Delicious ways to cool off…
Towering thunderclouds cover the sky, the cicadas are screeching in chorus, and the cool sound of a wind chime is heard from the distance. . . yes, this is Summer in Japan. Sea bathing, watermelon bashing games, fireworks festivals, scary stories and more are all highlights of the season! Here’s a few cool Japanese summer treats to help you chill out.
History of Kakigori
Kakigori literally means “to shave ice” and Japanese savor this chilly snack with brightly colored sweet syrup. You can enjoy kakigori in Japanese sweet shops, at home (provided you own a kakigori machine), and at kakigori stalls often found at Summer festivals. Surprisingly, kakigori can be traced back to nearly 1,000 years ago (Heian period). Back then ice was so expensive only aristocrats could enjoy kakigori. In the Meiji period (about 130 years ago) cheaper and better ice-making technology broke the ice, so-to-speak, and then even us common folk could enjoy it.
Try making Kakigori
・Kakigori machine (¥750~)
・Ice
・Syrup (available at ¥100 Shops)
・Bowl & spoon
Flavors: strawberry, melon, lemon, blue Hawaiian, uji-kintoki (green tea syrup and bean jam), etc.
Toppings: condensed milk, bean jam (anko), fruit.
How to Make
Sanchit says:
I enjoy kakigori often, but in Nepal we drink lassi (yogurt drink) when it’s hot. My favorite is banana lassi. Try it when you visit Nepal!
Other summer treats
Succulent Seaweed
The local specialty okiuto has been loved by the people of Hakata for about 200 years. Okiuto is often eaten at breakfast and served chilled in soy sauce, with ginger, sesame seeds and dried bonito shavings on top. Okiuto is made of seaweed called okiuto weed (or egonori) and it was once collected by women divers in Genkai Sea. Recently, okiuto is in the spotlight because of its nutritional value and as a diet food.
Okiuto (¥170~)
Japanese “Pop”
Ramune is made of soda water, lemon essence and sugar, and it’s believed the name ramune was corrupted from “lemonade”. Though there are many theories, it’s widely believed that ramune was introduced to Japan when Matthew Perry came to Uraga with the “Black Ships” in 1853. Ramune was tasted by Japanese government officials during the time of negotiation between Perry and Japan. At that time ramue was called “Pon ( or Pop) Water” because ramune made a pop sound when people pulled out the corks.
Ramune (¥100~)
