«

»

Anmitsu

Anmitsu is a Japanese dessert that has been popular for many decades.

It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries. The anmitsu usually comes with a small pot of sweet black syrup, or mitsu (the mitsu part of anmitsu) which one pours onto the jelly before eating. Anmitsu is usually eaten with a spoon and fork.

A few variations on this dessert do exist. Mitsumame is anmitsu without bean paste, the mame meaning the peas that are served with the syrup and anko instead. Cream anmitsu is anmitsu with ice cream on top. Shiratama Dango are also commonly used as toppings.

 

Anmitsu
Anmitsu is a Japanese dessert that has been popular for many decades.
Author:
Cuisine: Japanese
Recipe type: Dessert
Ingredients
  • ½ stick agar-agar
  • 4½ tablespoons sugar
  • 1 teaspoon lemon juice
For syrup
  • ⅔ cup sugar
  • 1½ tablespoons lemon juice
For toppings
  • ½ cup anko
  • 1 can peaches or oranges
Instructions
  1. Soak agar-agar in water to soften.
  2. Cut the agar-agar into small pieces.
  3. Put 1 ⅔ cup of water in a pan and put on low heat.
  4. Add squeezed agar-agar in the pan and dissolve in the water.
  5. Strain the liquid and add sugar and lemon juice.
  6. Pour the liquid in a flat container and cool to firm.
  7. Mix 1 cup of water, ⅔ cup sugar, and lemon juice to make syrup.
  8. Cut jelly into small cubes.
  9. Serve jelly and fruits in individual bowls. Pour syrup in the cups and put anko on the top.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
42
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining