 | |
| Course | Dessert |
|---|---|
| Place of origin | Japan |
| Main ingredients | Red algae orseaweed,water orfruit juice |
| Variations | Mitsumame, cream anmitsu |
Anmitsu (あんみつ, rarely餡蜜) is awagashi[1][2] (Japanesedessert) that dates to the Meiji era.[3]
It is made of small cubes ofagar jelly, a white translucent jelly made fromred algae.[3] The agar is dissolved withwater (orfruit juice such asapple juice) to make the jelly. It is served in a bowl with sweetazuki bean paste oranko (thean part ofanmitsu), boiledpeas, oftengyūhi and a variety offruits such aspeach slices,mikan, pieces ofpineapples, and/orcherries. The anmitsu usually comes with a small pot of sweet black syrup, ormitsu (themitsu part ofanmitsu) which one pours onto the jelly before eating. Anmitsu is usually eaten with a spoon and fork.
A few variations on this dessert do exist.Mitsumame is anmitsu without bean paste, themame meaning the peas that are served with the syrup and agar jelly instead. Cream anmitsu is anmitsu withice cream on top.Shiratama dango are also commonly used as toppings.
