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The results of playing with this gelatin dessert bring refined, innovative, and eccentric beauty to the culinary world.

The fame it gained abroad seems to have added fuel to the fire of mizu shingen mochi in its country of origin, as the spread of the English nickname “raindrop cake” ( reindoroppu ke-ki by the Japanese spelling) seems to point out. The unique, transparent look of the Japanese raindrop cake gives creative chefs and amateurs alike plenty to play with, making this delicacy an exciting form of jelly art. Defining the taste is also a challenge and the most common attempt to explain it is “water-like.” Like a droplet of dew, it may not be satiating, but what a dreamy experience! It slightly depends on the recipe, but in general, raindrop cakes are less thick than jelly and melt in the mouth quite quickly. Yet, the most alluring features of this sweet are no doubt its texture and surreal appearance. The roasted, peanut-y flavor on one hand and the sweet, intense taste of the syrup on the other hand, combined with the refreshing quality of the Japanese raindrop cake, makes for a killer summertime dessert. This round-shaped gelatin dessert was originally served with kinako (roasted soybean powder) and kuromitsu (black sugar syrup) on a takeaway boat plate. What is a Japanese Raindrop Cake (Mizu Shingen Mochi)? Its wobbly, see-through texture still sparks people’s imaginations thanks to all the dazzling variations on the dessert that still circulate the internet. The calorie-free peace of heaven sold out and went viral. took off only two years later, when Chef Darren Wong brought it from Japan to debut at the Brooklyn Smorgarsburg. Mizu shingen mochi, the so-called Japanese raindrop cake, took Japan by storm in 2014, but its path to celebrity in the U.S.