Cherry blossom raindrop cake | A bite of water with a touch 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. 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. The cherry blossom raindrop cake will be available from Monday the 19th of March up to the 19th of April.
Cherry blossom raindrop cake
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. 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. “I used to travel to Japan for hanami as a child, it’s my favourite time of year and a beautiful festival. 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.
About restaurant Yamagoya
Founded in 1969 by Masatoshi Ogata, Yamagoya originated from humble beginnings in Fukuoka, Japan. 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 the Raindrop Cake
In 2016 we spotted the first ‘bite of water’ or raindrop cake in New York at the outdoor market Smorgasburg. In May 2017, Yamagoya, brought the Raindrop Cake to London for the first time, adding just 20 to the menu each day. 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. The cake is served with a sticky sweet molasses syrup (Kuromitsu) and kinako; roasted soybean flour for dipping.
Website: Yamagaoya
