anmitsu

Anmitsu is a traditional Japanese dessert, or wagashi, characterized by cubes of kanten (agar jelly) arranged in a bowl and paired with sweet red bean paste (anko). The dish is typically accompanied by a selection of fresh fruits such as peaches, mandarins, pineapple, melon, and cherries, and may also include shiratama dango (rice flour dumplings). A small amount of kuromitsu, a rich brown sugar syrup, is poured over the components at serving or served on the side.

Preparation involves whisking kanten with water, heating until dissolved and setting into a jelly, then cutting into small cubes. The anko is placed separately or in a small mound, while fruit pieces are arranged around the kanten. Shiratama dango or other toppings may be added for texture. The kuromitsu is drizzled just before eating; some modern versions may also include a scoop of vanilla ice cream or a small amount of green tea ice cream.

Historically, anmitsu dates from the Meiji period and is associated with Tokyo-area sweets shops; its name comes from anko and mitsu. It is commonly served in summer as a refreshing, light dessert and remains a staple on traditional wagashi menus, though regional and modern adaptations vary.