SEIKAYO MATCHA

Sift 1 ounce cornstarch, 1 1/2 ounces cake flour, 2 teaspoons SEIKAYO MATCHA and 1/4 teaspoon baking powder into a bowl.

In another bowl beat 3 large egg yolks and 3 ounce powdered sugar over bain-marie. Grate lemon rind. Add lemon rind and 2 teaspoons lemon juice to egg and sugar mixture.

Beat egg white with 1 tablespoon powdered sugar and pinch of salt until stiff peak are produced. Add and fold in 1/4 portion of egg white to egg yolk and sugar mixture. Add sifted flour mixture and fold in gently. Add and fold in the remaining egg white.

Pour the mixture into a baking pan and cook at 325°F for half an hour.

• 3 Anjou pear, peeled, cut into halves and seeded
• 1 1/2 cups sugar
• 1 vanilla bean
• 2 star anis
• 1/4 cup yuzu juice
• 3 ounces unsalted butter
• 3.5 ounces all purpose flour
• 2 teaspoons SEIKAYO MATCHA from MTC Premium
• 4 ounces confectioner's sugar
• 1 teaspoon vanilla extract
• 3 egg whites
• 1 tablespoon heavy cream
• Plain whole milk yogurt

In a pot combine 3 quarts water, sugar, vanilla bean, star anis and 1/4 cup yuzu juice and place over medium heat. Cook and dissolve the sugar.
Add the pear and cook, covered with parchment paper lid for 1 to 1 1/2 hours over low heat. Refrigerate the pear.

Beat the butter with a whisk until soft and light in a bowl. Sift the sugar into the bowl and beat it with the butter until fluffy. Add the vanilla and half of the egg white and beat until light. Add and beat the flour and SEIKAYO MATCHA into the mixture. Add the remaining egg white and heavy cream.

Spread the batter thinly in a single sheet on non-stick paper (Silpat) lined baking sheet. Bake the batter at 400°F for about 7 minutes, or until the edge is lightly golden. Remove the cookies from the oven and cut it into cookie sized pieces. To serve arrange half pear in dessert cups, drizzle yogurt over the pear and garnish the pear with a cookie. Sprinkle a little SEIKAYO MATCHA over the yogurt.

• 9 ounces cake flour
• 1 tablespoon baking powder
• 1/3 teaspoon salt
• 1 teaspoon SEIKAYO MATCHA from MTC Premium
• 1 tablespoon granulated sugar
• 2 1/2 ounces butter
• 1/2 cup milk
• 2 tablespoons milk
• 1 large egg yolk

Sift together flour, baking powder, salt, sugar, SEIKAYO MATCHA.

Cut butter into small pieces; process with the flour until becomes grain-size. Combine milk, egg yolk; add to flour mixture; lightly knead. Roll out dough to 1 inch thick. Use ring mold; cut into 8 circles. Bake in 360°F oven 15 minutes.

• 2 cups whole milk
• 1/4 cup half-and-half
• 2 tablespoon to 1/4 cup granulated sugar
• 5 ounces dark bitter chocolate, finely sliced
• 2 tablespoons cocoa powder
• 2 tablespoons SEIKAYO MATCHA from MTC Premium

In a saucepan combine the milk, cream and sugar and heat over bring over medium heat, dissolving the sugar. In a small cup mix and stir the SEIKAYO MATCHA with 1/4 cup hot water.

Add the SEIKAYO MATCHA, cocoa and chocolate to the milk mixture and whisk until mixture is foamy. Serve the piping hot SEIKAYO MATCHA hot chocolate in small cups.

Sprinkle additional SEIKAYO MATCHA powder on top.

• 3 short-grain polished rice, rinsed and soaked in water 30 minutes
• 1 1/2 teaspoon sea salt
• 1 1/2 teaspoon SEIKAYO MATCHA
• 8 medium asparagus, hard stem removed and brown frills peeled away
• Olive oil
• Suzu shio (sea salt) from MTC Premium

Cook the rice along with the salt and tea powder in the rice cooker or in a heavy bottomed pot, covered. Cut the asparagus into 1/4 inch long pieces. In boiling salt added water cook the asparagus until crispy done, 30 seconds to 1 minute. Drain the asparagus, cool quickly and transfer it to a bowl.

Toss the asparagus with a little olive oil and salt. When the rice is done, add the asparagus to the rice cooker or the cooking pot and let it stand, covered, 10 minutes. With a wooden or plastic spoon, gently toss the rice. Serve the rice while hot.