Ice cream making can be about technique, tradition, or – as is the case with Tomomi Morikane – pure poetry. With deep roots in Japanese culture and a unique sensitivity to the balance of aromas, Tomomi interprets ice cream as an art capable of evoking subtle emotions, transforming each taste into a refined and unexpected sensory journey.
Her approach is essential and precise: great attention to raw materials, techniques respectful of ingredients, a constant search for harmony between flavor, aroma and texture. Her talent has also made its mark internationally, winning over audiences and critics with creations that speak the language of her homeland with a modern, personal voice.
For the April Gelato Project’s Signature Recipe, Tomomi takes us to Kyoto with Shibire, an ice cream that combines Japanese craft gin and green Sansho pepper. The “KINOBI” gin, with its floral and delicate notes, is intertwined with the citrusy aroma and distinctive tang of Sansho, capable of giving a slight effervescence to the palate. The result is a clean, elegant and surprising taste, where each taste becomes a little tale of contemporary Japan.
Do you want to find out the full recipe for “Shibire”?
This exclusive creation is available only to Gelato Project subscribers. Each month, the project is enriched with new ideas designed for those who want to innovate and grow in their gelato shop.
In addition, every month a new Signature Recipe is added to our archive, signed by the best Italian and international ice cream makers.
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