Anmitsu Japanese dessert


Hi chocolate New York!

What do we know about Japan? A lot, and nothing at the same time! So today since we are a chocolate company and we have chocolate passion, we discovered that Japan has a large portion of traditional Japanese sweets, and I have to say they are GREAT! Some of them are complicated to make, but the more difficult the way the better the reward! After making up some research it will be definitely not the last one recipe we publish here. To make any of Japanese sweet we need a detailed recipe and the only way to do it right is to follow real Japanese guru who is definitely Namiko Chen Just One Cookbook Founder

Today we will be making Anmitsu a Japanese dessert that has been popular for many decades. It is made of small cubes of agar jelly, a white translucent jelly made from red algae. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries. The anmitsu usually comes with a small pot of sweet black syrup, or mitsu (the mitsu part of anmitsu) which one pours onto the jelly before eating.

Watch the video follow the list of ingredients and let us know the result! Good Luck!

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