Fuwafuwa – These Kakigoris are so Fluffy, We are Gonna Die!

Kakigori is trending in Japan, Hongkong and Thailand, but it has not gained traction in Singapore. You haven’t really heard of an outstanding kakigori eatery in Singapore, have you? Well, this is mainly due to the fact that good kakigoris require good ice that is hard to find. Kakigori is usually made with fresh toppings that are largely fruit-based, tea, and also toppings or ingredients that are not mass produced, and not artificially sweetened.

After failing to find anything quite as close to some of the best-tasting kakigoris they had in Japan, the owners decided to open their own space specializing in authentic Japanese shaved ice. Translating literally to ‘fluffy’ and ‘airy’, Fuwafuwa is synonymous with the qualities of what the team behind Fuwafuwa believes to constitute an ideal bowl of kakigori.

Fuwafuwa uses a premium ice shaving machine imported from Japan, and custom-ordered ice with a specific hardness, density, and dimensions — similar to natural ice — to craft each bowl of kakigori which is made fresh upon order. The bowls are also stored in the freezer before use. Talk about dedication!

After each bowl is filled with a mound of delicate shaved ice, a variety of house-made sauces are drizzled over the glacier-like structure. The kakigori is then topped with different ingredients, housemade milk sauce, and finished off with a generous dollop of whipped cream.

We started off with the most popular Ichigo Kakigori ($12.50) which consisted of strawberry puree, macerated strawberries, whipped cream, and fluffy shaved ice. We adored the tanginess and sweetness of the strawberry puree which went hand in hand with the lightly sweetened whipped cream that lent a dreamy fluffiness to the soft airy ice.

Fuwafuwa serves the purees and sauces in a shot glass so diners can decide how much puree goes into their kakigori. We were surprised by how easy it was to finish the seemingly unconquerable humongous bowl of kakigori. Well, delicious things usually have that effect on us, don’t they? The owners shared with us that they source the best products (usually what top pastry chefs use as puree), and will introduce new seasonal fresh fruit purees in the future.

Next up, we had the Mango Kakigori ($13.50) which came with ripened diced mangoes, mango puree, house-made Bulgarian yoghurt and Fuwafuwa’s special house-made lacto-fermented mango honey. This is the only option on the menu that comes with Bulgarian yogurt instead of whipped cream. The yogurt was a refreshing alternative that complemented the natural sweetness of the tropical mangoes. Like the strawberry puree earlier, the mango puree was not overly sweet to preserve their properties such as the fruit’s fragrance and flavour.

If you have an intense chocolate craving, or a sweet tooth, the Chocolate Brownie Kakigori ($13.50), which is running at a limited-time promotional price of ($8) is bound to satisfy any and all of them. Dressed in generous sprinkles of chocolate powder, chocolate sauce, cubed brownies and whipped cream, this kakigori came with a special surprise — it holds a decadent scoop of Belgian chocolate ice cream at its core. The cubed brownies were also a pleasant surprise as they were moist and rich.

We also managed to try the highly recommended Amazake Kakigori With Lactoberries ($14.50) (less than 20 bowls are available daily!) and Kinako Kuromitsu Kakigori ($14.50) from the Special menu.

Arriving in a snow-white mound of fluffy shaved ice, the Amazake Kakigori With Lactoberries ($14.50) was particularly eye-catching. While most Singaporeans may not be familiar with Amazake, this traditional sweet-tasting Japanese drink made from fermented koji rice actually offers several health benefits. Fuwafuwa’s rendition is alcohol-free. Containing only natural sugars from the fermented koji and Amazake with a light drizzling of condensed milk, this kakigori was wondrously light on the palate when eaten with the accompanying lactoberry sauce which was very tart. The sauce reminded me of balsamic vinegar, but with more depth and flavour.

The Kinako Kuromitsu Kakigori with Hokkaido tokachi azuki red beans ($14.50) boasted an intense earthy aroma from the generous dusting of fine kinako (soybean) powder, and an alluring fragrance emanating from the handsome drizzle of authentic okinawan kuromitsu (brown sugar). Hidden in the center of the ice, the Hokkaido red beans, together with the whipped cream, kinako and kuromitsu, was a winning combination. Every bite of this delightful dessert melted in our mouths instantaneously — it was almost like eating a cloud.

Other kakigoris on offer are Strawberry Cheese Kakigori, and Matcha Kakigori made with specially sourced 1st flush matcha from Kyoto, Uji.

For something even more substantial, go for the waffles which come with a scoop or multiple scoops of your choice of vanilla, Belgian chocolate, or salted caramel ice cream. The Yeasted Belgian Waffle With Salted Caramel Ice Cream ($10.80) caught our attention with its deep buttery fragrance even before it arrived. Armed with a generous drizzle of chocolate sauce and sliced bananas, the waffle had a wonderfully crisp exterior — an attribute the Owner allots to the use of yeast in the batter which allowed for an even rise of the waffle. Buttery with a soft and fuwa fuwa interior, the golden waffles paired excellently with the rich salted caramel ice cream. Messy? A little. Delicious? Yaaaas!

There is also a range of hot and cold drinks available, such as Drip Coffee ($4.50), and Matcha Latte ($6.50) prepared with 1st flush Kyoto Uji Matcha powder. They also serve mains such as Sichuan mapo tofu rice and authentic spaghetti carbonara made without cream, so check with them on the mains available for the day!

If you are looking for authentic kakigoris in Singapore, head to Fuwafuwa today!

This post is brought to you by Fuwafuwa.