Kakigori is an essential indulgence for surviving Japan’s relentless summer heat and humidity - especially under the intense summer heat of places like Kyoto.

Light as freshly fallen snow yet brimming with flavor, this beloved treat has been cooling people of all ages for centuries. Often spotted at matsuri (festivals), kakigori is far more than Japan’s answer to the snow cone, it’s softer, fluffier, and crafted with a finesse that turns simple shaved ice into an art form.

What Makes Kyoto's Kakigori Special

Kakigori (かき氷) literally means “shaved ice.” At first glance, it might seem like the Japanese cousin of a snow cone (ice plus syrup in a cup), but the resemblance ends there. Snow cones are made with coarsely crushed ice that crunches between your teeth, with syrup pooling in the gaps. Kakigori, on the other hand, is shaved so finely it feels as soft and powdery as fresh snow.

This feather-light texture creates an entirely different sensation. Instead of biting through chunks of ice, kakigori melts instantly on your tongue, blending with the syrup for a smooth, delicate mouthfeel. While the flavor in snow cones can sometimes be uneven (sweet at the bottom, bland at the top) kakigori more easily absorbs the syrup throughout, giving a consistent gentle sweetness in each bite.

A beloved part of everyday summer life, kakigori can be found nearly everywhere in Japan, from festival stalls to stylish dessert cafes. Keep an eye out for the traditional kakigori banner, a red kanji for “ice” (氷) printed against a blue-and-white background. These flags often flutter outside shop entrances or festival stalls, signaling that shaved ice is on the menu.

From Aristocrats to Summer Streets

Kakigori’s history stretches back over a thousand years to the Heian period (794–1185), when snow or ice stored in mountain storehouses was shaved and flavored with sweet herbal syrups.

One of the earliest known mentions appears in The Pillow Book (c. 1002), written by court lady Sei Shonagon. At the time, kakigori was an exclusive luxury reserved for the highest ranks of society. That exclusivity lasted for centuries, until the Meiji era (1868–1912), when the invention of hand-cranked ice shavers, and the growing availability of ice in summer, brought kakigori to the general public.

The traditional machine spins a solid block of ice against a sharp blade, creating delicate ribbons of snow-like ice. Today, most shops use electric shavers for speed and consistency, but at summer festivals you can still spot vendors turning the crank by hand, a small performance that adds to the charm. You can even buy a small kakigori machine to enjoy at home.

Matsuri vs. Deluxe Kakigori

Kakigori generally falls into two categories: the matsuri (summer festival) and deluxe varieties.

Festival kakigori is the simplest and most classic form—shaved ice topped with bright, sugary syrup, served in a paper cup or plastic bowl. It’s a nostalgic taste of childhood for many in Japan. Sold from outdoor stalls on summer nights, it’s inexpensive (around 300 to 500 yen), quick to make, and easy to enjoy while wandering through the festival crowds.

Deluxe kakigori, found in cafés and specialty shops, takes the treat to another level. Some are made with ice from famous wells for a pure, high-quality taste. These gourmet kakigori feature embellishments including Uji matcha, artisanal syrups, and toppings like fresh seasonal fruit, mochi, anko (sweet red beans), or handmade whipped cream. These towering mountains of art can cost between 1,000 and 2,000 yen and are presented like crafted desserts, meant to be savored slowly.

The flavors between the two styles are as different as their settings.

Festival Flavors

Festival kakigori flavors are simple, brightly colored, and often carry a nostalgic charm, especially for older generations.

• Strawberry – Sweet and fruity, strawberry is the most common choice and a classic for both kids and adults.

• Cherry – Bright red with a bolder, slightly tangy profile that stands out against the ice.

• Lemon – Light and citrusy with just enough tartness to feel extra refreshing in the summer heat.

• Green Tea (Matcha) – Earthy and slightly bitter, often balanced with a drizzle of condensed milk.

• Grape – Juicy and sweet, often inspired by the richness of Japanese kyoho grapes.

• Melon – Smooth, honey-like sweetness, typically cantaloupe-flavored rather than watermelon.

• Blue Hawai’i –A mild tropical blend of pineapple, coconut, and citrus; usually a vivid turquoise color.

• Ramune – Japanese blue lemonade, named after the famous soda served in a marble-sealed bottle.

• Sweet Plum (Ume) – A balanced mix of gentle tartness and floral aroma, especially popular among older generations.

Deluxe kakigori often feature seasonal fruit, artisanal toppings, and more complex pairings, and are typically served with a side of condensed milk. Individual shops may lean towards traditional Japanese flavors, or take inspiration from Western-style desserts.

Here are some popular varieties you might find in dessert cafes:

• Matcha with Azuki – High-quality matcha syrup paired with sweet red beans and sometimes soft mochi.

  
  

• Hojicha Caramel – Roasted green tea with a deep, nutty aroma, balanced by caramel or kuromitsu (brown sugar syrup).

• Kuromitsu (Brown Sugar Syrup) – Rich, molasses-like Okinawan brown sugar syrup, often paired with kinako (roasted soybean flour) or mochi for a deep, toasty sweetness.

• Mango– Juicy mango topped with condensed milk, or sometimes silky coconut cream.

• Strawberry Cheesecake – Fresh strawberries layered with cheesecake filling, blending fruity brightness and creamy indulgence.

• Tiramisu Kakigori – Espresso syrup soaked into the ice, topped with cocoa powder and mascarpone cream.

• Peach – Delicate peach flavor accented with fresh fruit and a drizzle of condensed cream.

• Shirokuma (“Polar Bear”) – A regional specialty from Kagoshima combining condensed milk, azuki beans, mochi, and fruit such as mandarin slices, cherries, pineapple, or raisins.

  
  

  

• Yakigori (Flambéed Kakigori) – A theatrical style where liquor, often brandy or rum, is poured over the ice and ignited, sometimes topped with caramel sauce, ice cream, strawberries, or pineapple.

The Taste of Summer

For many in Japan, kakigori is tied to memories of childhood summers—sticky hands from syrup, cold paper cups growing soft in the heat, and the pleasure of holding a sweet treat while fireworks lit up the night sky.

The fluttering 氷 (kori) flag outside a shop is more than a sign; it’s a visual cue that warm weather has arrived. In fact, kakigori is rarely seen in the colder months, appearing only as part of a seasonal summer menu. More than just a way to cool down, it’s a small piece of seasonal culture, savored one melting spoonful at a time.

More Than Just Dessert

Whether wandering through a lantern-lit festival with a neon-blue ramune, or sitting in a quiet Kyoto café savoring the craftsmanship of your matcha mountain topped with sweet beans and mochi, this cool dessert is more than just ice and syrup.

Kakigori is woven into the rhythm of Japanese summer, light, fleeting, and refreshing, melting away almost as quickly as the season itself, leaving only the memory of sweetness behind.