SC - Jelly Bean and other flavours
Jeanne Stapleton
apiskp at yahoo.com
Fri Aug 11 12:07:51 PDT 2000
> >I just had a flash: we can start inventing ice
> cream
> >flavors to try to sell in Japan to raise money for
> >the SCA-Cooks Land With Dream Kitchen Fund.
> >
> >First up: Baked Potato Ice Cream with sour cream,
> >cheese, bacon bits and green onions!
>
> When i was in Japan in the summer (and grant you,
> that was 28 years
> ago) my favorite cool treat was something the
> Japanese considered
> traditional, uji kintoki kori (i think that's the
> romanization)
>
> It's shaved ice with green tea syrup (and made from
> real matcha it
> had a bitter bite, not that wimpy stuff that often
> passes as green
> tea ice cream in the US), with a scoop of adzuki
> beans cooked with
> sugar (Japanese use adzuki beans in a number of
> sweets) nestled in
> the ice, and topped with a hearty dash of condensed
> milk.
>
I love adzuki beans. They were offered as a topping
addition at said ice cream store in Honolulu.
> Still miss the stuff.
>
> I also remember having green mung bean and coconut
> ice cream bars
> somewhere, but i can't remember where...
>
> Anahita
> still pronouncing your name the way Lord Garrick
> taught us in Arabic class
Kewl.
Berengaria
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