Have you ever found yourself thinking, “The problem with desserts is that they’re just too corporeal”? Have you been longing for a more abstract — perhaps even metaphysical — after-dinner treat?
Well, the search is over. It’s only a matter of time before you’ll come across this year’s most conceptual dessert trend: the Japanese water cake.
Mizu shingen mochi originated in the Japanese Alps, but it’s been gaining popularity worldwide this summer.
The cakes are round, translucent variations on the traditional mochi rice cakes, and they’re usually served with sugary syrup and kinako soybean powder on the side.
While last year, the croissant-donut hybrid cronut had customers lined up outside Dominique Ansel’s New York bakery for hours and hours, these water cakes have customers trekking out to Yamanashi Prefecture (a two-hour drive from Tokyo), where they climb a mountain before reaching the hour-long line to order a dessert. And, like the cronut, the mizu shingen mochi is specifically trademarked to one owner: the Kinseiken Seika Company.
Legend has it these special water cakes are jellies made using solidified water from one specific source on Mount Kaikoma and are so delicate that they’ll only retain their shape for about 30 minutes at room temperature. Although, now that they’ve reached the likes of Seoul and Orange County, Calif., I’m going to surmise that the process is a little less special and a little more like the making of Jello Jigglers.
The cakes are pretty cool to look at — but they’re kind of just gelatin in a fancy outfit. The soybean powder is the best part, adding a much-needed punch of texture and flavor to the relatively tasteless treat.
Water cakes are worth a try for the novelty, but nothing to get worked up about.