To be totally honest, we were expecting some type of difference between this raindrop cake and the original, perhaps in terms of texture or flavour. However, when we actually tried a spoonful, we were surprised to find there was no discernible difference between the two varieties at all!īoth the Mizu Maru Mochi and the Mizu Shingen Mochi, which we’d just eaten last month, melted on the tongue instantly, and the subtle flavour of the sweet water jellies was almost identical. ▼ Using coloured plates helps to add some extra visual appeal to the treat. The rounded surface glistened beautifully in the light and was completely see-through, like the original one from Yamanashi Prefecture, so in terms of appearances, we were off to a good start. The piercing left us with an unfortunate little crack on one side of the raindrop cake, but that was easily hidden with a dollop of kuromitsu and a sprinkling of kinako. The rubber was a lot tougher than we’d anticipated, as it broke the little toothpick, making us wonder if this was some special sort of casing made especially for this sweet. Resisting the urge to hurl the water balloon at someone, we followed the instructions and used the toothpick to pierce the rubber and release its contents onto a plate. ▼ We were surprised to find the sweet packaged up like a big water balloon. When our box arrived, we unpacked the four things needed to make, and enjoy, the Mizu Maru Mochi, which consisted of kinako (roasted soybean flour), kuromitsu (brown sugar syrup), a toothpick, and the sweet itself. ▼ These raindrop cakes, made by Marumochiya, are called Mizu Maru Mochi, with “maru” meaning “round”.Īccording to Marumochiya, the Mizu Maru Mochi is by far their most popular product, which raised our expectations for the sweet. Yamanashi’s creation is officially called Mizu Shingen Mochi, with “mizu” meaning “water” and “Shingen mochi” being the name of another jiggly sweet made by the company, which is so famous it even has its own KitKat.įor years now, we’ve always gone to Kinseiken for our raindrop cakes, but recently we heard good things about a store in Kyoto near the famed Fushimi Inari Taisha that’s also become well known for its own take on the watery sweet. What’s even better is they deliver, so we hopped online and placed an order for a box of six, which cost 3,400 yen (US$30.40), although they’re also available in sets of three for 2,200 yen. The unique dessert quickly went on to receive worldwide attention…and a lot of copycat versions based on the original from Kinseiken in Yamanashi Prefecture. The cake is served with a sticky sweet molasses syrup (Kuromitsu) and kinako roasted soybean flour for dipping.Ĭherry blossom raindrop cake | A bite of water with a touch of springJapan’s famous water cake now has some stiff competition.īack in 2014, Japan went crazy for a new type of dessert dubbed a “ Raindrop Cake“, which was so delicate it was said to disappear in 30 minutes. Yamagoya’s recipe has been carefully developed to produce a crystal clear cake, made from special agar powder which can only be found in Japan to give clarity. In May 2017, Yamagoya, brought the Raindrop Cake to London for the first time, adding just 20 to the menu each day. In 2016 we spotted the first ‘ bite of water’ or raindrop cake in New York at the outdoor market Smorgasburg. Masatoshi spent 3 years tirelessly perfecting recipes on his customers before settling on the delicately balanced flavour of his kaeshi marinade, the marination of his chashu and the taste and texture of his noodle, these recipes have been a long kept family secret for three generations. About restaurant Yamagoyaįounded in 1969 by Masatoshi Ogata, Yamagoya originated from humble beginnings in Fukuoka, Japan. At Yamagoya we have brought the festival to London and created a dessert in homage to the national flower of Japan”, says co-founder Fah. “I used to travel to Japan for hanami as a child, it’s my favourite time of year and a beautiful festival. Served with a sticky sweet molasses syrup (Kuromitsu) and kinako roasted soybean flour for dipping, the dish challenges the senses, as it melts in the mouth, and disappears to leave a floral and refreshing finish. Inspired by the cult Japanese dish, mizu shingen mochi and made in the shape of a water droplet, Yamagoya’s raindrop cake recipe will feature a cherry blossom flower at its center. The cherry blossom raindrop cake will be available from Monday the 19 th of March up to the 19 th of April. This year restaurant Yamagoya, the ramen specialists from Fukuoka, Japan, are launching a limited-edition cherry blossom raindrop cake for Hanami, the Japanese festival celebrating the arrival of spring. We keep wondering how a raindrop cake does taste! We wrote about them before, we spotted them in New York City and last year in London at restaurant Yamagoya.
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