Grand Prize Winner - $500 + Maeda-en 3 Matcha Varieties

MATCHA MIXED FRUIT SOUP
by Roxanne Chan, Albany, CA

Ingredients:
1 cup white rice, cooked and cooled
1 can (11.5 ounces) apricot nectar
1 ripe banana, sliced
2 cups apple juice
2 Tbsp snipped mint
2 Tbsp honey

1 Tbsp Maeda-en Matcha Green Tea Powder
1 Tbsp lime juice
garnish- shredded fuyu persimmon or use your favorite fruit such as papaya or mango

Preparation: Blend all ingredients till smooth. Serve immediately or cover and chill before serving. Garnish each serving with persimmon. Serves 4.

2nd Prize Winner - $300 + Maeda-en 3 Matcha Varieties

Matcha Tiramisu
by Sumiko Ozasa, Irvine, CA

Ingredients:
2 Egg Yolks   
2 oz Sugar
1.5  - 2 cups Milk

1 envelope of unflavored gelatin  + Water 1/5 cup of water
½ lb. Cream Cheese
½ cup Heavy Cream

Slices of sponge cakes or lady fingers to line dish

Matcha Green Tea Sauce  (for dipping sponge cake)
2 tsp. Maeda-en Matcha Green Tea Powder
1 Tsp. Hot Water
½ cup Heavy Cream or Milk
1 Tsp. Sugar
 
 
Preparation:
Disperse the gelatin in water.  Let stand 10 minutes until softened.
Beat the egg yolks with sugar and milk until the mixture is the pale yellow and fluffy.  Heat the mixture until it lightly thickens. (Remove from heat just before it starts boiling.)
Add softened gelatin to the mixture and stir until it dissolves completely.  Add softened cream cheese to the mixture and blend until smooth.
Refrigerate until it firms about 70%. 
Warm the portion of heavy cream and add sifted matcha powder.  Dissolve completely by mixing with a spatula.  Add the remaining heavy cream and blend well.   * No lumps of matcha powder.
Add 5 to the cream cheese mixture, beating until well blended.
Mix all Matcha Sauce ingredients well.
Dip slices of sponge cake slightly into Matcha sauce and lay on the base of dish.
Spread one layer of mixture over sponges.
Add another layer of sponges on the top of mixture.
Spread another layer of mixture over sponges.
Cover (with aluminum foil) and refrigerate.  Serve cold.

3rd Prize Winner - $100 + Maeda-en 3 Matcha Varieties

Sweet Green Tea Corn Soup
by Michiko Shikuma, Irvine, CA

Ingredients:
1 can (14 3/4 oz) of Del Monte Sweet Corn Cream Style (No Salt Added)
1 cube (1/2 oz) of Telma chicken consommé
2~3 tbs of unsalted butter
14 3/4 oz of whole milk
1/2 tsp of Maeda-en Matcha green tea powder
1 tbs corn starch
some salt and pepper
1 piece of bay leaf (optional)

Preparation:
1. In a blender, add corn, chicken consommé, milk, and green tea powder.
Blend all until it is smooth and well mixed.
2. Pour the above content into a pot over low-medium heat. If you prefer
to have a smooth textured soup, strain the content into the pot. Add in a
bay leaf.
3. Once the soup is heated, add butter and mix until dissolved.
4. Add salt and pepper to taste.
5. To give some thickness to the soup, mix corn starch with 1tbs of water.
Add the mixture into the soup and mix well. The soup should become
slightly thicken.
6. Take out the bay leaf and add more salt and pepper if necessary.
7. Pour the soup into a large soup bowl. Sprinkle some green tea powder
for a decoration or flavor.
Tip:
Always keep the pot over low-medium heat to prevent the soup from burning.
When measuring milk, use the empty corn can because they\\\'re the same
amount.

4th Prize Winner - Maeda-en Tea Variety Set ($80 Value)

Shrimp and Mushroom Crepe with Matcha (powdered green tea) Sauce
by Maiko Inagaki, Huntington Beach, CA

Ingredients: Serves: 2
Filling:
15 Shrimp (small) - deveined and chopped
1/2 Onion - thinly sliced
5 Mushrooms ? thinly sliced
1 Tbsp White Wine
1 tsp Salad Oil
Crepes:
1/3 cup All Purpose Flour
? cup Milk
1 small Egg
Matcha Sauce:
2 Tbsp Butter
1Tbsp All Purpose Flour
? cup Milk
? tsp Maeda-en Matcha Green Tea-Culinary Quality
1 Bouillon Cube
Salt and pepper to taste
3 Mini Tomatoes

Directions:
Crepe batter:
1. Sift All purpose flour.
2. Add some of the milk into the flour and mix well. Keep adding milk until all milk is used.
3. Whisk an egg until the egg looks uniformly yellow.
4. Add egg into batter, and whisk again until it's smooth.
5. Cover batter and refrigerate 20 minutes in the refrigerator.
Filling:
1. Heat salad oil and saute onions and mushrooms in a large frying pan .
2. Add shrimp, mushrooms and white wine and saute until the shrimp turns red.
3. Season with salt and pepper. Remove from heat and set aside.
Matcha Sauce:
1. Place butter in a pan and melt over low heat.
2. Blend all purpose flour and Maeda-en Matcha Green Tea-Culinary Quality into the melted butter.
3. Cook over low heat, stirring constantly.
4. Slowly add warm milk and stir.
5. Add bouillon and salt and continue cooking slowly until smooth and lightly thickened.
Cooking the crepes:
1. Preheat pan on medium heat.
2. Heat salad oil in a pan and pour the batter into the pan.
3. While Pouring the batter, twirl the batter using a ladle, to make crepes thin.
4. Cook the crepes until there is a change in appearance, then flip the crepes over.
5. Cook the second side for maybe twenty seconds, then slip it out of the pan onto a plate.
6. Spread each crepe with a half of crepe filling. Roll the crepe.
7. Pour the half of Matcha Green Tea-Culinary Quality sauce on the plate and place crepe on it. Garnish with mini tomatoes.
8. Serve: Hot, at once.

The Healthiest Cheesecake in the World
by Emi, Rancho Palos Verdes, CA

Ingredients: Serves: 6

2 tsp Maeda-en Matcha (Green Tea Powder)–Culinary Quality 
3.6 oz Tofu (Soft silken type)
3.5 oz Cream Cheese
1 ¼ cup Plain Yogurt
2 Egg Yolks
1 Tbsp Lemon Juice
3 Tbsp Corn Starch
4 tsp Sugar
2 Egg Whites
4 tsp Sugar
 30 pieces of Dark Cherries in Syrup
Moderate amount of powdered sugar

Preparation:
1.       Wrap tofu with paper towels and press to remove all excess water from tofu.
2.       Place tofu, cream cheese, plain yogurt, egg yolks, lemon juice, corn starch, sugar and Maeda-en Matcha ( Green Tea Powder)-Culinary Quality in a food processor or blender and process until velvety smooth.
3.       Whisk egg whites and sugar to a stiff peak In a separate bowl.
4.       Fold half of whipped egg white mixture into the tofu mixture with a spatula.
5.       Whisk remaining beaten egg whites to a stiff peak and add to the combined tofu mixture.
6.       Add a pinch of Matcha (Green Tea Powder) -Culinary Quality to the mixture and mix gently.
7.       Place 20 pieces of cherries into the papered mold and pour the mixture into it.
8.       Preheat oven to 340 degrees F. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the mold.
9.       Bake 60 minutes.
10.   Remove from the oven and let cool.
11.   Sprinkle with powdered sugar and garnish with cherries.
12.   Serve: Cold

Green Tea White Chocolate Cheesecake
name withheld, Bothell, WA

Ingredients: YIELD: 1 6-inch cheesecake (6 servings)
CRUST:
1 cup graham cracker crumbs
1/4 stick unsalted butter, melted
1 tablespoon granulated sugar

FILLING:
1 tablespoon Maeda-en Matcha (Green Tea Powder) (Culinary Quality), plus additional for dusting
2 8-ounce packages of cream cheese, softened to at room temp.
1/4 cup granulated sugar
1 tablespoon flour
2 large eggs
1/4 cup white chocolate chunk, melted*
  (Note: The white chocolate can be melted either in a double broiler, or in the microwave by repeatedly heating for 10 seconds and then removing from the microwave to stir each time, until smooth.)

Preparation:
CRUST:
1 cup graham cracker crumbs
1/4 stick unsalted butter, melted
1 tablespoon granulated sugar

FILLING:
1 tablespoon Maeda-en Matcha (Green Tea Powder) (Culinary Quality), plus additional for dusting
2 8-ounce packages of cream cheese, softened to at room temp.
1/4 cup granulated sugar
1 tablespoon flour
2 large eggs
1/4 cup white chocolate chunk, melted*
  (Note: The white chocolate can be melted either in a double broiler, or in the microwave by repeatedly heating for 10 seconds and then removing from the microwave to stir each time, until smooth.)

5th Prize Winner - Maeda-en Tea Variety Set ($30 Value)

Matcha Green Tea Powder-Culinary Quality Mochi Crepes Wrapped in Vegetables
by Hitomi Kitagawa, Menlo Park, CA

Ingredients: Makes: 9 bite size crepes
1 tsp Maeda-en Matcha (GreenTea Powder)
1 oz Glutinous Rice Flour
2.8 oz Wheat Flour
2 Tsp Granulated Sugar
5.4 oz Water
1 Lettuce Leaf
½ Cucumber
1 Egg
2.8 oz White Chicken Meat

Directions:
1. Mix glutinous rice flour, Matcha (Green Tea Powder)-Culinary Quality, wheat flour and granulated sugar in a bowl.
2. Add water to the flour and continue mixing until the mixture is even and smooth.
3. Heat the salad oil and pour 1/9th of the batter into the pan.
4. Pour the batter, twirling the pan around to make thin and round crepes.
5. Cook the crepes until there is a change in appearance, then flip the crepes over.
6. Cook the second side for maybe twenty seconds, then slip it out of the pan onto a plate and cool.
7. Julienne cut lettuce, cucumbers.
8. Fry the chicken in a preheated, oil coated pan. Add salt and pepper to taste. Cut cooked chicken into thin strips.
9. Beat an egg and pour the egg into the preheated and oil coated pan.
10. Twirl the pan around to make a thin and round egg patty like a crepe.
11. Place a crepe into a round small cup and form into a cup shape.
12. Remove the crepe from the cup. Place the crepes on a plate and re-touch to make a nice round cup shape.
13. Place vegetables strips and chicken strips on an egg patty and roll the egg patty over to form a rolled wrap.
14. Cut the wraps into 9 portions. Place the cut side of the wrap into the bottom of the crepe cup so that it sits snuggly into the cup.
15. Serve: Hot

TICKET TO TOKYO GREEN TEA ALMOND CHEESECAKE

by Margee Berry, White Salmon, WA

INGREDIENTS:
FOR Crust:
1/2 cup slivered almonds
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted unsalted butter

FOR FILLING:
1/2 cup heavy cream
4 ounces good quality white chocolate chunks, chopped
3 tablespoons Maeda-en Matcha (Green Tea Powder)
3-8 ounce packages cream cheese at room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon pure almond extract

For Topping:
3/4 cup paper thin sliced almonds
3 tablespoons sesame seeds
1/3 cup packed brown sugar
2 tablespoons unsalted butter

Preparation:
FOR CRUST:
1.      Preheat oven to 350F. 
2.      Pulse sliver almonds, until fine crumbs form in a food processor, then transfer to medium bowl along with graham cracker crumbs, sugar and butter.  Mix until crumbs are moistened then press into a 9-inch greased springform pan.
3.      Bake in center of oven for 10 minutes, cool on wire rack and maintain oven temperature.
FOR FILLING :
1. Heat heavy cream in small saucepan over medium-low heat, whisking just until tiny bubbles form. 
2. Remove from heat and whisk in white chocolate and Matcha.  Set aside to cool. 
3. In a large bowl, beat cream cheese and sugar with mixer on high speed for 3 minutes. 
4. Add eggs one at a time scraping down sides of bowl with each addition. 
5. Beat in white chocolate mixture and almond extract, pour into prepared crust. 
6. Bake in center of oven at 350 F. just until sides start turning golden--- about 50 to 55 minutes and center is still wobbly. 
7. Gently place topping (directions follow) on top of cheesecake and bake 10 minutes more. 
8. Cool completely on wire rack, place in refrigerator to chill for at least 8 hours. 
9. Remove rim from pan before serving and let stand 10 minutes before slicing.

FOR TOPPING Placement:
            1. Place almonds in small skillet over medium heat. 
2. Shake skillet often until almonds are golden all over about 4 minutes.  Transfer to   medium bowl. 
3. Place sesame seeds in same skillet and toast over medium heat shaking skillet often until golden all over, about 4 minutes. 
4. Place sesame seeds in the medium bowl along with brown sugar and butter.  Mix until blended.
Place mixture gently atop cheese cake
              Serve : Cold

MATCHA GREEN TEA POWDER CREAM DORAYAKI
by Mizuho Kozaki, Torrance, CA

Ingredients:
For Pancakes
2 ¼ cup Pancake mix
2 Tbsp Corn or Potato Starch
1 Tbsp Matcha Green Tea Powder
2 Eggs
3 Tbsp Sweet Sake (rice wine)
1 Tbsp Honey
½ cup Milk
4 Tbsp Sugar

For Matcha Cream
1 Pint of Whipping Cream
5 Tbsp Granulated Sugar
1 Tbsp Matcha Green Tea Powder

DIRECTIONS:

1. Mix pancake mix, starch, sugar, Matcha Green Tea Powder in a bowl, using an electric mixer.
2. Add egg, sweet sake, and honey into the mixture and continue to mix.  Add milk and beat slowly until well mixed.
3. Pour 1 Tbsp of batter into the preheated non-stick frying pan.  (You can make 5, 6 pancakes in a 12 inch pan)
4. Cover the pan with a lid and cook at low heat.  When you see the bubbles on the surface, flip it over and cook another 1 or 2 minutes. 
5. Combine fresh cream, sugar, Matcha Green Tea Powder in a bowl and whisk to a stiff peak.
6. Pair pancakes of similar size and spread Matcha cream filling on the pancakes, then cover with the other pancake to make a sandwich.

Matcha Mochi Sweet Rice Cake
by Rie Yonder, Peterson, NJ

Ingredients: for 8 Matcha Mochi
5.3 oz White chocolate
1/3 cup Heavy cream
1 ½ Tbsp Maeda-en Matcha powder
3.6 oz Mochiko (Glutinous rice flour)
2 Tbsp Granulated sugar
1 Tbsp Corn syrup
5 fl.oz Water
Potato starch for dusting
Maeda-en Matcha powder and Powdered sugar for dusting

Directions:
1. Make Matcha Ganache. Chop white chocolate into small pieces. Place
chopped white chocolate in a bowl.
2. Heat heavy cream. Before start boiling, turn off the heat. Add SIFTED
matcha powder into warm heavy cream. Dissolve completely by mixing with a
spatula. NO lumps of matcha powder.
3. Heat the heavy cream again. When the edges start boiling, turn off the
heat.
4. Pour hot matcha heavy cream into white chocolate. Mix with whisk. Melt
white chocolate & Matcha mixture completely. The matcha ganache should be
smooth at this time. 
5. Chill in the fridge at least a few hours.
6. Make Mochi. Mix mochiko, granulated sugar, corn syrup and water
together with rubber spatula in a bowl. Mix well until all is dissolved.
No lumps/air pockets.
7. Steam mochi mixture over high heat for 15 minutes. While steaming,
dust potato starch on a parchment paper.
8. Take mochi out from the steamer. Stir mochi until smooth. Transfer it
onto dusted potato starch. Using a strainer, sift potato starch on the
top of mochi.
9. Dust hands with potato starch as well. Divide the mochi into 8 pieces.  
10. Pat the mochi to flatten and stretch it into a round shape. The edges
must be thinner than center. Brush off excess potato starch.  
11. Place round shape cold green tea ganache in the middle. Wrap the
mochi around it by pulling and stretching the mochi. Pinch and seal the
seam.
12. Clean surface with brush. Pat Matcha powder/powdered sugar mixture on
mochi.

Tips:
* Use white chocolate bar. Do not use white chocolate chips.
* Matcha ganache can be prepared in advance.
* Use potato starch to dust on mochi.
* Mochi must be cool when wrapping the macha ganache. Otherwise, matcha
ganache will melt.

Matcha Kinako Ame (Matcha Soybean flour Candy)
name withheld, Irvine, CA

Ingredients:
5.3 oz Honey
1 cup Kinako (Soybean Four)
2 Tablespoon Maeda-en Green Tea Powder

DIRECTIONS:
1. Microwave the honey for one and half min.
2. Mix Maeda-en Green Tea Powder and Kinako (Soybean flour) into the honey.
(If it's too thick, add more honey.  If it's too soft, add more Kinako.)
3. Roll into the stick and cut into small pieces.
4. Dust candies with extra Maeda-en Green Tea Powder.