Anmitsu – Seasons and Craftsmanship in a Bowl

Anmitsu is a traditional Japanese dessert made of small cubes of “kanten” (agar jelly, usually unsweetened), red peas, azuki (red bean) paste, and a variety of toppings. It’s served in a bowl with kuromitsu (brown sugar syrup). There are variations of the azuki paste: koshi-an (“smooth” without bean skins), tsubu-an (“chunky” with whole red beans), and ogura-an (koshi-an with large azuki beans mixed in). Toppings can include fruit, gyuhi (a soft version of mochi), shiratama (dumplings), and ice cream.

Since anmitsu is served chilled, it is usually associated with summer, but various toppings make it enjoyable throughout all four seasons. In early spring, some shops will serve anmitsu with sakura (cherry blossom) ice cream. Hojicha anmitsu is another seasonal special, commonly served in the winter. Hojicha is a variety of roasted green tea, and the ice cream has a rich flavor, somewhere between a café latte and caramel, but with a deep, earthy aroma. Sometimes, the kanten cubes are made with hojicha or matcha. Fruit, such as strawberries and grapes, are also popular seasonal toppings.

Anmitsu might be described as a bowl of Japanese sweets, reflecting wagashi craftsmanship, delicate flavors, and attention to the seasons.

In Japan, it’s a standard dessert that is commonly found in family-oriented restaurants, and even in supermarkets and convenient stores. It may not be well-known abroad yet, but let’s hope the rest of the world will discover its appeal.  

(234 words) Written by Maya