|Place of origin||Japan|
|Main ingredients||Water, agar|
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.[dubious ][circular reference] Mizu means water and shingen mochi is a type of sweet rice cake (mochi) made by the Kinseiken company. The year prior in 2013, the creator wanted to explore the idea of making edible water. The dessert became a viral sensation and people made special trips to experience the dish.
Darren Wong introduced the dish to the United States in New York City at the April 2016 Smorgasburg food fair. Shortly after, London restaurant Yamagoya worked four months to develop another version.
The dish is made from mineral water and agar; thus, it has virtually no calories. 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 agar is a vegetarian/vegan alternative to gelatin that is made from seaweed. After being heated, it is molded and cooled. A molasses-like syrup, called kuromitsu, and soybean flour, called kinako, are used as toppings. The dish appears like a transparent raindrop, although it has also been compared to breast implants and jellyfish. 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.
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- Media related to Raindrop cake at Wikimedia Commons