Anmitsu (あんみつ) is a summer dessert (but why don’t we enjoy all year around?) made of small cubes of agar agar jelly, sweet azuki bean paste, mochi, a variety of fruits, ice cream, and boiled peas. It’s usually served with black sugar syrup called kuromitu that you pour onto the jelly before eating.
Let me start by introducing what’s included in this delightful dessert.
Agar agar jelly (kanten): Agar or agar agar is a white translucent jelly made of seaweed, which is suitable for vegetarian/vegan diet instead of animal/chemical-base gelatin.
Sweet red bean paste (anko): As you may know, majority of wagashi (Japanese confectionery) includes sweet red bean paste. It’s a crucial part of anmitsu (coming from anko)
Mochi: This type of mochi is called shiratama dango, and it’s a classic Japanese sweet dumpling. It’s made of glutinous rice flour. They are chewy and soft at the same time.
Green tea ice cream: You can use vanilla ice cream instead, but I wouldn’t recommend other flavors of ice cream to avoid conflict in flavors.
A various fruits: You can pick your favorite fruits to go with anmitsu.
Red endomame peas: Anmitsu is topped with these boiled and chilled peas. These specific peas could be hard to find. I took a short cut and used these peas from a canned Fruits Mitsumame.
Black sugar syrup (kuromitsu sauce): This is another crucial part of anmitsu (coming from kuromitsu). This syrup is usually made of Okinawan black sugar.
Imagine. Enjoy putting mouthfuls of these delicious items from the bowl… Despite all the differences in texture and flavors, this dessert represents quintessentially Japanese harmony, where everything works together. It doesn’t take too long to prepare, especially if you can purchase sweet red bean paste, kuromitsu, and green tea ice cream (but trust me, homemade is SOOO good!).
After making 4 videos (anmitsu, agar agar jelly, shiratama dango, and green tea ice cream) and writing 10 NEW pages for my How To page and Kitchen Pantry page just for this Anmitsu post, I’m so ready to hit “Publish” and share this post!
Don’t miss to check out the video for How To Make Anmitsu. It’s fun, so check it out!
- 1 batch of Agar Agar Jelly (Kanten) (recipe)
- 1 batch of mochi/shiratama dango (recipe)
- 6 Tbsp. of sweet red bean paste (recipe)
- 6 scoops of vanilla or green tea ice cream (recipe)
- Fresh fruits of your choice (bananas, kiwis, strawberries, etc)
- Kuromitsu (Black Sugar Syrup) (recipe)
- Boiled red endomame peas (optional)
- Please note that we can prepare everything but Shiratama Dango ahead of time. If you cannot purchase sweetened red beans, green tea ice cream, kuromitsu at a Japanese grocery store, you can find the recipe link in the ingredient section above.
- Make Agar Agar Jelly. (10 mins)
- Make Shiratama Dango. (15 mins)
- Cut fruits into bite-sized pieces. Divide agar agar jelly, fruits, shiratama dango, sweet red bean paste, and ice cream evenly into serving bowls. Serve with kuromitsu on the side.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
This is just a trivia for those who want to know a little bit more about anmitsu. Anmitsu recipe actually evolved through different periods of time and this agar agar jelly dessert has many variations now.
It started as mitsumame (みつ豆).
mitsumame = agar agar jelly + black sugar syrup (mitsu) + red endomame peas (mame)
mitsumame + fruits = Fruits Mitsumame.
mitsumame + shiratama dango = Shiratama Mitsumame
mitsumame + ice ceam = Cream Mitsumame
mitsumame + sweet red bean paste (anko) = Anmitsu
mitsumame + sweet red bean paste (anko) + ice cream = Cream Anmitsu.
mitsumame + sweet red bean paste (anko) + ice cream + shiratama dango = Shiratama Cream Anmitsu
mitsumame + sweet red bean paste (anko) + ice cream + shiratama dango + fruits = Fruits Shiratama Cream Anmitsu (and that’s this recipe!).
Hope you enjoy! Thanks so much for reading!