12/24/2023 0 Comments Raindrop cake agar![]() ![]() But this craze is also a symbol of that moment of childhood wonder: the sight of a drop of water forming a half-sphere on a leaf. Now served with all kinds of sauces and in every colour, the sweet has undoubtedly lost some of its original purity. Many people try to replicate the raindrop cake in their own country. Photos of the dessert posted on social networks quickly spread to the four corners of the world and, today, there are no fewer than 28,000 on Instagram with the #mizushingenmochi, and more than 25,000 posts with the reference #raindropcake. Eating it while contemplating the landscape enhances the experience.īut nowadays, the local success of a product can immediately become global. Moreover, to reinforce this impression of “eating water”, the recipe con tains the maximum amount of water possible relative to the agar-agar, so that it only lasts for a very short time, and to enjoy it, customers have to travel to this shop in the north of the region. The purity of the water is para- mount in the making of this dessert, and the taste is unique. The region is famous for its beautiful mountains and the exceptional quality of the groundwater. The key to the success of this very simple dish, as the pastry shop explains, is that it “allows you to enjoy local spring water in its purest form”. The new dessert was named mizu shingen mochi, (mizu = water), a more watery version of the sweet. ![]() This region already produces a mochi called shingen mochi made of glutinous rice powder and sugar over which brown sugar syrup and soybean powder are poured. The shop only produces it at the week- end during the summer months, when people who have travelled to this spot at the foot of the mountain just to taste the raindrop cake form long queues. It first became popular in Japan in 2014, and later gained international attention. Raindrop cake is a dessert made of water and agar that is supposed to resemble a raindrop. The raindrop cake was first launched in a pas- try shop in Yamanashi and rapidly became very popular. Raindrop cake served with kuromitsu and kinako. Traditionally made with agar-agar, then with gelatine when it was imported, jelly desserts come in all shapes and flavours, from tradition- al, sophisticated pastries, especially in summer, to snacks available in konbini (convenience stores) such as panna cotta, blancmange, flans, mousses, jellies… Jelly has always been Japan’s favourite dessert. Have you come across the “raindrop cake”? Though it’s called a cake, it’s more like a jelly resembling a giant rain- drop, which delights and surprises everyone with its melt-in-the-mouth texture and delicate taste. You have whetted our palates with yet another novelty edible our weekends, once again, look bright.The Mizu shingen mochi, or raindrop cake, is attracting incredible interest worldwide.Ī pastry shop in Yamanashi Prefecture offers a jelly-based dessert that looks as good as it tastes. “Buyers seemed satisfied, poking excitedly at the alleged treats with spoons before slurping them down.” To aid Raindrop Cake dispatch, servers took $8 pre-payments from the patrons who were most determined to get their hands on their first ever imitation-water desert.Īccording to DNAinfo’s report, they were just as eager to play with their Waterdrops as they were to eat them. Given that New Yorkers can’t contain themselves when it comes to weird food, and will submit to standing in long lines to get it, this past weekend at Smogasburg, Raindrop Cake had, by far, the longest line around. When served, the drops are placed, like little gifts, on a bamboo sheath, says DNAinfo, and gilded in soybean flour and sugar syrup. While not quite as delicate as actual raindrops, Raindrop Cake creator Darren Wong said that for stability’s sake, each cake is prepared and packaged in plastic containers off-site, and kept hydrated in water before it’s sold. Or, in the words of the Raindrop Cake website, “a light, delicate, and refreshing raindrop made for your mouth.” And, as DNAinfo reports you can now get the Raindrop Cake right here in Brooklyn, providing you’re willing to wait on a very long line at Smorgasburg.Ī Raindrop Cake is made up of water (naturally) and agar, and is then dressed with roasted soybean flour and brown sugar syrup. Think: Robot-staffed hotels, boyfriends for rent, eyelash extensions for pets, and… raindrop cakes, aka a dessert that looks like water. Japan is home to tons of fascinating hybrid inventions.
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