Anmitsu
Anmitsu is a traditional Japanese dessert that has been enjoyed in Japan since the Meiji era. It is a popular dessert especially during the summer season due to its refreshing taste and cool temperature.
Ingredients[edit | edit source]
Anmitsu is made from several ingredients, each contributing to its unique taste and texture. The main ingredient is Kanten, a jelly made from red algae. Kanten is tasteless and odorless, but it gives Anmitsu its characteristic texture.
The dessert also includes An, a sweet paste made from azuki beans. Anko is a common ingredient in many Japanese desserts and gives Anmitsu its sweet flavor.
Other ingredients can include fruits such as peaches, cherries, and pineapples, and mochi, a type of Japanese rice cake.
Serving[edit | edit source]
Anmitsu is typically served in a bowl with a side of Kuromitsu, a black sugar syrup. The syrup is poured over the Anmitsu before eating, adding an extra layer of sweetness.
In some variations of Anmitsu, a scoop of ice cream is added on top. This version is known as Cream Anmitsu.
Popularity[edit | edit source]
Anmitsu is a popular dessert in Japan and can be found in many Japanese restaurants and dessert shops. It is also commonly made at home, especially during the summer months.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD