While working on my article about matcha and the Japanese tea ceremony, I came across a wealth of tasty recipes created, photographed and filmed by Namiko Chen on her “Just One Cookbook” blog. Born and raised in Yokohama, Nami now lives in San Francisco, where she cooks Japanese dishes for her family, friends and blog followers. For “The Ethnik Plate” she agreed to answer ten questions. Here is our conversation about Japanese cuisine: 

You use matcha, or green powdered tea in some of your desserts, such as green tea chocolate (video above). Can you explain the difference between cooking and drinking grades of matcha?

The matcha used for drinking during sadō (Japanese tea ceremony) and cooking is actually the same powder from the same plant. There are, however, different grades of matcha. Think of beef in the US, some of which is rated USDA Prime, Choice, Select and Standard. The high grades of matcha are for drinking and the lower grades are used for cooking. High grade matcha tends to be bright green. Regardless of the grade, remember to use your matcha powder quickly after opening as it will oxidize and lose flavor.

What’s the secret to a good matcha latte?

A simple recipe like this to be good requires best ingredients: good matcha, fresh milk, and most importantly the right temperature of water. You never want to use boiling water for matcha. Use water between 170-180ºF to bring out the flavor. 

Where do you buy your matcha?

I don’t buy drinking grade matcha as I don’t practice sadō and I don’t drink matcha by itself. I usually buy my culinary grade matcha from my friends at Season with Spice, an online Asian spice shop. They have a very good matcha powder they get from Japan. Before they started their business, I bought Maeda-en brand culinary grade matcha from Japanese supermarkets.

Do you make any savory dishes with matcha?

One common way to use matcha in savory dishes is to dip tempura in a mixture of salt and matcha powder and I do that too. However, with its slightly bitter taste, matcha is mostly used for sweets and rarely used in savory dishes.  

Do you use any of your grandmother’s recipes?

My grandmother was a housewife but she had a helper, so she didn’t spend much time in the kitchen. However, she loved and knew great food. I learned most of my cooking skills from my mom and both of them heavily influenced my cooking.

What’s cooking in Japan during winter?

We enjoy different kinds of nabe dishes. Nabe means hot pot in Japanese. We set up a portable stove and donabe (a pot made out of a special clay) at the dining table where everyone cooks vegetables and meat or seafood in a special broth. One of the most popular nabe dishes is Shabu Shabu, we cook thinly sliced beef and pork in kombu based broth. There are many Shabu Shabu restaurants around San Francisco as the popularity spreads outside of Japan.

Each cuisine has its trinities (i.e. garlic, lemon juice and olive oil in Lebanese cuisine). What are three essential ingredients that make a Japanese flavor base?

The three Japanese essential ingredients are soy sauce, sake, and mirin. With these three condiments, you can make the popular teriyaki sauce as well as the majority of Japanese food.

Your husband is a Taiwanese American. Does he have a culinary contribution to your kitchen or to your blog?

Unfortunately, not too much, he is the official food taster though. We have pretty authentic Chinese restaurants around where we live so we usually eat Taiwanese or Chinese foods outside. However my husband loves and is great at barbecuing (my children and I gave him a “BBQ King” apron on Father’s Day in the past!).

Please tell me about your e-book.

It’s a collection of easy and simple recipes that my family, Just One Cookbook readers, and I love the most from my blog. It has over 90 pages of photos, recipes, and instructions for Japanese appetizers, side dishes, main dishes, rice & noodles, and dessert. It also includes 12 pages of Japanese cooking basics and pantry items. If you are new to Japanese cooking or if you visit my blog and don’t know where to start, this e-cookbook is a perfect start to cook Japanese food at home.

If you had to choose one dish that represents your home, what would that be and why?

That would be korokke – Japanese beef and potato croquettes. My mom always made excellent korokke and this was my favorite food growing up. They are one dish that I look forward to whenever I visit my home in Japan. Now my children love this dish as well so I’m happy three generations are enjoying the same recipe.

Thank you Nami!


  1. Marto, te czekoladki wyglądają tak rozkosznie, że chyba je wykonam i porozdaję w prezencie - sama nie mogę jeść czekolady, ale z jedną spróbuję :-)

  2. Ja też się pokuszę zwłaszcza, że dostałam świerżą dostawę matchy z Japonii. Biała czekolada jest dla mnie za słodka, ale w polączeniu w gorzkawym pudrem, będzie w sam raz.

  3. Thank you so much for featuring my recipe and blog, Marta! I had fun answering to your interview questions and I hope more people will be interested in matcha in their cooking. :) Thank you!

    1. After reading this post, my cousin from Poland decided to make matcha chocolate. I also plan to give it a try. Thanks again for sharing your knowledge about the treasures of Japanese cuisine on my blog.