Waterdrop Cake

Remember, as a kid, watching your favorite movie and wanting to devour every piece of food on the screen? Whether it was the souffle from Beauty and the Beast or the extra cheesy pizza from Toy Story. Perhaps it was, dare I say it, the apple from Snow White?

But then there are just some foods you only find in the fantasy world.

Sure, you can cook a souffle and you can pick an apple, a nonpoisonous one to boot, but can you make a rain drop?

The Disney film, “A Bugs Life”, is said to have been the inspiration for quite an unusual dessert.


Created by Kinseiken Seika, Mizu shingen mochi, also know as the waterdrop cake, is unlike any other cake there is. It’s made differently, no oven for this little guy, taste differently, and, above all, is eaten completely different then your bakery cakes.

Zero calories and vegan, the waterdrop cake is only made from the water of the Japanese Alps, which is then solidified just enough to give the cake its shape. By doing this, the waterdrop cake carries a texture that is gelatin-like while still remaining ‘airy’ and ‘fluffy’. However, this also makes the cake vulnerable to heat and, so, it must be eaten withing a half an hour of being in room temperature.


To give the cake some flavor, it’s served with a sugar syrup and kinako, a roasted soybean flour that is often served alongside other mochi dishes. However, seeing as this cake is flavorless on its own, think of it as the tofu of the dessert world, you can pair it up with any flavor you want. Instead of the kinako, you can request a side of crushed pineapple. Instead of the sugar syrup, you can ask for a side of maple syrup.

That’s the best thing about the waterdrop cake. It’s as versatile as it is strange.


Lucky for us, the waterdrop cake is set to come to America this year from Japan after being displayed in Brooklyn’s Smorgasburg by American chef, Darren Wong.

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