A flavor born by chance that Japan is proud of
JAPAN: Ogura Ice Cream
The origin of this ice cream made with red bean paste was in Yushima, Tokyo. It was born in 1915 when the founder of Mitsubachi, an ice cream shop at the time, stored leftover iced red bean seeds in an ice cream tub. Even today, no dairy products are added and it is made only with red beans, water, sugar, and salt. Incidentally, there is a theory that the mochi filling originated as a decoration in place of wafers in the early Meiji period.
The process of rolling it up is also fun, and it was born as a food stall.
THAILAND: Rolled ice cream
This ice cream is said to have originated from Thai food stalls, where the batter is spread thinly on a plate at -30°C, rolled into a ball with a spatula, and packed into a cup. It was then brought to New York and became a huge hit thanks to its style that allows you to customize the toppings and sauces. Specialty shops were among the first to introduce this New York style to Japan, and they offer a wide variety of bases, mix-ins, toppings, and sauces, all with a visually appealing pop.
The crispy texture and slightly bitter taste will become addictive!
NEW ZEALAND: Hokey Pokey
In New Zealand, hokey pokey is a toffee with a texture similar to that of karumayaki. Mixing hokey pokey with vanilla ice cream was created in the 1950s and has since become a staple. A rare gelateria opened last fall where you can enjoy this flavor, which is not very common in Japan. The owner, who became addicted to the flavor while studying abroad, blends his homemade hokey pokey with vanilla ice cream, which has a pleasant aftertaste.
Parfait-style ice cream with a fragrant spice flavor
INDIA: Kulfi
Kulfi is a rich ice cream made by boiling down milk flavored with cardamom and saffron and then cooling it in a long, thin mold. It is said to have originated in the Mughal Empire in the 16th century. Indian sweets specialty stores offer a parfait-like dessert from the Indian subcontinent called faluda, which uses kulfi. The kulfi is topped with seviyan, a thin noodle made from starch, and topped with rose syrup and nuts.
A local stretchy ice cream made with salep flour
TURKEY: Dondurma
This "stretchy" ice cream is said to have spread from Kahramanmaras province in southeastern Turkey. The secret to its stretchiness is salep flour, made from the bulbs of a plant found in the area. The chewy texture and viscosity created by adding milk and kneading it is what makes Dondurma so appealing. Güney, the fourth-generation owner of a long-established local shop that has been in business since 1862, makes the real Dondurma in Aichi, using raw milk and a traditional recipe.
A Parisian cafe menu whose name changed during the war
FRANCE: Liégeois
Originally called Café Viennois, this Viennese dessert is made by layering ice cream and fresh cream on coffee. It was given this name in honor of the Liège army that delayed the German invasion during World War I. Viron, which offers a menu of classic French treats, offers four varieties. The chocolate uses two types of chocolate with different cocoa content in the ice cream and sauce, and is topped with plenty of fresh cream.
A hearty combination of a whole banana and ice cream
UNITED STATES: Banana Split
This dessert is said to have originated in a soda fountain in Pennsylvania in 1904, and consists of a banana cut in half lengthwise and ice cream served in a boat-shaped dish. ORIGAMI has been making this since its predecessor, the Tokyo Hilton Hotel. After disappearing for a while, it has made a comeback and is now a signature menu item. While the ingredients have evolved, the shape remains the same.
A cream-based dessert enjoyed nationwide
ITALY: Semifreddo
This dessert is made by mixing fresh cream with meringue and other ingredients and is served half-frozen. "They are often made all over the country with local specialties such as nuts and fruits," says Nino Lentini, the owner, who is originally from Sicily. Here, Italian meringue is added to give it a fluffy texture, and the ingredients and sauces used change from time to time.
Ice desserts baked right in front of you
UNITED STATES: Baked Alaska
This dessert, which is made by wrapping sponge cake around ice cream, covering it with meringue, and browning it, is said to have been named by a long-established restaurant in New York. The service of having it flambéed in front of your eyes became popular, and it also became popular in Japan in the 1980s at hotels and other establishments. Kyoto Kitayama Malebranche, a rare Western-style pastry shop, introduced this in 1982. To mark its 40th anniversary, it was revived with the traditional trolley service.
A Sicilian breakfast of ice cream sandwiched between warm bread
ITALY: Brioche con Gelato
Known locally as "tuppo," this is a Sicilian snack and breakfast, consisting of a slightly sweet brioche shaped like a hat, stuffed with a generous amount of gelato. At Brigiela, a brioche specialty shop, they offer two varieties of homemade brioche rich in the flavor of eggs and butter. You can also choose from 28 types of gelato. The melted ice cream soaked into the bread is delicious.
