The Dessert Move

Across these menus, hojicha’s refined bitterness, premium sourcing cues and natural affinity for creamy textures position it as a powerful tool for modern dessert innovation. At Temp & Time in Menlo Park, Calif., the Hojicha Roll Cake captures the elegance of roasted green tea in a format that feels both nostalgic and elevated. The soft, airy sponge and lightly sweetened cream highlight hojicha’s warm, toasted aromatics, proving how effortlessly it fits into modern Japanese-inflected pastry.

That same roasted depth takes on a more decadent form at Tamari Bar in Seattle, where the Premium Hojicha Brûlée leans into caramelization and silkiness; it’s made with hojicha sourced from Sugimoto Tea Company to emphasize provenance and craft. In San Francisco, Rintaro’s Hojicha Panna Cotta offers yet another expression, pairing the earthy sweetness of roasted tea with hojicha syrup and almond cookies in a composed dessert.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.