Sunday, March 30, 2003
Savory Japanese ice-creams
Back when I was mainlining carbs, I was always down for a cup of lotus-bean-paste ice-cream after sushi. Not too sweet, very creamy. But Japanese ice-cream goes way beyond just slightly sweet flavors. This gallery of eel, chicken-wing, tongue, squid and fish ice-creams from Japan gives me the willies.
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(via Die Puny Humans)
posted by Cory Doctorow at 09:23:43 AM permalink | Other blogs' comments
