π―π΅ Japan Β· Dessert
Anmitsu (Traditional Japanese Dessert with Kanten Jelly)
By eatmundo Β· July 9, 2026
π―π΅ JPakira yamada from Yokohama (ζ¨ͺζ΅εΈδΈεΊδΌε’δ½ζ¨ηΊ - Isezakicho) Β· CC BY-SA 2.0 Β· Wikimedia CommonsAnmitsu is a refreshing traditional Japanese dessert featuring translucent cubes of kanten (agar-agar) jelly, sweet red bean paste, chewy mochi balls, and fresh fruit, all drizzled with a rich black sugar syrup (kuromitsu). It's a delightful blend of textures and natural sweetness.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Kanten Jelly: In a saucepan, combine 4g kanten powder and 400ml water. Bring to a boil over medium heat, stirring constantly until the kanten is completely dissolved (about 2 minutes). Add 2 tablespoons sugar and stir until dissolved.
- 2
Set the Kanten: Pour the hot kanten mixture into a shallow square or rectangular container (about 15x15 cm). Let it cool to room temperature, then refrigerate for at least 1-2 hours, or until completely firm and set.
- 3
Make Shiratama Dango (Mochi Balls): In a bowl, mix 50g shiratama-ko (glutinous rice flour) with 50ml water, a little at a time, until a soft, pliable dough forms. Knead gently for a minute.
- 4
Cook the Dango: Roll the dough into small, marble-sized balls. Bring a small pot of water to a boil. Drop the dango into the boiling water. They will sink, then float to the surface when cooked. Let them boil for 1-2 more minutes after floating, then transfer to an ice bath to cool.
- 5
Prepare the Fruits: Wash and cut 100g fresh fruits like melon, orange segments, kiwi slices, and strawberries into bite-sized pieces. Arrange them attractively on a serving plate, keeping them chilled until ready to assemble.
- 6
Cut and Assemble Kanten: Once the kanten jelly is firm, remove it from the refrigerator. Invert it onto a cutting board and cut it into 1.5 cm cubes. Divide the kanten cubes among 4 individual serving bowls.
- 7
Final Assembly: Artistically arrange a spoonful of sweet red bean paste (anko), the chilled shiratama dango, and the fresh fruit pieces over the kanten cubes in each bowl. Drizzle generously with kuromitsu (black sugar syrup) just before serving.
Frequently Asked Questions
What is the difference between kanten and gelatin?+
Kanten (agar-agar) is plant-based, derived from seaweed, and sets more firmly at room temperature than gelatin, which is animal-derived. Kanten also provides a crisper, less wobbly texture.
Can I make Anmitsu ahead of time?+
You can prepare the kanten jelly and shiratama dango a day in advance and store them separately in the refrigerator. Cut the kanten and prepare the fruits just before serving to maintain freshness and texture.
What if I can't find kuromitsu?+
While kuromitsu has a unique caramel-like depth, a simple syrup made from dark brown sugar or even maple syrup can be used as a substitute in a pinch. However, the authentic flavor comes from kuromitsu.
Are there variations of Anmitsu?+
Yes, common variations include 'Cream Anmitsu' with a scoop of vanilla ice cream, or 'Mitsu-mame' which is anmitsu without the red bean paste and dango, focusing just on the kanten and fruit.
π―π΅ JPakira yamada from Yokohama (ζ¨ͺζ΅εΈδΈεΊδΌε’δ½ζ¨ηΊ - Isezakicho) Β· CC BY-SA 2.0 Β· Wikimedia CommonsMundo Match
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