Matsumoto Freeze
Ashely Wolfgram
Mix ingredients in a bowl until combined. Freeze ingredients together until solid, about 2-3 hours minimum if using ice cube molds and 5-6 hours if using the shaved ice cylindrical molds. When it is time to assemble, shave the ice either with a shaved ice machine or a fork. If using the fork method, keep the ice in the freezer for as long as possible, just so that it does not melt.
In a pressure cooker, cook down the red beans with water and salt for about 50 minutes. Gently release the pressure and then continue to cook down the red beans on medium low heat until all of the liquid is cooked out. While the red beans are still warm, stir in the rest of the sugar until that is dissolved as well. You want the paste to be chunky, almost like a red bean jam. Allow your red bean paste to cool down completely, as it being too hot will just result in a polar bear puddle.
In a bowl, mix together everything to form your dough. Divide into 9 small balls and poke holes into each of them using your pinkie finger- this will help the dango cook faster. Poach the dango in boiling water until they begin to float, about 2 to 3 minutes. Transfer into an airtight container with cold water and refrigerate for up to 5 days.
Start with a small smear of the red bean paste on the bottom of a bowl. Place down the dango first and scoop on top of that the shaved milk ice using a green-handled ice cream scoop. Drizzle on a little condensed milk, and pipe on top of that a small mound of heavy cream. For the eyes and nose, use small bits of the red bean paste, rolled into little balls, to garnish.
All circle island tours that I know of go to the North Shore and probably stop in Haleiwa so that you can peruse some of the shops. The town is small enough that if it doesn't stop at Matsumoto's, you can walk to it.
I wondered the same thing. My adult neice who just returned from Lahaini, said it was something not to be missed. Sometimes made with a mixture of ice, flavorings (fabulous combinations) and ice cream. She raved about it so guess I will also be on the lookout!
Shave ice is much better than a snow cone. The ice is shaved rather than crushed so it is light and smooth (like freshly fallen snow) and not hard and crunchy like in a snow cone. It is served with ice cream (and sometimes azuki beans) on the bottom, then the ice and syrup on top. They have lots of tropical, exotic syrup flavors that you do not find in your typical snow cone.
Shave ice (not shave"d" ice) is just that. Finely shaved ice blocks with a syrup or two poured over it. Very cold and refreshing but watch out for brain freeze. I usually have azuki beans with mine, but you could have ice cream, mochi balls, and/or condensed milk too.
Our favorite is in Kapa'a Kauai on the highway to the North Shore. Ono Ono has the hugh shaved ice flower cups and they are generous with all the fixings. Don't forget the coconut ice cream and the coconut syrup on top :eek:
Pono Market right on the highway and just around the corner from the shaved ice stand (owned by the same "old Hawaiian family") also has some of the best Poke (Ahi - Tuna) I've eaten while on the islands. If you would like to try some local dishes then don't miss out on the Poke.
OK...For planning purposes, when leaving Honolulu/Waikiki, are you going to the North Shore via Route 99 past the Dole Plantation or are you going the other way on Route 72 past Sea Life Park? I know going Route 72 is much longer, but more scenic.
Eight participants enter a closed room and must "freeze" or stay still no matter what happens to them until Hitoshi Matsumoto releases them. At the end of each episode, those who moved, laughed or reacted the most are eliminated. Edit Translation
OSAKA, Japan, Feb. 5, 2021 /PRNewswire/ -- As the Amazon Original series, "HITOSHI MATSUMOTO Presents FREEZE Season 2" produced by Japan's Yoshimoto Kogyo Co., Ltd. and streamed on Amazon Prime Video, has received the Best Original Digital Entertainment Program in the 25th Asian Television Awards.
Created in 1996, the Asian Television Awards are the largest TV program awards in Asia, for which thousands of programs are applied every year to select the most outstanding programs by section from broadcasting stations and production offices in the Asia-Pacific region, including Singapore, Indonesia, Thailand, China, Hong Kong, Taiwan, Japan, South Korea, India, Australia and New Zealand.
Past major award winners include A Touch of Green (in the Direction section), Taiwan's spectacular drama in 2016, and SKY Castle (Best Drama Series), South Korea's blockbuster drama in 2019. In the Digital Entertainment Contents Program section, in which "FREEZE Season 2" was awarded this year, past winners include Super Nova Games, a sports entertainment show produced by Tencent in China in 2019. Regarding Japanese winners, Naoki Hanzawa was honored in 2014 (Best Drama Series), followed by Sasuke in 2019 (Best General Entertainment Program). High-quality programs in Asian countries have been recognized in the awards.
Following "HITOSHI MATSUMOTO Presents Documental," one of the biggest shows in Amazon Prime Video Japan and now in its ninth season as of 2021, "HITOSHI MATSUMOTO Presents FREEZE" was launched on September 2018, where participants battle against each other to survive, with an unprecedented "you-just-need-to-endure." The only rule in this battle: "you move, you lose." Unlike the previous season, this series brings a "team battle" where celebrities in all fields join to form a team to battle against each other. The participants must control themselves to stay still and freeze like ice, while showing no emotion. The last one to move wins the endurance battle.
In season 2, Hitoshi Matsumoto, who hosted but did not take part in the previous season, joins the battle with all the experience he has earned in his long career. Leading the Comedian Team, Matsumoto is joined by Toshifumi Fujimoto (FUJIWARA) returning from Season 1, as well as Eiji Kotouge (Viking) and Seiya (SHIMOFURI MYOJO) who make their debut appearance in the series. The Women's Team, which is the only girls' team in the show, is led by Miyuki Oshima (Mori Sanchu) and joined by popular and in-demand TV stars Kayo Noro, Karina Maruyama (ex-Japan women's national football team), and model MIYU IKEDA (michopa). The Champions' Team is led by Musashi (ex-K-1 heavyweight Japanese star player) and is joined by Togi Makabe alongside Tomoaki Honma, the stars from NEW JAPAN PRO-WRESTLING, and Koki Kameda, a triple boxing champion.
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Freeze inactivation of LDH, MDH, ADH, G-6-PDH, and PK and its prevention with additives such as sodium glutamate and albumin were studied. LDH, MDH, ADH, G-6-PDH, and PK, each lost their activity during frozen storage at -20 degrees C. The speed of the inactivation differed in each. The stability of the enzymes increased with the increase of the enzyme concentration. Sodium glutamate and albumin prevented the freeze inactivation. While the activity of the LDH solution frozen without additives was almost lost during a day of frozen storage, those frozen with either glutamate (0.2 M) or albumin (0.1%) added decreased less quickly. The residual activity after 1 day was 50% the initial prefreeze value for the former and 10% for the latter, respectively. Combined use of glutamate and albumin prevented the inactivation the best and maintained the initial activity almost completely over 6 weeks. The enzymes tested lost some part of their activity when their solutions were diluted by the media. This inactivation was prevented to a significant extent by the addition of sodium glutamate and/or albumin to the diluting media.
Shave ice is characteristically served in a conical paper or plastic cup with flavored syrups poured over the top with additional elements like ice cream, azuki beans, or condensed milk. Shave ice syrups in Hawaii are often flavored with local ingredients such as guava, pineapple, coconut cream, passionfruit, li hing mui (Chinese plums), lychee, kiwifruit, and mango.
The history of Hawaiian shave ice can be traced back to one particular ice-based dessert that originates from Japan's Heian period, which spans the 8th century through 12th century, A.D.[2] This dessert is known as kakigōri and was once reserved for the wealthy because of the complex production process of ice, which was only accessible in the winter and refrigeration relied on natural sources like ice houses.[2]
During the early 1900s of the Meiji period, the development of new technologies allowed ice to be cheaply made and stored, leading for greater consumption among various types of people.[2][3] Around the same time, sugar plantations prolifically developed across Hawaii and many people from Asian countries relocated to the Hawaii islands in hopes of a steady income.[2] The Japanese were among this immigrant population and brought with them their traditional ice-based dessert called kakigōri.[2]
In Hawaiian Pidgin, a native Hawaiian language, kakigōri became known as shave ice.[1] Shave ice was first sold by Japanese immigrants to plantation workers in the early 1900s and became a regular product in many Japanese owned grocery stores by the 1950s.[5] The rise of shave ice coincided with the increasing significance of ice in Hawaiian history as shown in trade agreements between the United States and the Territory of Hawaii where numerous references are made to this important commodity.[6] Because ice signified status and provided comfort to settlers on the island, it was an essential factor in the U.S. colonization of Hawaii.[6][7]
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