I love Anmitsu !

It is hard to take the photo with one hand pouring the syrup : )

Today’s entry has more than one photo.  

This  is one of the traditional desserts in Japan.

Anmitsu – comes from two words  “Anko” and “Mitsu”.

“Anko” is the red bean paste made from red azuki beans.  The Anko comes in two forms,  the “Tsubu” An, that is the Anko with tsubu or bits of beans.  While the other one  is “Koshi” An, or Anko paste.

“Mitsu” is the black syrup that comes with this dessert.

What come in a bowl of Anmitsu?

Okay let me see if I can explain this one by one…

Those white translucent jelly are called “Kanten”,  agar jelly made from red algae or seaweed.

Next, we have the Anko, which was discussed above, the red azuki beans.

“Mame” in Japanse means beans…  this is a regular ingredient in Anmitsu , sometimes beans , sometimes boiled peas.

The white cubes are gyuhi mochi (soft mochi).    That is my favorite… soft mochi.  I will go and buy more tomorrow… 

This dessert is also served with a variety of fruits – most common are slices of peach, pineapples, cherries, or mikan (Japanese orange).

Here are some photos of the day I went to the Anmitsu shop Sanuyika and enjoyed my dessert.  (Please click the link later, if you want to see their shop’s page)

Outside Sanukiya

I loved this light at the shop

The shop has only four table for guests and the shop.

With the young apprentice learning how to make an-mitsu.

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