![]() The cake is served with a sticky sweet molasses syrup (Kuromitsu) and kinako roasted soybean flour for dipping. Yamagoya’s recipe has been carefully developed to produce a crystal clear cake, made from special agar powder which can only be found in Japan to give clarity. In May 2017, Yamagoya, brought the Raindrop Cake to London for the first time, adding just 20 to the menu each day. In 2016 we spotted the first ‘ bite of water’ or raindrop cake in New York at the outdoor market Smorgasburg. Masatoshi spent 3 years tirelessly perfecting recipes on his customers before settling on the delicately balanced flavour of his kaeshi marinade, the marination of his chashu and the taste and texture of his noodle, these recipes have been a long kept family secret for three generations. About restaurant Yamagoyaįounded in 1969 by Masatoshi Ogata, Yamagoya originated from humble beginnings in Fukuoka, Japan. At Yamagoya we have brought the festival to London and created a dessert in homage to the national flower of Japan”, says co-founder Fah. “I used to travel to Japan for hanami as a child, it’s my favourite time of year and a beautiful festival. Served with a sticky sweet molasses syrup (Kuromitsu) and kinako roasted soybean flour for dipping, the dish challenges the senses, as it melts in the mouth, and disappears to leave a floral and refreshing finish. Inspired by the cult Japanese dish, mizu shingen mochi and made in the shape of a water droplet, Yamagoya’s raindrop cake recipe will feature a cherry blossom flower at its center. The cherry blossom raindrop cake will be available from Monday the 19 th of March up to the 19 th of April. This year restaurant Yamagoya, the ramen specialists from Fukuoka, Japan, are launching a limited-edition cherry blossom raindrop cake for Hanami, the Japanese festival celebrating the arrival of spring. It does not store any personal data.We keep wondering how a raindrop cake does taste! We wrote about them before, we spotted them in New York City and last year in London at restaurant Yamagoya. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". Raindrop cake is a light and delicious dessert from Japan made of water, gelatin, and sugar. The cake took its name from the fact that it looks like a raindrop or a morning dew. This cookie is set by GDPR Cookie Consent plugin. The raindrop cake is created by Asian chef and entrepreneur Darren Wong and first introduced in the streets of New York. Watch this classic Japanese dessert get a size upgrade Can get enough See how this video was made with Behind Tasty. These cookies ensure basic functionalities and security features of the website, anonymously. Allow syrup to cool down, and keep it in air-tight container. Once boiled, reduce heat to low and cook additional 10 minutes. Necessary cookies are absolutely essential for the website to function properly. Mix all the ingredients of brown sugar syrup in a saucepan. If you like, click the link below for more information about raindrop cake. Umgerechnet 7 Euro kostet der riesige Regentropfen, der mit geröstetem Sojamehl und Zuckersirup serviert wird. Such a light and simple dessert is perfect for the hot and humid summers of Japan. Der Raindrop Cake ist in New York gerade ein großes Food-Thema und die Foodies der Stadt fahren extra nach Brooklyn, um den Raindrop Cake auf dem dortigen Street Food Markt Smorgasburg zu kaufen. When you put it in your mouth, it melts quickly, and the sweetness of the kinako (soybean flour) and kuromitsu (dark brown sugar syrup) spreads gradually which has a different charm from Shingen mochi. On Instagram, the number of posts with “#Raindrop cake” increased a lot and it became a well known dessert. People talk about Its cute appearance, like a drop of water, and the wobbling texture. Kinseiken, which manufactures and sells this Shingen mochi, started selling “Mizu shingen mochi” in 2013 as a derivative of Shingen mochi and it has become very popular. In the first place, Shingen mochi is a Japanese confectionery with kinako and kuromitsu on “Gyuhi”. “Mizu shingen mochi” is the Japanese name for raindrop cake. Raindrop cake is a dessert made from water and agar served with brown sugar syrup (kuromitsu) and soybean flour (kinako). It seems that it got its name because it resembles a water drop.
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