In a Tokyo summer, it¡¯s almost impossible to walk past a dessert shop display case without spotting a plastic replica of a dome of ice drizzled with colorful syrup.
Available year-round in Japan but coming to the fore only in summer, °ì²¹°ì¾±²µ¨°ù¾± (shaved ice) is a snowball toss of a riposte to the brutal heat now upon us. While similar dishes exist across East and Southeast Asia, Japan¡¯s take stands out for the feathery texture of its ice, an effect achieved through the precision of ice-shaving machines.
A standard °ì²¹°ì¾±²µ¨°ù¾± is simply shaved ice with syrup, though some vendors offer various fillings or toppings, such as anko (adzuki bean paste), mochi and fresh fruit. It¡¯s a refreshing combination of flavors that has earned the dessert a perennial spot as a cheap treat sold for a few hundred yen from yatai (food stalls) at matsuri (traditional festivals).
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