It holds just for a second in your mouth before dissolving into a cool, crisp liquid. I did add a pinch of vanilla sugar to the mixture, but it was barely noticeable. Success! I'm not going to lie, this tasted pretty much like water-flavored Jell-o. It set within a few hours in the refrigerator, and I was able to unmold it intact! It did start "weeping" immediately, but I'm pretty sure that's what it's supposed to do. For my third try, I used about the same amount of agar as before but didn't add any more water. After chilling over night, the cake barely set and collapsed immediately after unmolding. For attempt #2, I added less agar, but since I could still see it floating around in the measuring cup, I kept adding more and more water. This ended up being way too much agar, and the result was a thick, bouncy cake that was yellowish in color. At first, since my molds only held about 70 ml each, I just used 150 ml of water with 1 g of agar. I wanted the mold so I could make a semi-spherical cake, but you might be able to get away with just using a small bowl. I ordered the agar powder and spherical mold from Amazon, but you can probably find agar in an Asian grocery store or maybe even Whole Foods. Even then, it took me a few months before I assembled all the ingredients and tools I needed to make this (spurred on, in part, but Erick's impending birthday). My friend Erick kept asking me to try to replicate it, but I totally thought it was just a hoax until I found this post via Reddit back in August. Shaped like a giant drop of water, it is made from spring water from the Japanese Alps and supposedly disintegrates after 30 minutes at room temperature. It has been showcased by mainstream American media on The Today Show, BuzzFeed and ABC News.Back in June, the mizu shingen mochi from Kinseiken Seika made a huge splash across the internet (pun intended). The dessert is also sold in kits to be made at home. 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. The dish appears like a transparent raindrop, although it has also been compared to breast implants and jellyfish. A molasses-like syrup, called kuromitsu, and soybean flour, called kinako, are used as toppings. After being heated, it is molded and cooled. The agar is a vegetarian/ vegan alternative to gelatin that is made from seaweed. 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 dish is made from mineral water and agar thus, it has virtually no calories.
Shortly after, London restaurant Yamagoya worked four months to develop another version.
ĭarren Wong introduced the dish to the United States in New York City at the April 2016 Smorgasburg food fair. The dessert became a viral sensation and people made special trips to experience the dish. The year prior in 2013, the creator wanted to explore the idea of making edible water.
Mizu means water and shingen mochi is a type of sweet rice cake ( mochi) made by the Kinseiken company.
Kinseiken Seika Company in Yamanashi Prefecture was one of the first stores to sell this during the weekends. In modern Japan, locals in Hokuto-cho began incorporating fresh mineral water into the dessert. Shingen mochi was first created as an emergency food during the Sengoku era by the daimyo, Takeda Shingen. Originally a Japanese dessert known as mizu shingen mochi (水信玄餅), the dish is as an evolution of the traditional Japanese dessert shingen mochi (信玄餅).
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