📝 About This Recipe
Anmitsu is a beloved Meiji-era wagashi that captures the essence of a Japanese summer in a single bowl. This refreshing dessert features translucent cubes of kanten jelly made from sea kelp, paired with sweet azuki bean paste, chewy shiratama dango, and a vibrant assortment of seasonal fruits. Drizzled with a rich, smoky kuromitsu (black sugar syrup), it offers a sophisticated balance of textures and earthy sweetness that is both cooling and deeply satisfying.
🥗 Ingredients
Kanten (Agar-Agar) Jelly
- 4 grams Kanten powder (Agar-agar) (one standard packet)
- 500 ml Water (filtered water is best)
- 1 tablespoon Granulated sugar (to keep the jelly crystal clear)
Shiratama Dango (Mochi Balls)
- 100 grams Shiratamako (glutinous rice flour)
- 80-90 ml Water (added gradually)
Kuromitsu (Black Sugar Syrup)
- 100 grams Okinawan Kurozato (Japanese unrefined dark sugar; substitute with Muscovado if unavailable)
- 50 grams Granulated sugar
- 100 ml Water
Toppings and Assembly
- 200 grams Tsubuan (sweet chunky red bean paste)
- 1/2 cup Canned Mandarin Oranges (drained)
- 4 pieces Fresh Strawberries (sliced or halved)
- 1 piece Kiwi Fruit (peeled and sliced)
- 2 tablespoons Red Peas (Aka-endo) (boiled and lightly salted; optional for authentic texture)
- 4 scoops Matcha Ice Cream (optional, for 'Cream Anmitsu' variation)
👨🍳 Instructions
-
1
Start with the Kanten jelly: In a small saucepan, combine 500ml water and 4g kanten powder. Whisk well and bring to a boil over medium heat.
-
2
Once boiling, reduce heat to low and simmer for 2 minutes, stirring constantly to ensure the kanten is completely dissolved. Stir in 1 tablespoon of sugar until melted.
-
3
Pour the mixture into a square or rectangular flat-bottomed container. Let it cool at room temperature, then refrigerate for at least 1 hour until firm.
-
4
Prepare the Kuromitsu syrup: Combine the kurozato, granulated sugar, and 100ml water in a small saucepan. Simmer over medium-low heat for 10-15 minutes until slightly thickened. Do not over-reduce, as it thickens further as it cools. Set aside to cool.
-
5
Make the Shiratama Dango: Place shiratamako flour in a bowl. Gradually add water, mixing with your hand until the dough reaches the consistency of a soft earlobe. It should be pliable and not stick to your hands.
-
6
Roll the dough into small spheres (about 2cm in diameter). Press a small indentation into the center of each ball with your thumb to ensure even cooking.
-
7
Bring a pot of water to a boil. Drop the dango in. Once they float to the surface, cook for an additional 1-2 minutes.
-
8
Transfer the cooked dango immediately into a bowl of ice water to stop the cooking process and create a chewy texture.
-
9
Remove the chilled kanten jelly from the refrigerator. Use a knife to cut it into 1.5cm (approx. 1/2 inch) cubes.
-
10
Prepare your serving bowls. Place a generous handful of kanten cubes at the bottom of each bowl.
-
11
Add a large dollop of tsubuan (red bean paste) to one side of the bowl. Arrange 3-4 shiratama dango next to the beans.
-
12
Artfully arrange the mandarin oranges, strawberries, kiwi, and red peas around the bowl, creating a vibrant, colorful display.
-
13
If making Cream Anmitsu, place a scoop of matcha or vanilla ice cream in the center just before serving.
-
14
Serve the bowls immediately with the kuromitsu syrup on the side, allowing guests to drizzle as much as they like.
💡 Chef's Tips
Always simmer kanten for at least 2 minutes after it reaches a boil; otherwise, it may not set properly. When making dango, add water slowly—different brands of flour absorb moisture differently. For the clearest jelly, avoid whisking too vigorously to prevent air bubbles from forming. Kuromitsu can be made in larger batches and stored in the fridge for up to a month. If you can't find kurozato, a mix of dark brown sugar and a touch of molasses creates a similar depth.
🍽️ Serving Suggestions
Pair with a hot cup of roasted Hojicha or bitter Matcha to balance the sweetness. Serve in chilled glass bowls to keep the kanten and fruit refreshing. Add a few pieces of canned pineapple or cherries for a retro, nostalgic look. For a modern twist, add a few cubes of fresh mango or a sprinkle of toasted kinako (soybean flour). Serve as a light afternoon treat on a hot summer day.