🍧 Anmitsu

Name: Anmitsu
Total time: 40 min
Yield: 4
Cuisine: Japan · Tokyo
Ingredients: 4 g agar powder; 500 ml water; 150 g sweet red bean paste; 80 g glutinous rice powder (shiratamako) and about 70 ml water; 300 g mixed fruit, such as mandarin, kiwi, strawberries and peach; 80 g dark brown sugar (kokuto) and 80 ml water for the syrup

Origin: Japan · Tokyo

190kcal

per serving · 200 g

95kcal

per 100 g

2 gProtein1 g / 100 g

1 gFat0.5 g / 100 g

44 gCarbs22 g / 100 g

Anmitsu is a chilled Japanese dessert of small translucent cubes of agar jelly served with sweet red bean paste, chewy mochi dumplings and fresh or canned fruit, with dark brown sugar syrup (kuromitsu) poured over at the table. It is cool, light and refreshing, with many textures in one bowl, and is especially popular in summer.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not keto22 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

agar-agarred beanmochifruitblack sugar syrup

Recipe

4 servings40 min

Ingredients

4 g agar powder
500 ml water
150 g sweet red bean paste
80 g glutinous rice powder (shiratamako) and about 70 ml water
300 g mixed fruit, such as mandarin, kiwi, strawberries and peach
80 g dark brown sugar (kokuto) and 80 ml water for the syrup

Method

Bring the water and agar to the boil, stirring, and simmer for 2 minutes. Pour into a shallow dish and chill for 1 hour until set, then cut into 1 cm cubes.
For the syrup, simmer the brown sugar with the water for 5 minutes until slightly thick. Cool.
Mix the glutinous rice powder with enough water to make a soft dough, roll into small balls, boil until they float plus 1 minute, then cool in iced water.
Divide the agar cubes between bowls, add the fruit, mochi balls and a scoop of bean paste.
Pour the syrup over just before eating.

How to make it lighter

Add the syrup yourself and start with a teaspoon — it is almost pure sugar.
Use more fresh fruit and agar and a smaller scoop of bean paste.
Agar jelly itself is very low in calories, so a bowl heavy on jelly and fruit stays light.

History

Anmitsu grew out of mitsumame, a Meiji-era dessert of agar jelly, boiled peas and syrup. Adding sweet bean paste, or an, gave the dish its name; the change is usually credited to a sweet shop in Tokyo's Ginza district in the early 1930s. It is still a classic of traditional Japanese tea houses.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →