6 Types of Japanese Tea and Matching Dishes – Easy Recipes for Beginner

1. Mitarashi Dango & Matcha

Ingredients (for 2 servings)

・3.5 oz (100g) Dango flour (Glutinous rice + Non-glutinous rice)
・0.3 cup (70ml) Water

Mitarashi sauce
・4 tbsp Water☆
・3 tbsp Sugar☆
・1 tbsp Soy sauce☆
・2 tsp Potato starch☆

Match (for 1 serving)
・2 g Matcha powder
・0.3 cup (70ml) Hot water


1. Mix dango flour with water. Make 11 dango balls of 15g.

2. Put dango in boiling water. Wait until they float in boiling water. When the dango float to the surface, boil for 2-3 minutes more.

3. Transfer the dango to a bowl of ice water. Darin the water and skewer the dango. (It is even better if you lightly grill the dango in a frying pan to brown them.)

4. Put ☆ in a small pot. Stir and warm. Bring to a boil and cook over low heat for 2 minutes to complete the sauce.

5. Place dango on a plate and pour sauce on top.

2. Onigiri & Barley Tea (Mugicha)

Ingredients (for 2 servings)

・Rice (as much as you want)
・Nori seaweed
・Spicy cod roe (Use your favorite ingredient)

Kombu tsukudani
・2 tbsp (10g) Salted kombu (Shio-kombu/Seasoned kelp strips)
・2 tsp Sugar☆
・1.5 tsp Soy sauce☆
・1 tsp Mirin☆
・1 tsp Soup stock made from salted kombu☆
・2 tbsp Bonito flakes
・1-2 tsp White sesame seeds

・Barley tea pack
・Hot water


1. Transfer cooked rice to a bowl and let cool.

2. Put salted kombu in a bowl and pour a little boiling water into it. Drain the water and put the kombu in a pot. Keep only 1 teaspoon of hot water (soup stock made from the kombu).

3. Add ☆ to the pot. Heat until the sauce is reduced while stirring. Add bonito flakes and white sesame. Stir to combine.

4. Fill the rice ball with kombu and other ingredients of your choice.

5. Hold lightly with salted hands and wrap with nori seaweed if desired.

3. Crispy Fried Mochi & Brown Rice Tea (Genmaicha)

Ingredients (for 2 servings)

・3.5 oz (100g) Mochi (Rice cake)
・Oil for frying

Sauce for fried mochi
・1 tbsp Soy sauce☆
・1 tbsp Sugar☆

・Brown rice tea
・Hot water


1. Cut mochi into bite-sized pieces.

2. Fry until the rice cake is puffed up a little and crispy on the outside.

3. Make sauce by mixing ☆, dip fried mochi in the sauce when eating.

4. Salmon Ochazuke & Green Tea

Ingredients (for 2 servings)

・Rice (as much as you want)
・Ochazuke seasoning
・Green tea
・Hot water


1. Sprinkle a pinch of salt on salmon, and cook in a pan (4 minutes on each side). 

2. To make ochazuke, put salmon and ochazuke seasoning on top of rice and pour green tea.

5. Roasted Green Tea Jelly

Ingredients (for 2 servings)

・8g Roasted green tea
・1.7 cups (400ml) Water
・5g Powdered gelatin
・3 tbsp Sugar


1. Make strong flavor of roasted green tea. Strain through a colander, then add sugar and gelatin. Mix well while heating a little.

2. Let cool, then refrigerate for 2-3 hours.

6. Okinawan Traditional Doughnuts & Sanpincha

Ingredients (for 2 servings)

・7 oz (200g) Pancake mix☆
・1.7 oz (50g) Brown sugar☆
・1 Egg☆
・1 tbsp Milk☆
・Oil for frying

・Sanpincha pack
・Hot water


1. In a mixing bowl, combine ☆, and knead well. Make 11 balls.

2. Fry in oil until golden brown.

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