How to make Anmitsu

Why cooks start here

Anmitsu is cooked the way wagashi shops cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

Anmitsu is a beloved dessert that hails from the wagashi shops of Japan, traditionally enjoyed during the warmer months when its refreshing nature is most appreciated. This home version captures the essence of those artisanal treats, crafted with care and meant for sharing among loved ones. It graces tables not with a grand ceremony, but with the simple pleasure of enjoying something sweet and delightful together. Each spoonful of Anmitsu offers a delightful interplay of textures and tastes. The smoothness of kanten jelly, the rich sweetness of red bean paste, and the chewy dango create a harmonious blend, complemented by the deep, molasses-like kuromitsu and fresh fruit. This dessert is a celebration of contrasts, both in flavor and texture, providing a refreshing yet satisfying finale to any meal.