Horse-Flesh Ice-Cream Cools Down Japan

HORSE-FLESH IS COOL


Japanese ditch traditional flavours for horse-flesh

Japanese ice-cream lovers have swapped traditional flavours such as raspberry ripple for something a little more exotic - horse-flesh.

As Tokyo swelters in soaring temperatures, people are being invited to cool off by choosing from a variety of unusual flavours.


Vegetarians can enjoy soybean and kelp or a cornet of strawberry and spinach.

After years of fairly cool summers, sales of ice-cream in Japan have been low.

Now with Tokyo basking in temperatures of 39.5C (103F), the Japan Ice-Cream Association has decided to strike while the iron, or rather the weather, is hot.

It wants to prove there is more to ice-cream than the usual vanilla flavours and has set up a summer trade fair to promote the refreshment.

A report shows that although the Japanese spent more than £1.5bn on ice-cream and sorbets last year, the country ranks only 19th in world consumption.

Now the Japanese are spoilt for choice with an array of different flavours.

Garlic, potato and lettuce, and cactus and seaweed along with raw horse-flesh are now available in Japan's shops.