Traditional Japanese Anmitsu Recipe: A Step-by-Step Guide

Ingredients

  • 1 cup of granulated sugar
  • 1 cup of water
  • 1 tablespoon of agar agar powder
  • 1 cup of canned anko (sweet red bean paste)
  • 1 can of mixed fruits (peaches, pineapple, cherries, etc.)
  • 2 cups of cooked mochi (Japanese rice cake)
  • 1 pint of green tea ice cream
  • 1/4 cup of kuromitsu (Japanese black sugar syrup)
  • 1 tablespoon of roasted soybean flour (kinako)

Steps and instructions

  1. Begin by making the agar jelly. Combine the water and agar agar powder in a pot and bring to a boil. Stir the mixture until the agar agar powder is completely dissolved.
  2. Once the agar agar mixture is dissolved, add the granulated sugar and continue stirring until the sugar is fully dissolved as well.
  3. Remove the pot from the heat and let it cool down. Pour the mixture into a flat, square dish and leave it in the refrigerator to set for about 2-3 hours, or until it is firm to the touch.
  4. While the agar jelly is setting, prepare the anko. If it is too thick, add a little bit of water to make it easier to scoop and serve. Set aside.
  5. Drain the canned fruits, reserving the syrup for another use or discarding it. Set the fruits aside.
  6. Cut the cooked mochi into bite-sized pieces. If the mochi is too sticky, lightly dust the pieces in kinako to prevent them from sticking together. Set aside.
  7. Once the agar jelly is set, cut it into small cubes.
  8. To serve, place a scoop of anko in a bowl. Add a few pieces of agar jelly, some fruit, and a few pieces of mochi. Top with a scoop of green tea ice cream and drizzle with kuromitsu. Repeat this process for each serving. Enjoy your Anmitsu!

Tools for making

  • Pot - A medium-sized pot to boil the agar agar mixture and dissolve the sugar.
  • Flat, square dish - A dish to pour the agar agar mixture and let it set in the refrigerator.
  • Spoon - A spoon for stirring the agar agar mixture and dissolving the sugar.
  • Knife - A knife to cut the set agar jelly into small cubes.
  • Bowl - Bowls to serve the Anmitsu.
  • Scoop - A scoop to portion out the anko, green tea ice cream, and kuromitsu.
  • Strainer - A strainer to drain the canned fruits.
  • Dust of kinako - Kinako is roasted soybean flour used to lightly dust the mochi pieces to prevent sticking.

Recipe variations

  • Use different flavors of agar agar jelly, such as strawberry, mango, or matcha.
  • Replace the canned mixed fruits with fresh seasonal fruits, such as strawberries, blueberries, or kiwi.
  • Swap the green tea ice cream with other flavors like vanilla, black sesame, or red bean.
  • Add a layer of sweetened condensed milk or coconut milk on top of the anko for extra richness.
  • Include additional toppings like chopped nuts, toasted sesame seeds, or whipped cream.
  • Try using different types of mochi, such as sakura mochi (cherry blossom-flavored) or yomogi mochi (mugwort-flavored).
  • For a vegan option, use agar agar or cornstarch instead of gelatin in the jelly.
  • Make it gluten-free by using gluten-free mochi or substituting the mochi with cubes of coconut jelly or tapioca pearls.
  • Experiment with different syrups, such as caramel syrup or fruit-flavored syrups, instead of kuromitsu.
  • Add a layer of sweetened whipped cream or custard between the anko and agar jelly for additional creaminess.

Recipe overview

Anmitsu is a classic Japanese dessert that dates back to the Meiji Era. It's traditionally made with small cubes of agar jelly, sweet azuki bean paste known as anko, a variety of fruits, mochi, a scoop of green tea ice cream, and a sweet black sugar syrup called kuromitsu. Often enjoyed during summer time, this dessert is refreshing and versatile, allowing you to include your favorite fruits or even substitute the green tea ice cream with a flavor of your choice. This recipe will guide you through creating your own homemade Anmitsu, resulting in a delightful treat that balances sweetness and textures brilliantly. From the chewiness of mochi to the smoothness of the anko and the cool burst of ice cream, every spoonful of Anmitsu is a flavor adventure. Enjoy the process of making it and savor every bite!

Common questions

  1. Can I use gelatin instead of agar agar powder? Gelatin can be used as a substitute for agar agar powder. Follow the instructions on the gelatin package for the appropriate amount to use.
  2. Can I use fresh fruits instead of canned fruits? Yes, you can use fresh fruits if you prefer. Cut them into bite-sized pieces and use them in place of the canned fruits.
  3. Is there a substitute for anko? If you can't find anko or prefer a different filling, you can substitute it with other sweet fillings like sweetened azuki beans or even matcha-flavored custard.
  4. Can I use a different flavor of ice cream? Yes, you can use a different flavor of ice cream if you prefer. Matcha, vanilla, or red bean ice cream are popular alternatives.
  5. What can I use instead of kuromitsu? If you can't find kuromitsu, you can substitute it with honey or maple syrup for a similar sweet flavor.

Serving dishes and utensils

  • Mixing Bowl - A bowl to mix the agar agar mixture and sugar.
  • Pot - To heat and dissolve the agar agar powder and sugar.
  • Flat, Square Dish - To pour and set the agar jelly.
  • Serving Bowls - Bowls to serve the Anmitsu in.
  • Ice Cream Scoop - For scooping the green tea ice cream onto the Anmitsu.
  • Measuring Cup - To measure the granulated sugar and water.
  • Knife - To cut the agar jelly and mochi into smaller pieces.
  • Spoon - For stirring the agar agar mixture and serving the Anmitsu.

Origin stories

Anmitsu is a classic Japanese dessert that dates back to the Meiji Era (1868-1912), a time when Japan was rapidly modernizing and embracing Western ideas. Its name is a combination of "an" from anko, the sweet red bean paste, and "mitsu" from mitsu, or syrup, which traditionally was kuromitsu made from Japanese black sugar. While its core components have remained the same over the centuries, the variety of fruits and other toppings used in Anmitsu has evolved with the times and reflects the changing tastes and influences on Japanese cuisine. These days, it's not uncommon to find Anmitsu served with a scoop of ice cream, a nod to the Western influence that can still be seen in Japanese desserts. Despite these changes, Anmitsu remains a beloved treat across Japan and a testament to the country's unique blend of tradition and innovation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.