Finally – an ice cream that will not melt under normal temperature is on sale from a Japanese company called “Food Research Institute of Seaweed.”
This kind of mysterious ice cream has been discovered by chance by the company in the investigation of soy products. The wonderful thing is that the ice which makes it ‘different’ is a very common ingredient of soy-waste, which the company used as an ingredient in the preparation of bread.
The staff discovered by chance that the ice cream blended with milk soybean residue is more difficult to dissolve compared to regular ice cream. According to the company, it solves the inconvenience as ice cream melts and avoids the waste of large amounts of soy, so that resources can be fully used.
Good ice-cream, but I prefer the usual ice-cream. The best ice-creams are Italian ice-creams