We can't imagine that some Japanese chef thought the world needed to know what eating — not drinking — water felt like, and yet here we are.

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.

Twitter users have described the treat, created by the Kinseiken confectionary company, as "surprising" and "refreshingly cool." Due to its frailty, however, the water cake can only be enjoyed in-store at one of two Kinseiken shops in Japan. Guess the rest of us will just have to stick to this:

H/T Rocket News