Nekohama

There’s something new joining our A1 Matcha Collection, one we’ve been waiting to share with you.

Mark you calendar September 1st.

Send this to someone you’d love to go on a matcha date with.

, Tokyo

Some mornings begin before the rest of the world feels awake. In Japan, Max’s days on the farm start slowly, surrounded by the fields, the changing seasons, and the work behind each harvest.

A look back to spring time in Mie, Japan.

Matcha Cheesecake Brownies from Nekohama Bakery.

Matcha Brownie
- ½ cup melted butter
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- ¾ cup flour
- 1½ tbsp matcha
- Pinch of salt

Cheesecake Swirl
- 4 oz cream cheese
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla

Method:

Mix the brownie ingredients together. In a separate bowl, mix the cheesecake ingredients until smooth. Pour matcha batter into an 8x8 pan, spoon cheesecake mixture on top, and gently swirl.

Bake at 350°F for 25–30 minutes. Cool, slice, and dust with matcha.

The moments worth slowing down for.

Japan, 20026

Months in the making, always freshly grind.

Nekohama Farms

Memories from our last harvest season in Japan.

A soft brioche, freshly whipped matcha cream, and a dusting of matcha.

Matcha Cream

- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 2 tsp Nekohama A1 Organic Matcha
- 1/2 tsp vanilla extract

Whisk everything together until soft peaks form. Slice your brioche buns, fill generously with the matcha cream, dust with a little extra matcha, and enjoy.