Monthly Archives: August 2021

A few weeks ago my boyfriend stole a bite of my ice cream and screamed. “Did you put salt on that? “he asked, visibly upset. I nodded.” Maldon is dusted, “I said, my voice devoid of empathy or sympathy. It’ll teach him how to steal my treats! (This is not the case.)

This man always accuses me of having ridiculed too much with me food, as if it wasn’t my literal job. (I do not stray on his job sites and tell him how to paint so I’m not sure why he feels free to comment on my business!) “How good does something have to be?” he will ask, as I finish and blossom and polish until the very last moment. “Things can always get better,” I told him.

And Pputting Maldon flake salt on ice cream makes it better. It enhances the flavors and provides contrast, like in a savory dish, and it tempers the sweetness, allowing you to enjoy Following ice cream. But that’s not the only ‘weird’ ingredient you can use to finish your ice cream, oh no. There is also oil and vinegar.

The case for putting olive oil on ice cream

I’m not the first person to do this. According to The kitchen, the people of Big gay ice cream have been using this movement for some time, and Salt & Straw presented olive oil ice cream on their menu for at least as long as I’ve lived in Portland.

High quality olive oil is luxurious, and pour it over ice cream is downright indulgent. You don’t need a lot – a fine mist will do – but make sure you use good things. (I went to the grocery store and bought the most expensive olive oil they had, and it worked really well.) The combination of dairy dessert and pure fat might feel too heavy, but a fancy olive oil will offer a peppery and tasty contrast and a decadent palateto feel. (Softer, cheaper oils provide fat but no flavor, and that’s not what you want.)

On the flavor side, keep it simple: Big Gay Ice Cream favors a basic vanilla, but chocolate works just as well (the darker, the better).

Try some acid

Oil and vinegar go together like – well that’s not it miscible, but we thought of them as a natural pairing. I wouldn’t recommend putting oil and vinegar on your ice cream at the same time – it’s not a salad! – but you absolutely must alternate.

Unfortunately, you have to use a very high quality balsamic vinegar; youUnless you shop at a specialty grocery store, produce from your local market is unlikely to be enough. Search bottles labeled “Aceto Balsamico Tradizionale” with the DOP seal – that’s how you know you’re getting the right things. The vinegar should be thick and sweet, almost like syrup. Drizzle with strawberry ice cream. It is heavenly.

A more profitable, but equally delicious option is ume plum vinegar, which is not a real vinegar, but a by-product of the umeboshi making process. It’s incredibly sour and salty, with funky notes of fermented stone fruit that pair extremely well with the entire fruit ice cream catalog (although I am biased add it to strawberry and peach).

Whether you end up with oil or vinegar (or neither), be sure to add a pinch of flaked salt as a dusting. If people ask you questions, just look at them with dead eyes and tell them, with as little emotion as possible, that “Maldon is dusted.” This is, after all, the truth.

Mr. Sato thinks they don’t make them like they used to.

It was in 2011: the revolutions of the Arab Spring were sweeping Africa and the Middle East, and a young Prince William and Kate Middleton married in front of an audience of two billion people. Around the same time, a young journalist named Mr. Sato, still fresh off the Shimane Prefecture boat at the age of 37, was settling into his new life in Tokyo.

One day, while browsing the eccentric shopping district of Nakano Broadway, he stumbled upon a standing restaurant called Daily Chiko which also sold ice cream. It wasn’t just any ice cream, however. It was a huge Tokudai sweet cream which dominated the competition.

It was a delight that sparked her long-standing love affair with oversized portions and lovely food.

Ten years later, our now-tired reporter from the world suddenly craved a Tokudai sweet cream and returned to Nakano Broadway to look for one.

Chiko of the day

Some say that around 70 percent of restaurants close within three years of opening, so it’s pretty amazing that Daily Chiko is still running, not just after a decade, but for 55 years since it opened in 1966.

With this longevity, Mr. Sato can more accurately assess the evolution of the ice cream industry over the years. When he first bought a Tokudai sweet cream, it cost 390 yen ($ 3.55), but since then there have been several increases in consumption taxes and periodic shortages of dairy products that must have affected the price.

▼ The Daily Chiko ice cream menu in 2011

This time, as he made his way to the counter, Mr. Sato was delighted to see that the price was 700 yen ($ 6.38). Even though it was almost double the price in 2011, it was still well below what you would pay in other places. You might be able to get a large single-flavored cone for 700, but even 1,000 yen ($ 9.11) would be a pretty good deal for a multi-flavor eight-decker.

And it was a round cone …

In fact, come to think of it, it seemed way more important than he remembered. After checking the archive footage, of course, the 2021 cone was significantly larger than that of 2011. He even seemed to compress under his own weight.

Mr. Sato had also returned to this location several times over the past decade. Last year he visited while being transformed to look like US President Joe Biden, and even then the Tokudai Cone looked smaller than it is now.

So it seems that even though the price has increased significantly, Daily Chiko has done their best to ensure that customers still get their money’s worth.

By the way, as a seasoned eater of gigantic ice cream cones, Mr. Sato thought he would share a few tips. A person’s first instinct would probably be to start licking it, but that’s a critical mistake. You should always eat it with a spoon.

No, Mr. Biden! No! Bad President!

Frozen snacks have a certain innate structural integrity. Once the warmth of your mouth comes in contact with even a small part of it, that integrity is compromised and everything starts to melt very quickly.

Using a spoon at all times will help prevent your frozen treat from turning into a time bomb.

Pay attention to your spooning as well. Don’t prune too much on one side and maintain a balance until you are low enough to reach the cone.

Once you’ve reached the cone, feel free to go wild and start gnawing at it with your mouth.

Clear victory.

You might also be tempted to take a selfie with your giant ice cream, but this is a deadly game that could easily result in all of this on the floor. Much like swimming, you should always eat a lot of ice cream with a buddy.

Mr Sato had heard that President Biden was a huge fan of ice cream and was very hopeful that the Daily Chiko news reached the White House when he visited Japan. A presidential visit would really help them, and their reasonably priced giant ice creams would remain in business for another half a century.

Restaurant information
Daily Chiko / デ イ リ ー チ コ
Address: Tokyo-to, Nakano-ku, Nakano 5-52-15, Nakano Broadway B1
東京 都 中 野 区 中 野 5-52-15 B1
Hours: from noon to 7 p.m.

Photos: © SoraNews24
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[ Read in Japanese ]