Summer in Japan is the time for eating ice-cream, which is exceptionally good here.
Either soft-cream, in many flavors, including green tea, conventional ice-cream in wafer cones from stalls, or in paper cups from the many vending machines scattered throughout residential areas.
I was lucky enough once to try a chilled yoghurt blended with fresh raspberries, and piped into a swirl atop a honey wafer cone, which was about the best ice-cream I can remember.







