Snow Skin Mooncakes

I love mooncakes. Especially the ones with double yolks. We ate mooncakes every holiday season (we still do). What we get in the US is standard, Cantonese-style. Golden pastry, lotus seed filling, and yolk or two. It’s dense. We cut it into quarters and share.

With Chinese food being so trendy, it was only a matter of time before everyone got into the mooncake game. That’s a good thing. The more mooncakes, the merrier. I worked on a mooncake project for a client this year, which resulted in months of research and tasting. No one does it like they do in Asia. Did you know the packaging/delivery vessel in which mooncakes are gifted are just as important as the mooncakes themselves? My next career, mooncake packaging…

I found these mooncakes from Melissa, the pastry chef at Mister Jiu’s. Her snow skin mooncakes are very beautiful. FYI these mooncakes also go by the name Crystal Mooncakes and Ice Skin Mooncakes.

This mooncake was filled with a bay leaf ganache and lilikoi gelée (tucked in the center)…

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San Francisco | Oyatsuya, Japanese Afternoon Tea

Junko runs a Japanese afternoon tea called Oyatsuya SF on the weekends. She uses Sasaki‘s sushi space in the Mission and offers several seatings of afternoon tea (by reservation only). It’s an excellent deal at $25/person including four courses of savories and sweets. The menu changes monthly, and drinks (like matcha beer and umeshu soda) are offered separately.

February’s menu started with an umeboshi rice ball…

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