Cooking Hojicha
Cooking Hojicha
Cooking Hojicha
Cooking Hojicha

Cooking Hojicha

Green tea, Japan

Hojicha is a green tea that the Japanese roast to give it toasted notes, almost caramelized, while remaining very sweet and thirst-quenching. A tea to accompany soba.

Here, I propose you a Japanese novelty, less known than matcha, but which is very popular in Japanese kitchens: hojicha powder. It is a hojicha pulverized with a grinder like matcha and thus very easy to cook. It will bring to your dishes its brown pigment, its toasted vegetable flavors slightly velvety and greedy.

Storage: once opened, close the package well and keep it at room temperature (below 22°C) away from light, strong odors and humidity.

Discover how to cook it on my YouTube channel

Discover the Hojicha Cream

Regular price29,00 €

Hojicha & Hazelnut Financier (gluten free)

What you need for 12 financiers

  • 10g of organic Cooking Hojicha
  • 160g almond powder
  • 80g roasted hazelnut powder
  • 150g powdered sugar
  • 125g of butter
  • 4 eggs


  1. Preheat the oven T7 (200°C)
  2. Separate the egg whites from the yolks.
  3. Mix the sugar with the egg yolks until they become white.
  4. Melt the butter over very low heat or in the microwave for 1 minute so that it is slightly liquid but not too hot.
  5. Mix the almond, hazelnut and Cooking Hojicha powders in a dish to obtain a homogeneous mixture.
  6. Add the butter to the sugar and egg yolk mixture. Then add the powder mixture. Beat the egg whites until stiff and fold them into the mixture.
  7. Pour into the oiled financial moulds.
  8. Bake for 20 minutes at T6 (180°C).
  9. Take the moulds out of the oven, leave to cool for about 10 minutes in the moulds, then remove from the moulds.

Sommelier's advice

Serve with a Xtra Hojicha roasted green tea served hot or cold, or a Beauté Orientale de Lai Chau wulong tea served hot.

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