Can I substitute hojicha powder for matcha in recipes?

Yes, you can, but it's important to know they will produce very different results. Hojicha will lend a roasted, nutty flavor and a brownish color, while matcha provides a vegetal, umami-rich flavor and a vibrant green hue. Hojicha's flavor is generally milder, so you may need to adjust the quantity.

How much hojicha powder should I use in baking?

A good starting point for a subtle flavor is 1-2 teaspoons per cup of flour. For a more pronounced hojicha taste, such as in a hojicha-forward cake or cookie, you can use up to 3-4 tablespoons for an entire recipe. Always adjust to your personal preference.

Does hojicha powder work in cold recipes?

Absolutely. Hojicha powder dissolves well in cold liquids, especially when first whisked into a small amount of liquid to form a paste. This makes it perfect for smoothies, iced lattes, no-bake cheesecakes, and ice creams.

What's the best hojicha powder for recipes?

For the purest flavor and finest texture, the best hojicha powder recipe results come from a high-quality, ceremonial-grade powder made from first-harvest leaves. This is especially true for beverages and unbaked desserts. YAMAZE’s use of Ichiban leaves provides a superior, naturally sweet flavor that enhances any creation.