The wasabi trademark of strong pungency that clears the sinus makes it a must-have condiment in Japanese cuisine, including ice cream. (Bangkok Post photo)
TOKYO: The nation’s favourite snack comes in a bewildering array of varieties — from soy sauce to garlic, eel and shark fin — but the creation of ice cream that does not melt is a work of Japanese genius.
Across Japan, temperatures are beginning to rise as the “tsuyu” rainy season runs its course and the public braces for the all-pervasive humidity that is a feature of the summer in these islands.
Until the heat breaks in the latter part of September, there will be little relief from the sticky heat — and perhaps even more so this year as the long-range forecast is of a particularly hot summer.
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