Miso flavored ice cream is a must try, apparently.
, but forward-thinking confectioners are looking back at the country’s age-old fermentation practices to create some of the most interesting modern flavors.
It turns out these somewhat surprising combinations are good complements. The flavor of the white miso is quite mild, just a touch salty, which pairs well with the tang of the cream cheese. On the other hand, the red miso has a much bolder, saltier flavor, which goes nicely with the richness of the almonds.
However, the fresh lees she obtains from the brewery have a completely different flavor profile, tasting more like melon with a faintly floral aroma, making it ideal for sweet applications. “Even people who don’t normally like sake kasu like it,” says Okada who dispenses the soft-serve through a special nozzle to give it a cloud-like shape and serves in a slender maple flavored cone.
Ice creams infused with fermented products aren’t the only flavors in Japan that are adventurous by western standards. Daio Wasabi Farm in Azumino serves ice cream spiced up with wasabi, soft serve blackened with squid ink is a popular treat at the fish market in the port city of Yaizu, and in the Wakayama prefecture gelato is made with locally grown thin peas.
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