Soft Ice-cream near Winnipeg
Everybody loves to eat delectable desserts like soft serve, and there are hundreds of flavors widely available on the market in the present times, the most popular ones being vanilla, strawberry, and chocolate. However, today you will get to know about some of the exotic soft serve flavors that are only available in Japan, and are yet to reach the soft ice-cream stores near you!
Kombu, i.e., dried seaweed
Kombu is an edible sea kelp in dried form that plays an integral role in Japanese cuisine. However, it is used in soft serve these days. Kombu has a creamy and soft texture, though it is a little salty. Next time when you are to visit a soft ice-cream parlor in Winnipeg, remember to tell them about Kombu so that you can enjoy it right here in Canada!
For any Japanese, Wasabi is nothing less than what kimchi is to any Korean. If you have eaten sushi, ever, then you do know the nostril-burning, inherently spicy taste of wasabi. A typical wasabi soft serve offers a sweetness that is succeeded by a spicy aftertaste.
Ikasumi, i.e., squid ink
Squid ink is widely used as a coloring and flavoring agent in preparing foods like curry and pasta. They make yummy soft serves with the freshest cream, which are characteristically devoid of any harmful additives, and produce a taste like that of a fish. However, it is still not available in any of the soft ice-cream shops near Winnipeg and other places around the globe, and the only country that you are required to visit for trying this particular flavor is the land of the rising sun.
Shirasu or whitebait
Shirasu is essentially young sardines, a kind of whitebait that is often mixed with ready-to-use soy sauce and is served with rice. It happens to be a pretty popular food among the locals in Shizuoka. A typical Shirasu soft serve is pure, soft, creamy, and much to your surprise, far from being fishy! The texture is notably crunchy and you can buy it at the Tsukiji market in Tokyo.
Olive oil is becoming increasingly popular and commonplace in the Japanese kitchen and it can also be used for the preparation of soft serves. A place called Kagawa in Japan is abundant with beautiful olive trees and the leaves of olive are used for the commercial production of olive soft serves. However, it is yet to hit the soft ice-cream cafés in Winnipeg, and anywhere outside Japan.
Moromi is, in essence, mashed soy sauce and generally used as a taste and flavor-enhancing, vegetable dip in Japan. Soy sauce is purpose-pressed and carefully obtained from the Moromi. A standard moromi soft serve tastes like miso, and the cream is incredibly smooth and soft.
Jellyfish is one such edible seafood that can be used for the preparation of main courses, sushi, and even soft ice-creams! Jellyfish contains collagen and is revered as a low-calorie, healthy food. How the chewy-crunchy, weird texture of a jellyfish gets magically transformed into the smoothness of a soft serve cannot be expressed with mere words! Share this piece of information with your buddies the very next time you are to go to a soft ice-cream center in Winnipeg.
Senbei is a famous Japanese snack that is prepared from rice. Niigata in Japan is known for its rice production and senbei soft serves are pretty popular in this region. The texture is palatable and only rice cake and milk of premium quality are used for the soft ice-cream preparation. A specially prepared soy sauce is poured on its apex.
Only the Japanese can have the guts of turning seafood into dessert! Shrimp is used for the soft serve preparation, where a vanilla soft ice-cream is flavored with readymade powder of miso soup and served with a pair of shrimps and senbei rice cracker. The delicately balancing sweet and salty flavors are to rapidly disappear into the taste palate of the admirer. You still have to wait for a little while to get it in a soft ice-cream joint in Winnipeg.
Volcanic ash vanilla
Japan is the home to many natural hot springs and the most famous of them is the Hakone at Owakudani valley. Regular soft serves are sprinkled with volcanic ice and blackened to obtain this particular flavor. They do taste like that of a vanilla albeit with a black, powdery texture, and are quite identical to frozen yogurts.