Location: Home > food > Edible A.C. Japanese style: Champagne kakigori
Edible A.C. Japanese style: Champagne kakigoriPosted Aug 6th 2007 1:53PM by Joe DiStefanoFiled under: Dessert, Lush Life, Far East, Champagne, Spirit of SummerNow that summer, with all its attendant heat and humidity, is in full swing in New York City, I often find myself indulging in foods that I like to refer to as edible A.C. This includes everything from such main dishes as cold soba noodles and Korean naeng myun to desserts, like Taiwanese shaved ice, various types of psychedelic colored Indonesian ices and the ubiquitous Italian ice. I admit some sheepishly that I've never cooled down with kakigori, or Japan's contribution to the world of sweet shaved ice desserts. And I've certainly never tried Champagne Kakigori mainly because it was only invented just this summer in Tokyo.Maxim's de Paris, a posh spot in Chuo makes its version of this decidely adult snocone by starting with shaved ice mixed with fruit and herb extracts. Then the bartender tops it off with what I'm hoping for $18 a pop turns out to be a goodly pour of Dom Perignon.[via Inventor Spot]
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