I'm not a fan of the texture of kakigori; so I am most grateful to the Persians - or whoever it was - that first improved the recipe by adding milk/cream to make the world's most important food group: gelato/ice cream!
One of the startling kakigoori offerings I noticed was natural ice brought from the Japanese Alps hundreds of kilometers away in a retro shop in Kashiwa City, Chiba Prefecture. It's long gone but I wonder if any other shops do this closer to the Alps or around....
I'm not a fan of the texture of kakigori; so I am most grateful to the Persians - or whoever it was - that first improved the recipe by adding milk/cream to make the world's most important food group: gelato/ice cream!
Ice cream definitely hits a different spot. Another summer dessert post may be required...
🍦 🙌🏻 🍦
Kigachi’s kakigori is insane!
I have not yet braved it
One of the startling kakigoori offerings I noticed was natural ice brought from the Japanese Alps hundreds of kilometers away in a retro shop in Kashiwa City, Chiba Prefecture. It's long gone but I wonder if any other shops do this closer to the Alps or around....
Welcome back, Leon, we missed you! What a delectable post. The last photo looks like a Baked Alaskakigori. 😉🍧
Thanks Portia! I'm back now, and ready to eat a lot more for my readers!