The Titillating Story of Japan’s “Boob Ice Cream”
The historical past of ice cream in Japan begins in 1869 on the Korimizu-ya restaurant in Yokohama. The primary Japanese ice cream, often known as “aisukurin,” was quite simple. Initially made with milk, sugar and egg yolk (later, shaved ice was added to the recipe), it was nearer to a calming custard that got here in a small glass cup and which, in at present’s cash, price over 8,000 per serving. Issues have clearly modified loads since then and Japanese ice cream is now a deal with out there at rock-bottom costs. , one of many least expensive Japanese frozen

