Food Forum
Vol. 31 No. 2  July 2017

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

HOJICHA ROASTED TEA JELLY

Japanese typically drink a cup of tea following their meals to clear the palate. Western desserts can be rich, but this tea-infused jelly has a refreshing quality and is a particularly fine complement to a meal of fresh sushi or sashimi.

Ingredients

Hojicha leavesHojicha leaves
Serves 6

59 kcal Protein trace Fat 0 g (per person)

  • 3 T hojicha roasted tea leaves*
  • 600 ml / 2 1/2 C boiling water
Hojicha jelly
  • 9-10 g (0.32-0.35 oz.) unflavored gelatin powder
  • 500 ml / 2 C hojicha
Syrup**
  • 6 T light color honey, e.g. acacia
  • 220-260 ml / about 1 C water
  • 1-1 1/3 T Kikkoman Soy Sauce

Directions

  1. Place hojicha leaves in a teapot, pour boiling water over them. Cover and steep for 5 minutes.
  2. Pour the hot steeped hojicha into a bowl, straining through a paper coffee filter. Measure out 500 ml (2 C).
  3. From this amount, pour 50 ml (1.7 oz.) into a different bowl. Cool quickly by placing this bowl in ice. Sprinkle in gelatin and allow to stand for 1 minute.
  4. Add the remaining 450 ml of hot hojicha to the bowl, mix to dissolve gelatin completely and allow to cool. Pour this hojicha-jelly liquid into a container and refrigerate until set.
  5. In a fresh bowl, add honey and whisk well with 60 ml (1/4 C) of the water. Add the remaining water and soy sauce little by little; adjust amounts of soy sauce, water and honey to taste, depending on honey variety and thickness.
  6. After it has set, spoon out the hojicha-jelly into individual serving bowls. Serve with plenty of syrup poured over the jelly.

* Hoji means “roasted.” Hojicha is a distinctive type of Japanese tea made by roasting green tea leaves; it contains less caffeine than other Japanese teas.
** This syrup is very light and not too sweet.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml