What Happens to the Ends of the Strawberries
The strawberry yuzu pipette is made from the trim off the same morning's strawberry prep, and the recipe books that trim at zero.
Notes from the shop. Ingredients, seasons, the neighborhood.
The strawberry yuzu pipette is made from the trim off the same morning's strawberry prep, and the recipe books that trim at zero.
Some kitchen work happens every morning and some of it keeps. Sorting the two is what decides which day is the heavy one.
No tea latte here starts at the counter. Each one is pulled from a concentrate made earlier, which is also why oat milk cannot make two of them dairy free. A cream cap rules out a third.
Six drinks on the menu carry the name yuzu. Only one of them is mostly yuzu, and the other five run on something else entirely.
Ripe banana in cold milk, wrapped in fresh mochi, with sliced strawberries on the mochi and coarse sugar on the soft serve.
The small dropper tucked in with your mochi is a pipette of flavor, included in the price and meant to be emptied.
Our mochi dough runs on a forty-eight hour clock counted to end of day, and the wrapping happens every morning.
Both are ground sesame. The roast sets them apart, and it is why our black sesame tastes the way it does.
Ripe peach folded into roasted oolong tea, wrapped in fresh mochi. This month's new flavor, around for a limited run.
Half the case never changes. The other half turns over about once a month. How the rotation actually works, and why lychee is still here.
The Square has always taken its ice cream seriously. We moved into an old Ben and Jerry's and started making mochi and matcha soft serve instead.
Same plant, very different drinks. One is grassy and bright, the other toasty and calm. Here is how to pick.
Wagashi, daifuku, monaka, soft cream, and the tea flavors that hold it all together. What the words mean and where to start.
Three words that get used interchangeably and should not be. A short field guide to the rice-dough family tree.
A ball of ice cream wrapped in a thin sheet of soft rice dough. The freshness is most of what separates a good one from a grocery store one.
On being a Japanese dessert cafe inside The Garage on JFK Street, and why Harvard Square is the right block for it.
What happens in our kitchen before the doors open. The daily mochi process - from dough to display - is the same every day.
Matcha has grades, and the gap between grocery-shelf matcha and first-harvest ceremonial is easy to taste. What the labels actually mean.