Author: Miho Horio
Presenting a collection of "kakigori" (shaved ice) recipes, rich in texture and inspired by patissier techniques.
The author, Miho Horio, is the manager of the popular Yoyogi kakigori shop "Azuki to Koori." Ms. Horio worked as a chef patissier at the innovative French restaurant "Florilège" for about six years. Leveraging that experience, her shop is bustling year-round with fans seeking kakigori rich in texture and seasonality.
This book reveals 50 actual kakigori recipes that have been served at "Azuki to Koori."
It's packed with essential tips for the deliciousness of "Azuki to Koori" kakigori, such as how to utilize fresh ingredients delivered from producers across Japan, variations of espumas that add a light richness to kakigori, and how to use components like jams, crackers, and mochi to create changes in texture and flavor so that customers can enjoy it without getting bored until the very end.
Another highlight is the ingenuity in expressing the taste of ingredients widely and deeply by utilizing parts that are often discarded, such as chestnut outer shells, watermelon rinds, and pumpkin seeds.
Presenting a collection of "kakigori" (shaved ice) recipes, rich in texture and inspired by patissier techniques.
The author, Miho Horio, is the manager of the popular Yoyogi kakigori shop "Azuki to Koori." Ms. Horio worked as a chef patissier at the innovative French restaurant "Florilège" for about six years. Leveraging that experience, her shop is bustling year-round with fans seeking kakigori rich in texture and seasonality.
This book reveals 50 actual kakigori recipes that have been served at "Azuki to Koori."
It's packed with essential tips for the deliciousness of "Azuki to Koori" kakigori, such as how to utilize fresh ingredients delivered from producers across Japan, variations of espumas that add a light richness to kakigori, and how to use components like jams, crackers, and mochi to create changes in texture and flavor so that customers can enjoy it without getting bored until the very end.
Another highlight is the ingenuity in expressing the taste of ingredients widely and deeply by utilizing parts that are often discarded, such as chestnut outer shells, watermelon rinds, and pumpkin seeds.
Released on 2026/06/04
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Kakigori: Ideas and Construction | Seibundo Shinkosha Co., Ltd. (seibundo-shinkosha.net)