It's a traditional Japanese dessert similar to the shaved ice desserts that you probably know.

But of course, here, it is so much more than that.

Let's start with a quick history.

The dish was originally a summer treat meant to help cool down the wealthy elite of Japan during the late 1800s.

The ice was topped with fruit syrups and teas grown and harvested locally, and, in some places, it still is.

This is Aya Eguchi in her shop in Otsu.

And to get very thin ice, there is, of course, a special machine for that, which you can find in Tokyo at Kori Ishibashi.

This is Kumiko Ishibashi in her shop.

How thin the ice is shaved?

Well, that depends on the weather.

OK, so we've got our pure non-freezer made ice shaved by hand to perfection based on the weather.

Next, we need toppings.

Our last stop is Chasanraku tea house in Kyoto.

An area known for its matcha.

And this is Hiroki.

From more traditional matcha flavors to mainstream ones like strawberry, Hawaii blue, melon, cream.

This dish has range.

But the only thing that matters at the end of the day is how delicious it is.