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Anmitsu basically consists of kanten (agar agar) jelly, anko (sweet azuki bean paste), and syrup (mitsu). Add your favorite fruits.

Yield: 3-4 servings


  • *For kanten jelly:
  • 1 2/3 cup water
  • 1/2 stick kanten (agar agar), or 1 tsp kanten powder
  • 1-2 Tbsp sugar *adjust the amount to your preference
  • *For syrup
  • 1/4 cup water
  • 2/3 cup sugar
  • 1 Tbsp lemon juice *optional
  • *For toppings
  • 1/3 cup anko (sweet bean paste)
  • fruits slices, such as peaches or oranges


Soak kanten stick in water for one hour or until softened. Squeeze softened kanten and tear it into small pieces. Add the kanten pieces or kanten powder in 1 2/3 cup of water in a medium pan and bring to a boil, stirring. Turn down the heat to low. Simmer until the kanten dissolves well, stirring. Add sugar and stir well. Pour the liquid in a flat container and cool to firm. To make syrup, mix 1/4 cup of water and 2/3 cup sugar in a sauce pan and heat to dissolve sugar. Add lemon juice if you like and cool the syrup. Cut kanten jelly into small cubes. Serve kanten jelly and fruits into individual bowls. Pour syrup over the ingredients and top with anko.

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