The adzuki bean tea I drink every day is good for your health.1. If you roast the beans too much they will become bitter, so be careful. Brew the tea to the degree you like in Step 5.2. Adzuki beans are health food that contain "adzuki bean saponin", "anthocyanin", minerals such as zinc and B-vitamins. Recipe by Karun

I make a chilled soup for the summer season.The hot version is also good.You could also top the soup with julienned shiso leaves.For a chilled soup, it's better to season the soup on the saltier side. Recipe by Akkorin mama

I wanted to make bread with adzuki bean paste and green tea.The eggwash and black sesame seeds are optional. For a shiny finish, reserve a little beaten egg from the egg listed above. Put as much bean paste as you like.If your oven is not big enough to bake everything in one go, chill the next batch in the fridge after Step 2.Before baking, leave out for a while at room temperature to proof. Recipe by uzukaji

I used the idea from "Milsuke"'s Milk Jam and "Hironozomiyuuma"'s Condensed Milk recipe. I wanted the jam to be macrobiotic, so I tried making it delicious while using non-flavored soy milk and beet root. It is also a jam that will be good for a gift. Secretly, I am proud of it.I recommend using earl grey tea which has a strong flavor.Simmering the hull of the vanilla beans will reduce the soy milk-like flavor. Do not omit this process.It is hard to tell when the jam is ready. If you can see the bottom of the pan for just one second when you scrape the bottom of the pan, it has the consistency of a condensed milk. If you can see the bottom of the pan for about 2 seconds, it has the right consistency for a jam. Adjust the consistency to your liking.Do not take your eyes off the pan once you start making it and continue stirring while cooking. Recipe by Meifan

I found leftover yuzu tea in the fridge, so I used it instead of sugar.Even non-Japanese people who were not used to Japanese cooking liked it.It's a lot of work, but if you simmer down the sauce at the end, the meat will turn nice brown and the flavour will get absorbed well.Pressure cookers can prepare really soft meat in a short time so they're quite handy. If you don't have a pressure cooker, you can simmer these for a long time in a regular pot. Recipe by Miss piggy

Matcha bread and desserts are delicious and I'm a big fan of them. So then I thought for tea rice, instead of just green tea, how about adding matcha as well?!If the matcha isn't dissolving, add it while the tea is still somewhat warm and dissolve (some clumping is fine). Recipe by Ringo19

While I was making milk jam, I got the urge to make milk tea jam.Make this when you have time to spare. You can't leave the pan while this is cooking. When this is simmering, the room will become filled with a wonderful aroma. The jam will thicken when cooled, but at 200 ml it will still be in liquid form. If you have the patience, keep simmering until it's about 180 ml, and the consistency will be perfect. If it's still too thin when cooled, you can return it to the heat and simmer it for longer. Recipe by Orihime mama

This is a chilled ochazuke dish that can be easily eaten on a hot day. It is delicious made with just cold tea, but it tastes even better with dashi stock granules.Make sure to rinse the warm rice quickly in water, remove the stickiness, and thoroughly drain. You can use barley tea, roasted green tea, or oolong tea instead . Green tea is good because it isn't bitter (This time I used bottled green tea that was on sale). Recipe by Erueru286

I love milk tea. I was making it as usual when I just decided to add white chocolate on the spur of the moment. It turned out to be delicious!The amount of water is kept to a minimum to enhance the flavour, so make sure you use a low heat!!Don't let the milk boil.This time I used 6 pieces of Dars brand chocolate. If you have a sweet tooth, you can increase the amount.The fat from the chocolate floats to the top, but it's ok. Recipe by tira

I received a ton of yuzu, and wanted an easy way to use them up.Since I wanted to simplify the process, I squeezed the yuzu over the cup, but for those who want to avoid seeds in their cup, squeeze into a separate cup before adding. Recipe by Minaichigo

I like similar bread sold at my neighbor bakery. They sell a loaf for about 400 yen, so I tried to make one for myself.I still have to improve how to shape the bread.If you don't have a loaf tin, divide the dough into 8 portions at Step 5 and bake in a baking tray. Or you can use an empty biscuit tin lined with baking paper. Recipe by Mamu

Konbu tea is usually used to make pickles, but other than that I don't really use it.What about using it to season stir-fries? So I tried it out.It tastes better if you don't cook the maitake mushrooms for too long.These ingredient and seasoning amounts are a little bit on the thin side. Recipe by Ikkopy