![]() You see many customers standing up in a line by the shop ![]() They sell from 7 in the morning, and only on Saturday and Sunday and only from June to September every year.Īnd other problems are, first of all, they produce a certain limited volume of production, as a result, you may not able to purchase even if you wait in front of the store from early morning if you are unlucky. The disadvantage is very limited period that we can enjoy tasting it. ![]() The name of the Mochi’s maker is “Kinseiken Seika” Company in Yamanashi Prefecture where is about 150 km (about 93 miles) away from Tokyo and the company established in 1902 meaning over 100 years history. Mizu Shingen Mochi has been terribly popular thanks to its strong deliciousness, however, there is a drawback there. The largely tasteless dessert melts when it enters the mouth and it must be eaten immediately or it will melt and begin to evaporate after twenty minutes. The dish appears like a transparent raindrop, although it has also been compared to breast implants and jellyfish. A molasses-like syrup, called kuromitsu, and soybean flour, called kinako, are used as toppings. The agar is a vegetarian/vegan alternative to gelatin that is made from seaweed.Īfter being heated, it is molded and cooled. The water from the original dish was obtained from Mount Kaikoma of the Southern Japanese Alps, and it has been described as having a sweet taste. The dish is made from mineral water and agar thus, it has practically no calories. Shortly after, London restaurant Yamagoya worked four months to develop another version. It’s so good that you have to line up to purchase it The dessert became a viral sensation and people made special trips to experience the dish.ĭarren Wong introduced the dish to the United States in New York City at the April 2016 Smorgasburg food fair. The year prior in 2013, the creator wanted to explore the idea of making edible water. ![]() Statue of Shingen in front of Kofu Station Shingen, if we talk a little more detail, Takeda Shingen (1521 – 1573), of Kai Province (present Yamanashi-Prefecture), was a pre-eminent daimyō (feudal lord) in feudal Japan with exceptional military prestige in the late stage of the Sengoku period (Age of Warring States). Mizu means water and Shingen mochi is a type of sweet rice cake (mochi) made by the Kinseiken company. In also goes well with honey and peanut powder.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. The transparent water cake is usually served with roasted soybean powder - known as Kinako - and black sugar syrup - known as Kuromitsu. Mizu in Japanese means water and Mochi is a kind of dessert made of rice flour. Traditionally known as Mizu Shingen Mochi, it is sold at very few stores and cannot be packed for 'to-go' parcel because of its short shelf-life. In theory, the water is solidified using agar-agar and is then put into a spherical mould to be set. 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. The Japanese water cake is believed to dissolve into the water if not eaten within 30 minutes of being served. A transparent drop cake, it appears as a solid bubble of water.īesides the appearance, its self-destructing mechanism is a matter of fascination. London, Feb.1 (ANI): Japanese raindrop cake has taken the internet by storm. ![]()
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