Japanese Shaved Ice

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Light, snow-like shaved ice piled high and drenched in colorful fruit and tea syrups, this beloved Japanese summer treat is endlessly customizable. Topped with sweet azuki beans, chewy mochi, and a swirl of condensed milk, it is refreshing, photogenic, and incredibly easy to make at home with a hand-crank or electric ice shaver.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 2 gFat
• 0.5 gSaturated Fat
• 56 gCarbs
• 3 gFiber
• 48 gSugar
• 3 gProtein
• 18 mgSodium
• 190 mgPotassium
• 45 mgCalcium
• 1.2 mgIron
• 28 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the Ice

• 4 cups cold distilled water
• 1 teaspoon cream of tartar (optional, for fluffier texture)

For the Strawberry Syrup

• 1 cup fresh strawberries, hulled and halved
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon fresh lemon juice

For the Matcha Syrup

• 2 tablespoons ceremonial-grade matcha powder
• 1/2 cup granulated sugar
• 1/2 cup water

For the Toppings

• 1/2 cup canned sweet azuki red bean paste
• 1/2 cup fresh strawberries or mango, sliced
• 1/4 cup small mochi pieces (cut into 1/2-inch cubes)
• 1/4 cup sweetened condensed milk
• 2 tablespoons kinako roasted soybean flour, optional

Directions

1. Freeze the distilled water (with cream of tartar if using) into a firm block using an insulated container or kakigori ice mold for at least 8 hours, or overnight; a solid block shaves more smoothly than cubes.
2. Make the strawberry syrup: combine strawberries, sugar, and water in a small saucepan. Bring to a gentle boil over medium heat, mashing the berries with a fork, and simmer 8-10 minutes until thickened and syrupy. Stir in lemon juice, strain through a fine mesh sieve, and chill completely.
3. Make the matcha syrup: whisk matcha, sugar, and water together in a small saucepan over low heat for 3-4 minutes, just until the sugar fully dissolves. Do not boil. Cool to room temperature, then refrigerate until ready to use.
4. Using a kakigori machine, hand-crank ice shaver, or the fine-shave setting of a high-powered blender, shave the ice block into light, snow-like crystals. Work quickly and mound the fluffy ice high in chilled bowls or glass cups.
5. Drizzle each bowl generously with 2-3 tablespoons of strawberry syrup and 1-2 tablespoons of matcha syrup, letting the colors drip down the sides of the ice mound.
6. Spoon a generous dollop of azuki red bean paste over one side and arrange fresh fruit slices and mochi pieces around the top. Finish with a slow drizzle of sweetened condensed milk and a light sprinkle of kinako, if using.
7. Serve immediately with a long-handled spoon or wide straw, as kakigori melts rapidly once syrups are added. Encourage diners to mix the layers as they eat to enjoy the full flavor journey.

Cook’s Notes

• For the fluffiest, most authentic texture, always freeze your water in a single solid block rather than small cubes; cubes produce a gritty, chunky shave that melts unevenly.
• Distilled or filtered water yields crystal-clear ice that looks beautiful and lets the syrup colors shine through without cloudiness.
• Both syrups can be prepared up to 1 week ahead and stored in airtight jars in the refrigerator, making this a quick dessert to assemble on hot days.
• If you do not have a shaved ice machine, pulse ice cubes in a high-powered blender or food processor in small batches, stopping frequently to check for a snow-like consistency.
• For a dairy-free version, swap the condensed milk for a swirl of coconut cream sweetened with a tablespoon of powdered sugar.

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