Crushed Coffee Jelly in Cold Matcha Wasanbon Milk

The combination of coffee jelly and matcha in the context of a latte is surprisingly delicious and not uncommon in Japanese cafes. Try our version out at home with our Barista grade matcha, Naruto, and Wasanbon sugar from a centuries old manufacturer, Mitani Sugar.

Recipe by Tako Shiho


(for 1 serving)

-coffee jelly-

  • 80cc strong coffee
  • 5-10g wasanbon sugar 
  • 1.5g gelatin / 1.2g agar

-matcha syrup-

  • 2 tsp matcha 


  1. Pour milk in a mold to make milk cubes and put it in a freezer
  2. Make strong coffee and warm it up in a pan, then add wasanbon sugar and gelatin/agar to dissolve. Pour it in a container and cool it in a fridge until it's set.
  3. Mix sifted matcha powder, sifted wasanbon and warm milk well and chill it
  4. Put coffee jelly in a glass, frozen milk cubes, and pour milk and the syrup

What is Wasanbon sugar?

Wasanbon sugar is a high-grade sugar which is used mainly for wagashi (traditional Japanese sweets) originated in the Edo period. 

It has a delicate flavor and texture which melts in your mouth.

It is made from a particular type of sugar cane called “chikusha”, harvested at the end of the year in Kagawa and Tokushima prefecture, on Shikoku Island. Wasanbon production is done in 8 steps, and the whole process can take up to 20 days. Surprisingly, this same technique has still been followed since the Edo period.

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How to choose Japanese tea

By partnering with a hundred plus artisanal Japanese tea farms and factories, we offer hundreds of green teas, and dozens of matcha, black tea, oolong tea, etc. Where do you start?

We recomend starting with Sampler Sets!