Anmitsu and Mitsumame have been popular Japanese desserts for many decades.
They are made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. 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), Akaendou-mame(boiled peas), Gyuhi and a variety of fruits such as peach slices, Mikan（Mandarin orange）, pieces of pineapples, and cherries. Anmitsu and Mitsumamae usually come with a small pot of black syrup Kuromitsu or transparent syrup Tomitsu. You pour the syrup first, and have it with spoon.
Mitsumame is served without An the bean paste. Instead, there are more boiled peas, Akaendou-mame, than Anmitsu.
Anmitsu and Mitsumamae have few varieties. Cream Anmitsu goes with ice cream on top. Shiratama Dango which is rice flour dumpling is also commonly used as a topping.
Anmitsu / あんみつ
Cream Anmitsu
1,000yen
- Kuromitsu,
- Koshian,
- Kanten,
- Akaendou-mame,
- Gyuhi,
- pineapple,
- Mandarin orange,
- Cherry,
- Vanilla ice cream
Shiratama Anmitsu
1,000yen
Wine Anmitsu
1,000yen
- Wine mitsu,
- Koshian,
- Wine kanten,
- Akaendou-mame,
- Gyuhi,
- pineapple,
- Mandarin orange,
- Cherry
Mitsumame / みつ豆
Cream Mitsumame
1,000yen
- Kuromitsu,
- Kanten,
- Akaendou-mame,
- Gyuhi,
- Pineapple,
- Mandarin orange,
- Cherry,
- Vanilla ice cream
Shiratama Mitsumame
1,000yen
- Kuromitsu,
- Kanten,
- Akaendou-mame,
- Gyuhi,
- Pineapple,
- Mandarin orange,
- Cherry,
- Shiratama
Season Menu / 季節のおしな
Shiruko or Oshiruko with honorific prefix “O” is a traditional Japanese dessert. It is a bowl of boiled red beans Azuki flavored sweetly, served with rice cakes Mochi. Shiruko has two types based on cooking ways of Azuki. Gozen-Shiruko is with Azuki paste, which is completely mashed and beans do not have their original shape (Koshi-An). Inaka-Shiruko is with “Azuki, which is the mix of paste and roughly crushed ones (Tsubu-An). Zenzai is a similar to Inaka-Shiruko made from condensed paste with heat, like making jam or marmalade, and is less watery than Shiruko. Shiruko is loved by many Japanese, especially during the winter. The combination of half-melted sticky Mochi and the sweet, warm Azuki is regarded as an absolute delight. Shiruko is often served with a salty side dish, such as Shiokombu. This is because Shiruko is so sweet that the taste gets tiring after a while. With something salty, you can refresh your palate and sweet taste can be sharpened.
Other / その他
Vanilla ice cream
700yen
- Vanilla ice cream,
- Pineapple,
- Mandarin orange,
- Cherry
