Remember those mizu shingen mochi water cakes that we got all excited about last summer? Well, a recent tweet showing how you can create something that at least looks very much like the fleeting, gone-in-30-minutes cakes offered by the Kinseiken shop in Yamanashi Prefecture has been making the rounds on the Japanese Twitterverse.

If you want to try having a bit of fun playing with water, all you apparently need, besides the water of course, is two ingredients you can get at a drug store!

Here’s the tweet by user @crazy07uma that has already been retweeted over 58,000 times.


▼ The tweet includes easy-to-follow instructions (although you’ll need a scale to do this accurately):


So, here’s the recipe:

(1) Add 1 g (o.035 oz) of alginic acid to one cup (200 cc or 6.76 oz) of water, then mix thoroughly with a hand blender. Leave for about 15 minutes until the air bubbles have all settled and disappeared.

(2) Measure 4 cups (800 cc or 27.05 oz) of water into a large bowl, then add 5 g (0.176 oz) of calcium lactate and mix with a spoon.

(3) Add the mixture from (1) into the mixture from (2). Repeat the process several times without getting the bowl too full.

(4) Mix the entire combination slowly for about three minutes. Use a spoon to scoop the semi-solid balls into another bowl that has been filled with water.

The alginic acid, a substance that is refined from brown seaweeds, exists as different compounds, but it seems one of the most readily available forms it comes in is sodium alginate, which is used as an additive in gelatinous foods and recently in the culinary field of molecular gastronomy as well. Calcium lactate, an ingredient used in baking powder and also added to chewing gum with xylitol to prevent tooth decay, should also not be too hard to get your hands on, and both ingredients are available at pharmacies, at least in Japan.

▼ And this is what the finished water jelly looks like:


Visually, there’s no denying the clear jelly looks almost exactly like the mizu shingen mochi from Kinseiken, but of course they’re not the same thing. From what we can gather, the water jelly using this recipe isn’t meant to be a dessert but a way to play with water. However, both of the ingredients used are food additives, so we guess you could eat the jelly if you wanted to, but there probably wouldn’t be any flavor to it unless you added something extra like sauce.

Internet users seem to think it’s a cool idea, regardless, based on the comments that have been posted, and while the jelly isn’t a dessert,  we have to agree, making jiggly blobs of water sounds like a pretty fun way to spend time on a  hot summer day!

Source: Twitter (@crazy07uma) via Hachimakiko (Japanese)
Photos: Twitter (@crazy07uma)