Raindrop Cake
Raindrop Cake (Japanese: 水玉餅, Korean: 물방울떡) is a dessert characterized by its transparent appearance and raindrop-like shape. Originating from “Mizu Shingen Mochi” in Yamanashi Prefecture, Japan, it is mainly made from gelling agents such as agar or kanten and high-purity water. By the mid-2010s, it had spread globally, including to street food scenes in Myeong-dong, Seoul, South Korea, as well as the United States and Europe, often enjoyed with various adaptations. It is typically served with kinako (roasted soybean flour), kuromitsu (black sugar syrup), or local syrups and fruit purees, and is noted for its visually striking appearance and health-conscious qualities.
- Taste Rating
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- Price
- 5000 Won
- Meal Date
- 11/23/2023
- 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.
AI Gourmet Analysis
Overview
Mizutama Mochi (English: Raindrop Cake, Korean: 물방울떡) is a dessert that originated primarily in Japan. Its distinct transparency and raindrop-like appearance have attracted worldwide attention as “edible water.” The prototype is said to be "Mizu Shingen Mochi" from Yamanashi Prefecture, Japan. The dessert quickly spread to other countries and gained popularity not only in Korea but also in the United States and Europe. In Korea, it has appeared as a street food in Myeongdong (명동, Myeongdong), where it is loved by both many tourists and local youths.
Characteristics & Ingredients
The most prominent feature of Mizutama Mochi is its visual beauty. The spherical or slightly oval jelly is almost transparent and sparkles beautifully when it catches the light. This dessert is basically made using agar or “agar” (a gelling agent derived from seaweed) and uses highly purified water as its main ingredient. It is typically almost flavorless with very little sugar, but it is commonly served with kinako (roasted soybean flour) or kuromitsu (brown sugar syrup) to add a traditional Japanese taste. In Korea and other countries, there are also arrangements with soybean powder, brown sugar syrup, fruit purees, and more.
History and Origin
Mizutama Mochi is said to have originated when the Japanese confectionery shop "Kinseiken" in Yamanashi Prefecture commercialized "Mizu Shingen Mochi" in 2014. It quickly became a sensation through SNS and media. In the United States, it became known as the “Raindrop Cake,” raising its profile abroad. In Korea, especially trend-sensitive areas and tourist spots like Seoul’s Myeongdong, it began to appear as a street food treat. Since then, similar desserts have spread across Taiwan, China, Southeast Asia, and food festivals and gourmet markets in Europe and America.
Cultural Significance and Reception
Mizutama Mochi’s “touchable water” surprise and its photogenic visuals have attracted young people in the age of social media, and it has become popular in multicultural cities like Seoul. The dessert reflects “ephemerality,” “seasonality,” and homage to natural beauty typical of traditional Japanese confectionery, and has been embraced by foreign tourists as a “new-style Japanese sweet.”
Meanwhile, clear jelly confections made with agar or similar gelling agents have a long history in East Asia as well. In Korea, traditional rice cakes (전통 떡) and yanggaeng (양갱, a type of sweet bean jelly) have fostered a confectionery culture that values texture and appearance, creating an environment in which Mizutama Mochi from Japan was readily accepted and inspired many local adaptation menus.
Related Similar Desserts
| Name | Country/Region | Characteristics |
|---|---|---|
| Mizu Shingen Mochi | Japan (Yamanashi Prefecture) | A chilled dessert eaten with kinako and kuromitsu. It is the origin of Mizutama Mochi. |
| 물방울떡 (Mulbang-ul Tteok) | Korea | Korean-style adaptation, often served with soybean powder and a variety of syrups. |
| Raindrop Cake | USA, Europe, etc. | An adaptation of Japan’s Mizu Shingen Mochi, served with various toppings and flavors. |
Nutritional Value and Storage
Since its main component is water, it enjoys great popularity as a low-calorie, healthy dessert. However, freshly made Mizutama Mochi tends to lose moisture from the surface and collapse over time, so it is recommended to consume shortly after preparation.
International Expansion and Demand
Since the late 2010s, not only in Japan but throughout Asia, Europe, and the United States, it has been featured as an "Instagrammable" menu item at events and restaurants. It is now included in the menus of Japanese restaurants, cafes, and street food festivals worldwide, and as a dessert that crosses different food cultures, interest in it is expected to continue to grow.
Serving Examples in Myeongdong
In Seoul’s Myeongdong, it is available at street food stalls that draw many tourists, and locally arranged or seasonal limited versions are also sold. In addition to the original Japanese style, unique Korean toppings have appeared, representing the continuing evolution and localization of this dessert in various regions.