anmitsu
Sign in to saveAnmitsu (, rarely ) is a wagashi (Japanese dessert) that dates to the Meiji era.
In the Vinony graph
Vinony's link graph records 18 inbound references to anmitsu, and connects out to Japan, water and Prunus persica.
It is catalogued under the topic Wagashi.
Vinony links it to 20 Wikipedia language editions.
Key facts
- Food.name
- Anmitsu
- Food.image
- Anmitsu in Isezakicho.jpg
- Food.image_size
- 300px
- Food.country
- Japan
- Food.course
- Dessert
- Food.main_ingredient
- Red algae or seaweed, water or fruit juice
- Food.variations
- Mitsumame, cream anmitsu
via Wikipedia infobox
Wikidata facts
- Subclass of
- mitsumame
- Country of origin
- Japan
- Material used
- Rhodophyta
- Image
- Anmitsu in Isezakicho.jpg
Show 3 more facts
- Commons category
- Anmitsu
- commercialization date
- 1930-00-00
- course
- dessert
Sources (2)
via Wikidata · CC0
~1 min read
Encyclopedic overview
2 sectionsContents
- See also
- References
Anmitsu (, rarely ) is a wagashi (Japanese dessert) that dates to the Meiji era.
It is made of small cubes of agar jelly, a white translucent jelly made from red algae. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and/or cherries. The anmitsu usually comes with a small pot of sweet black syrup, or mitsu (the mitsu part of anmitsu), which one pours onto the jelly before eating. Anmitsu is usually eaten with a spoon and fork.
Excerpted from Wikipedia’s “anmitsu” article, available under the CC BY-SA 4.0 licence.