There's a traditional Japanese confectionery store in Yamanashi Prefecture that's known for these water drop Shingen mochi. Since they're so delicate, it can be difficult to get your hands on the real thing if you live far away. I still really wanted to try some, so I made my own at home. Neither gelatin, kanten, nor kudzu seemed to be the right ingredient in reproducing the transparency of the original, but agar worked wonders.

The texture improves if you mix in just a little bit of powdered kanten, but kanten is challenging to work with since it clouds easily. Lay down a bamboo leaf underneath the mochi for a refreshing summer-inspired fragrance and seasonal presentation. It tastes great even without the syrup.
This is a great dessert to prepare when you're expecting guests. Recipe by Go-ji