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. Try out some Japanese confections with this so-called raindrop cake stuffed with cute little stars inside you cant help but think about all those dragon. 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. Intrigued Watch the video below to see the raindrop cake for. Allow the blossoms to soak for several hours to remove most of the salt and salt flavor. While most cakes are made of flour and sugar, the raindrop cake is made of a very special gelatin.
Add 12 cherry blossoms to a small bowl and soak in water. Try to be as accurate with the timing as possible. 12 pickled cherry blossoms soaked to remove salt Toppings 4 tbsp roasted soybean flour 4 tbsp black sugar syrup Instructions Trim any long stems from the cherry blossoms. Pour into sphere molds and let it sit in the fridge overnight. Bring to a boil for 2 minutes, whisking until everything is together. Repeat until agar agar is dissolved in all the water. Recipe: In a small to medium sauce pan, mix water with sugar until sugar dissolves, then add in agar powder until dissolved. Then add a little more water and mix well. Slowly add a little water and mix until combined. Maintaining a medium heat level, allow mixture to boil for 1 minute, then turn off heat. Raindrop cake is a light and delicious dessert from Japan made of water, gelatin, and sugar. Course: Dessert Cuisine: Japanese Ingredients 1.5 c water 1/4+1/8 tsp agar agar kinako kuromitsu Instructions In a pot (that is not heated), add in the agar agar powder. 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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