Japanese-Inspired Herbal Recipes to Warm Your December

Miso Sesame Cardamom Cookies

These unique cookies blend the umami richness of miso, the nuttiness of sesame, and the warmth of cardamom for a truly distinctive holiday treat.

Ingredients:

• ½ cup unsalted butter (softened)
• ⅓ cup white or yellow miso paste
• ½ cup brown sugar (packed)
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp ground cardamom
• 1 tbsp black or white sesame seeds (plus more for topping)

Directions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the butter, miso paste, and brown sugar together until light and fluffy.
3. Add the egg and vanilla, mixing until smooth.
4. In a separate bowl, whisk together the flour, baking soda, and cardamom. Gradually mix into the wet ingredients until a dough forms.
5. Stir in sesame seeds.
6. Scoop small balls of dough (about 1 tablespoon each) onto the prepared baking sheet, leaving space between them. Flatten slightly and sprinkle with additional sesame seeds.
7. Bake for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Matcha Gingerbread: Perfect for Houses or Cookies

This Japanese-inspired gingerbread recipe combines the earthy flavor of matcha, the zesty brightness of yuzu, and the warm spices of traditional gingerbread. It’s sturdy enough for houses and delightfully soft for cookies.

Ingredients:

• 2 ½ cups whole wheat pastry flour (or a mix of whole wheat and all-purpose)
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• 2 tsp matcha powder
• ⅓ cup coconut oil (melted) or unsalted butter
• ½ cup molasses
• ¼ cup yuzu juice (or substitute lemon juice)
• ¼ cup maple syrup or honey
• 1 egg
• 1 tsp vanilla extract

Directions:

1. In a large bowl, whisk together the flour, baking soda, salt, spices, and matcha powder.
2. In a separate bowl, whisk together the melted coconut oil, molasses, yuzu juice, maple syrup, egg, and vanilla until smooth.
3. Gradually mix the wet ingredients into the dry until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or overnight).
4. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters for cookies or templates for house pieces.
6. Transfer to the baking sheet and bake for 8-10 minutes, until the edges are firm but not overly browned.
7. Let cool completely before decorating. Use royal icing for a traditional look, or add a touch of matcha powder to the icing for a green-tinted decoration.

Cranberry Rosemary Cocktail or Mocktail

A festive drink that combines the tartness of cranberries with the earthy aroma of rosemary, perfect for holiday celebrations. Whether you prefer it as a cocktail or a mocktail, this sparkler is sure to bring cheer to your festivities.

Ingredients:

• 2 oz cranberry juice (unsweetened for tartness or sweetened to taste)
• 1 oz freshly squeezed orange juice
• 1 oz vodka or gin (optional for cocktail)
• 1 tsp rosemary-infused simple syrup (see instructions below)
• Sparkling water or prosecco (for mocktail or cocktail, respectively)
• Ice cubes
• Fresh rosemary sprig and cranberries for garnish

Rosemary-Infused Simple Syrup:

• ½ cup sugar
• ½ cup water
• 2-3 sprigs fresh rosemary

Directions for the Syrup:

1. Combine sugar, water, and rosemary in a small saucepan.
2. Heat gently until the sugar dissolves, then simmer for 5 minutes.
3. Remove from heat, let it cool, and strain out the rosemary. Store in the fridge for up to 2 weeks.

Directions for the Drink:

1. In a shaker or mixing glass, combine cranberry juice, orange juice, vodka or gin (if using), and rosemary-infused simple syrup. Add ice and shake or stir until well-chilled.
2. Strain into a glass filled with fresh ice.
3. Top with sparkling water for the mocktail version or prosecco for the cocktail version.
4. Garnish with a sprig of fresh rosemary and a few cranberries for a festive touch.

Mocktail Alternative: Omit the alcohol and simply mix the juices, syrup, and sparkling water for a refreshing, alcohol-free version that’s just as delicious!

Yuzu Thyme Cocktail or Mocktail

Bright, tangy yuzu and the earthy aroma of thyme come together in this elegant drink, perfect for festive occasions. Whether as a sophisticated cocktail or a refreshing mocktail, it’s a delightful way to toast the season.

Ingredients:

• 2 oz yuzu juice (fresh or bottled)
• 1 tbsp thyme-infused simple syrup (see instructions below)
• 4-5 sprigs fresh thyme
• 2 oz gin or vodka (optional for cocktail)
• Sparkling water or tonic water
• Crushed ice
• Optional garnish: thyme sprig and a twist of yuzu peel

Thyme-Infused Simple Syrup:

• ½ cup sugar
• ½ cup water
• 3-4 sprigs fresh thyme

Directions for the Syrup:

1. Combine sugar, water, and thyme in a small saucepan.
2. Heat gently until the sugar dissolves, then simmer for 5 minutes.
3. Remove from heat, let it cool, and strain out the thyme. Store in the fridge for up to 2 weeks.

Directions for the Drink:

1. Gently muddle 2-3 thyme sprigs with the simple syrup in the bottom of a shaker.
2. Add yuzu juice, gin or vodka (if using), and ice. Shake until chilled.
3. Strain into a glass filled with crushed ice.
4. Top with sparkling water for the mocktail or tonic water for the cocktail.
5. Garnish with a sprig of thyme and a twist of yuzu peel.

Mocktail Alternative: Skip the gin or vodka and simply combine the yuzu juice, thyme syrup, and sparkling water for a refreshing alcohol-free option.

Hojicha Hot Chocolate

This creamy, nutty hot chocolate combines the roasted flavor of hojicha (roasted green tea) with rich, real chocolate for a cozy, indulgent treat.

Ingredients:

• 2 cups milk (dairy or plant-based, such as oat or almond)
• 2 tsp hojicha powder (or 2 hojicha tea bags)
• 2 oz high-quality dark chocolate (70% cacao or higher), chopped
• 1 tbsp cocoa powder (unsweetened)
• 1-2 tbsp maple syrup or honey (adjust to taste)
• 1/4 tsp ground cinnamon
• A pinch of salt
• Whipped cream or marshmallows for topping (optional)

Directions:

1. In a small saucepan, heat the milk over medium heat until warm but not boiling. If using hojicha tea bags, steep them in the milk for 3-4 minutes, then remove. If using hojicha powder, whisk it into the milk until smooth.
2. Add the chopped chocolate, cocoa powder, maple syrup or honey, cinnamon, and a pinch of salt. Stir until the chocolate is completely melted and the mixture is smooth.
3. Taste and adjust sweetness if needed.
4. Pour into mugs and top with whipped cream or marshmallows, if desired.
5. For an extra touch, sprinkle a little cinnamon or cocoa powder on top before serving.

Japanese-Inspired Cranberry Spice Mulled Wine

This cozy mulled wine combines the tartness of cranberries, the warmth of spices, and a Japanese-inspired twist with yuzu and shiso for a bright, aromatic holiday drink.

Ingredients:

• 1 bottle of red wine (750 ml)
• 1 cup cranberry juice (unsweetened for tartness or sweetened to taste)
• 1 orange, sliced (plus zest of half an orange)
• 1 tbsp yuzu juice (fresh or bottled)
• 3-4 whole cloves
• 2-3 star anise
• 2 cinnamon sticks
• 1 tbsp honey or maple syrup (adjust to taste)
• 1/2 cup sake or Japanese plum wine 
• 3-4 fresh shiso leaves (or substitute fresh mint for a similar effect)
• Fresh cranberries and orange slices for garnish

Directions:

1. In a large pot, combine the wine, cranberry juice, orange slices, zest, yuzu juice, cloves, star anise, and cinnamon sticks.
2. Heat gently over medium heat, stirring occasionally, until it reaches a simmer (but not a boil).
3. Once simmering, lower the heat and let the mixture simmer for 15-20 minutes to allow the flavors to meld.
4. Stir in honey or maple syrup, adjusting sweetness to your liking. If using sake or plum wine, add it now.
5. Remove from heat and add the fresh shiso leaves, allowing them to steep for 2-3 minutes before straining.
6. Strain the mulled wine into heatproof glasses or mugs.
7. Garnish with fresh cranberries, orange slices, and an additional shiso leaf for an aromatic, festive touch.

Yuzu-Marinated Olives

This simple, elegant recipe infuses olives with the zesty brightness of yuzu and the earthy aroma of herbs, perfect for snacking or as part of a festive appetizer spread.

Ingredients:

• 2 cups mixed olives (your choice of green, black, or kalamata)
• 1 tbsp yuzu juice (fresh or bottled)
• Zest of 1 yuzu (or substitute lemon zest if yuzu is unavailable)
• 2 tbsp olive oil
• 2-3 sprigs of fresh thyme or rosemary
• 1 garlic clove, thinly sliced
• 1/4 tsp red pepper flakes (optional, for heat)
• Pinch of salt and black pepper to taste

Directions:

1. Rinse the olives under cold water and pat them dry.
2. In a mixing bowl, combine the yuzu juice, yuzu zest, olive oil, garlic, herbs, red pepper flakes, salt, and black pepper.
3. Add the olives to the bowl and toss until evenly coated.
4. Transfer the mixture to an airtight container and refrigerate for at least 4 hours or overnight to let the flavors meld.
5. Serve at room temperature, garnished with a fresh sprig of thyme or rosemary.

Miso-Glazed Herb Nuts

These savory, umami-packed nuts are roasted with a glaze of miso, honey, and fragrant herbs, making them a perfect snack or holiday gift.

Ingredients:

• 2 cups mixed nuts (almonds, cashews, walnuts, or pecans)
• 1 tbsp white or yellow miso paste
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp olive oil or melted coconut oil
• 1 tsp soy sauce
• 1 tsp dried rosemary or thyme (or a mix of both)
• 1/4 tsp smoked paprika (optional, for extra flavor)
• Pinch of salt (adjust based on the saltiness of your miso)

Directions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the miso paste, honey, olive oil, soy sauce, dried herbs, smoked paprika, and a pinch of salt until smooth.
3. Place the mixed nuts in a large bowl and pour the miso glaze over them. Toss until the nuts are evenly coated.
4. Spread the nuts in a single layer on the prepared baking sheet.
5. Roast for 10-12 minutes, stirring halfway through, until the nuts are golden and fragrant. Be careful not to let them burn.
6. Remove from the oven and let cool completely. The glaze will harden as the nuts cool, creating a deliciously sticky, crunchy coating.
7. Store in an airtight container for up to 1 week.

Blue Matcha Latte with Butterfly Pea Flower and Larix

A vibrant blue latte made with butterfly pea flower powder and enhanced with larix extract for an immune-boosting, calming treat.

Ingredients:

• 1 tsp butterfly pea flower powder
• 1/2 tsp larix extract powder
• 1 cup milk (dairy or plant-based, such as almond or oat)
• 1 tsp honey or maple syrup (optional, adjust to taste)
• 1/4 tsp vanilla extract

Directions:

1. Heat the milk in a small saucepan over medium heat until warm but not boiling.
2. Whisk in the butterfly pea flower powder and larix powder until fully dissolved.
3. Stir in honey or maple syrup and vanilla extract. Adjust sweetness to taste.
4. Pour into a mug and enjoy the soothing, vibrant blue color and health benefits.

Pink Rose Latte with Rose Powder and Larix

A delicate and floral pink latte made with rose powder, lightly sweetened, and infused with larix extract for an extra health boost.

Ingredients:

• 1 tsp rose powder
• 1/2 tsp larix extract powder
• 1 cup milk (dairy or plant-based, such as coconut or cashew)
• 1 tsp honey or agave syrup (optional, adjust to taste)
• 1/4 tsp vanilla extract

Directions:

1. Heat the milk in a small saucepan until warm but not boiling.
2. Add the rose powder and larix powder, whisking until smooth and fully incorporated.
3. Sweeten with honey or agave syrup and stir in vanilla extract.
4. Pour into a mug and enjoy the delicate floral aroma and beautiful pink hue.