Of course, buzzing Tokyo couldn’t be left out of this magical obsession. To provision for the increase of yearly expected visitors, they opened a new branch in 2018 where you can get your Japanese raindrop cake fix. If you are in Yamanashi Prefecture, make sure to dig into this piece of fine art, said to have a 30-minute lifespan, because of its extremely fragile texture. The availability of this dessert is limited to weekends from June to September and visitors come each year to line up in front of the shop and experience the sensation of eating water. Using the top-quality freshwater of Shirasu City, they create extremely clear, tiny, and precious raindrops, traditionally served with Japanese kinako and kuromitsu.
Home to the original mizu shingen mochi, Kinseiken Daigahara first opened in 1902 and still maintains its traditional facade with deep-black wood finishes. Kinseiken Daigahara Main Store (Hokuto, Yamanashi) Where to Try the Viral Raindrop Cake in JapanĬheck out these 4 shops in Japan to try the Instagram-worthy mizu shingen mochi for yourself!ġ.
#Diy raindrop cake kit how to#
In 24 video tutorials, the instructor, Mai-san, will teach you how to make mizu shingen mochi, strawberry daifuku mochi, and 4 styles of nerikiri wagashi. Learn how to make the viral raindrop cake, among other vegan Japanese confections, during byFood's Intensive Wagashi & Mochi Making Course. Agar-agar is a seaweed-based jelly powder and therefore the Japanese raindrop cake is also completely dairy-free and, like wagash i and mochi, it is among several vegan-friendly Japanese desserts ! The differentiation points between recipes are the type of agar-agar and the relative percentage of each mixing element, determining the firmness and clarity levels of your lovely droplet. To the joy of home cooks, the basics of making a raindrop cake are quite simple: you just need mineral water, agar-agar, and sugar. From dry petals which open and create 3D patterns in the center of the raindrop cake, to puffy and jiggling drops laid on tangerine halves, reflecting and enhancing the bright orange light, this is the most Instagrammable dessert.
The results of playing with this gelatin dessert bring refined, innovative, and eccentric beauty to the culinary world. The fame it gained abroad seems to have added fuel to the fire of mizu shingen mochi in its country of origin, as the spread of the English nickname “raindrop cake” ( reindoroppu ke-ki by the Japanese spelling) seems to point out. The unique, transparent look of the Japanese raindrop cake gives creative chefs and amateurs alike plenty to play with, making this delicacy an exciting form of jelly art. Defining the taste is also a challenge and the most common attempt to explain it is “water-like.” Like a droplet of dew, it may not be satiating, but what a dreamy experience! It slightly depends on the recipe, but in general, raindrop cakes are less thick than jelly and melt in the mouth quite quickly. Yet, the most alluring features of this sweet are no doubt its texture and surreal appearance. The roasted, peanut-y flavor on one hand and the sweet, intense taste of the syrup on the other hand, combined with the refreshing quality of the Japanese raindrop cake, makes for a killer summertime dessert. This round-shaped gelatin dessert was originally served with kinako (roasted soybean powder) and kuromitsu (black sugar syrup) on a takeaway boat plate. What is a Japanese Raindrop Cake (Mizu Shingen Mochi)? Its wobbly, see-through texture still sparks people’s imaginations thanks to all the dazzling variations on the dessert that still circulate the internet. The calorie-free peace of heaven sold out and went viral. took off only two years later, when Chef Darren Wong brought it from Japan to debut at the Brooklyn Smorgarsburg. Mizu shingen mochi, the so-called Japanese raindrop cake, took Japan by storm in 2014, but its path to celebrity in the U.S.
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