Black Sesame Warabimochi Parfait

Black Sesame Shiratama Parfait

Hojicha Warabimochi Parfait

Hojicha Shiratama Parfait

Matcha Nama Choco Parfait

Matcha Warabimochi Parfait

Matcha Shiratama Parfait

Hojicha Latte

Matcha Soft Serve Latte W/ Chocolate Crunch

Matcha Soft Serve Latte

Matcha Shiratama Float

Matcha Azuki Shiratama Latte

Coffee

Azuki Latte base

Matcha Latte Frappe base

Japanese tea

Matcha base

Hojicha Latte base

Matcha Latte base

Udon

Donburi With Miso Soup

Dashi Chazuke (Ochazuke)

Curry With Miso Soup

Beef Dashi Chazuke

In a small bowl whisk together the warabi-ko (or substitute starch), granulated sugar, and salt. In a separate measuring cup combine the water and black sesame paste; whisk until the paste is mostly incorporated and the liquid is uniform.

Mix dry and wet

Pour the starch/sugar mixture into a small heavy-bottomed saucepan. Gradually whisk in the black sesame–water mixture until smooth and lump-free.

Cook to thicken

Place the saucepan over medium-low heat and cook, stirring constantly with a heatproof spatula or whisk. The mixture will first become cloudy and then thicken and become translucent and glossy (this takes about 6–8 minutes). Continue stirring and cook gently another 1–2 minutes once fully translucent to ensure the starch is fully cooked.

Gelatinize

Immediately transfer the hot warabimochi mixture into a shallow container (an 18–20 cm dish or similar) lightly oiled or lined with plastic wrap. Smooth the top. Let cool to room temperature, then refrigerate at least 1 hour until firm.

Cool and set

When set, use a wet knife or wet spoon to cut into bite-sized cubes or scoop small pieces. Keep chilled until assembly.

Cut or scoop

Chill a mixing bowl and whisk (or use the chilled bowl of a stand mixer). Pour in the heavy cream and add icing sugar and vanilla. Whip to soft peaks. Fold in the black sesame paste gently until evenly streaked and combined to make a lightly aerated black sesame cream. Taste and adjust sweetness if needed.

Make black sesame cream

If you prefer a drizzle sauce in addition to the whipped cream, combine the extra black sesame paste with the milk in a small bowl and whisk until smooth. Warm slightly (10–15 seconds) in the microwave or over a double-boiler just to loosen; do not overheat. The sauce should be pourable but not thin.

Make a pourable sesame sauce (optional)

Combine the dark brown sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer and cook 2–3 minutes to thicken slightly into a syrup. Remove from heat and stir in corn syrup or honey if using for shine. Let cool to room temperature; the syrup will thicken as it cools.

Make kuromitsu

If using anko or crushed peanuts, have them scooped and ready. Toast whole black sesame seeds briefly in a dry skillet over medium heat until aromatic (30–60 seconds), then cool. If using kinako, place in a small bowl for dusting.

Prepare toppings

Divide components between 4 serving glasses or bowls. Start with a spoonful of crushed peanuts or anko at the bottom (optional) to add texture. Add a layer of cut warabimochi pieces (about 1–2 tbs per serving). Pipe or spoon a layer of black sesame cream. Add another small layer of warabimochi pieces.

Assemble parfaits

Top each parfait with a scoop of ice cream if using, a generous dollop or swirl of black sesame cream, and a drizzle of kuromitsu. Spoon a little black sesame drizzle over the cream for an extra sesame hit. Sprinkle toasted black sesame seeds and a dusting of kinako around the top. Garnish with a mint leaf. Serve immediately, with a small spoon.

Top and finish

Keep unused warabimochi chilled in an airtight container for up to 2 days. The kuromitsu keeps refrigerated for up to 1 week. Assemble just before serving so the jelly keeps its texture.

Serving note

warabi-ko (bracken starch) or substitute potato/tapioca starch

granulated sugar

water

black sesame paste (tahini-style) or smooth black sesame paste

pinch of fine sea salt

heavy cream (chilled)

black sesame paste

icing sugar (powdered sugar)

vanilla extract

milk (for thinning sauce)

dark brown sugar or muscovado

light corn syrup or honey (optional, for sheen)

kinako (roasted soybean flour), optional

toasted black sesame seeds (whole)

crushed roasted peanuts or adzuki beans (anko) - optional

fresh mint leaves for garnish

ice cream (vanilla or black sesame) - optional

Place the shiratamako in a mixing bowl. If using sugar for slightly sweet dumplings, add the 10 g granulated sugar and mix. Gradually add warm water while mixing with a rubber spatula or your hand until a cohesive, slightly sticky but malleable dough forms. The dough should be soft and springy — add a few milliliters more water if too dry or a pinch of extra flour if too wet.

Make dough

Divide the dough into roughly 18–20 equal pieces (about 8 g each). Roll each portion between your palms to form smooth balls. Lightly dust with a little shiratamako to prevent sticking.

Form balls

Bring a medium pot of water to a rolling boil. Gently drop shiratama balls into boiling water. Stir gently to prevent sticking. When they float, continue boiling for 1–2 minutes more to ensure cooked through (total time after dropping ~4–5 minutes depending on size).

Cook dumplings

Prepare a bowl of ice water. Use a slotted spoon to transfer cooked dumplings to the ice water to stop cooking and firm the texture, about 2 minutes. Drain and set aside in a small bowl; keep covered with a damp cloth so they don't dry out.

Shock and cool

Toast the black sesame seeds in a dry skillet over medium heat, stirring constantly, until fragrant and they begin to pop (2–3 minutes). Transfer to a plate and cool slightly.

Grind the toasted seeds in a food processor or spice grinder until they form a fairly fine powder and begin to release oil. Scrape down the sides as needed.

Return the ground sesame to the processor with the sugar, hot water, oil (or honey) and a pinch of salt. Blend until smooth and spreadable — about 1–2 minutes. Adjust sweetness with extra sugar or condensed milk if desired. If mixture is too thick, add a few more milliliters of hot water to reach a creamy paste. Let cool to room temperature.

Chill a mixing bowl and whisk (or use a chilled bowl attachment). Pour the chilled heavy cream into the bowl. Whisk on medium speed until it begins to thicken slightly, then add the sweetened condensed milk and vanilla. Continue whisking to soft peaks — the mixture should be pourable but hold slight shape. Do not overwhip. Refrigerate until assembly.

Preheat oven to 170°C (340°F). On a small baking sheet, combine flour, cold diced butter, brown sugar and 10 g black sesame seeds. Using fingertips or a pastry cutter, rub butter into dry ingredients until clumps form (coarse crumble). Spread in a thin layer and bake 8–12 minutes until golden and the sesame becomes fragrant. Watch carefully to avoid burning. Cool completely — crumble further with your fingers if needed.

If desired, lightly toast the 5 g garnish black sesame seeds in a dry pan for 30–60 seconds until fragrant for a finishing sprinkle.

Prepare parfait glasses (4 medium glasses). Spoon 1–2 tablespoons of sweet red bean (anko) into the bottom of each glass.

Add a layer of 2–3 tablespoons of the sweetened condensed milk cream on top of the anko and gently level.

Place 4–5 cooled shiratama dumplings into each glass over the cream layer.

Dot or pipe 1–2 tablespoons of black sesame paste in each glass, and gently swirl with a skewer or spoon to create marbling. If you have reserved black sesame syrup, drizzle 1 tablespoon over the paste layer.

Add a spoonful (about 1–2 tablespoons) of crumble for crunch, then another thin layer of cream or a splash (about 1 tablespoon) of chilled milk to ease spooning.

Top with additional shiratama if desired, a small spoonful of anko, a sprinkle of toasted black sesame seeds and crushed peanuts or kinako. Dust lightly with matcha powder if using and garnish with a mint leaf.

Serve immediately for best texture (shiratama slightly warm or cooled); if making ahead, keep chilled and add shiratama and crumble within 1 hour of serving to preserve texture.

shiratamako (glutinous rice flour for shiratama)

warm water

granulated sugar (optional, for slightly sweet dumplings)

ice water (for cooling cooked dumplings)

black sesame seeds

hot water

neutral oil (vegetable or grapeseed) or honey

pinch of salt

sweetened condensed milk

all-purpose flour

unsalted butter (cold, diced)

black sesame seeds (for crumble)

brown sugar

matcha powder (optional, for dusting)

store-bought or homemade sweet red bean (anko)

toasted black sesame seeds (for garnish)

mint leaves (optional)

crushed roasted peanuts or kinako (optional)

milk (or soy milk, chilled)

black sesame syrup (optional, for drizzling) — see note

If using hojicha powder: whisk 2 tablespoons hojicha powder into 120 ml hot water to make a concentrated suspension, then strain through a fine sieve to remove large particles. If using brewed hojicha: brew a double-strength hojicha (about 120 ml) and cool.

Prepare hojicha liquid

In a small bowl, combine 60 g warabi starch and 60 g granulated sugar. Add a pinch of salt and whisk gently to combine.

Mix starch and sugar

In a medium saucepan, combine the starch-sugar mixture with 400 ml cold water. Whisk until smooth and there are no lumps. Add the prepared hojicha concentrate (from previous step) and whisk to combine. Place saucepan over medium-low heat and stir constantly with a heatproof spatula or wooden spoon. The mixture will first be translucent and thin, then gradually thicken and become glossy and gelatinous. Continue stirring vigorously for about 4–6 minutes until it becomes almost completely translucent and holds together in a mass.

Cook the warabimochi

Immediately transfer the hot warabimochi paste into a shallow, lightly oiled pan or container (about 18 x 18 cm) so it sets to about 1–1.5 cm thickness. Smooth the top with a wet spatula. Let cool to room temperature, then chill in the refrigerator for at least 1 hour until firm.

Set the jelly

Once chilled and set, turn the warabimochi out onto a tray dusted lightly with potato/tapioca starch or cornstarch. Dust a sharp knife with starch and cut into 2 cm cubes. Toss cubes lightly in starch to prevent sticking, then shake off excess before assembling.

Cut into cubes

Combine 120 ml cooled strong brewed hojicha and 30 g brown sugar in a small saucepan. Heat gently over low heat, stirring until sugar dissolves completely. Bring just to a simmer, then remove from heat and cool. The syrup will be used to sweeten the parfait and drizzle over components.

Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour 240 ml chilled heavy cream into the bowl, add 20 g powdered sugar and 1 tsp hojicha powder. Whip on medium-high speed until soft to medium peaks form (do not overwhip). Taste and adjust hojicha intensity by folding in a touch more hojicha powder or a teaspoon of the prepared hojicha syrup if needed.

If using canned anko, stir it briefly to loosen. If homemade, ensure paste is cooled. Keep at room temperature for easy scooping into parfaits.

Warm the mochi/shiratama briefly: If using frozen or refrigerated shiratama, warm by briefly dipping in hot water for 30–60 seconds, then drain and toss lightly with a little kinako to prevent sticking. If using store-bought mochi, cut into bite-size pieces and warm as needed.

Prepare serving glasses: Use tall parfait glasses or small bowls. For each parfait (makes about 4 servings), spoon 1 large tablespoon (about 30–40 g) of anko into the bottom of each glass.

Layer components: Divide warabimochi cubes evenly among 4 glasses (about 10–12 cubes per glass depending on cube size). Spoon 1–2 tablespoons hojicha syrup over the cubes to lightly sweeten them. Add a scoop (about 50 g) of vanilla ice cream into each glass if using.

Add cream and beans: Pipe or spoon hojicha whipped cream on top of the warabimochi/ice cream layer (about 2–3 tablespoons per glass). Add another spoonful (about 1–2 tablespoons) of anko alongside or on top of the cream for contrast.

Finish with mochi and toppings: Place 2 shiratama/mochi pieces on each parfait. Sprinkle with a pinch of kinako and toasted black sesame seeds. Scatter crushed peanuts or walnuts for crunch and drizzle an extra teaspoon of kuromitsu or honey on top.

Serve immediately: Serve the parfaits immediately so the whipped cream holds shape and the ice cream doesn’t fully melt. Provide a long spoon to reach all layers. Leftover warabimochi can be kept covered in the refrigerator for up to 2 days; warm slightly before serving.

warabi starch (bracken starch) or potato/tapioca starch blend

hojicha powder (finely ground roasted green tea) or concentrated hojicha liquid

pinch of fine salt

strong brewed hojicha (cooled)

brown sugar or muscovado

powdered sugar

hojicha powder

anko (sweet red bean paste), smooth or tsubuan

kinako (roasted soybean flour)

toasted black sesame seeds

mochi balls or shiratama dango (store-bought or from glutinous rice flour)

crushed roasted peanuts or walnuts (optional crunchy element)

honey or kuromitsu (Japanese black sugar syrup)

vanilla ice cream (optional)

In a bowl, combine 1 cup shiratamako and 1 tablespoon granulated sugar. Gradually add about 120 ml warm water in small portions, stirring with a spoon until the dough begins to come together. Use your hands to knead briefly until smooth but slightly tacky. The dough should be soft and pliable; add up to 1–2 tablespoons more water if too dry or a sprinkle more shiratamako if too wet.

Mix dough

Dust your work surface and hands with rice flour or cornstarch. Pinch off pieces about 18–20 g each (roughly walnut-sized) and roll into smooth balls. Keep them dusted lightly so they don't stick.

Form dumplings

Bring a medium pot of water to a rolling boil. Add the shiratama dumplings in batches so they have space. Stir gently to prevent sticking. When dumplings float, continue cooking 1–2 minutes for fully cooked, then scoop out with a slotted spoon and transfer to a bowl of iced water to set the texture.

Once cooled, drain the dumplings and set aside on a plate dusted with rice flour to prevent sticking. Keep covered lightly with a damp towel if not assembling immediately.

Finish dumplings

Place 2 tablespoons hojicha leaves (or 2 tea bags) into 300 ml hot water (just off boil). Steep 3–5 minutes for a strong brew, then strain if using loose leaves. You should have about 250–270 ml hojicha liquid.

Steep hojicha

Pour the brewed hojicha into a small saucepan. Add 3 tablespoons light brown sugar. Bring to a gentle simmer over medium-low heat and reduce until slightly syrupy, about 8–10 minutes, stirring occasionally. Taste and add 1 teaspoon honey if you want extra gloss and sweetness. Remove from heat and let cool to room temperature; the syrup will thicken more as it cools. Reserve about 2 tablespoons for drizzling at the end.

Reduce and sweeten

If you prefer a stronger hojicha flavor, briefly whisk 1 teaspoon hojicha powder into the cream and let sit 5–10 minutes in the refrigerator to hydrate the powder. Alternately, you can steep 1 tablespoon hojicha leaves in 50 ml hot cream for 5 minutes, strain, and cool before whipping.

Infuse cream

Chill a mixing bowl and beaters for 5–10 minutes in the fridge. Pour in 1 cup heavy cream with 2 teaspoons confectioners' sugar and the infused hojicha powder. Whip on medium-high until soft peaks form. Do not overwhip; you want a light, mousselike cream for the parfait.

Whip cream

Have your cooled shiratama, hojicha syrup, whipped cream, anko, vanilla ice cream scooped and ready, crushed cookies, and chopped nuts available. If using silken tofu as a creamy layer, blend 100 g silken tofu with 1 tablespoon hojicha syrup and a pinch of sugar until smooth and chill briefly.

Prepare components

In two tall parfait glasses or bowls, start with a layer of crushed cookies (about 2 tablespoons) to provide crunch. Add 1 tablespoon anko on top of the cookie layer. Add a small spoonful (about 1–2 tbs) of hojicha syrup and a drizzle of the silken tofu mixture or a scoop of vanilla ice cream (half scoop each glass). Place 4–5 shiratama dumplings into each glass. Add a generous dollop (about 2–3 tablespoons) of hojicha whipped cream, then another sprinkle (1–2 tablespoons) of crushed cookies, a spoon (about 2 tablespoons) of anko, and another small scoop of ice cream if desired. Spoon additional hojicha syrup between layers to taste (use roughly 1 tablespoon per glass).

Layering (for 2 servings)

Finish each parfait with a final swirl of hojicha whipped cream, a drizzle of the reserved 1 tablespoon hojicha syrup, chopped toasted nuts or candied chestnuts, a small dusting of hojicha or matcha powder, and a mint leaf for garnish.

Serve immediately so ice cream and whipped cream retain texture. Any leftover shiratama can be stored submerged in lightly sweetened water in the refrigerator for 1 day; warm gently before using. Leftover hojicha syrup keeps sealed in the refrigerator for up to 1 week.

shiratamako (glutinous rice flour)

rice flour or cornstarch (for dusting)

hojicha tea leaves or 2 hojicha tea bags

hot water (for steeping)

light brown sugar or muscovado

honey (optional, for extra gloss and sweetness)

heavy (whipping) cream

confectioners' sugar

hojicha powder (or finely ground hojicha)

vanilla ice cream

silken tofu (soft; optional for creamier layer)

anko (sweet red bean paste)

crushed roasted sesame or kinako cookies / biscotti (for crunch)

toasted walnut or candied chestnuts (chopped)

fresh mint leaves (for garnish)

extra hojicha syrup (reserve)

matcha or hojicha powder (for dusting)

In a small bowl, whisk the 2 tsp hot water with 2 tablespoons matcha powder until a smooth paste forms; set aside.

Bloom matcha

Place the chopped white chocolate in a medium heatproof bowl and set aside.

In a small saucepan, bring 180 ml heavy cream to a gentle simmer over medium heat (do not boil). Once it begins to steam and small bubbles form at the edge, remove from heat.

Pour about one third of the hot cream over the chopped white chocolate and let sit 30 seconds to soften. Whisk gently from center outward until smooth. Add the remaining cream and continue whisking until fully emulsified and glossy.

Whisk the bloomed matcha into the ganache until evenly colored. Stir in the cubed butter and a pinch of sea salt until incorporated and silky.

Cover the surface with plastic wrap to prevent skin. Let cool to room temperature, then refrigerate at least 2 hours until thick but still spreadable. For firmer cuttable blocks, chill longer (4 hours).

Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes to keep cream cold.

Place 200 ml cold heavy cream, 20 g powdered sugar, 1 tsp sifted matcha, and 1 tsp vanilla extract in the chilled bowl.

Whisk on medium-high speed until soft peaks form. Taste and adjust sweetness if needed. Cover and refrigerate until assembly. Do not overwhip — you want a light, silky cream that will pipe smoothly.

Combine 120 g crushed butter cookies with 40 g melted butter and 1 tsp toasted white sesame seeds (if using) in a bowl. Mix until crumbs are evenly coated and hold together when pressed.

Optionally, bake the crumb mix on a small baking sheet at 160°C (320°F) for 8–10 minutes to toast and set the crumbs for extra crunch. Let cool completely before using.

In a small saucepan, combine 60 ml water and 20 g granulated sugar. Heat gently until the sugar dissolves. Remove from heat and whisk in 1 tsp matcha powder until dissolved and smooth. Strain if necessary to remove lumps. Cool to room temperature.

Select clear parfait glasses or tall serving glasses (makes about 4 servings depending on size). Spoon 1–2 tablespoons matcha syrup into the bottom of each glass to add moisture and color.

Add a layer of the cookie crumb mixture (about 2 tablespoons) into each glass and gently press down to form a compact base.

Pipe or spoon a generous layer (about 2–3 tablespoons) of chilled matcha ganache over the crumbs. Smooth the surface with the back of a spoon.

Add a spoonful (about 2 tablespoons) of sweet azuki on top of the ganache layer.

Pipe a ribbon of matcha whipped cream (about 2–3 tablespoons) over the azuki layer. Repeat layers if your glasses are tall: crumbs, ganache, azuki, whipped cream, leaving room at the top for garnish. Ensure each layer is even and visible through the glass for a parfait look.

Top each parfait with 1–2 small mochi balls, several white chocolate shavings, a light dusting of extra matcha powder (use a small sieve), and a mint leaf if desired.

Serve immediately, or chill for up to 2 hours. If chilled longer the ganache will firm further and whipped cream may soften; bring to cool serving temperature before eating.