![]() ![]() 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. ![]() Pour agar mixture into a cup with a spout (like a Pyrex cup) and let cool slightly for 10 minutes. Heat the agar mixture, stirring until the agar is dissolved and the solution comes to a full boil. Sprinkle the agar powder evenly across the surface of the water. 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. In a small saucepan, mix the water with the sugar and salt. About restaurant Yamagoyaįounded in 1969 by Masatoshi Ogata, Yamagoya originated from humble beginnings in Fukuoka, Japan. We are a little confused as to why the word used by the raindrop cake creator is inspired, when it should be more like copied. It raised quite a huge fuss in Japan back in 2014. 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. This cake was inspired by the Mizu Shingen Mochi from Japan, which in our opinion, looks exactly the same. “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. Do not take the cakes out of the fridge until you are ready to serve because they will start to melt after 20 to 30 minutes.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.If you cook too long, your mixture will condense down too much. If you don't heat long enough, your agar won't be fully dissolved.Add some soybean flour to the plate and drizzle black sugar syrup on top of the cake or on the side. When they are ready, they should easily slide out just by slightly tilting the molds. Use a spatula to stir the mixture a few times. Try to be as accurate with the timing as possible. Maintaining a medium heat level, allow mixture to boil for 1 minute, then turn off heat. Turn the stovetop to medium heat and bring the agar water mixture to a boil. In a small saucepan, add agar powder and water and stir with a spatula a few times, until the agar powder dissolves into the water.
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