Tag Archives: Ice Cream Parlor

EAT: Miyamoto Musashi Ice Cream Shop (JAX, Dec 2015)

In the tranquil small town called Iwakuni lies a famous ice cream shop selling 140 flavors of ice cream.

My recent visit to the Chugoku region of the westernmost part of Honshu in Japan was more than just a journey of flavor. Who would have guessed that even an ice cream shop in a rural town adheres also the same principle?


It took just an hour drive out of Hiroshima and heading west to the Yamaguchi Prefecture. You won’t miss the famous small town called Iwakuni, famous for its 400 years old Kintai Bridge. It is a bridge so historical that it withstands the test of time and natural disasters. This beautiful arch bridge is also surrounded by beautiful countryside scene and crystal clear waters underneath.


So what is so special about Iwakuni aside from its arch bridge and the castle on the top of the hill? Well, you know what they say when it comes to food, it’s actually best to follow the example of what locals actually do. The cold weather last autumn apparently did not hinder people to enjoy ice cream while in Iwakuni.

When it comes to reaching this ice cream shop, there’s actually a price to pay to cross the bridge but it was clearly worth the experience. Once you reached the other side, take a walk for a bit and you will encounter the famous Miyamoto Musashi, known as Japan’s fearsome fencer in the past but here, it is known for as a shop that sells, as of today, 140 flavors of ice cream.


Unwittingly, there’s also a competing ice cream shop nearby that goes with the name Sasaki Kojiro – named after Miyamoto Musashi’s toughest adversary and that the story of their duel was written down in history. Quite unfortunate for me that the former closed that day and Musashi seized that moment to invite us with his treats. It was said that when both shops open, they will throw banter at each other in an entertaining way to snatch each other’s customers. Well, that would be quite a spectacle actually.

Musashi 1

Speaking of the flavors, it was too overwhelming to be mentioned here, especially when added with the combinations. Just to mention some, you will find flavors such as bilberry, caramel macchiato, banana coffee, 5 types of chocolate, milk tea, cheesecake, and many many more.

My choice that day was not the usual vanilla flavor that I personally like to try from every ice cream shop that I encounter, but it was the Hokkaido vanilla. Known for its livestock quality, Hokkaido has the country’s best dairy products. For only JPY 200, I was enjoying my share of ice cream thoroughly and all wrapped nicely with a waffle cone.

While at there, be sure to enjoy the town and head up to the castle. It’s best to finish the ice cream though before returning, as they don’t allow food and drinks over the Kintai Bridge. Thanks to autumn, I can enjoy my ice cream thoroughly without worrying that it might melt too soon.


Not halal-certified
Some dishes are suitable for vegetarians

2-1-23 Yokoyama, Iwakuni – Yamaguchi Prefecture, Japan

Opening hours: Daily, 9am – 6pm


Original link: http://jax.co.id/miyamoto-musashi-ice-cream-shop/


Dish That I Crave: Swensen’s Ice Cream! – Singapore

Like martabak manis and telur, Indonesian KFC used to have this intimate relationship with Swensen’s. Many of their outlets back then in 90s had a Swensen’s ice cream dipping cabinet.

Early KFC fans would never miss the chance for that one tasty scoop of its mighty ice cream. It might be quite expensive for a school kid like me back then, but once-in-a-while treat of Swensen’s is a must.

At one juncture that I cannot remember, sadly, Swensen’s simply disappeared and its ice cream culture was replaced by traveling vendors or ice cream cups from nearby convenient shops.

Swensen's 2

After so many years now, finally I took my chance to pay homage for that sweet childhood before my flight back home from Changi, Singapore. Well, Swensen’s is ubiquitous in Singapore, but that alone never gave me the opportunity to stop by and enjoy what they have to offer.

Earlier, we wanted to just share our ice cream but since the staff told us that we can get buy-one-get-one deal for a price of one serving, we decided to go for the rampage!

Swensen's 1

Two servings of combination flavors came and it was purely nostalgic. Swensen’s ice cream has the no fuss, classic taste – unlike nowadays’ ice cream with its sophisticated flavors and thicker consistency. This is the very taste that should be familiar with Indonesians but again sadly, they might not be coming back here.

Even so, now I know where to go for my sweet tooth treats once in a while during my travels abroad. Swensen’s does not only serve ice cream but also international cuisines as well. Price is quite affordable even for Singapore and there will be more for me to try for my upcoming visits someday soon, hopefully.


Some dishes are suitable for vegetarians

Addresses & opening hours: http://www.swensens.com.sg/singapore

Iconic: Ragusa Es Italia (The Foodie Magazine, Feb 2015)

It may seem subtle but influential old ice cream shops do contribute our modern dessert lifestyle for decades. Among the most famous, The Foodie Magazine would like to introduce you again with Jakarta’s one and only – Ragusa Es Italia.

The subjects about the origin of food and how it travels around the world have long become interesting discourses for many. If you could relate the researches with what you see in actual, you will find that our eating culture came from various influences.

In particular, the Western influences are preserved well by the inheritor of colonial businesses as seen in big cities around Indonesia. Many preserve it conservatively but everything remains authentic.

Ragusa (3)

Ragusa is among the old guards of ice cream business, peered directly only by Toko Oen in Semarang and Malang or Zangrandi in Surabaya. To top the somewhat indirect competition, Ragusa earned the title as the oldest living ice cream parlor just several years ago by MURI – Indonesia’s own record awarder foundation.

The ice cream shop itself was founded quite unintentionally in the beginning. During the Batavia time, Luigi and Vincenzo – the siblings who hailed from Ragusa in Italy, originally started tailor apprenticeship in the city. However, upon their discovery of the abundance of milk from a producer in Bandung, they decided to abandon the career as tailors and instead, opened an ice cream shop.

Named after the town they came from, Ragusa gained prominence among the foreigners when they first opened it in Pasar Gambir, the site of famous night fair situated on the exact location before Monumen Nasional (Monas) was built.

After years of never ending heyday, then came the Japanese imperialists who took over Indonesia from the Dutch. In the final years of World War II, many of the foreigners already fled the country and affected Ragusa’s business. They were even forced to close temporarily, but just two years after the end of World War II, they reopened the shop again on Jalan Veteran not far from the old place that survives until this day.

Ragusa (1)

Knowing that currently the business is no longer owned by the original Italian family, we met the current proprietress, Ibu Sias Mawarni, to tell us a bit about how it was inherited.

She has a jolly persona and a lot of stories to share. She’s showing her thirst for knowledge, especially with her currently taking degrees in management and advanced Mandarin, that appears insatiable. Before the real story of Ragusa kicks in, she reminded me to always find time to help the needy and that way, your life will be blessed with wealth and happiness. It’s a reminder that we always need to hear from time to time.

The fateful year was in 1972. The original owners had to return back to Italy for a couple of months to settle some family affairs there. Worried with what will happen to the ice cream shop, Ibu Sias Mawarni and his husband as their loyal assistants ensured them that everything will be alright.

After further consideration, the Italians decided to inherit the business instead to them. The affairs apparently required them to return for good. According to Ibu Sias herself when she visited Italy back in 1979, they’re now happily settling back and running a successful hospitality business.

Ragusa (2)

“My visit that year to Italy inspired our iconic Spaghetti Ice Cream. It’s been a huge success ever since”, she said.

By utilizing a special machine, the ice cream is pumped through small holes that will create spaghetti shape. Once served, it is then topped with sukade or the dried fruits, chocolate sauce, and crushed nuts. Aside from the spaghetti ice cream, Ragusa is also known for its one and only foil-wrapped tutti fruity ice cream and the velvety coupe de maison with an exciting nougat flavor.

The character of Ragusa’s ice cream is much different than the creamy, modern type. It has bit of more watery consistency but has a mild texture. With a good milky taste and natural flavors, its ice cream has been standardized for decades to produce maximum pleasure.

Business was booming until 1998, the time when Ibu Sias lost many of her 22 outlets around Jakarta due to the riot. She’s now running several outlets left, but even so, business has always been good and steady. The wound is still there but she seemed in high spirit and grateful nevertheless.

As the most iconic part of Jalan Veteran, Ragusa has been attracting people for years. To fulfill the satiate of its loyal customers, Ragusa cooperates with street food pushcarts stationed in front of it. They serve asinan, sate ayam, otak-otak, and gado-gado to accompany the desserts. That way, people would come for lunch and enjoy scoops of good ice cream at the same time.


Some dishes are suitable for vegetarians

Jalan Veteran I no. 10, Jakarta – Indonesia

T: +62.21.3849.123

Opening hours: Daily, 10am – 10.30pm


Featured in THE FOODIE MAGAZINE Feb 2015 edition

Download it for free here via SCOOP!

Iconic: Ice Cream Palace Tjanang

I don’t know what to make of this place. In one instance, I feel sad to see that 64 years old of legacy seems to be forgotten, or at least remembered only by the older generation, but when I put a taste on their ice cream, it’s a no joke when it comes to the flavor. Nevertheless, let me introduce you to another oldies in ice cream business – Tjanang.

My search for oldie goodies from Jakarta’s restaurant scene destined me to encounter Tjanang in Cikini. It’s a bit elusive since the signboard is so small yet the place is not exclusively dedicated as an ice cream parlor, but it’s actually pretty easy to find due to its proximity with the famous elder neighbors such as Gado-Gado Bonbin and Kikugawa.

That time, I didn’t bother to introduce myself as someone who wants to know about Tjanang and I went straight to a waiter for my ice cream. When I asked a bit about its background, there’s no definitive reply. I saw also an elderly woman who’s most likely to be the owner but there’s no sign of welcome gesture anyway and that’s when I put an order for one cup of mixed flavors ice cream and kopyor flavor instead.

When I read a bit on somebody else’s blog on her experience here, she said that you would have to wait for a while before you can actually enjoy the ice cream. Well, the ice cream came in a classic plastic cup with a small spoon attached upon a holder. Wow, that’s new for me but for the fans since the 1950s, that’s something that they see for many years now I warrant.

Tjanang 2

And yes, when I opened the lid, the ice cream was thoroughly frozen but you can actually skim off the top of it little by little after waiting for a while. On the process, I actually enjoyed it and you won’t be running out of ice cream in a while like other modern stuff you have nowadays.

The flavors are no-joke as I said earlier. I always fancy the kopyor for drinks but I found the ice cream version is also good. My wife’s trio flavors of avocado, chocolate (with a chip), and vanilla was also a formidable choice. I’d like to sort other flavors as well but apparently I am needed elsewhere in an instant that day.

I can say it’s pretty much a nostalgic experience even for a beginner like me but it does feel timeless with Tjanang for their business. They still make the ice cream like a lot when I saw the inside of the fridge and I bet that there are people out there who still enjoy their ice cream from time to time.

With a rather hefty price of IDR 11,000 per cup it was worth the experience and I would like to suggest all of you to visit it sometime and support them to survive. We all need to support our iconic eateries in Jakarta and without them, we won’t have a history to be proud of.

I am just hoping that one day, Tjanang would open its doors like the old-fashioned ice cream parlor such as Ragusa for instance and ready to take over again the F&B scene in Jakarta. Even if it’s a wishful thinking, I don’t care.


Suitable for vegetarians

Jalan Cikini Raya no. 50, Jakarta – Indonesia

Opening hours:
Daily, TBA

Halal Facts: Titik Kritis Kehalalan Es Krim

Sudah barang tentu es krim adalah kudapan favorit semua orang di segala suasana, apalagi ketika musim panas telah tiba. Namun apakah semua orang mengetahui elemen-elemen yang membentuk es krim, apa saja yang terdapat di dalamnya, serta titik kritis kehalalannya?

Berikut adalah penjelasannya.

  • SUSU

Jenis susu yang paling sering digunakan dalam pembuatan es krim adalah susu bubuk tanpa lemak (skim). Selain itu susu segar full cream, susu segar skim, dan susu bubuk full cream juga dapat digunakan sebagai sumber padatan susu yakni protein, laktosa, dan lemak.

Produk turunan susu seperti sweet cream buttermilk dan bubuk whey juga bisa dijadikan sumber padatan susu. Kita perlu waspada terhadap bubuk whey yang merupakan hasil sampingan penggumpalan susu pada pembuatan keju atau casein. Biasanya proses ini menggunakan asam atau enzim dari hewan (sapi atau babi) atau mikroorganisme lainnya.


Es krim biasanya menggunakan krim berkadar lemak 20-50% atau butter oil. Fungsi lemak dalam es krim adalah memberi tekstur halus, membuat rasa lebih enak, serta bersinergi dengan perisa.

Sebagai pengganti lemak hewani, kini banyak digunakan lemak nabati seperti lemak kedelai dan lemak kelapa. Bahan-bahan tersebut tak rawan kehalalannya.


Selain memberikan rasa manis, gula juga berfungsi membuat es krim menjadi kental. Pemanis yang sering digunakan dalam pembuatan es krim adalah sukrosa (gula tebu), glukosa, atau sirop tinggi fruktosa.
Beberapa produk pemanis menggunakan proses hidrolisis enzimatik, di mana salah satu enzim yang diperlukan adalah alfa-amilase. Enzim ini dapat diperoleh dari mikroorganisme atau hewan, sehingga perlu dipastikan dulu kehalalannya.


Penstabil digunakan agar tekstur es krim halus, air di dalam es krim tak membeku sepenuhnya, dan kristal es krim menjadi mengecil. Penstabil yang paling sering digunakan dalam pembuatan es krim adalah gelatin yang bisa diperoleh dari babi, sapi, atau ikan.

Selain itu kita juga perlu mewaspadai penggunaan xanthan gum yang merupakan hasil fermentasi. Jadi, kehalalannya tergantung media yang digunakan saat membuat xanthan gum.

Selain gelatin dan xanthan gum, terdapatada penstabil dari tanaman (gum arabic, pectin), rumput laut (carrageenan, alginate, agar-agar), dan turunan selulosa (carboxymethyl cellulose, CMC).


Pengemulsi digunakan untuk membuat air dan lemak sebagai bahan es krim menjadi homogen. Dengan pengemulsi, adonan es krim dapat diperbaiki stabilitas dan teksturnya. Pengemulsi yang sering digunakan dalam pembuatan es krim di antaranya lecithin dan monoglycerides.

Lecithin dari kedelai umumnya aman. Namun, lecithin juga bisa diekstrak dari bahan-bahan lain seperti telur dan otak binatang. Selain itu, lecithin juga bisa ditambahi enzim tertentu yang belum tentu halal untuk meningkatkan efektivitas pengemulsiannya. Monoglycerides juga bisa berasal dari hewan atau tumbuhan, sehingga belum jelas kehalalannya.


Perisa ditambahkan untuk memenuhi selera konsumen. Contohnya adalah perisa vanilla, cokelat, strawberry, dan lain-lain. Perisa yang dibuat secara sintetis dengan bahan kimiawi umumnya tak bermasalah kehalalannya. Namun, perlu dipastikan bahwa dalam pembuatannya tak ada kandungan babi sama sekali.


Selain perisa, es krim juga sering ditambahi pewarna untuk menunjukkan rasanya atau agar tampak lebih menarik. Sayangnya, pewarna juga bisa jadi tak halal.

Pewarna biasanya tak berada dalam bentuk murninya, melainkan dilarutkan, dibuat jadi emulsi, atau disalut (encapsulated). Jadi, kehalalannya tergantung bahan pelarut, pengemulsi, dan penyalutnya. Selain itu, pewarna yang digunakan harus sesuai standar food grade agar aman dikonsumsi.


Edited by @gastroficionado

Source: DetikFood