According to Japan’s 二十四節気 (24 Solar Terms), early August marks 立秋 (Risshuu), the “start of autumn.” It’s a poetic reminder that the seasons are always shifting. But anyone who’s been in Japan at this time of year knows—the heat hasn’t gone anywhere. The sun still beats down, cicadas still sing in full force, and the craving for something cold and sweet is as strong as ever.

That’s where かき氷 (kakigoori) comes in.

More Than Just Shaved Ice

To call kakigoori “shaved ice” feels a bit like calling Mount Fuji “a hill.” The magic lies in the texture—ice shaved so fine and feathery it melts on your tongue like fresh snow. It’s the opposite of the hard, crunchy ice you might know from Western snow cones. This is Japan’s summer snow.

Over the years, kakigoori has evolved from a humble street snack to an artisanal dessert, but it’s still steeped in nostalgia. Many Japanese people can remember the buzz of summer festivals, cicadas screaming from the trees, and the relief of holding a paper cup of brightly colored ice.

Flavors That Tell a Story

Japan’s kakigoori comes in a dazzling range of flavors. Classics include strawberry, melon, and lemon. Then there are regional and seasonal specialties—roasted soybean flour with kuromitsu (black sugar syrup), fresh summer peaches, or even yuzu citrus.

One of the most beloved—and photogenic—varieties is 宇治金時 (Uji Kintoki). Originating from Uji, Kyoto’s famed tea-growing region, it features matcha syrup poured over the ice, paired with sweet anko (red bean paste) and chewy shiratama (mochi rice dumplings). The vibrant green matcha contrasts beautifully with the deep red beans, creating a dessert that’s as much a feast for the eyes as for the palate.

For matcha lovers around the world, Uji Kintoki is the ultimate kakigoori experience—layered in flavor, texture, and history.

A Touch of Gourmet

Some cafes even go gourmet, using natural syrups made from handpicked fruits or slow-cooked sauces that turn each spoonful into an experience. And yes, the matcha kakigoori—deep green, slightly bitter, and crowned with a dollop of sweet azuki beans—is practically a work of art.

From fig-topped creations to seasonal fruit pairings, modern kakigoori shows just how versatile and creative this simple dessert can be.

A Summer Ritual Worth Keeping

Whether enjoyed at a summer festival under strings of paper lanterns, or in a quiet kissaten café with a cup of hot tea on the side, kakigoori is more than refreshment—it’s part of Japan’s seasonal rhythm. Even as the traditional calendar says “autumn,” August reminds us that summer isn’t letting go just yet.

So next time you see 🍧 in your emoji list, remember—it’s kakigoori, a sweet slice of Japanese summer that’s been cooling people down for over a thousand years. And if you ever spot Uji Kintoki on a menu, you’ll know exactly what to order.