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I Story / Zhoe Zhang

The more flavors two ingredients share, the less likely they would be paired
together in Asian kitchens. This might explain why more Asian style ice
cream brands would create interesting wacky flavors.

WACKY

ICE CREAM

A N ew Wac ky I c e C re a m Wor l d

G etting tired of the taste of vanilla, chocolate and pistachio in ice cream? Why

not try some wacky ice cream flavors? Located in the Inland Sea of Japan,
Shodoshima is famous for its 400-year history of soy sauce production. And
everyone who comes here would have a soybean sauce flavored ice cream. It is
an imposing way to make travelers on the island taste the previous food heritage. Asians
are always more adventurous with food flavors than the west. It is not only a cultural thing
but also has science support. An essay in Nature magazine analyzed over 56,000 recipes
and found out that western cuisines have a tendency to pair ingredients that share the same
flavor compounds; while Asian cuisines are doing the contrary: the more flavors two in-
gredients share, the less likely they would be paired together in Asian kitchens. This might
explain why more Asian style ice cream brands would create interesting wacky flavors.

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