Raindrop cake

Originally a Japanese dessert known as mizu shingen mochi (水信玄餅), the dish was first created by Kinseiken Seika Company in Yamanashi Prefecture near Tokyo, Japan in 2014.[1][2] Mizu means water and shingen mochi is a type of sweet rice cake (mochi) made by the Kinseiken company.[3] The year prior in 2013, the creator wanted to explore the idea of making edible water.[3] The dessert became a viral sensation and people made special trips to experience the dish.[2]

Darren Wong introduced the dish to the United States in New York City at the April 2016 Smorgasburg food fair.[2][4][5] Shortly after, London restaurant Yamagoya worked four months to develop another version.[2]

The dish is made from mineral water and agar; thus, it has virtually no calories.[2][4][5] The water from the original dish was obtained from Mount Kaikoma of the Southern Japanese Alps, and it has been described as having a mildly sweet taste.[3] The agar is a vegetarian/vegan alternative to gelatin that is made from seaweed.[4][6] After being heated, it is molded and cooled.[4] A molasses-like syrup, called kuromitsu, and soybean flour, called kinako, are used as toppings.[2][4][5] The dish appears like a transparent raindrop, although it has also been compared to breast implants and jellyfish.[2][4] The largely tasteless dessert melts when it enters the mouth and must be eaten immediately, or it will melt and begin to evaporate after twenty minutes.[2][5]

The dessert is also sold in kits to be made at home.[6] It has been showcased by the mainstream media on The Today Show, BuzzFeed and ABC News.[6]

• Japanese cuisine
• List of Japanese desserts and sweets

• Media related to Raindrop cake at Wikimedia Commons