Matcha Oshiruko

by Sugimoto Tea Company
Recipes, Desserts & Beverages

Matcha Oshiruko

Oshiruko is a sweet red bean soup with mochi, a favorite during the New Year in Japan. Our version adds a twist with Organic Culinary Matcha, blending traditional flavors with a touch of matcha magic.


  • 1/3 cup shiratamako
  • 1/4 cup jyoshinko
  • 1/2 teaspoon cane sugar
  • 1/4 cup water
  • 2 tablespoon tsubu-an (sweet red bean paste, coarsed)
  • 1 teaspoon Sugimoto Tea Company Organic Culinary Matcha
  • 1/4 teaspoon arrowroot powder
  • 1 teaspoon cane sugar
  • 1 cup hot water


Step 1: To make the dango, add the shiratamako, jyoshinko, sugar and 1/4 cup of water to a medium bowl. Mix with a rubber spatula or knead with your hand until well incorporated and add more water if needed. The texture should be soft but not wet.
Step 2: Roll into 1/2 inch balls and set aside.
Step 3: Bring water in a small pot to a boil over medium heat. Add the dango and cook thoroughly until they float to the top.
Step 4: Transfer to an ice bath to cool and set aside.
Step 5: Add matcha to a bowl along with the arrowroot powder, sugar, and 2 tablespoons of hot water. Whisk until a smooth paste forms. Slowly add the remaining hot water while continuing to whisk.
Step 6: In a medium size serving bowl, add 1 heaping tablespoon of tsubu-an to the base and pour over the matcha. Add the dango and top with another heaping tablespoon of tsubu-an.
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