Kakigori

This quick kakigori is light, cold, and delicately creamy, with earthy matcha syrup soaking into feathery shaved ice. Sweet adzuki beans and chewy mochi add the familiar textures of a Japanese dessert-shop favorite.

Nutrition · per serving

209kcal

5.3gProtein

42.6gCarbs

2.8gFat

2.7gFiber

2 servings

Ingredients

6 items

Matcha syrup

matcha powder6 g

hot water30 ml

sweetened condensed milk60 g

Toppings

cooked sweetened adzuki beans120 g

small mochi, halved if large60 g

Ice base

ice cubes600 g

Tips

•For beginner-friendly speed, use ready-cooked sweetened adzuki beans and soft mochi from the refrigerated or shelf-stable section.
•If you do not have a kakigori machine, pulse the ice briefly in a strong blender or crush it in short bursts; avoid over-blending or it will turn slushy.
•Chill the serving bowls for a few minutes beforehand to slow melting.
•For a more traditional layered effect, add a little syrup and beans in the middle of each ice mound, then finish on top.

Steps

1
Whisk the matcha powder with the hot water in a small bowl until completely smooth and no lumps remain. Whisk in the sweetened condensed milk to make a pourable, vivid green syrup; if needed, stir a few seconds longer so the matcha fully dissolves.
6 g matcha powder30 ml hot water60 g sweetened condensed milk
2
Divide the cooked sweetened adzuki beans and the mochi between two small bowls or cups so they are ready for quick assembly.
120 g cooked sweetened adzuki beans60 g small mochi, halved if large
3
Shave or finely crush the ice cubes until fluffy and snow-like. Pack half of the ice into each serving bowl, pressing very lightly so it keeps its volume without becoming dense.
600 g ice cubes
4
Spoon half of the adzuki beans over each mound, drizzle generously with the matcha syrup, and finish with the mochi. Serve immediately before the ice melts; the ideal texture is soft, feathery ice with creamy syrup in every bite.
120 g cooked sweetened adzuki beans60 g small mochi, halved if large600 g ice cubes6 g matcha powder30 ml hot water60 g sweetened condensed milk

Origin & History

Kakigori is a classic Japanese shaved-ice dessert enjoyed especially during the hot summer months, with roots going back many centuries. Modern versions range from simple fruit syrups to richer tea-based styles like matcha with azuki, a pairing deeply associated with Japanese sweets.

japanese dessert matcha adzuki vegetarian summer shaved-ice

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Steps

Whisk the matcha powder with the hot water in a small bowl until completely smooth and no lumps remain. Whisk in the sweetened condensed milk to make a pourable, vivid green syrup; if needed, stir a few seconds longer so the matcha fully dissolves.

6 g matcha powder30 ml hot water60 g sweetened condensed milk

Divide the cooked sweetened adzuki beans and the mochi between two small bowls or cups so they are ready for quick assembly.

120 g cooked sweetened adzuki beans60 g small mochi, halved if large

Shave or finely crush the ice cubes until fluffy and snow-like. Pack half of the ice into each serving bowl, pressing very lightly so it keeps its volume without becoming dense.

600 g ice cubes

Spoon half of the adzuki beans over each mound, drizzle generously with the matcha syrup, and finish with the mochi. Serve immediately before the ice melts; the ideal texture is soft, feathery ice with creamy syrup in every bite.

120 g cooked sweetened adzuki beans60 g small mochi, halved if large600 g ice cubes6 g matcha powder30 ml hot water60 g sweetened condensed milk