RECIPE: Mizu Shingen Mochi (Raindrop Cake)

RECIPE: Mizu Shingen Mochi (Raindrop Cake)


Mizu Shingen Mochi is a jelly-like dessert that's light, beautiful and delicious. Also know as Raindrop Cake, it's meant to resemble a giant raindrop.

Servings: 2



  1. After weighing the agar, rip the bar into small pieces and place into a small saucepan with the mineral water. Let the agar soak in the water for at least one hour. 
  2. After soaking, add the sugar (if using) and heat the saucepan on medium high, whisking as it comes to a boil. 
  3. Keep mixture at a low boil while you whisk aggressively to ensure all of the agar and sugar dissolves into the water. 
  4. Once the agar and sugar appear to be dissolved, turn off the water and continue to whisk for another minute. 
  5. Strain through a fine mesh sieve into two rice bowls.
  6. Let rice bowls sit and cool on your counter until you can hold the bottoms. Cover, and transfer to the refrigerator for about 1-2 hours, or until you are prepared to eat the cake.
  7. Place your desired serving plate upside-down and on top of a rice bowl, and gently flip the plate and bowl over together. The raindrop cake should easily release from the bowl. 
  8. Top with kuromitsu syrup and kinako powder. Consume immediately.

Recipe available in our Baking: "Amai" Care Package


Yaz Gentry

About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures on Instagram @blissprovisions and at

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