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The trip to Tokyo was 4 hours long, with many local trains and a long Shinkansen section from Shin-Kobe to Shin-Yokohama 
Even though I have to change 7 different trains, the schedules are usually aligned to minimize waiting time on the platform.
I arrived in Tokyo just in time to join a birthday dinner for my friends' daughter.
Her mother told me that she wanted a kakigori machine (かき氷機), and since it sounds more like a present for me than for her 
Ah, sorry Bic Camera! Found the same product on amazon.co.jp at a much lower price, including free next-day delivery.
They also gave me an additional ¥1000 off for the first order with the Android app (which I will promptly uninstall after receiving the package tomorrow).
Testing the new kakigori machine...
First, add matcha syrup. I insisted for not adding any sugar so we can experience the full bitterness of the green tea powder.
Then, add adzuki paste to contrast the bitterness of matcha.
For kakigori, we should have bought a more slushy, chunky kind.
Complete the composition with home-made mochi (white) and kinako mochi.
Kinako (黄粉 = yellow flour) is a fine powder of roasted soybean. It tastes a little like peanuts.
https://en.wikipedia.org/wiki/Kinako
My friends pointed out that those covered in kinako are actually warabi mochi (蕨餅).
Unlike regular mochi made from rice, warabi mochi is made from bracken starch (or potato starch).
https://en.wikipedia.org/wiki/Warabimochi
#japan #vegan #food #dessert