Fruit Anmitsu, Mitsumame with Anko, Kanten Jelly Dessert
This anmitsu recipe sets clear agar jelly into tender cubes, then serves them chilled in a bowl with sweet red bean paste, soft shiratama rice dumplings, mandarin orange and kiwi, and a pour of dark kuromitsu syrup. One serving is about 291 g.
Anmitsu is a Japanese dessert-parlour sweet from the Meiji era, built on kanten — agar jelly made from red seaweed. The name joins 'an' (sweet red bean paste) and 'mitsu' (syrup): cubes of clear jelly served with anko, fruit and a pour of dark kuromitsu syrup. Dessert parlours in Tokyo made it a summer classic, and the version with shiratama dumplings and canned fruit became the standard bowl still served today.
Pairs well with: Serve ice-cold with green tea, and pour the kuromitsu over the bowl at the table.
Provenance
Japan
Tokyo Dessert-Parlour Classic
East & South Asia
Time Dedication
1h 15m
60m prep • 15m cook
Batch Yield
4 Servings
288 kcal per serving
1 serving ≈ 291 g
Technical Skill
Easy
Easy (No Baking)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Tokyo Dessert-Parlour Classic
Photo: Andy Li, CC0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2–3 per serving at home (USD)
Good anmitsu has clear, tender jelly cubes, glossy anko and a dark syrup that is poured at the table — never cloudy jelly or a bowl assembled hours ahead.
Execution Methodology & Culinary Technique
Prep Stage: Dissolve the Agar and Cut the Fruit
15 Mins • Measuring and Knife Work
Measure the agar, sugar, shiratamako and brown sugar into separate small bowls. Drain the mandarin segments and pat them dry, peel and slice the kiwi, and sift the matcha so it has no lumps. Have a shallow tray or dish ready for the jelly to set in.
Maestro Tip: Pat the fruit dry — wet fruit waters down the jelly and makes the bowl look cloudy.
10 Mins Boiling, 100°C (212°F)
Pour 500 ml of water into a saucepan, sprinkle in the agar powder and bring to a boil, stirring, then simmer for 2 minutes until the agar has fully dissolved and the liquid is clear. Stir in the 20 g of sugar until dissolved. Pour half into the tray for plain jelly. Whisk the sifted matcha into the remaining half and pour into a second small tray. Leave both to cool, then chill in the fridge for about 40 minutes until firmly set. This is the heart of the anmitsu recipe — the jelly should be clear, tender and clean-tasting, never rubbery.
Do not stir the jelly once it starts to set — it will turn cloudy and grainy.
Done when: The jelly is firm enough to cut cleanly and holds its shape when lifted.
5 Mins Medium heat, about 160°C (320°F)
Put the dark brown sugar and 45 ml of water in a small saucepan and heat gently, stirring, until the sugar dissolves completely. Simmer for 2 minutes until the syrup coats the back of a spoon, then take off the heat and cool. It will thicken a little as it cools.
Do not boil the syrup hard — it turns bitter and sets too thick to pour.
Done when: The syrup runs slowly off a spoon in a dark, glossy ribbon.
10 Mins Boiling water, 100°C (212°F)
Mix the shiratamako with 50 ml of water a little at a time until you have a soft dough about as firm as an earlobe. Roll into 12 small balls, press a dent into each one with a fingertip, and drop them into a pot of boiling water. When they float to the surface, cook for 1 more minute, then lift them out into a bowl of cold water to stop the cooking and keep them soft.
The fingertip dent stops the dumplings puffing up unevenly as they cook.
Done when: The dumplings are white, smooth and chewy, with no floury centre.
10 Mins Chilled, about 4°C (39°F)
Turn the set jellies out and cut them into neat 2 cm cubes. Divide the plain and matcha cubes between four chilled bowls, add the mandarin segments, kiwi slices and three shiratama dumplings to each, then spoon 50 g of sweet red bean paste on top. Serve the kuromitsu in a small jug on the side so everyone pours their own.
Chill the bowls first — anmitsu should arrive at the table properly cold.
Done when: Each bowl has a mix of clear and green jelly cubes, fruit, dumplings and a glossy spoonful of anko.
Finishing Touches & Plating
Pour the kuromitsu over the bowl at the table, stir gently so the syrup reaches the jelly, and eat with a spoon while everything is still cold — the dark, molasses-like syrup against the clean jelly is what makes this anmitsu recipe work.
Nutritional Physiology & Benefits
Energy
288
kcal / serving
Protein
5g
Complete AA
Carbs
67g
Complex
Fats
1g
Healthy
| Energy | 288 kcal |
| Protein | 5 g |
| Carbohydrates | 67 g |
| Fat | 1 g |
| Fibre | 6.0 g |
| Sugar | 40.0 g |
| Sodium | 8 mg |
| Energy | 99 kcal |
| Protein | 1.6 g |
| Carbohydrates | 23 g |
| Fat | 0.2 g |
| Fibre | 2.1 g |
| Sugar | 13.7 g |
| Sodium | 3 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C (kiwi and mandarin orange), iron and folate (red bean paste), and small amounts of calcium and B vitamins (glutinous rice dumplings).
Light and Low in Fat
About 288 kcal per bowl with almost no fat — a dessert that feels refreshing rather than heavy.
Fruit and Fibre
Kiwi, mandarin and agar give about 6 g of fibre per serving, and the kiwi adds vitamin C.
Naturally Vegetarian
Agar comes from red seaweed, so the jelly sets without gelatine and the dessert suits a vegetarian table.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Green Tea
Unsweetened green tea cuts the sweetness of the kuromitsu and is the traditional partner for a dessert-parlour sweet.
More Pairings
A Scoop of Vanilla Ice Cream
Cream anmitsu is a parlour classic — the cold cream softens the dark syrup and turns the bowl into a richer dessert.
Sides
Extra Seasonal Fruit
Strawberries, peach or melon add colour and freshness, and their juice thins the syrup pleasantly.
Full Menus
As an Afternoon Snack
Anmitsu is a snack, not a meal — serve it on its own in the afternoon, the way Tokyo dessert parlours have done since the Meiji era.
Complete menu
Serve the anmitsu chilled after a light Japanese meal, with unsweetened green tea — the cool, sweet bowl is a classic dessert-parlour finish.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Drowning the Bowl in Syrup
Kuromitsu is very sweet — one serving already carries about 40 g of sugar, so pour a little at a time and taste before adding more. This is general guidance, not medical advice.
Storing the Assembled Bowls
Once assembled, the jelly weeps and the shiratama harden within a few hours — build the bowls just before serving.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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