Anmitsu (あんみつ, Anmitsu?) is a Japanese dessert that has been popular for many decades. It is made of small cubes of agar, a white translucent jelly made from seaweed, 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 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.
A few variations on this dessert 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.
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INGREDIENTS:
- For kanten jello: 1/2 stick agar-agar (kanten) / 6 tbsp sugar / 1 tsp lemon juice
- For syrup: 2/3 cup sugar / 2 tbsp lemon juice
- For toppings: 1/2 cup anko / a can of peaches or oranges
PREPARATION:
Soak agar-agar in water to soften. Cut the agar-agar into small pieces. Put 1 2/3 cup of water in a pan and put on low heat. Add squeezed agar-agar in the pan and dissolve in the water. Strain the liquid and add sugar and lemon juice. Pour the liquid in a flat container and cool to firm. Mix 1 cup of water, 2/3 cup sugar, and lemmon juice to make syrup. Cut kanten jello into small cubes. Serve kanten jello and fruits in individual bowls. Pour syrup in the cups and put anko on the top.
Soak agar-agar in water to soften. Cut the agar-agar into small pieces. Put 1 2/3 cup of water in a pan and put on low heat. Add squeezed agar-agar in the pan and dissolve in the water. Strain the liquid and add sugar and lemon juice. Pour the liquid in a flat container and cool to firm. Mix 1 cup of water, 2/3 cup sugar, and lemmon juice to make syrup. Cut kanten jello into small cubes. Serve kanten jello and fruits in individual bowls. Pour syrup in the cups and put anko on the top.
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