{"id":41748,"date":"2016-04-07T16:43:20","date_gmt":"2016-04-07T14:43:20","guid":{"rendered":"https:\/\/www.horecatrends.com\/en\/?p=41748"},"modified":"2016-04-07T17:11:28","modified_gmt":"2016-04-07T15:11:28","slug":"a-bite-of-water-conquers-new-york-city","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/a-bite-of-water-conquers-new-york-city\/","title":{"rendered":"A bite of water conquers New York City"},"content":{"rendered":"

Chef Dominique Ansel introduced the Cronut in Japan last year but now a Japanese dessert, Mizu Shingen Mochi, is introduced in New York City. A bite of water which is as popular as the cronut in Japan. It\u2019s a water cake or as they will call it in New York, a raindrop cake.<\/p>\n

<\/p>\n

Raindrop cake, really a bite of water?<\/strong><\/h3>\n

The raindrop cake <\/a>will be served at Smorgasburg, a popular outdoor market in in the Williamsburg section of Brooklyn, where it\u2019s sold as raindrop cake.<\/p>\n

Advantage: this cake looks and feels like water and it\u2019s calorie free. The cake is a combination of water and agar-agar (a vegan gelatine substitute). Creator Darren Wong told the Huffington Post that it\u2019s a delicate job to create the cake: \u201cThe cake has to maintain its shape but still have the texture of water.” He will serve the cake with two condiments: kinako (roasted soy bean flour) and a syrup that looks like molasses. The Huffington Post<\/a> describes eating this bite of water, as an experience for the senses.<\/p>\n

So if you\u2019re a foodie and you\u2019re always fighting to remain in shape? Start finding the correct proportion of water and agar-agar and eat some raindrop cake, once in a while\u2026. \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Dominique Ansel introduced the Cronut in Japan last year but now a Japanese dessert, Mizu Shingen Mochi, is introduced in New York City. A read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[104,109,110,124,80,89,120],"tags":[],"class_list":["post-41748","post","type-post","status-publish","format-standard","hentry","category-catering-sector-2","category-trends-2","category-eating","category-p-en","category-sector-2","category-restaurant-sector","category-product-2"],"acf":[],"yoast_head":"\nA bite of water conquers New York City | horecatrends.com<\/title>\n<meta name=\"description\" content=\"A bite of water or Mizu Shingen Mochi which is as popular as the cronut in Japan. 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