Image: Wikimedia Commons
Ice Kurin is a simple frozen treat that has long been loved in Kochi Prefecture. It is made from ingredients such as sugar, eggs, skim milk powder, and banana flavoring, and because its milkfat content is low, it is classified not as ice cream but as an ice confection (hyoka). Its slightly icy, crunchy texture is sometimes described as halfway between ice cream and sherbet. With its light, clean aftertaste, it is a good match for Kochi's hot and humid summers. It is said to have begun in 1869 (Meiji 2), when it was sold under the name 'aisukurin' in Bashamichi, Yokohama, and it was once eaten throughout Japan. After the war, as ice cream with more milkfat became mainstream, it disappeared from many regions, but in Kochi the style of selling it under parasols along the roadside took root, and it remains a seasonal summer sight today. Besides being seen at tourist spots such as Katsurahama, it can be enjoyed at specialty shops in Kochi City and as cup products from manufacturers in the prefecture.
Origin
Japan's first ice cream is said to have been sold under the name 'aisukurin' in 1869 at a shop opened in Bashamichi, Yokohama, by Machida Fusazo, a former hatamoto (direct retainer of the shogun). At first it sold only to foreigners, but within about a year it had gained a reputation and spread to various places. Later, because of supply conditions, skim milk powder and eggs came to be used in place of fresh cream and milk, and this is thought to have created the form of ice kurin known today.
History
Ice kurin was sold throughout Japan as an affordable snack, but after the war, as rich ice cream made with milk and fresh cream spread, it gradually disappeared from many regions. In Kochi, on the other hand, as cars became essential to daily life, people began setting up parasols along the roads to sell it to drivers. It is said that there were once more than 100 parasol stands in the prefecture. In this way, it survived in Kochi as an everyday snack and became one of Kochi's representative flavors.
Features
The ingredients are simple, including sugar, eggs, skim milk powder, and banana flavoring, and the milkfat content is 3 percent or less. As a result, the texture is light and slightly icy, and the sweetness is refreshing. The classic is the plain, banana-flavored version, and other flavors include matcha, yuzu, strawberry, soda, and chocolate. At specialty shops in Kochi City, you can also order several flavors stacked in multiple tiers.
Main Ingredients
Food Culture
In Kochi, when summer comes, parasols go up along roads and at tourist spots, and ice kurin is sold beneath them. Many people stop their cars to buy it, and it has long been enjoyed as a casual snack during a drive. Kochi City's tourism information notes that it is commonly sold at tourist spots such as Katsurahama.
Famous Shops
1×1=1
高知県高知市南はりまや町2丁目3-12
A shop about a 10-minute walk from Harimaya Bridge, attached to a workshop that makes ice kurin using traditional methods. The shop name is said to express the meaning 'number one in tradition, number one in taste, number one in trust.' Ice kurin is listed from 110 yen, a four-tier stack at 250 yen, and cone ice from 150 yen. Prices are subject to change.
View details →高知アイス売店
高知県吾川郡いの町柳瀬上分807-1
The directly operated shop of 高知アイス (Kochi Ice), an ice cream maker in Ino Town that also produces ice kurin. It carries almost the entire range of the company's ice cream and has an attached café where you can look out over the Niyodo River through a full wall of glass. It is reported to be open every day in July and August.
View details →| Cup Ice Kurin from Kochi Manufacturers | As of 2023, 高知アイス (Kochi Ice), 久保田食品 (Kubota Shokuhin) in Nankoku City, and さめうらフーズ (Sameura Foods) in Motoyama Town are among the companies said to make ice kurin. Kochi Ice's ice kurin can also be ordered as a furusato nozei (hometown tax donation) return gift or by mail order, so it can be enjoyed outside the prefecture as well. |
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FAQ
Q. What is the difference between ice kurin and ice cream?
A. The main difference is milkfat content. Ice kurin uses skim milk powder and contains little milkfat, so under Japan's food classification it is an ice confection rather than a type of ice cream. As a result, compared with smooth ice cream, it has a light, slightly icy texture and a clean aftertaste.
Q. Is ice kurin found only in Kochi?
A. It was once sold throughout Japan, but today it is said to remain only in a few areas, such as Kochi Prefecture, Okinawa Prefecture, and Yokohama City. In Kochi, it has been passed down as a seasonal summer sight, together with roadside parasol sales.