Summer
3 recipes
Shirokuma: Kagoshima Shaved Ice with Condensed Milk and Fruit
Shirokuma is Kagoshima's shaved ice under condensed milk, fruit and sweet red beans. Learn the assembly order, how to keep it from melting, and what to buy.
Edamame: Japanese Salt-Boiled Green Soybeans in the Pod (枝豆)
How to salt-boil fresh edamame (枝豆) in their pods the Japanese home way: rub with half the salt, boil the water first, add the rest of the salt, then cook 4–6 minutes after the pods return to a boil. Covers choosing fresh pods, weighing the salt, the fuzzy-pod and leftover-salt branches, cooling without water, make-ahead notes, and how other Japanese versions differ.
Kakigōri: Japanese Fruit Shaved Ice with Cooked Azuki (かき氷)
How to make one bowl of Japanese fruit kakigōri: finely shaved ice layered with a condensed milk and clear mizore syrup mixture, cooked azuki at the bottom, mandarin, watermelon, kiwi, chunky pineapple sauce and a cherry on top. Covers one-serving amounts, the assembly order, safe use of a shaved-ice machine, ice texture, variations, and the story of ice houses and shaved ice in Japan.