Jessica Vazquez / Chicago, IL

A Momotaro Moment

Japanese cuisine is characterized by fresh, seasonal ingredients, delicate flavors, and beautiful presentation. It’s an artful, multisensory experience meant to engage diners and leave them with a sense of gratitude and refinement.

Jessica Vazquez, the executive pastry chef at Momotaro & The Izakaya in Chicago, brings the essential elements of Japanese cuisine to her desserts. Located in the vibrant Fulton Market District of the West Loop neighborhood, Momotaro epitomizes a modern culinary tour of Japan. Chef Partner Gene Kato infuses Chicago’s culinary culture with his Japanese heritage, creating a remarkable twist on traditional flavors while remaining true to his roots.

Jessica remakes familiar classics like sorbet and pâte de fruit with unexpected Japanese-inspired flavor pairings. Yuzu Togarashi demonstrates the interplay of sweet and savory flavors, melding togarashi spice blend (also known as Japanese Seven Spice) with sugar and the tart, citrusy flavors of yuzu, lemongrass and makrut lime in Yuzu Luxe Sour Blend. Shiso, an aromatic herb with a citrusy flavor, complements the floral notes of Lychee Purée and Lime Zest in Lychee Lime & Shiso Sorbet.

Cultural Inspiration

Japan celebrates its annual Culture Day on Nov. 3. Jessica infused her work at Momotaro with first-hand experience of Japanese culture on a recent trip to the Land of the Rising Sun. “The inspiration I took away from Japan was overwhelming! From the people to the food, it’s an incredible place that takes such good care and pride in everything they do,” she says.

Jessica heard about The Perfect Purée through several chefs she follows on Instagram. She requested a sample pack through Momotaro’s distributor and began experimenting. “I find it has the most vibrant and bold flavors. Some other brands can be full of additives or taste watered down,” she says. “The Perfect Purée is always consistent and fresh.”

She’s used numerous flavors and particularly loves passion fruit, pink guava and most recently, green apple. Carrot, grape, satsuma and sudachi, a Japanese citrus fruit, are on her wish list.

Jessica advises keeping purées frozen until it’s time to cook. “Don’t continually thaw and freeze a purée because it loses its quality,” she says.

Plant Power

Japanese desserts aren’t typically heavy. Jessica favors “froyo,” sorbet and lighter Japanese versions of the Italian desserts panna cotta and semifreddo. A drizzle of caramel, sea salt, fruit or spicy homemade cashew crunch add texture. The Perfect Purée Coconut, locust bean gum and agar bring a creamy, thickening effect to Jessica’s gluten-free, vegan Passion Fruit Panna Cotta.

Jessica says plant-based desserts are trending. “I’ve been working on more ways to create healthier but still delicious and approachable desserts. Using The Perfect Purée during this process has been a game changer!” she says.