Clear, round, and delicate, mizu shingen mochi is a new kind of Japanese rice cake trademarked for its resemblance to a large droplet of water. Like original shingen mochi, the dessert is sweet and simple, usually topped with soybean powder and brown sugar syrup. Unlike shingen mochi, however, the mizu version melts in your mouth, is made using water from the southern Japanese alps, and is so fragile that it will disintegrate only 30 minutes after being placed in room temperature.

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