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When summer arrives in Japan, you will see signs for Kakigori (shaved ice) everywhere. But did you know there is a premium, artisanal version that is completely different from the standard festival treat? It is made from Tennen-gori (natural ice), and experiencing it is an absolute must-do summer ritual in Japan.

The Art of "Growing" Ice Tennen-gori is not made in a freezer. It is crafted by nature and the extreme patience of artisans. This is a traditional method that dates back to the Edo period, long before the invention of freezers.

In the freezing winters of mountainous regions like Nikko and Chichibu, pure spring water is guided into outdoor pools. Artisans spend weeks carefully removing snow, dirt, and leaves, allowing the ice to slowly and naturally "grow" under the cold winter sky. Once it reaches the perfect thickness, the ice is cut and transported to a traditional storage house called a Himuro. Here, insulated only by sawdust, the ice waits patiently for summer.

Fluffy, Cloud-Like Ice That is Gentle on the Body Because it freezes so slowly compared to modern cooling techniques, Tennen-gori contains almost no impurities and becomes incredibly hard. This hardness allows the artisan to shave the ice amazingly thin—just like delicate snow.

Furthermore, it doesn't need to be kept at artificially freezing temperatures before shaving. So, even when you eat this fluffy, cloud-like ice, it melts instantly in your mouth. This makes you far less likely to experience that dreaded "brain freeze" headache. It's a wonderfully gentle treat for your body.

Tasting History at a Summer Retreat So, how can you taste this authentic Tennen-gori? The best way is to take a trip to the cool, lush mountains of Nikko or Chichibu. Enjoying a bowl of artisanal shaved ice surrounded by nature, while reflecting on the history of the ice makers, is a truly special experience. Nikko and Chichibu are highly recommended, as they are famous summer retreats filled with natural beauty.

Actually, my wife is a huge Kakigori enthusiast, and eating it is our annual summer tradition. This summer, she will have just given birth to our second child, so it might be a little difficult, but I hope we can go together again once the timing is right.