend seemed to be nutrition and energy by gummies! Gummies have always been a popular way to get children to take their vitamins, but it seems like the trend has increased even more this year. Now, you can take not only vitamins, but also energy, iron, and even essential oils from a gummy. Maybe this isn’t a completely new trend per se, but it seemed like you couldn’t turn a corner without seeing one of these gelatinous treats being sampled out. Who knows? Maybe next year, they’ll come up with a functional Matcha gummy!

As mentioned earlier, we had a larger 10×20 booth at this show, located on the corner of a main aisle. The setup of the booth was pretty cool, with one counter for the iced drinks (Iced Matcha and Iced Matcha lattes) and the tea flavored chocolates, and another smaller counter purely for the hot Ceremonial Matcha. We received tons of compliments about our larger sized booth and about how smooth and mild our Ceremonial Matcha was. We even ran out of the tea flavored chocolates during the second day of the show.

With that said, this was a great way to end our 2015 trade show year. We definitely enjoyed the difference in pace of this year’s SSW show, and hope next year’s show will be even busier. Maybe by this time next year, Matcha will be as well-known as kale or peanut butter. But even if it’s not, we hope that Matcha will continue to shine, not only through 2016, but for years to come. Till next year!









Matcha White Chocolate Mochi Cups (with Black Sesame)

October 19th, 2015


Here’s a quick and easy dessert recipe featuring our favorite ingredient pairings – Matcha and white chocolate.  Using only 4 simple ingredients of Matcha, white chocolate, black sesame, and mochi, these little treats can be made anytime- even on your busiest of days. We love using white chocolate as a base with our Matcha desserts, not only because it tastes great, but because it looks great too! With a fun, chewy center and a beautiful green color, these Matcha White Chocolate Mochi Cups could easily become your favorite. So go ahead- make a bunch and share them with friends and loved ones – but don’t forget to keep some in your fridge for a rainy day.

Tips: White chocolate is a delicate ingredient – make sure to microwave the chocolate chips in small increments to prevent them from burning. Using a spice grinder works well when grinding down black sesame seeds, and make sure the mochi you use is soft. We found that using a sweetened dessert mochi works best.


Makes about 8-12 Matcha White Chocolate Mochi Cups


  • 6-8 oz white chocolate chips
  • 1 tsp Aiya Cooking Grade Matcha
  • 2 tsp finely ground black sesame seeds
  • 1/2 cup diced mochi cubes
  • 1/2 tsp finely ground black sesame seeds (for topping)
  • Mini cupcake liners (diameter 1.25 in)


  1. Cut and dice about 1/2 cup of mochi and set aside
  2. Pour 6-8 oz (appx ½ bag) white chocolate chips into a microwavable bowl. Microwave for 30 seconds, stir, and then microwave for 30 more seconds. If the chocolate chips are not yet melted, microwave some more in 10 second intervals.
  3. Sift 1 tsp Aiya Cooking Grade Matcha over the melted chocolate. Stir until incorporated.
  4. Stir in 2 tsp of finely ground black sesame seeds until incorporated.
  5. Using a small teaspoon, spoon the Matcha chocolate mixture into the small cupcake liners until 1/3rd Be careful not to add too much.
  6. Add in 1-2 pieces of mochi and gently push down the bottom.
  7. Add more chocolate mixture to the cupcake liner until 2/3rd full.
  8. Sprinkle a pinch of ground black sesame seeds on top and refrigerate for about 15-20 minutes.
  9. Remove from cupcake liner and enjoy!






Aiya Matcha Monthly Radiation Test Report Available- October 2015

October 13th, 2015


The radiation test report is available for our October 2015 shipment.  It once again confirms that all of our Matcha and loose leaf teas are safe for consumption.  Copies available upon request.