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 Japanese father and an Italian mother, Gemma shares how food became the common language in her household, why mochi is far more than the chewy wrapper most Americans know from ice cream, and how she sources pristine fruit from local farms to make each piece. Along the way, Troy and Jackie sample strawberries, peaches, figs, mangoes, and Asian pears wrapped in impossibly soft mochi while diving into Japanese food traditions, the craft behind great pastry, and the beauty of letting exceptional ingredients speak for themselves. The episode also covers San Diego restaurant news, including several notable closures, the city's ever-changing dining landscape, and why hospitality should be a lesson everyone learns. It's a conversation about food, family, craftsmanship, and finding meaning in the simple act of sharing something delicious. This summary was provided to you by AI. To hear from the humans, listen to Happy Half Hour wherever you get your podcasts.