User:JojoJohnson/sandbox
Anmitsu
[edit] | |
| Course | Dessert |
|---|---|
| Place of origin | Japan |
| Main ingredients | Red algae or seaweed, water or fruit juice |
| Variations | Mitsumame, cream anmitsu |
Anmitsu (あんみつ, rarely 餡蜜) is a seasonal Japanese dessert thats associated with warm weather and has been popular since the Meiji Era.
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. Other times a pot of kinako is served on the side instead of the mitsu. Anmitsu is generally eaten with a spoon and fork.
A few variations on this dessert do exist. Mitsumame is anmitsu without bean paste, the mame meaning the peas that are served with the syrup and anko instead. Cream anmitsu is anmitsu with ice cream on top. Shiratama dango are also commonly used as toppings.
Ingredients
[edit]Agar Agar Powder with Sugar and Water- Forms Agar Jelly
Black Sugar, Granulated Sugar, Water- Forms Kuromitsu (black honey)
Azuki Beans, Water, Salt, and Sugar- Forms Azuki Bean Paste/Anko
Shiratamako (Glutinous Rice Flour)
Boiled Peas/Gyuhi
Variety of fruits- Clementines, Peach slices, Pineapples, Berries, etc.,