Recipes
We’ve been playing around matcha in the kitchen a lot lately, usually making some kind of baked sweet, which are delicious, we’ve dabbled in salad dressing, but this is our very first ABO Matcha cocktail. This refreshing gin sour is perfect for summer with its sour tang and distinct matcha earthiness.
Anyone who’s seen us at events knows that we use Shreddies cereal to sample our OKAZU chili miso condiments. It’s always funny when people are realizing that they are eating cereal as they try OKAZU for the first time. The little woven squares work perfectly for sampling our products. When we had an open box of Shreddies kicking around after our last event, we decided to snackify them. We call them OKAZU sample bars.
Fried rice is a great fridge cleaning kind of dish, so use liberty to play with it and use up all those veggies that are getting sad in the crisper. We cook rice often around here, often for no particular reason other than to have some cooked rice on hand. Sometimes it gets consumed when it’s fresh and hot, sometimes, it ends up in the fridge. I’d suggest you think of fried rice as French toast’s rice-y cousin. Just as you can revive slightly stale bread for delicious French toast, you want fridge rice for fried rice. It’s a favourite side dish around here, but can easily become the main course if you’ve loaded it up with enough veggies and protein. Don’t forget to clean out your fridge by using whatever needs to get used. Some inclusions that we also enjoy are cabbage, broccoli, bell pepper, and
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.