Food and Drinks

No Way! A Japanese Dessert That’s Literally Water You Can Eat!

Is it possible to eat water? Yes! It’s up to the Japanese to bring a new and unusual creation to the world. The Japanese have extended their ingenuity beyond technological advances to the realms of gastronomy with a cake that looks like a raindrop – a raindrop cake! The gelatinous, wobbly cake is unlike any other dessert. It’s nothing like fluffy cakes. This translucent dessert is Japanese in origin and takes the form of a droplet, hence its name. This is not your typical gelatin-based dessert. It’s a highly sensitive creation made primarily of water. This creation was a hit on the Internet and in the world as chefs added their creative touches.

What is called the raindrop cake in Japan?

This is not your standard dessert but a highly sensitive creation made primarily of water. It is known in Japanese as Mizu Shingen Mochi’, which translates to ‘the Water Cake.’ Inspired by the renowned Shingen Mochi and its inclusion of water-sourced Mount Kaikoma in the Southern Japanese Alps. The water from the Alps is said to taste delicious by itself.

 

Yet, don’t let its delicate appearance fool you. This dessert is so brief that it loses its shape within 30 minutes of being at room temperature. Each bite will be a delightful yet fleeting experience.

What is raindrop cake made from?

This bouncy treat is made with agar – a vegan alternative to gelatin – and water. The raindrop cake is a low-calorie, guilt-free treat that’s served with roasted soybean (Kinako), sugary syrup, and agar. The lack of color and the elusive flavor of the cake led to its being served with sweets and nuts to enhance the overall taste experience.

What is the taste of Japanese Raindrop Cake?

What is the exact flavor profile of raindrop cake exactly? Imagine a delicate and mild texture that melts in your mouth. The agar-water amalgamation solidified in molds and refrigerated remains neutral until condiments are introduced. Each bite has a light sweetness with a slightly smoky, nutty undertone. This unique culinary experience has a Japanese twist.

How to make Japanese Raindrop Cake

Britannica reports that the Kinseiken Daigahara confectioner of Hokuto, Japan, introduced the unique raindrop cake in 2014. They marketed it as “water that you can eat” and used water from the Japanese Alps. It quickly gained a following after being molded into a raindrop-shaped cake. Visitors waited in line to enjoy its unique texture.

It is surprising how easy it is to bring this transparent wonder into existence. Agar is derived from alga and is used to give liquids a jelly texture. It’s blended with water in order to aid solidification. The water-agar mix is carefully poured into spherical molds and allowed to set. The cake is served in the middle of a plate with a delicious combination of roasted soya powder (kinako), black sugar syrup, and kuromitsu.

Chefs began incorporating edible flowers in the middle of this Japanese treat, elevating it to a visual feast that is pleasing to the eyes as well as the palate.

Next time you crave a taste of Japan’s culinary innovation, try the Mizu Shingen Mochi. It will take you on a magical journey through the world of raindrop cakes. Who could resist the appeal of a small serving of water?

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