Recipe 2: Konjac noodle in matcha flavoured milk- Healthy benefits of antioxidants-

Posted by Japan Emporium Admin on

Konjac noodles in matcha flavoured milk

This is a modified version of a traditional dessert called Kuzukiri. Kuzu (or Kudzu) is a transparent noodle made of the starch from kudzu plants. Kudzu has been used in alternative medicine in Japan and China but production is very low nowadays in Japan. So in my recipe, I have replaced kudzu with our konjac noodles.

Matcha seems to be gaining more and more popularity both in Japan and worldwide. There is no surprise in this trend because the physiological benefits such as acting as a stimulant for mental alertness or helping to stay in a calm, meditative states are now proven by modern science. One of the greatest discoveries is the abundance of antioxidants in matcha. It is said to be much higher than any other ‘superfood’ such as Gojiberries, pomegranate, blueberries and broccoli.

Using Aduki paste in this recipe is optional, however I would recommend you to give it a go. It is fair to say that Aduki paste called Ogura-an or simply an, is the most widely enjoyed among Japanese traditional desserts. Aduki beans have many health benefits with their high mix of protein and fibre. They are great for helping manage normal blood sugar. Together with matcha, Aduki beans are some of the most mighty antioxidant foods.  


Preparation: 20 minutes       


Serves 2     



2 nests of dried konjac noodles

1 to 1 ½ teaspoon of PureChimp matcha

100ml of unsweetened soya milk (almond/ coconut/ rice milk makes a good sauce, too)

225g of Aduki beans (drained weight)

25g of demerara sugar

10g of light brown Muscovado sugar (alternatively, 1 tablespoon of maple syrup or honey)

A pinch of salt (optional)



  1. Make Ogura-an by simmering the drained Aduki beans in a saucepan with 25g of demerara sugar. Stir well to prevent sticking and burning. Cook for 15 minutes or until it becomes a heavy paste. Add a pinch of salt to taste (optional.)
  2. Soak the dried konjac noodles in boiling water for 5 minutes. Drain and set aside.
  3. Put the matcha powder in a small bowl and add 25ml of lukewarm water. Mix well with a whisk until a mooth paste is made.
  4. Heat the soya milk (or a kind of milk of your choice) in a saucepan and bring to the boil. When it reaches boiling point, turn off the heat.
  5. Add the matcha paste and the Muscovado sugar (or syrup of your choice) to the sauce pan and whisk well.
  6. Put the prepared konjac noodles in the saucepan.
  7. Serve into 2 bowls then top with the Aduki paste and Chia seeds (Chia seeds need to be soaked in water for 24 hours.)

 My Tip

  1. Our Konjac noodles absorb flavours well when it is left in the sauce for a while. You could just leave it in the saucepan for a couple of hours or refrigerate it overnight. It can be served chilled, at room temperature or warm. It’s your choice!
  2. The leftover Aduki paste is best kept in a container in a fridge. It should be used up in 3 days. When it is chilled, the paste is firmer so, is easier to handle to make Daifuku dumplings (please see my recipe for Daifuku dumplings.)

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