It is believed to dissolve into the water if not eaten within 30 minutes of being served. Its self-destructing mechanism is a matter of fascination. The Japanese Raindrop Cake is sold at very few stores - it is also available in places outside Japan now - and cannot be packed for 'to-go' parcel because of its short shelf-life. It also goes well with honey and peanut powder. Chocolate cake layered with fresh whipped cream, Kirshwasser Liquor, and marinated cherries makes this an unforgettable dessert. The transparent water cake is usually served with roasted soybean powder (known as Kinako) and black sugar syrup (known as Kuromitsu). Spend an hour learning to make the refreshing social media sensation. The Japanese Raindrop Cake is traditionally known as Mizu Shingen Mochi - Mizu in Japanese means water and Mochi is a kind of dessert made of rice flour. In place of deliciousness, it offers the alluring promise of tactile, edible (and still potable) water. In theory, the water is solidified using agar-agar and is then put into a spherical mould to be set. The raindrop cake is, by no culinary definition, a cake. The water from these mountains is believed to be so tasty that it does not need any flavouring. It is made up of water from the Southern Japanese Alps, which is solidified just enough to be given a shape. Photograph: Japanese Raindrop Cake - a transparent drop cake that looks like a bubble of water - has taken the internet by storm. ![]() * optional – since it’s summer, I think adding a bit of minty flavor to the raindrop cake really helps cool down the heat.The Japanese Raindrop Cake is traditionally known as Mizu Shingen Mochi.
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