Recipes
This recipe is based on our favourite classic pancake, with an added twist. Enjoy a not-too-sweet pancake with a subtle matcha aroma. Adjust the amount of ABO Matcha for a more intense or milder matcha flavour. These pancakes are an easy to prepare crowd pleaser. We like them with berries, banana, maple syrup and whipped cream, with a dusting of more matcha.
Matzah, or matzo, is typically eaten during the Jewish holiday of Passover, but this version of matzah crack is so tasty you’ll want to enjoy it year round. It’s made with crunchy matzah, toffee, ABO Matcha Usagi, white chocolate and flake sea salt. It has a very short ingredient list and is very easy to make. We actually tried out two versions, a matcha chocolate which we give instructions for below, and a dark chocolate version that is dusted with matcha after the chocolate has cooled completely.
This recipe is a delightful take on the oft misunderstood and underappreciated coconut macaroon, not to be confused with the also delectable French macaron. Even the word processor used to write up this recipe is flagging “macaroon” as a typo! These matcha macaroons are nice and toasty on the outside and chewy on the inside. Depending on how much of a sweet tooth you have, you can dip these in chocolate, or leave them plain. They are delicious either way. We love the combination of sweetness with the fresh grassy flavour of ABO Matcha Usagi (our new culinary grade matcha), so we use unsweetened coconut to let the matcha shine through, but you can use sweetened coconut and/or adjust the amount of matcha powder used to suit your taste.
You can make savory muffins with OKAZU! They're easy and delicious, and you can make 6 of them with this recipe!
*This recipe is made by Ichiko Okazaki