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December 4, 2007

Jellyfish Ice Cream


Tango Jersey Dairy in Japan produces 2,000 to 3,000 cartons a year of vanilla jellyfish ice cream (above — note the enlarged chunk of jellyfish on the tip of the spoon in the right upper quadrant of the photo).

"The jellyfish is soaked overnight in milk to reduce its smell, and is then diced. Fumiko Hirabayashi, a director of the dairy, says the jelly cubes are slightly chewy," wrote Sebastian Moffett in a November 27, 2007 Wall Street Journal front page story.



December 4, 2007 at 02:01 PM | Permalink


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Man, I just cain't WAIT to get ahold of me some ice cream full of some stuff that had to be soaked in milk overnight to reduce its smell! (To be all nit-picky, I guess that means to reduce its stink. "I stink; you smell.")

Taste treat: "Stuff-that-accumulates-under-the-toilet-bowl-rim Tootsie Roll Pops"!

Posted by: Flautist | Dec 4, 2007 7:11:51 PM

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