The heat requires Anmitsu! This traditional Japanese cold dessert combines Gelatina of Agar/Kanten Dolce, fresh fruit and a variety of other condiments, all seasoned with a sweet black syrup called Kuromitsu. It is a sweet refreshing, light and cold treatment that makes it perfect for the hottest climate!

What is Anmitsu?
Anmitsu is a traditional Japanese dessert that has a delicious balance of sweetness and consistency. It is generally made with small agar jelly cubes served in a bowl with a variety of condiments. The seasonings include fresh fruits such as peaches, cherries, kiwi and mikan (Japanese mandarin), sweet red beans (anko) and mochi/dango (rice cakes). The dessert is then seasoned with a sweet black syrup called Kuromitsu, which gives it its name – “an” (from Anko) and “Mitsu” (from Kuromitsu). It has a refreshing taste with a fruity sweetness that makes it particularly popular to eat during the summer when the days are hot and sunny. The colored ingredients make it delicious and also visually captivating which also makes it a popular choice in Japanese coffee and restaurants.

What you need to do Anmitsu
To make a delicious Anmitsu at home, you will need the following ingredients.

Gelatine edges
This translucent gelatin, also known as Agar jelly, is a tasteless jelly that forms the base of Anmitsu. Kanten is made with red algae as “Tengusa” and “Okonori”. This gelatin has no flavor or salt, therefore it is widely used to produce Japanese sweets. It is also very popular as a dietary food in Japan because it is completely vegan, it has very few calories and is rich in food fibers.

Kuromitsu (black sugar syrup)
This is a sweet black syrup based on brown sugar or black sugar. You can buy it from Japanese grocery stores or online stores or do your from scratch following this recipe.
Anko (sweet red bean pasta)
This is a sweet pasta Made with Azuki beans and is often used in Japanese desserts. It can be purchased as a pasta ready from Japanese or online grocery stores or you can create one of yours using my recipe here.
Fresh fruits
You can use what you like. Some suggestions are strawberries, peaches, raspberries, pineapple, cherries, kiwi, mikan (japanese orange mandarin) or banana.
Shiratama Dango
These are small balls gummy Mochi based on glutinous rice flour. You can do it easily from scratch with the recipe here.
Ice-cream
DDDING ice cream would actually create a variation of Anmitsu called Anmitsu cream (see variations below). So it is not essential but adds a refreshing creaminess. You can use Matcha ice cream (green tea ice cream) or vanilla ice cream. If you are preparing ice cream from scratch, you have to do it the day before. Look at this recipe.
Red Peas (Aka Endōmame)
This is a variety of peas that are similar to green peas but with a distinct reddish brown color. You can buy them online but they are not essential for dessert, so you don’t need to add them if you can’t take them anywhere.

Kinako
This is roast soybean flour to dust (optional). You can also do it from scratch following this recipe.
A small amount of green tea powder (match) on outline (optional).
Replacements of the ingredients
If you cannot have access to any of the ingredients, there are replacements to help create a similar dessert, but the flavor and consistency will differ from traditional Anmitsu. Here are some possible substitutions:
- Kanten (Agar) Gelatina : Replace with gelatin for a similar consistency, although it will not be a vegetarian.
- Kuromitsu (black syrup) : Create a simple syrup with brown sugar or molasses. Use maple syrup or honey for a different but complementary flavor.
- Anko (sweet red bean pasta) : Replace with the sugary chestnut puree for a different hazelnut flavor.
- Fresh fruits : Use the seasonal fruits available for you. The canned fruit cocktail can work as a simple and simple option.
- Shiratama Dango (Mochi Balls) : Replace with small marshmallow or gummy candies for a rubbery consistency.
How to do Anmitsu
Prepare Kanten’s jelly
- Dissolve Kanten’s dust in water according to the package instructions.
- Pour the mixture into a shallow container and keep in the refrigerator until it is set.
- Once set, cut the gelatin into small cubes.
Masgo air
- Mix the shiratamako (glutinous rice flour) with water to form a dough.
- Roll the dough into balls.
- Boil the damage in the water until they float, then cool in icy water. See recipes and detailed instructions in this post.
Kuromitsu
If you are doing yours, following this recipe. Otherwise you can use the shop purchased if you can get it from the Japanese grocery stores near you or online.
Create the anko red bean pasta
The day before if you are doing from scratch and keep it in the refrigerator.
Prepare the red peas
If you are using red peas, they must be immersed during the night, then start immersing themselves the night before.
Prepare the fruits
Wash and cut the fruits chosen in small pieces.
Assemble the Anmitsu
- In a bowl, place part of Kanten’s jelly cubes.
- Add a ball of sweet red bean pasta.
- Arrange the Shratama Dong and cut the fruit in the bowl.
- If it is used, add a small ball of Matcha ice cream (to prepare the Anmitsu cream).
Serve
Sprinkle the black sugar syrup (Kuromitsu) on the dessert just before serving.
- If you are creating your Kuromitsu, it is easy to burn, so be careful not to burn it by stirring constantly and keeping an eye on the fire.
- Customize the fruits based on what is in the season for the freshest and sweet flavor.
- Be careful not to add sugar before the agar has melted, as this will cause poor solidification.
How to serve Anmitsu
Serve Anmitsu with one side of cold green tea, Hojicha or Mugicha (barley tea) in the summer. In the coldest months, combine it with hot green tea, Genmaicha, Matcha Latte and Hojicha Latte for a comforting contrast.
Variations of Anmitsu
- Anmitsu cream : This is Anmitsu with ice cream. He adds a tasty creaminess to the dessert and is good with the other ingredients. Match or vanilla ice cream would be used.
- Anmitsu Yokon : This is a combination of two traditional Japanese desserts: Anmitsu and Yokan. Yokan is made with the agar agar of the agar or the Kanten and Red bean paste (Anko) poured into a mold. So the two desserts are quite similar and combining the two well.
- Mitsubishi : This is technically not a variation of Anmitsu but it is a similar dessert. The difference between Anmitsu and Mitsumame is topping; Or one (sweet azuki bean pasta) or mame (beans). I don’t like the particular Mame used in Mitsumame because it is a kind of cooked and not sweet pea but rather flawless. I’ve always chosen them all, so I usually do Anmitsu.
Anmitsu is a traditional Japanese dessert made with Jelly Kanghen, azuki bean pasta, dange and fruit. It is a cold and refreshing pleasure for the hot days!
Porze:
Prevent the screen from becoming dark
Jelly
Immerse the stick from Kanghen in a bowl of water (not listed in the British) for about 10 minutes.
Squeeze the excess water and tear the Kanthen soaked in smaller pieces.
Place the pieces of Kanten and 250 ml or 1 cup of water in a saucepan over medium heat and bring it to boil.
Let it simmer and mix continuously until Kanten’s pieces dissolve completely.
Turn off the heat and add the sugar.
Pour the Kanten dissolved in a container/mold through a sieve.
Cool at room temperature, then frigrare to fix at least for about 1 hour.
When set, cut into cubes.
Prepare other ingredients
- Make the Shiratama Dongo following this recipe.
Wash and cut the fruits.
- Create Kuromitsu’s syrup by following this recipe (or use the version purchased in the store).
Assemble anmitsu
Divide and put ½ each of the Kanten jellies with cubes in 2 bowls.
Top with Shiratama Dango and ½ each of the sweet azuki bean pasta.
Top with fruit and pour 1tbsp each of Kuro Mitsu (brown sugar syrup)
*2 uses this recipe to make Shiratama Dong.
*3 I used the shop purchased in azuki bean paste “an” but you can do it following this direction.
*4 fruit of your choice, you can use any fruit.
Calories: 218Kcal · Carbohydrates: 46G · Protein: 24G · Fat: 1G · Sodium: 10mg · Potassium: 150mg · Fiber: 1G · Sugar: 41G · Vitamin A: 20Iu · Vitamin C: 22.6mg · Soccer: 19mg · Iron: 0.3mg