A new cookbook titled Kakigori no Hassou to Kumitate (Ideas and Construction of Shaved Ice) is set to be published on June 4, 2026, by Seibundo Shinkosha. The book offers an in-depth look at the shaved ice craft of Miho Horio, manager of the popular Yoyogi-based shop "Azuki to Koori."
Horio spent approximately six years as a chef patissier at the innovative French restaurant Florilège. The experience she gained there — working with seasonal ingredients and refined confectionery techniques — now forms the backbone of the shaved ice served at "Azuki to Koori," which draws a steady crowd of fans throughout the year.
The book reveals 50 recipes that have actually been served at the shop, covering everything from how to make the most of fresh ingredients sourced from producers around Japan to espuma variations that add a light, airy richness to the ice. It also explains how supporting elements such as jams, crackers, and mochi are used to build texture and flavor variety from the first bite to the last.
One distinctive aspect of the approach featured in the book is the use of parts of ingredients that are typically discarded — such as the outer skin of chestnuts, watermelon rind, and pumpkin seeds — as a way to express the full depth and breadth of each ingredient's flavor.
Book Details
- Title: Kakigori no Hassou to Kumitate (Ideas and Construction of Shaved Ice)
- Author: Miho Horio
- Format: B5, 192 pages
- Price: ¥3,850 (tax included)
- Release Date: June 4, 2026 (Thursday)
- ISBN: 978-4-416-52482-4
