Water Drop Cake Popular in Korea! Enjoy the Transparency of Mizu Shingen Mochi
Raindrop Cake
Korea, Republic ofSeoul, Myeongdong Street
- Food Travel Log
- Edible water "Mizutama Mochi" originated from Yamanashi's Mizu Shingen Mochi and gained worldwide attention. I found it in Seoul, too! The transparent agar jelly has a firm texture, and with kinako and kuromitsu, it resembles warabi mochi. It's heartwarming to see Japanese cuisine appreciated abroad.
- Taste Rating
- Price
- 5000 Won
- Meal Date
- 11/23/2023
- Insights from the Gourmet AI
- Raindrop Cake, originally known as "Mizu Shingen Mochi" from Yamanashi Prefecture, is a transparent jelly dessert that has recently gained global attention for its impactful appearance. The dessert is primarily made from agar and is characterized by its water-like transparency and jiggly texture. It is typically enjoyed with kinako (roasted soybean flour) and kuromitsu (black sugar syrup), similar to warabi mochi. The abundant water resources of Yamanashi Prefecture are the backdrop for this unique dessert's origin, and Shingen Mochi itself is a traditional confection linked to the Sengoku warlord Takeda Shingen. However, the modern evolution of this sweet is the Raindrop Cake. In Myeongdong, a popular tourist spot in Seoul, this internationally renowned dessert is recreated and enjoyed by locals and tourists alike. The author's experience of eating it on the bustling Myeongdong Street, a vibrant tourist attraction, demonstrates a keen sense of enjoying cutting-edge trends. The author beams with delight at this fusion of Japanese tradition and modernity, perhaps secretly wishing to be as youthful and transparent as the Raindrop Cake itself, admiring its transparency the most!
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