Shaved Ice Concepts and Construction

This book reveals the recipes for 50 shaved ice (Kakigori) creations actually served at Azuki to Koori. These recipes showcase shaved ice desserts rich in texture and flavor, incorporating techniques from professional pastry making. The author, Miho Horio, is the manager of the popular Yoyogi shaved ice shop Azuki to Koori. Horio worked for approximately six years as the head pastry chef at the innovative French restaurant Florilège. Fans visit the shop throughout the year to enjoy her shaved ice creations, which highlight seasonal ingredients and refined pastry techniques. The book is filled with essential tips behind the deliciousness of Azuki to Koori’s shaved ice, including how to make the most of fresh ingredients sourced from producers across Japan, variations of espuma that add light richness to shaved ice, and the use of components such as jams, crackers, and mochi to create changes in texture and flavor that keep each dessert enjoyable until the last bite. Another highlight is Horio’s creative use of ingredients that are often discarded, such as chestnut shells, watermelon rinds, and pumpkin seeds, allowing the flavors of each ingredient to be expressed more broadly and deeply. ■ Contents [Before Making Shaved Ice] About Azuki to Koori’s Shaved Ice Making Domestic Ingredients Delicious with Pastry Techniques Creating New Flavors Using Peels and Seeds Using “Delicious Enough to Drink” as a Guide for Sauce Sweetness Choosing Sugars That Enhance Ingredients Connecting Sauce and Ice with Condensed Milk Balancing Sweetness with Meringue Using Jellies and Batters to Add Texture Using Espuma to Blend Dairy Fat and Ice Smoothly Tempering Ice Before Shaving The Basic Structure of Shaved Ice Basic Assembly Techniques [Signature and Seasonal Menu] Recipes from Azuki to Koori [Year-Round Signature] Azuki Beans and Meringue [Spring] Butterbur Sprout and White Cacao Hassaku Orange Nori and Azuki Beans Matcha and Shiranui Citrus Blood Orange Inca no Mezame Potato Cherry Blossom Late-Spring Cherry Leaves Cacao and Coffee Tomato Mugwort and Hassaku Orange White Asparagus [Summer] Edamame Banana Chiboust American Cherry Sweet Cherry Loquat Rhubarb Melon Watermelon Blue Hawaii Mango Peach Corn Passion Fruit [Autumn] Red Shiso and Cacao Peanut and Cacao Prune White Fig Black Fig Pumpkin Kyoho Grape and Getto Shine Muscat Jade Mandarin Mandarin Orange A Visit to Wakayama’s Kuramitsu Farm Chestnut Mushroom Sweet Potato [Winter] Persimmon Apple Chai Apple Chiboust Rose and Strawberry Kumquat Carrot and Kumquat Turnip Burnt Lemon [Special Event Menu] Matcha and Mandarin Orange Cacao and Raspberry Azuki Birthday Cake