There are very few foods that engage this many senses at the same time, which is what attracted me to this dessert in the first place,” says Wong. Third, the combination of textures and flavors goes together so well. Second, the texture is so unique it’s very delicate and fragile. It kind reminds me of that scene from A Bug’s Life where they drink water drops off of leaves. Related: THESE GORGEOUS FOOD COLLAGES ARE MADE OF SCRAPS Peanut powder, honey and jellies are also potential toppings. While a raindrop that falls from the sky doesn’t typically taste like much of anything, the cake will be offered with toppings such as molasses to give it a sweet kick. The cake is made of agar, water from natural springs, black sugar syrup and roasted soy flour. Each cake has to be individually packed in a way that protects it from movement and temperature.” That was the second challenge I had to overcome.
This makes the cake a nightmare to store and transport.
“The cake has to maintain its shape but still have the texture of water.
Raindrop cake vanitea trial#
The cake is served with a sticky sweet molasses syrup (Kuromitsu) and kinako roasted soybean flour for dipping.Ĭherry blossom raindrop cake | A bite of water with a touch of springIt took a lot of trial and error testing out different agars and gelatins to get the right consistency, says Wong. 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. 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.
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