Inspired by Claude Debussy's composition "Reflets dans l'eau," which captures the transient beauty of water with a delicate touch influenced by Japanese art, I created the Japanese dessert Mizu Shingen Mochi (Raindrop Cake). Debussy's fascination with fluidity and impermanence, evident in his impressionistic style and admiration for Hokusai’s "The Great Wave off Kanagawa," emphasizes fleeting moments and changing qualities. This synergy of delicate aesthetics and Debussy's musical reflections on water inspired me to craft a dessert that embodies the ephemeral beauty of water, paying homage to the themes that deeply resonated with Debussy's work.
The Melody
Debussy composed two books of Images, and the performance featured in this blog post is from Book 1, composed between 1901 and 1905. With clear and evocative titles, Debussy crafted tone poems that exhibit deep dramatic content and vivid tonal imagery.
In "Reflets dans l'eau," Debussy masterfully encapsulates the ever-changing beauty and flow of water through his musical language. The serene opening motifs, reminiscent of raindrops gently disturbing a still body of water, gradually evolve into the frenetic energy of cascading arpeggios, symbolizing the dynamic nature of water. This transition mirrors the fluidity of water's movements, from tranquil reflections to the powerful surge of waves. Through shifting harmonies and tonal colors, Debussy portrays the intricate interplay between light and motion, capturing the transient yet captivating essence of water. The recurring motifs serve as anchors amidst the musical currents, reminding us of the underlying continuity within the ever-changing landscape. Ultimately, the piece concludes with a sense of serene resolution, reflecting the peaceful calm that follows the ebb and flow of water's endless journey.
The second movement, "Hommage à Rameau", is dedicated to Jean-Philippe Rameau, the Baroque composer and music theorist whom Debussy greatly admired. This movement is more reflective and subdued, showcasing a rich palette of tonal colors.
The third movement, "Mouvement", is a toccata, characterized by its abstract design and virtuosic flair. This "Perpetuum mobile" features a continuous stream of rapid passages, making it a dazzling and technically demanding work.
The Composer

Claude Debussy
Claude Debussy, born in 1862 on the outskirts of Paris, is considered one of the first impressionistic composers, although he despised the term. Despite his unmusical family background, Debussy entered the Paris Conservatory at the age of 10 in 1872. Two years later, he received the "deuxième accessit" award and performed Chopin’s Second Piano Concerto with the Paris Conservatory Orchestra.
Debussy often clashed with the Paris Conservatory for his unconventional approach to music, but in 1884, he won France’s prestigious Prix de Rome, which included a residency at the Villa Medici, the French Academy in Rome. During his uninspired stay in Rome, his main source of inspiration was the visits and performances by Franz Liszt.
It wasn’t until 1894 that Debussy gained significant recognition with his work "Prélude à l'après-midi d'un faune." During this period, he supplemented his income through teaching and writing. In 1900, he influenced an informal group of musicians known as "Les Apaches" (The Hooligans), which included Ravel, Vines, Stravinsky, and Manuel de Falla.
A distinguished pianist, Debussy contributed significantly to the piano repertoire with works such as "Images" (Books 1 and 2), "Préludes," "Études," and "Estampes." Notably, recordings of Debussy performing his own compositions still exist today.
Debussy’s health began to decline in 1915, and by 1918, he was bedridden. He died in March 1918, during World War I. Due to the military situation, no public funeral was held for him. A year later, his body was reinterred in a small cemetery, fulfilling his wish to rest "among the trees and the birds."
The Bite

Mizu Shingen Mochi is a Japanese dessert that originated in the 1960s and gained popularity in 2014. It was created by the traditional Japanese sweets shop Kinseiken Daigahara in Yamanashi, aiming to highlight the high-quality mineral water of the region. It later received international attention when Darren Wong introduced it at the Smorgasburg food festival in New York City in 2016.
This dessert has a subtle flavor, it is made from just mineral water and agar agar, making it a zero-calorie treat. To add flavor, it is often served with kinako (soybean flour) and kuromitsu (black sugar syrup). Mizu Shingen Mochi melts in the mouth and must be eaten immediately after being unmolded, as it evaporates quickly.
The Inspiration
Between 1901 and 1905, Claude Debussy composed "Images Book 1" and worked on "La Mer" (1903-1905), drawing inspiration from water, the sea, and Hokusai’s iconic woodblock print "The Great Wave off Kanagawa." This period in Debussy's career saw his music infused with the influences of Impressionism, Symbolism, and Japonisme—the impact of Japanese art and culture on 19th-century France. "The Great Wave off Kanagawa", was particularly significant to Debussy. He acquired a print of it while a student in Rome and was so enamored with its depiction of the sea that he featured part of the image on the first edition cover of "La Mer."

Impressionism, an art and musical movement emerging in late 19th to early 20th century France, focused on the nuances of light and its changing qualities. This movement, named after Monet’s painting "Impression, Sunrise," included artists like Monet, Manet, Degas, Renoir, and Cassatt. In music, Impressionism, led by Debussy and Maurice Ravel, emphasized mood and atmosphere through the use of tonal colors, ambiguous tonality, and exotic scales, particularly those from Asian cultures. Notable musical works from this period include Debussy's "Prélude à l'après-midi d'un faune" and "Clair de Lune," and Ravel's "Boléro" and "Daphnis et Chloé."

Water and the sea were recurring themes in Impressionism and much of Debussy's work. Pieces like "Reflets dans l'eau," "La Mer," and "La cathédrale engloutie" highlight his fascination with the fluid, transient nature of water. These compositions capture the fleeting, ephemeral beauty that Impressionism sought to convey, emphasizing subjective perception and the momentary experience of light and sound.
Water, a profound symbol in Japanese culture representing purity and transience, is central to the delicate nature of Mizu Shingen Mochi, a dessert embodying the fleeting beauty of water. This dessert, much like Japanese gardens and the concept of "mono no aware," emphasizes the ephemeral. Inspired by the fluidity and impermanence of water and Japanese art, Debussy's works mirror these themes. Thus, Mizu Shingen Mochi serves as a fitting homage to the themes that inspired Debussy, capturing the transient beauty found both in Japanese aesthetics and his compositions.
The Recipe
Mizu Shingen Mochi recipe
225 grams of sparkling water
0.9 grams of agar agar
Combine ingredients and gently stir.
Bring to a boil and simmer for two minutes.
Place mixture in an ice bath for a few minutes.
Pour contents into mold and chill for 2 hours.
Unmold and serve with Kuromitsu and Kinako.
*May add sugar to taste.
The Components
Kuromitsu

Kuromitsu is a Japanese sugar syrup that is similar to molasses but thinner and milder. It is a key company to wasabi and eaten with Kuzumochi, fruit, and ice cream.
Kinako

Kinako is a soybean flour that is commonly used in Japanese cuisine. Kinako means yellow flour in Japanese.
Amazing how much the music truly sounds like water-you can actually picture beautiful rain showers, flowing rivers, and waterfalls in your mind. Just lovely. And the dessert completes the visual images as a “giant raindrop!”
A truly masterful combination of cultures, flavors, and tones. I had no idea of Debussy’s inspiration for this collection and truly feel enlightened now. I would never have thought “water” could be not only edible, but positively scrumptious! Another excellent post, Jacob!