Matcha Menu & Recipes

MUKOH MATCHA · THE MATCHA MENU

Your next favorite
starts with matcha.

From a chilled latte to Japanese sweets and a quiet bowl of tea. Find nine delicious ways to enjoy 100% Yame-grown matcha, and the powder to make each one yours.

Explore the recipes ↓Find my matcha
Iced matcha latte with green matcha swirling into milk

Make these at home with our matcha powders. Prepared drinks and desserts are serving ideas, not products for delivery.

NINE WAYS TO MAKE IT YOURS

What are you craving?

Choose a café classic or try something new. Open a recipe for simple ingredients and steps.

Iced matcha latte with green matcha swirling into milk
COOL & CREAMY3 minutes · 1 serving

Iced Matcha Latte

Cold milk, clear ice, and a generous swirl of green. The everyday cup you will want to make again.

Make Iced Matcha Latte

Ingredients · 1 serving

  • 2g matcha
  • 60ml warm water, around 75°C / 167°F
  • 150ml cold milk or oat milk
  • Ice; sweetener to taste, optional

How to make it

  1. Sift the matcha into a small bowl. Add the warm water and whisk until smooth.
  2. Fill a glass with ice and add the milk.
  3. Pour in the matcha, stir, and sweeten if you like.

Prefer a stronger cup? Try 3g of matcha with the same amount of milk.

Fuji · second-harvest Yame matcha

Our first choice for everyday milk-based drinks. Kiku is another delicious option.

Try Fuji · 20g
Strawberry matcha latte with strawberry, milk and matcha layers
FRUITY & PLAYFUL5 minutes · 1 serving

Strawberry Matcha Latte

Juicy strawberries, creamy milk, and matcha in three beautiful layers. Stir before that first sip.

Make Strawberry Matcha Latte

Ingredients · 1 serving

  • 2–3g matcha
  • 50ml warm water, around 75°C / 167°F
  • 120ml cold milk or oat milk
  • 3 tbsp mashed ripe strawberries
  • Ice; 1 tsp sugar or syrup, optional

How to make it

  1. Mash the strawberries with a little sugar or syrup if needed, then spoon into a glass.
  2. Sift the matcha and whisk with the warm water until smooth.
  3. Add ice and milk to the strawberries. Pour the matcha over the top, then stir to enjoy.

Taste your strawberries first. Very ripe berries may need little added sweetness.

Fuji or Kiku

Choose Fuji for your fruit-and-milk creations, or try Kiku as an everyday alternative.

Try Kiku · 20g
Hot matcha latte in a ceramic cup
WARM & COMFORTING4 minutes · 1 serving

Hot Matcha Latte

Soft foam, a warm ceramic cup, and a few minutes just for you. Your home-café ritual starts here.

Make Hot Matcha Latte

Ingredients · 1 serving

  • 2g matcha
  • 60ml warm water, around 75°C / 167°F
  • 150ml milk or oat milk
  • Sweetener to taste, optional

How to make it

  1. Sift the matcha, add the warm water, and whisk until smooth.
  2. Warm the milk gently without boiling. Froth if you like.
  3. Pour the milk into the matcha and finish with foam.

Latte art is optional. A simple cloud of milk foam is just as inviting.

Fuji · made for your daily latte

Use Fuji for a comforting milk-based cup, or choose Kiku as an everyday alternative.

Choose Fuji for lattes
Whisked matcha in a Japanese tea bowl
THE QUIET RITUAL3 minutes · 1 serving

Pure Whisked Matcha

Just matcha and water. Give the aroma, texture, and character of Yame tea the whole stage.

Make Pure Whisked Matcha

Ingredients · 1 serving

  • 2g TEN, Sakura, or #8 matcha
  • 70ml warm water, around 70–80°C / 158–176°F
  • A bowl and bamboo whisk

How to make it

  1. Warm the bowl with water, discard the water, and dry it. Sift the matcha into the bowl.
  2. Add the measured warm water.
  3. Whisk briskly in small W-shaped movements until a fine foam forms. Enjoy right away.

Start with warm rather than boiling water, then adjust the strength and temperature to your taste.

TEN · rare 100% Okumidori

Explore TEN on its own, or compare our returning favorites Sakura and #8.

Taste TEN · 20g
Vanilla ice cream topped with matcha
A LITTLE INDULGENCE3 minutes · 1 serving

Matcha Affogato

Warm green matcha meets cold vanilla ice cream. A simple dessert with a wonderfully dramatic finish.

Make Matcha Affogato

Ingredients · 1 serving

  • 2g matcha
  • 30–40ml warm water, around 75°C / 167°F
  • 1–2 scoops vanilla ice cream or a plant-based alternative

How to make it

  1. Sift the matcha and whisk with the warm water into a smooth, concentrated pour.
  2. Scoop the ice cream into a small bowl or glass.
  3. Pour over the matcha and serve immediately.

For a more concentrated finish, use 30ml water. Add more if you prefer a gentler matcha flavor.

#8 · 100% Yabukita ceremonial matcha

Choose #8 when you want to enjoy matcha alongside vanilla. Fuji or Kiku also work beautifully for everyday desserts.

Try #8 · 20g
Matcha yogurt bowl with berries and granola
YOUR MORNING, IN GREEN3 minutes · 1 serving

Matcha Yogurt Bowl

A creamy green spoonful, crunchy granola, and fresh fruit. An easy way to bring matcha to breakfast.

Make Matcha Yogurt Bowl

Ingredients · 1 serving

  • 1–2g matcha
  • 150g plain yogurt or a plant-based alternative
  • 1 tsp honey or maple syrup, optional
  • Fresh berries and a little granola

How to make it

  1. Sift the matcha and mix it with a spoonful of yogurt until smooth.
  2. Stir this mixture into the rest of the yogurt. Sweeten to taste.
  3. Top with berries and granola, then enjoy.

Start with 1g for a gentler flavor, especially with a tart yogurt.

Kiku · third-harvest Yame matcha

A practical choice for mixing with yogurt, fruit, and other everyday ingredients.

Choose Kiku for your kitchen

These are suggested starting recipes. Adjust the matcha and sweetness to your taste, and follow the stated flour and setting-agent ratios. A small scale is more consistent than a spoon.

A TASTE OF JAPANESE TEATIME

Japanese Matcha Sweets

Soft warabi mochi, springy shiratama, and cool matcha kanten. Discover three Japanese treats to make at home, with familiar wagashi ingredients and 100% Yame-grown matcha.

Warabi mochi coated with matcha and kinako, with kuromitsu syrup — serving illustration
SOFT & DELICATE25 min + cooling

抹茶わらび餅

Matcha Warabi Mochi

Tender starch sweets with a dusting of matcha and roasted soybean flour. A little kuromitsu brings a dark, mellow sweetness to each soft bite.

Make Matcha Warabi Mochi

Ingredients · 4 servings

  • 50g pure hon-warabi starch
  • 200ml water
  • 100g sugar
  • 2g matcha, sifted
  • 20g kinako (roasted soybean flour)
  • Kuromitsu (Japanese dark sugar syrup), optional

How to make it

  1. In a saucepan, mix the hon-warabi starch with the water until no dry lumps remain. Stir in the sugar.
  2. Heat over medium heat, stirring continuously with a heatproof spatula. When thick and elastic, reduce the heat and keep folding for about 5 minutes, until evenly glossy.
  3. Transfer to a shallow tray moistened with water. Let cool fully, then cut into small pieces with a wet knife.
  4. Mix the sifted matcha with the kinako. Coat the pieces just before serving and add a little kuromitsu if you like.

This ratio is for pure hon-warabi starch. Blended warabi flours need their own package ratios. Kinako contains soy; best enjoyed the day you make it.

Fuji or Kiku · for your matcha coating

Try Fuji in the matcha-kinako coating, or compare Kiku. This recipe uses our pure hon-warabi starch.

Choose Fuji for wagashi
Shop pure hon-warabi starch · 100g ↗
Matcha shiratama rice dumplings served with sweet azuki bean paste — serving illustration
PLUMP & CHEWY20 minutes

抹茶白玉

Matcha Shiratama

Small, springy matcha rice dumplings beside sweet azuki beans. Shape them by hand, add a spoonful of anko, and make a Japanese teatime treat.

Make Matcha Shiratama

Ingredients · 2 servings

  • 50g shiratamako (Japanese glutinous rice flour)
  • 2g matcha, sifted
  • About 45–55ml water, added gradually
  • 60g anko (sweet azuki bean paste)
  • 2 tsp kuromitsu, optional

How to make it

  1. Combine the shiratamako and sifted matcha. Add most of the water, then knead, adding the rest a little at a time until the dough is smooth, soft, and easy to shape.
  2. Divide into about 12 small balls. Press a shallow dimple into each center so they cook evenly.
  3. Lower into a saucepan of gently boiling water. Once all the dumplings float, cook for another 1–2 minutes, following your flour's cooking instructions.
  4. Lift into cold water to cool, then drain. Divide between two bowls and serve with anko and a little kuromitsu.

Use shiratamako for this recipe; ordinary rice flour behaves differently. Adjust water by feel and enjoy freshly made. Chew these sticky dumplings thoroughly.

Kiku · for everyday Japanese sweets

Kiku is our suggested starting point for mixing into the dough. Fuji is another option to try with the same recipe.

Choose Kiku for shiratama
Matcha anmitsu with green kanten cubes, azuki bean paste, strawberries and mandarin — serving illustration
COOL & REFRESHING15 min + 1–2 hr chilling

抹茶あんみつ

Matcha Anmitsu

Cool cubes of matcha kanten, sweet azuki beans, and colorful fruit. Finish with a ribbon of kuromitsu for a refreshing Japanese dessert bowl.

Make Matcha Anmitsu

Ingredients · 2 servings

  • 2g unsweetened powdered kanten (agar-agar)
  • 250ml water in total
  • 3g matcha, sifted
  • 25g sugar
  • 60g anko (sweet azuki bean paste)
  • 80g prepared fruit, such as strawberries and mandarin segments
  • 2 tsp kuromitsu, optional

How to make it

  1. Mix the sifted matcha with 20ml of the measured water to make a smooth paste. Set aside.
  2. Combine the kanten and the remaining 230ml water in a saucepan. Bring to a boil, then simmer while stirring for about 2 minutes, or as directed on the kanten package, until fully dissolved.
  3. Stir in the sugar until dissolved. Remove from the heat, whisk in the matcha paste, and pour promptly into a small shallow container.
  4. Let the steam subside, then refrigerate for 1–2 hours until firm and cool. Cut into small cubes.
  5. Divide the cubes into two bowls. Add anko and fruit, then finish with a little kuromitsu.

Use pure powdered kanten, not gelatin or a sweetened dessert mix. Check the package's setting ratio; agar products can vary.

Fuji or Kiku · for matcha kanten

Begin with Fuji for the green tea jelly, or use Kiku for another everyday dessert option. Add the fruit once the kanten has set.

Try Fuji in your desserts

New to these ingredients? Anko is sweet azuki bean paste, kinako is roasted soybean flour, and kuromitsu is Japanese dark sugar syrup. Matcha and hon-warabi starch are sold separately; other ingredients are not included.

CHOOSE BY HOW YOU DRINK IT

The right matcha for your cup.

All of these matchas come from Yame, Fukuoka, Japan. Start with the way you want to enjoy yours.

For lattes & everyday recipes

Fuji, made from second-harvest tea, and Kiku, made from third-harvest tea, are our recommendations for milk-based drinks and sweets. Begin with a 20g tasting size.

Explore Fuji Explore Kiku

For matcha & water

Discover rare TEN, made with 100% Okumidori, or our returning bestsellers Sakura and #8. Taste their character without milk first.

Explore TEN Explore Sakura Explore #8
Mukoh Matcha six-variety ceremonial trial set

FOR THE CURIOUS SIPS

Meet six ceremonial favorites.

Compare TEN, Sakura, MICHI, Red, #8, and Ayame. The smallest set contains six separate 20g pouches: 120g in total, or about 60 servings when you use 2g per serving.

Explore the ceremonial trial set

Fuji and Kiku are available separately; they are not included in this set. Shipping and applicable taxes are calculated at checkout.

Planning your café menu?

Try Fuji and Kiku in your own milk and recipes before choosing a larger size. Explore tasting and bulk options for your business.

Explore wholesale ↗

Serving images are AI-generated illustrations. Color, foam, and presentation will vary with your ingredients and preparation.