The dish is made from mineral water and agar; thus, it has virtually no calories. The water from the original dish was obtained from Mount Kaikoma of the Southern Japanese Alps, and it has been described as having a mildly sweet taste. The agar is a vegetarian/vegan alternative to gelatin that is made from seaweed. After being heated, it is molded and cooled. A molasses-like syrup, called kuromitsu, and soybean flour, called kinako, are used as toppings. The dish appears like a transparent raindrop, although it has also been compared to breast implants and jellyfish. The largely tasteless dessert melts when it enters the mouth and must be eaten immediately, or it will melt and begin to evaporate after twenty minutes.