These molds are super handy for making the jelly–I suggest cutting them into individual molds and placing each mold in a cup to support the mold, and carefully easing each raindrop out of its mold (they’re soft and can easily break).The jelly is very easy to make, but there are a couple of requirements: But if you think of Raindrop Cake as a soft, delicate jelly that serves as a canvas for all sorts of strong, sweet syrups and flavorings, you’re more likely to be pleased with your results. To be honest, if you’re expecting a magical confection similar to a classic, buttery American cake, you’ll be sorely disappointed. People were so upset, first and foremost, that it is simply not what we think of as cake. When I first read about it, I saw all the mixed reviews. 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’s a FRIGGIN RAINDROP. 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.

Raindrop cake vanitea