Although I’ve only been in the states for a couple weeks, I’m already craving the delicate and immaculately prepared foodstuffs of Japan. My mouth waters for saikyo-yaki fish and miso seared vegetable, for crispy seaweed strips and for the wagashi (traditional Japanese sweets) flavors of matcha and anko.
When it comes to consuming those mildly sweet, subtle wagashi treats, in my mind, there is only one place to go. Toraya.
In Japan, kakigori are a signature of summer. Although similarly composed of shaved ice and flavored syrup, these treats are a totally other animal from your average county fair sno-cone. Traditionally, kakigori are marketed as street food. Strawberry, melon, or blue hawaii – take your pick!
Unsurprisingly, Toraya puts a refined touch on an old favorite. During the summer months, at any Toraya franchise (to the best of my knowledge), one can order the mountainous creation pictured above. A daunting mass of the most exquisite shaved ice is doused with a subtly sweet matcha syrup. It sits atop a layer of anko where it can and should be supplemented with chewy mochi rounds.
Demolishing one of these summery treats is a unique and unparalleled eating experience. The flavors complement each other flawlessly, and the textures to boot! Available until mid-September, one these kakigori is worth a trip to Toraya any time, any day.
In a country that thrives on seasonal specials, Toraya reaches a new extreme. Yes, that’s right, the summer specials vary from shop to shop. While Tokyo Midtown offers only matcha, Akasaka has an apricot variety on tap, Ginza a strawberry sensation.
After sampling the original at Midtown and then realizing that there was an apricot option (one of my mother’s favorite flavors), we had to go back for more. So, the day for I hopped on a plane for the US, not to return until long after kakigori season, we headed down to Akasaka for that final hit of wagashi.
The original stood its ground, but I will admit that the tart tang of apricot almost gave it a run for its money!