ဂ်ပန္ ေရကိတ္မုန္႔ (Mizu keiki)

ပံုမွာ ျမင္ေတြ႔ ေနရတာကေတာ့ ဂ်ပန္ႏိုင္ငံ Kinseiken Seika Company ကထုတ္လုပ္လိုက္တဲ့
ေရကိတ္မုန္႔ျဖစ္ပါတယ္။ အဲဒီ Company ရဲ႕မွတ္ပံုတင္ထားတဲ့ကုန္ပစၥည္းတံဆိပ္က Shingen Mochi လို႔ေခၚပါတယ္။ အခုဒီေရကိတ္မုန္႔ကိုေတာ့ Mizu Shingenmochi လို႔အမည္ေပးထားပါတယ္။
အဲဒီေရကိတ္မုန္႔ကိုစားခ်င္တယ္ဆိုရင္ေတာ့ Yamanashi ခ႐ိုင္ Hokuto ၿမိဳ႕ရဲ႕ Daigahara ဆိုတဲ့
ေနရာမွာသြားဝယ္စားလို႔ရပါတယ္။

ကိတ္လို႔ေတာင္ မထင္ရပဲ ေရလုံးၾကီး တစ္လုံုး သုိ႔မဟုတ္ ဖန္လံုးၾကီး တစ္လံုးလို႔ေတာင္ ထင္ရပါတယ္။ အမွန္ေတာ့ ယင္းဟာ ကိတ္မုန္႔ ျဖစ္ပါတယ္။ဆန္၊ agar (ေရညွိ) နဲ႔ ေရ တို႔ကို အဓိက အေျခခံလို႔ ဖန္တီးထားတဲ့ ကိတ္ ျဖစ္ပါတယ္။ ေရဓာတ္ အမ်ားဆံုး ပါဝင္ပါတယ္။ ေရကို ဂ်ပန္လို Mizu လို႔ ေခၚပါတယ္။
ကိတ္က ျမန္မာျပည္က ဆန္နဲ႔ ျပဳလုပ္တဲ့ မုန္႔ကြ်ဲသဲလိုပဲ ႏူးညံနဲ႔ အလႊာ ရွိပါတယ္။ ျပဳလုပ္ျပီး အေအးခန္းက ထုတ္လိုက္ျပီ ဆုိရင္ မိနစ္ ၃၀ အတြင္းပဲ ပံုစံ တည္တာ ျဖစ္ပါတယ္။ အဲ့ဒီထက္ ၾကာရင္ အရည္ေပ်ာ္ သြားျပီး အရည္ အျဖစ္သာ က်န္ရွိမွာ ျဖစ္ပါတယ္။

မိနစ္ ၃၀မတိုင္မီ စားရင္ သာမန္ ကိတ္တစ္လံုး ပါပဲ။ ဇြန္းနဲ႔ ခပ္စားလို႔ ရသလို၊ ကိုင္ စားလည္း ရပါတယ္။
ေရလံုး နဲ႔ အင္မတန္ တူညီတဲ့ Mizu ကိတ္ဟာ ဂ်ပန္ Alps ေတာင္နဲ႔ နီးတဲ့ ေနရာေဒသမွာ ျပဳလုပ္သူမ်ားျပီး Alps က ႏွင္းရည္ မ်ားနဲ႔ ျပဳလုပ္ေၾကာင္းဆုိပါတယ္။

Mizu Cake ဟာ ဂ်ပန္ႏိုင္ငံက နာမည္ၾကီး ရိုးရာကိတ္ တစ္ခုလည္း ျဖစ္ပါတယ္။ စားခ်င္တဲ့သူေတြရွိရင္

ဂ်ပန္ႏိုင္ငံက Yamanashi ခရိုင္မွာသြားစားလို႔ရပါတယ္။ အဲဒီမွာေရကိတ္မုန္႔ဆိုင္ဖြင့္ထားတယ္။

(ျမန္မာႏိုင္ငံက ေရမုန္႔ကိုစားခ်င္ရင္ေတာ့ ဘုရားပြဲေတြ၊ တရားပြဲေတြမွာေရာင္းေလ့ရိွပါတယ္။)

 

English လိုဖတ္ခ်င္သူမ်ားအတြက္ 

Japanese Water Cake - Mizu Shingen Mochi

It looks like a large drop of water, but it's actually a cake. This Japanese invention is as delicate as it looks and sounds, but it needs to be consumed in only 30 minutes, after which it will simply turn into a sweet puddle of water.

The water cake looks like a large bowl of jelly without the color, but its makers insist that it's cake. The strange dish is a variation of the well-known Japanese rice-cake confection, shingen mochi. Mochis are trademarked desserts, only created by the Kinseiken Seika Company. A regular type of shingen mochi is made from a particularly soft type of mochi rice cake, sprinkled with kinako soybean powder and eaten with brown sugar syrup. Traditionally, it is yellow in color, with a sticky and soft jelly-like consistency.

In its new form, the mochi is perfectly transparent, giving it a bit of a crystal-like appearance. It is made of water sourced from the Southern Japanese Alps, lightly sweetened, and solidified just enough to give it a definite shape. That's why it's called mizu (water) shingen mochi', which according to the Kinseiken website, is so smooth that it melts in your mouth. It retains its shape for only 30 minutes before melting, so it needs to be consumed in the company's shops and cannot be ordered 'to go'.

Mizu shingen mochi was introduced as a seasonal sweet during summer last year, and it was so popular that the makers have decided to bring it back this year. It is available at only two of Kinseiken's stores, both located in Yamanashi Prefecture. Several admirers of the dessert have taken to Twitter to gush about how awesome it is.