Green Tea and Cream Mochi
Setsuko Pastry, from $3
For two years, Osaka native Setsuko Tanaka has been supplying Seattle with the sort of Japanese-inflected French pastries that have become so popular in Japan (as well as in France). When she moved to Seattle 6 years ago, Tanaka hungered for treats she couldn't find: fresh Japanese sweets, light French desserts, and something in-between. Having studied wagashi and pastry in Japan, Tanaka began to make the sweets she craved. Gradually, her hobby became a new career.
The featured sweet for March provides a great introduction to Setsuko Pastry's products. The green tea and cream mochi (pictured above) is a delicate hybrid of East and West, old and new. The mochi gets its verdant color from a generous amount of green tea, while the red bean paste filling is lightened by a non-traditional layer of whipped cream; the finishing touch is a preserved cherry blossom. Like all Setsuko pastries, the green tea and cream mochi is fresh, made from scratch, and free of preservatives.
The dessert platter pictured below displays some of the other items on Setsuko's menu: a Mont Blanc topped with red bean paste and pureed candied French chestnuts, a green tea "rare" cheesecake, a syrup garnish made from a dark Japanese sugar, the green tea mochi, and two rounds of black sesame shortbread.
Setsuko pastries are currently available at Shun, Village Sushi, Issian, Kozue, Root Table, and the Panama Hotel. Contact Tanaka via her website to be notified of monthly specials. She also accepts special orders for birthday and wedding cakes, with vegan options available.
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