![]() Other firms in Japan developed variations of the cake. It quickly became popular, with visitors queueing up at the confectioner’s shop in such large numbers that Kinseiken Daigahara limited production to 300 cakes a day. The raindrop cake was first developed in 2014 by the Kinseiken Daigahara confectioner in the small town of Hokuto, using water from the Japanese Alps it was marketed as “water you can eat.” Molded into a raindrop shape, it was as evanescent as a rain shower, available for sale there only on weekends and public holidays in summer. The raindrop cake adds water ( mizu) and uses seaweed-derived agar instead of flour. It is a variation of the traditional shingen mochi, a sweet cake made of glutinous rice flour and sugar. Without refrigeration, the dessert loses its shape in about 30 minutes.Ĭalled mizu shingen mochi in Japanese, the raindrop cake originated in Yamanashi prefecture, near Mount Fuji and about 145 km (90 miles) west of Tokyo. ![]() It is virtually calorie-free and has a fresh, subtle taste. Raindrop cake, delicate gelatinous dessert of Japanese origin that is made of spring water or mineral water and agar powder and that derives its name from its large raindrop shape.
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