Shōji Matcha Uji · Kyoto

Recipes

Matcha, beyond the bowl.

Every pour begins with a single-origin Uji shot. From a quiet morning usucha to tiramisu, milkshakes and cookies — here is how to put it to work. Most drinks start from a matcha shot, so make that first.

Foundations

Start with these.

Foundation

Traditional Matcha

2 min · 1 bowl · Ceremonial

The morning ritual — thin tea whisked to a fine, jade froth.

Ingredients

  • 2 g ceremonial matcha
  • 75 ml water at 75°C

Method

  1. Sift 2 g of matcha into a chawan.
  2. Pour 75 ml of water at 75°C.
  3. Whisk gently in a “W” motion until a fine froth appears.
Base

Matcha Shot

1 min · the base for everything · Premium

A concentrated, lump-free shot — the starting point for almost every drink below.

Ingredients

  • 3 g matcha
  • 30 ml water at 75°C

Method

  1. Sift 3 g of matcha into a bowl.
  2. Pour in 30 ml of water at 75°C.
  3. Whisk until smooth.

Drinks

In the glass.

Drink

Matcha Latte (Hot / Iced)

3 min · 1 serving · Premium

The café standard — bright matcha that cuts cleanly through milk.

Ingredients

  • 1 matcha shot (double if desired)
  • 120–140 ml milk, hot or cold
  • Honey or syrup, to taste

Method

  1. Prepare a matcha shot (double if desired).
  2. Add 120–140 ml of hot or cold milk.
  3. Sweeten with honey or syrup to taste.
Drink

Matcha Soda

3 min · 1 serving · Premium

Long, fizzy and refreshing, with a squeeze of citrus to lift it.

Ingredients

  • 1 matcha shot
  • 150 ml soda water
  • 10 ml syrup
  • A squeeze of lemon (optional)
  • Ice

Method

  1. Prepare a matcha shot.
  2. In a glass with ice, combine the shot with 150 ml soda water.
  3. Add 10 ml syrup and a squeeze of lemon, if desired.
Cocktail

Matcha Mojito

5 min · 1 serving · Premium

A herbaceous twist on the classic — mint, lime and white rum over matcha.

Ingredients

  • 1 matcha shot
  • 6–8 mint leaves
  • 10 ml syrup
  • 15 ml lime juice
  • 45 ml white rum
  • 100–120 ml soda water
  • Ice

Method

  1. Prepare a matcha shot.
  2. In a glass, muddle 6–8 mint leaves with 10 ml syrup and 15 ml lime juice.
  3. Fill with ice, then add the matcha shot.
  4. Pour in 45 ml white rum and 100–120 ml soda water.
  5. Stir gently and garnish with mint.
Dessert-Drink

Matcha Affogato

2 min · 1 serving · Ceremonial

Hot matcha poured over cold ice cream — half drink, half dessert.

Ingredients

  • 1 matcha shot (double if desired)
  • 1 scoop vanilla ice cream

Method

  1. Prepare a matcha shot (double if desired).
  2. Pour gently over a scoop of ice cream.
Drink

Matcha Banana Milkshake

5 min · 2 servings · Culinary

Thick, creamy and naturally sweet — a weekend treat the kids will fight over.

Ingredients

  • 1 matcha shot (or 4 g matcha), cooled
  • 1 ripe banana, frozen and sliced
  • 250 ml milk
  • 2 scoops vanilla ice cream
  • 1 tsp honey (optional)

Method

  1. Prepare a matcha shot and let it cool.
  2. Add the banana, milk, ice cream and matcha to a blender.
  3. Blend until smooth and thick.
  4. Pour and serve immediately.
Drink

Dirty Matcha

3 min · 1 serving · Premium

An iced matcha latte with a shot of espresso poured over the top.

Ingredients

  • 1 matcha shot
  • 120 ml cold milk
  • 1 shot (30 ml) espresso
  • Ice

Method

  1. Fill a glass with ice.
  2. Add the matcha shot and cold milk.
  3. Slowly pour a shot of espresso over the top for the “dirty” layer.
Drink

Iced Matcha Lemonade

4 min · 1 serving · Premium

Tart, bright and thirst-quenching for a hot afternoon.

Ingredients

  • 1 matcha shot
  • 30 ml fresh lemon juice
  • 15 ml honey syrup
  • 150 ml cold water
  • Ice

Method

  1. Stir the honey syrup into the lemon juice.
  2. Fill a glass with ice, add the water and the matcha shot.
  3. Top with the lemon mixture and stir.

Desserts

After dinner.

Dessert

Matcha Tiramisu

30 min + chill · serves 6 · Culinary

Italy meets Uji — mascarpone cream layered with matcha-soaked ladyfingers.

Ingredients

  • 250 g mascarpone
  • 2 eggs, separated
  • 60 g sugar
  • 200 ml strong matcha (4 g in 200 ml warm water), cooled
  • ~24 ladyfinger biscuits
  • 2 tsp matcha, for dusting

Method

  1. Whisk the yolks with sugar until pale, then fold in the mascarpone.
  2. Whip the egg whites to stiff peaks and fold through.
  3. Dip the ladyfingers in the cooled matcha and layer in a dish.
  4. Spread over half the cream, repeat, and finish with cream.
  5. Chill for 4 hours, then dust generously with matcha.
Dessert

No-Churn Matcha Ice Cream

10 min + freeze · serves 6 · Culinary

No machine needed — just whip, fold and freeze.

Ingredients

  • 300 ml double cream
  • 200 ml condensed milk
  • 2 tbsp (8 g) matcha, sifted
  • Pinch of salt

Method

  1. Whisk the cream to soft peaks.
  2. Whisk the matcha into the condensed milk until smooth.
  3. Fold the two together with a pinch of salt.
  4. Freeze in a tub for 6 hours until set.
Dessert

Matcha Panna Cotta

20 min + chill · serves 4 · Culinary

Silky, wobbling set cream with a clean matcha finish.

Ingredients

  • 400 ml double cream
  • 100 ml milk
  • 50 g sugar
  • 4 g matcha
  • 2 gelatine leaves, bloomed

Method

  1. Warm the cream, milk and sugar (do not boil).
  2. Whisk in the sifted matcha until smooth.
  3. Stir in the bloomed gelatine until dissolved.
  4. Pour into moulds and chill for 4 hours until set.

Baking

From the oven.

Bake

Matcha White-Chocolate Cookies

25 min · makes 18 · Culinary

Chewy, jade-green cookies studded with melting white chocolate.

Ingredients

  • 200 g plain flour
  • 6 g matcha
  • 120 g butter
  • 100 g sugar
  • 1 egg
  • 100 g white chocolate chunks
  • ½ tsp baking soda
  • Pinch of salt

Method

  1. Cream the butter and sugar, then beat in the egg.
  2. Sift in the flour, matcha, baking soda and salt.
  3. Fold through the white chocolate.
  4. Scoop onto a tray and bake at 180°C for 11–12 minutes.
Bake

Matcha Basque Cheesecake

50 min · serves 8 · Culinary

Burnt-top, custardy cheesecake with a deep matcha hum.

Ingredients

  • 600 g cream cheese
  • 180 g sugar
  • 3 eggs
  • 250 ml double cream
  • 20 g flour
  • 10 g matcha, sifted

Method

  1. Beat the cream cheese and sugar until smooth.
  2. Beat in the eggs one at a time.
  3. Mix in the cream, then the flour and matcha.
  4. Pour into a lined tin.
  5. Bake at 220°C for 35–40 min until deeply set with a burnished top; cool before slicing.

Wholesale

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