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From Michelin Kitchens to San Diego's Best Mochi
Fresh fruit, pillowy mochi, and a philosophy rooted in slowing down. This week on Happy Half Hour, Troy Johnson and Jackie Bryant sit down with Gemma Matsuyama Yamada, the pastry chef behind Kimochi, whose seasonal fruit mochi has quietly become one of San Diego's most sought-after pop-ups. After honing her craft at some of the country's most celebrated restaurants—including Blue Hill at Stone Barns and Michelin-starred n/naka—Gemma traded fine dining for a more personal mission: creating handcrafted mochi that celebrates California's best fruit and the joy of being present.
Raised by a…
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