Nama choco is a classic Japanese sweet, often given as a souvenir or gift when returning from a trip. Matcha nama choco is a classic flavour that you will find all over Japan. ‘Nama’ (生) roughly translates from Japanese as “raw”. In this case, it refers to the dessert’s clean, pure flavour.
Similar in texture (and technique) to a French-style ganache, nama choco is made by combining high-quality chocolate with cream. The heat from the warmed cream melts the chocolate and, once cooled, forms a semi-soft, luxuriously smooth texture. Think along the lines of the best chocolate truffle you’ve ever tasted!
Where did matcha nama choco come from?
I have already mentioned that nama choco has its roots in Japan. However, there are many theories as to where it was created. A commonly-held thought is that it was chocolatier, Masakazu Kobayashi, who first produced nama choco, at his patisserie, Sils Maria. Founded in 1982 by Masakazu Kobayashie, Sils Maria opened its first store in Hiratsuka-shi (Kanagawa Prefecture). According to its website, “Sils Maria began their journey with several talented pastry chefs and chocolatiers creating pastries, desserts and sweets to share with the people of Japan. In 1988, Kobayashi had the idea of creating a chocolate that would embody the textures and flavours of ganache.” After many attempts, he eventually perfected the idea, creating the first nama choco (and giving the delectable dessert its name). Sils Maria now produces many different flavours, including matcha nama choco.
Omiyage? What’s that?
An omiyage is a gift or souvenir that you give to friends, coworkers and family when you return from a trip. It is a big part of the Japanese culture. We are not just talking about bringing some sweets into the office after returning from your summer holiday. To return from a trip without omiyage would be a huge social faux pas in Japanese culture. The trip doesn’t even have to be far. Travelling to another city is enough to require such gift giving and there is a whole industry built around it. Presented in highly-decorative packaging, omiyage usually contain individually-wrapped treats (which are perfect for sharing!). Omiyage is also often region-specific. For example, apples from Aomari, cherries from Yamagata, and Tokyo ‘bananas’ from (you guessed it) Tokyo.
You can find nama choco all over Japan but, if it had to be linked to a region (or prefecture), it would have to be Hokkaido. Hokkaido is home to Royce’, the most famous producer of nama choco in Japan. You would most definitely find matcha nama choco there! You don’t have to go all the way to Japan to try nama choco, though. I have developed the recipe below so that you can recreate what I experienced in Japan, in your own home!
Hints and tips
- You will need to use a high-quality white chocolate for this recipe. Many cheaper brands of white chocolates use vegetable fats instead of cocoa butter but, for this recipe, that simply will not work. Be sure to check the back of the packet before you buy.
- Use the highest quality matcha you can find (and afford). This recipe uses only a few ingredient so they really need to shine. You get out what you put in: mediocre matcha means mediocre nama choco. I would suggest buying matcha from Cha-ology (an independent business, in Manchester). They really know their stuff and their matcha (and other products) are all sourced from Japan. (Here’s my review of Cha-ology, if you would like to know more.)
- Do not overheat your cream. You should heat the cream until it just starts to bubble at the edges. If you let it heat to a full boil, it will be too hot. You not only risk burning the cream but there is a real risk that you will split out the cocoa butter. It will still be edible but will be nowhere near as smooth (and will turn greasy as it melts). Slow and steady is key.
Matcha nama choco
Ingredients
- 400 g white chocolate (must contain cocoa butter)
- 125 ml double cream
- 20 g unsalted butter
- 20 g matcha powder (plus extra, for dusting)
Method
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Line an 8 inch square cake tin with plastic wrap, being careful not to create too many creases or folds in the plastic wrap as you place it down.
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Sift the matcha powder into a bowl and place to one side for later.
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Chop the white chocolate into small pieces (as small as you can make them, to help them melt quicker) and place into a clean, heat-proof bowl.
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In a saucepan, add the cream and butter and heat until it is hot to the touch and bubbles begin to appear at the edges of the pan. Do not let the cream boil or it will be too hot to use and may burn!
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Once heated, pour the cream and melted butter over the chocolate and fold together until all of the chocolate is (only just) incorporated.
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Add the sifted matcha powder to the mix and fold until fully combined then immediately pour into the lined tin and spread smooth.
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Place the tin into the refrigerator and allow to cool for around 6 hours (until set).
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Once set, dust the top with more matcha powder and cut into 1 inch squares.
will this work with pure cacao butter instead of white chocolate?
Good question. I do not believe it would as it is lacking in required solids (in this case, milk solids and sugar). Also, cocoa butter does not have the same taste as white chocolate (as it is missing the vanilla, milk and sugar) and this recipe is really a celebration of chocolate and matcha. Thanks for asking!