Hojicha is a green tea that the Japanese roast to give it toasted notes, almost caramelized, while remaining very sweet and thirst-quenching. A tea to accompany soba.
Here, I propose you a Japanese novelty, less known than matcha, but which is very popular in Japanese kitchens: hojicha powder. It is a hojicha pulverized with a grinder like matcha and thus very easy to cook. It comes from a producer in Kyoto with whom I also work for the Sencha Zairai. It will bring to your dishes its brown pigment, its toasted vegetable flavors slightly velvety and greedy.
Storage: once opened, close the package well and keep it at room temperature (below 22°C) away from light, strong odors and humidity.
Discover how to cook it on my YouTube channel
Discover the Hojicha Cream
all day
Producer
Azuma Tea Farm
.jpg?v=0&options=w_240,h_240,c_fill)
Takashi Kanai and his family
Azuma Tea Farm was founded in 1868, the first year of the Meiji era of renewal. Mr. Takashi Kanai is the 4th generation to develop this historic tea heritage.Azuma Tea Farm is located in Wazuka, a few kilometers from the town of Uji, the birthplace of matcha.On 5 ha, Takashi Kanai San and his family produce matcha, one of their specialties, as well as sencha, known as Zairai, from tea...
