It's time for ice cream again! How about these ones?

Good morning everyone,

Did you enjoy the wet trip home? I know I certainly did...not. And I wasn't the only still being fooled by the weatherman as most other cyclists were riding without umbrellas or rain gear. The good news for me is that I got home before it really started to rain and it has already stopped raining and is looking like it's going to be sunny and nice for the next couple of days. Then...rainy season...after rainy season begins, all weather forecasts are pretty much just throwing darts at a dart board, eh?


But, rain or shine, it's definitely hot enough for ice cream! Which ones have you tried? Are they better than they sound?

Wasabi

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Love it or hate it, this horseradishy kick is a big part of Japanese cuisine. Now you can try it in creamy, frozen form too! Better than a cup of coffee at waking you up.

Wakame seaweed

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You wouldn’t even think of making a cup of miso soup without this tasty, vitamin-packed sea veggie, but would you consider trying it in a cone?

Kamatama udon

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I’ve heard of chilled udon before, but this takes it a step further. In Kagawa Prefecture, you can get their famous kamatama udon noodles on ice cream, complete with chopped green onions.

Soy sauce

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Behind rice, it’s probably the most essential Japanese food, so you know you were going to find someone who made it into ice cream. Actually, I've tried this flavour and it's pretty good to be honest...

Jellyfish

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I’m told that eating jellyfish is both healthy and eco-friendly, but the weird chewy-crunchy texture is a no-go for me, so maybe soft-serve jellies are the way to go.

Whitebait

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Not sure about the combo of whitefish and ice cream myself, but having seen this flavor at multiple shops, it seems to be catching on with Japanese people.

Mozuka seaweed

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Wakame’s lesser known cousin, mozuka seaweed is the gloopy, gelatinous brown strings you’ve probably been served as a starter if you’ve been to an Okinawan restaurant. It’s good fried, dried, boiled, fresh, and now in soft serve form.

Squid ink

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You may associate squid ink with Mediterranean food, but it’s very popular in Japan as well. Try some squid ink pasta and then top it off with some squid ink ice cream, but check your teeth before you flash a smile!

Fried oysters

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Oysters are extremely popular around Japan. You’ll find them in all kinds of dishes depending on regional tastes, but fried oysters are available everywhere, including atop your ice cream. And that’s not chocolate sauce; it’s soy sauce.

Natto

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Stinky, sticky fermented soy beans. Trying them for the amusement of your Japanese hosts is a ritual of passing for every Japanese visitor, so why not take the edge off with some ice cream?

Well, there you are, boys and girls, the 10 weirdest soft serve flavors I could find. Any you fancy trying? Or are there any that you've tried and can vouch for? Or have you found any weird ones yourself?

Have a great day!


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