![]() The most upvoted post thus far is simply a comparison of the recipes of cake and Jell-O. "This is called clear jello Huffpost," wrote one offended Facebook user. Most of the comments on the video, which currently has more than 3 million views, are remarking on its consistency and arguing that the cake is a lie. ![]() Japanese foodies hailed its gorgeous Zen aesthetic and its nearly calorie-free, vegan makeup.īut when HuffPo shared its video (embedded at the top of this page) announcing the food's upcoming arrival in New York this weekend, Americans were less than impressed. The raindrop cake originally made quite a splash (pun possibly intended) when it debuted in Japan in 2014. So … wouldn't a recipe involving a jelly-like substance make this not-actually-a-rice-cake kind of like Jell-O? No, no, my friend, clearly it's a jelly cake. The raindrop cake, or mizu shingen mochi, is supposedly a variant of rice cake, originally made with pristine water from the Japanese Alps and solidified using granulated sugar, agar (a jelly like substance), and soybean powder. You might be thinking, "That's clearly a lump of Jell-O." But not so fast. īut what exactly is it? A mound of mizu shingen mochi. The transparent, wobbly confection reportedly dissolves into a pool of liquid and melts away if not eaten promptly. This is the question a confused internet has been asking ever since a viral video from the Huffington Post introduced the concept of "raindrop cake" to confused US viewers on Thursday.Īnd no, this isn't an April Fools' prank. It has been showcased by mainstream American media on The Today Show, BuzzFeed and ABC News.Is cake a form of Jell-O? Is Jell-O a form of cake? The dessert is also sold in kits to be made at home. 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. 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. After being heated, it is molded and cooled. The agar is a vegetarian/ vegan alternative to gelatin that is made from seaweed. 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. The dish is made from mineral water and agar thus, it has virtually no calories. Shortly after, London restaurant Yamagoya worked four months to develop another version. ĭarren Wong introduced the dish to the United States in New York City at the April 2016 Smorgasburg food fair. ![]() The dessert became a viral sensation and people made special trips to experience the dish. ![]() The year prior in 2013, the creator wanted to explore the idea of making edible water. Mizu means water and shingen mochi is a type of sweet rice cake ( mochi) made by the Kinseiken company. Kinseiken Seika Company in Yamanashi Prefecture was one of the first stores to sell this during the weekends. In modern Japan, locals in Hokuto-cho began incorporating fresh mineral water into the dessert. Shingen mochi was first created as an emergency food during the Sengoku era by the daimyo, Takeda Shingen. Originally a Japanese dessert known as mizu shingen mochi (水信玄餅), the dish is as an evolution of the traditional Japanese dessert shingen mochi (信玄餅). ![]()
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