Recipe：Drops of Green Breeze

 

Features of Matcha Nama-Yatsuhashi

Matcha nama-yatsuhashi is a traditional Japanese confection deeply rooted in Kyoto’s cultural heritage and long associated with the elegance of tea ceremony. This delicate sweet is made by kneading premium matcha into soft, chewy gyuhi—a type of mochi-like dough—creating a smooth texture and a refined balance of sweetness and gentle bitterness. The thin, pliable dough is folded into a triangular shape and filled with silky red bean paste, allowing the earthy aroma of matcha and the natural sweetness of azuki beans to harmonize beautifully.

Because nama-yatsuhashi is crafted without baking, its moist, tender texture stands out, offering a melt-in-the-mouth experience unique to this style of wagashi. The vivid green color of matcha gives it a visually striking appearance, making it a popular choice for gifts, tea gatherings, and seasonal celebrations. Each bite delivers a sense of Kyoto’s traditional charm, blending simplicity with sophistication.

Today, while the confection remains faithful to its historical roots, it continues to evolve with new flavors and creative variations. Loved by people of all ages, matcha nama-yatsuhashi represents the timeless beauty of Japanese wagashi and continues to captivate both domestic and international fans.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Ingredients for 8 Matcha Nama Yatsuhashi


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Ingredients for 8 Matcha Nama Yatsuhashi

Ingredient Amount Notes
Shiratamako (glutinous rice flour) 40g Use 100% glutinous rice type
White sugar 40g Granulated sugar is also fine
Water 80ml Soft water preferred
Matcha powder 1 tsp (approx. 2g) Use fresh, high-quality matcha
Koshi-an (smooth red bean paste) 80g (10g × 8 pieces) Firmer paste is easier to wrap
Dusting powder (kinako or potato starch) As needed Prevents sticking during shaping

 

2：Dough Preparation Tips and Precautions
Item Details
Flour Selection Use shiratamako made from 100% glutinous rice; fine joshinko or cake flour ensures smooth texture.
Matcha Handling Store matcha in lightproof containers and use quickly after opening to preserve color and aroma.
Water Control Add water gradually to avoid lumps; soft water helps achieve a tender mouthfeel.
Heating Process When heating with microwave or steamer, stir halfway through to ensure even consistency.
Kneading Technique Knead thoroughly while hot to create a smooth, elastic dough.
Dusting Powder Use kinako or potato starch; avoid strong aromas that overpower matcha’s delicate flavor.
Dough Thickness Roll evenly and thinly for easier wrapping and a refined appearance.
Temperature Management Work quickly before the dough cools and hardens, which makes wrapping difficult.

 

3：Storage and Freezing Advice
Item Details
Room Temperature Unopened yatsuhashi should be stored in a cool, dry place away from sunlight and humidity.
Refrigeration Not recommended. The mochi skin hardens and loses its soft texture.
Freezing After opening, wrap each piece and seal in an airtight bag. Can be frozen for 2–3 weeks.
Thawing Let thaw naturally at room temperature for 30–60 minutes. Avoid using a microwave.
Shelf Life After Opening Best consumed within 3 days at room temperature. In summer, ideally on the same day.
Notes Frozen yatsuhashi may lose some flavor and texture, so not ideal for gifting, but fine for personal use.