![]() About the new invention, there was a real hype on Instagram, Facebook and other social networks. It consists only of mineral water and agar-agar. This dessert is a new trend in Japanese cuisine, it was created as an alternative to "unhealthy" cakes and pastries for vegans and those who fight for low calorie content in food, without translation, its name reads like Raindrops. Raindrop cake - It is difficult to call a traditional cake because of its appearance and composition. Raindrop cake step by step recipe with photo. It's just amazing! " - posted by Ikuo Yamamoto, Twitter user.įull or partial posting of this article on other resources is permitted only with an active link to the source. “This is just awesome! And delicious! Enjoyed it for a long time, thanks! Looks like a crystal, doesn't it? The sensations are amazing when the cake turns into water in your mouth. And when you add delicious kinako soy powder and brown sugar syrup, the taste is really amazing. The jelly is made from the lower water from Mount Kaikoma, and has a pleasant natural sweetness. ![]() ![]() Japanese TV host Mika Miura wrote, “This Mizu Shingen Mochi from Kinseiken is transparent and deliciously soft. It is only available at two of the Kinseiken stores, both located in Yamanashi Prefecture. Mizu Shingen mochi was created as a seasonal sweet last summer, and was so popular that manufacturers decided to bring it back this year. It retains its shape only for 30 minutes before melting, so it must be made in the company's stores and cannot be made for future use. This is why it is called Mizu (watery) Shingen mochi, which the Kinseiken website reports is so smooth it melts in your mouth. It is made from water sourced from the Southern Japanese Alps, slightly sweetened, and only hardens to the point where it can be shaped. In its new form, the mochi is completely transparent, even with a crystalline appearance. Traditionally, it is yellow in color with a sticky, soft and jelly-like consistency. Ordinary shingen mochi is made from a particularly soft type of mochi (rice cake) sprinkled with soy powder and eaten with brown sugar syrup. The strange dish is a variation of the famous Japanese rice cake Shingen mochi (a commercial dessert created by the Kinseiken Seika Company). The water cake looks like a large bowl of colorless jelly, but its creators claim to be a cake. The Japanese invention should only be consumed for 30 minutes, after which it will simply turn into a sweet puddle of water. It looks like a big drop of water, but it is actually cake. This Japanese Water Cake is unlike any sweet you've ever tasted. Weight and health is affected not only by what you eat, but also when you do it Miracle China: peas that can suppress appetite for several days ![]() Video: How to eat sushi correctly - a lesson from a Japanese chefīelgian designers have come up with edible tableware And it's better to hurry up, as the cake melts like ice and turns back into water within half an hour.Įxperiment: a man drinks 10 cans of cola a day to prove its harm It seems like the cake can explode with a bang if you poke it with a needle, but in fact it can be eaten with a regular spoon. The cake also contains agar-agar, this substance is used in Asian cuisine as an analogue of gelatin. The cake itself is called "Mizu" because it is made on the basis of water brought from the Japanese Alps, and therefore the cake has a very delicate consistency. Although it looks like a giant drop of water, it is actually a form of cake making, or "Shigen moshi". © Japanese cuisine never ceases to amaze and this cake is no exception. ![]()
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