How to Make Shaved Ice at Home: Tips on Using a Shaver, Topping Suggestions, and More | Eater

"A Los Angeles restaurant helmed by Junya Yamasaki that features two distinct kakigori desserts made on an industrial crank-powered shaver. One is traditionally Japanese, with fresh and macerated strawberries, chewy mochi balls, and a condensed-milk glaze; the other is more experimental, combining dates, an Irish coffee syrup, and whipped cream. The chef emphasizes a manual-preparation ethos and sources premium crystal-clear ice from Japan for superior texture, recommending home cooks seek clear cocktail-style ice to approximate the same result." - Kat Thompson