Like snowflakes, no two cakes are alike. Its true, I read it on a Snapple cap. Cakes vary in size, shape, and flavor. I felt like I had seen it all, from cakes that are shaped like a corvette, to cakes hosting appetizing pictures of my 90-year-old grandmother. However, my perception of what is possible changed when Japanese confectionery Kinseiken Seika created something magical. Introducing the world’s newest trend, the water cake.
Throughout my childhood I have attempted to chew liquids, Kinseiken Seika has made my bizarre imagination a reality. If you’re in Japan and happen to be passing by the bakery, order the mizu shingen mochi. The mizu shingen mochi is a clear rice cake dessert that resembles a giant water drop. The cake is made from water from the Japanese Alps. It’s so delicate that you were to leave it at room temperature for 30 minutes it would disintegrate entirely. Those who have tried the water cake have expressed positive results. When eaten, the cake is surprisingly cool and refreshing, melting in your mouth. Some have stated that it has a natural sweetness and, “Goes incredibly smoothly down your throat,” according to a tweet translated by the Asian culture site Rocket News 24.
It is only a matter of time before news of this magical water cake spreads throughout the world. Bakeries will try to recreate it, but few will succeed. I for one wouldn’t hesitate to try something new such as this. It has left many with questions, what is the science behind it? Does it pop like a water balloon? Can Japan airmail a few of them to my front door? I cannot be the only one this concerned about a cake, right?
