5 Hojicha Powder Recipes to Try
Hojicha powder is often enjoyed as a latte, but its roasted flavor also makes it an interesting ingredient to use in cooking and baking.
Recently, we held a recipe contest within the Sugimoto Tea team, asking everyone to create something using our Organic Hojicha Powder. We received 16 recipes, including desserts, baked goods, and savory dishes.
We selected five of our favorites to share with you, each created by a different member of our team.
- Chika’s Hojicha Aioli
- Maaya’s Hojicha Nama-Chocolate
- Jessica’s Hojicha Rice Krispy
- Aika’s Hojicha Tiramisu
- Masahito’s Hojicha Chiffon Cake
Chika’s Hojicha Aioli
Hojicha doesn’t have to be limited to sweets. In this savory recipe, Hojicha Powder is combined with Japanese mayonnaise, pickled ginger, and soy sauce to make an aioli that can be served with salmon, steak, potatoes, and more.
Ingredients:
- 1/2 Cup (80g) Japanese mayonnaise
- 2 tsp Sugimoto Hojicha Powder
- 1/2 Tbsp Minced pickled ginger (Gari)
- 3/4 Tbsp (10g) Pickled ginger brine
- 1/2 Tbsp Soy sauce
- Optional: Squeeze of lemon juice
No pickled ginger? Substitute with marinating:
- 3/4 Tbsp (10g) Apple cider vinegar or rice vinegar
- 2 tsp Sugar
- 2 tsp Minced ginger (Microwave for 30 seconds)
Directions:
- Mix together Sugimoto Tea Organic Hojicha Powder, pickled ginger brine, and soy sauce in a small bowl. Let the mixture sit for ~3 minutes to help the hojicha powder absorb the liquid.
- Mince the pickled ginger finely and add to the bowl along with the mayonnaise.
- Add lemon juice to taste and mix.
- Enjoy with salmon, steak, potatoes, and more!
This recipe can be done by hand, in a food processor, or by using a stick blender.
Maaya’s Hojicha Nama-Chocolate
Nama chocolate is known for its soft, smooth texture. This version adds Hojicha Powder to dark or semi-sweet chocolate and cream, bringing roasted tea flavor to a simple three-ingredient base.
~35 pieces (7" x 5" pan)
Ingredients:
- 1 cup (150g) Dark/semi-sweet chocolate (53%-70% recommended)
- 1/3 cup (80g) Heavy whipping cream
- 1 tbsp Sugimoto Hojicha Powder
- Hojicha Powder for dusting (as needed)
- Optional: ~1.5 tbsp of brandy/cognac
Steps:
- Place heavy cream in a small pan over medium-low heat and bring to a gentle simmer (do not boil).
- Place chopped chocolate or chocolate chips into a heatproof bowl and pour the cream on top. Let the mixture sit for about 2 minutes before gently stirring.
- Quickly add the hojicha powder to the ganache and mix until no powder or clumps are visible. Taste test for preference.
- Pour the ganache into a parchment-lined baking sheet or container and gently shake to even out the surface. Tap the pan on the countertop to pop any large air bubbles.
- Let it rest in the fridge for at least 2 hours or until the ganache is set.
- Cut into preferred sizes, dust with hojicha powder generously over the top and enjoy!
Store in the refrigerator until served.
Jessica’s Hojicha Rice Krispy
A familiar crispy treat with a roasted tea twist. Hojicha Powder is mixed directly into the melted marshmallow mixture, with optional white chocolate chips for another layer of sweetness.
~9 pieces in a 9” x 9” pan
Ingredients:
- 2 tbsp hojicha powder
- 4 cups (162 g) Rice Krispie cereal
- 3 tbsp (42g) unsalted butter
- 10 oz (284g) marshmallows
- Optional: white chocolate chips
Directions:
- Line a 9×9 baking pan with parchment paper. Set aside.
- Sift the hojicha powder into a small bowl. Set aside.
- Add the Rice Krispie cereal to a large bowl. Set aside.
- Melt the butter on medium heat until golden brown.
- Add the marshmallows and cook until melted, stirring once in a while. Once fully melted, turn the heat off.
- Add the shifted hojicha powder and stir until a uniform brown color.
- Pour the Rice Krispie cereal into the pan with melted marshmallow and mix until the cereal is fully coated in the marshmallows.
- Scatter the white chocolate chips into the prepared 9×9 baking.
- Pour the rice krispie treats into the prepared 9×9 baking dish and press down with a spatula so the rice krispie treats are distributed evenly, and the chocolate chips stay intact.
- Cool for at least 10 minutes before serving.
Aika’s Hojicha Tiramisu
A hojicha take on tiramisu, using hojicha in place of the usual espresso for a roasted tea flavor that pairs well with the creamy mascarpone.
8/5” x 6” pan. Serves 5-6
Ingredients
For the Hojicha Syrup:
- 1 Tbsp hojicha powder
- 1 Tbsp granulated sugar
- ½ cup (355ml) hot water
For the Filling:
- 8 oz (227 g) mascarpone cheese
- 2 Tbsp granulated sugar
- 1 Tbsp sweetened condensed milk
- 1 cup (235ml) heavy cream
- 1 tsp hojicha powder
For Assembly & Finishing:
- Ladyfingers, as needed (roughly 24 depending on container)
- Hojicha powder, as needed
Directions:
1. Make the Hojicha Syrup
- In a rectangular container or bowl large enough to dip lady fingers, combine the hojicha powder and granulated sugar in a small bowl and mix lightly.
- Add the hot water, mix thoroughly until completely dissolved, and allow to cool.
2. Make the Cheese Filling
- In a large bowl, use a spatula to gently stir the mascarpone cheese until smooth.
- Add the granulated sugar and sweetened condensed milk, then mix thoroughly.
3. Make the Hojicha Whipped Cream
- In a separate bowl, combine the heavy cream and hojicha powder.
- Whip until soft peaks form and the cream is still slightly loose, leaving soft trails when the whisk is lifted.
4. Combine 2 & 3
- Add 1/3 of the whipped cream (Part 3) into the mascarpone mixture (Part 2) and mix well.
- Add the remaining hojicha whipped cream and gently fold until evenly combined, being careful not to overmix.
5. Assemble
- Line the bottom of the container evenly with ladyfingers.
- With a pastry brush, use about half of the hojicha syrup and brush over the ladyfingers. If you do not own a brush, you can dip or use a spoon to soak the biscuits.
- Spread half of the filling over top and smooth the surface until even.
- Arrange another layer of ladyfingers on top and repeat the syrup and filling steps.
- Cover with plastic wrap and chill thoroughly in the refrigerator for at least 10 minutes.
- Using a sifter, dust evenly with hojicha powder right before serving.
Masahito’s Hojicha Chiffon Cake
A light and fluffy chiffon cake with the warm, roasted flavor of hojicha. It’s lightly sweet and lets the hojicha come through without being too heavy.
16.5cm ~ 17cm aluminum chiffon cake pan
Ingredients:
- 3 Egg yolk (crack and separate beforehand)
- 5 Egg whites (crack and separate beforehand. Ensure no yolk gets in)
- 65 g Light brown sugar
- 30 ml Vegetable oil
- 70 ml Water
- 50g Cake Flour
- 15g Hojicha Powder
Preparation
Preheat Oven: Set oven to 180°C (370°F).
Equipment Needed: 1 medium mixing bowl, 1 large mixing bowl, whisk, rubber spatula, electric hand mixer or stand mixer, unlined cake pan, 1 mug (for cooling).
Phase 1: Egg Yolk Batter
1. Combine Sugar & Yolks: In a medium bowl, add 1/3 of the light brown sugar and the egg yolks. Whisk thoroughly until pale yellow and thick (similar to mayonnaise).
2. Add Liquids: Whisk in the vegetable oil until fully incorporated. Then, add the water and whisk until smooth.
3. Sift & Combine Dry Ingredients: Sift the cake flour and hojicha powder directly into the yolk mixture. Whisk until completely smooth and lump-free. Set aside.
Phase 2: Meringue
4. Initial Froth: In a large bowl, beat the egg whites on medium speed for about 1 minute until fully loosened and lightly frothy.
5. First Sugar Addition: Add 1/3 of the remaining sugar. Beat on medium-high speed until the sugar dissolves and loose, white peaks form.
6. Second Sugar Addition: Add another 1/3 of the sugar. Beat on high speed until stiff peaks form.
7. Final Sugar Addition: Add the last 1/3 of the sugar. Whisk on medium speed until fully incorporated.
- Test: The meringue is ready when you can flip the bowl over your head without it sliding. If the meringue moves, whisk on high speed for a couple seconds until completely firm.
At this point, preheat the oven if you haven’t yet.
Phase 3: Folding & Baking
8. First Fold: Add 1/3 of the meringue into the medium bowl of egg yolk batter. Gently fold using a whisk, gently stir just until combined.
9. Second Fold: Gently mix half of the remaining meringue into the egg yolk batter.
10. Final Combination: Pour the entire contents of the medium bowl into the large meringue bowl with the last portion of meringue. Fold gently until no streaks of white remain, then stop immediately.
11. Gently pour the batter into an unlined chiffon cake pan. Run a skewer through the batter in a circular motion to release large air bubbles, then tap the pan firmly on the counter 2-3 times to release any large air bubbles.
12.Bake for 30 minutes.
- Doneness Test: Insert a long toothpick or chopstick diagonally into the center. If it comes out clean, it is done. If wet batter clings to it, continue baking in 5-minute increments until clean.
Phase 4: Cooling & Serving
13. Set a mug upside down on the counter. Immediately upon removing the cake from the oven, invert the cake pan so its center hole/base rests on top of the mug.
- Note: Cooling upside down prevents gravity from deflating the delicate sponge structure. Allow to cool completely for at least 1 hour (or until cool to the touch).
14. Run a thin spatula carefully along the edges of the pan to release the cake. Serve plain or alongside lightly sweetened whipped cream.
More Ways to Enjoy Hojicha Powder
These five recipes show just a few of the ways Organic Hojicha Powder can be used beyond tea and lattes. Its dark roasted flavor can work with chocolate, cakes, and other desserts, while recipes like Hojicha Aioli show how it can also be used in savory dishes.
Try one of the recipes above, or use them as inspiration for your own Hojicha Powder creations.