Ice workshop Maelia

150 years ago, dairy cows entered the port of Yokohama, and commercial dairy farming began for the first time in Japan. In 1869, the production of ice cream also started in Basyamichi.
My ranch started in 1942 and is my son and my fourth generation. The motto is to squeeze rich milk with high milk ingredients from healthy cows. Using this milk, we produce soft serve ice cream (rich and refreshing) and gelato (valuing the taste of the ingredients).
In order to value the sense of the season, we also make fruit sherbet from Yokohama, such as using tomatoes in June, beaches in August, and purple potatoes (milk taste) in October.
I would like to make gelato that makes use of the taste of the ingredients.

Ice Studio Maelia is an ice cream shop that my whole family loves. Therefore, I made a tomato gelato using "ripe tomatoes shining bright red" that I grew with a focus on organic matter. Please try to eat tomato-flavored gelato that you can't taste anywhere else. (Yukihiko Ishii)
Delivered while it is fresh, and we produce gelato by valuing the taste of beaches (Kosui and Hosui). Also this year, we will make delicious pears and deliver it to Ice Studio Maelia. (Kenji Koma)