Desserts & Pâtisseries

Plated desserts, entremets, cheesecakes, and creams — clean-dissolving powders dosed per kilogram of base, with color that plates beautifully.

5 ingredientsto choose from From ~$1.10per 1kg of base Free samples— special flat $15 shipping

The Lineup

Ingredients Built for the Pastry Kitchen

Each selection shows dosing per 1kg of cream, custard, or batter, plus estimated cost.

Aged Hatcho miso, dried into a powder. Salty-sweet depth for miso caramel, chocolate, and custards.

In desserts 20–40g per 1kg of caramel or custard

Freeze-dried cherry blossom crunch for plated desserts, parfaits, and chocolate bark.

As a topping 1–2g per plate · add just before serving

Bright citrus for curds, mousses, and cheesecakes — a pastry-kitchen staple in Japan.

In desserts 8–15g per 1kg of base

Bittersweet green that balances cheesecakes, tiramisu, and crémeux.

In desserts 15–25g per 1kg of cream or batter

Naturally purple mousses, mont blancs, and cheesecakes — no artificial coloring needed.

In desserts 40–60g per 1kg of base

Quick Reference

Cream, custard, or batter — consistent results at any batch size.

Powder	Dose / 1kg base	Prep	Works in
Hatcho Miso	20–40g	Whisk into warm caramel or custard	Miso caramel, chocolate, crème brûlée
Sakura Crunch	1–2g / plate	Sprinkle just before serving	Parfaits, bark, plated desserts
Yuzu	8–15g	Sift, mix gradually	Curd, mousse, cheesecake
Matcha	15–25g	Sift, whisk into warm base	Cheesecake, tiramisu, crémeux
Beni-Imo	40–60g	Blend into base while warm	Mousse, mont blanc, cheesecake