An-mitsu is a Japanese dessert, which made of small cubes of agar jelly, boiled peas (=mame), variety of fruits pieces and azuki bean paste (=an), and poured sugar syrup (=mitsu) before eat.
Mitsu-mame is almost the same as an-mitsu except for azuki bean paste.
Sometimes ice cream or rice flour dumplings are topped.
Tokoro-ten also made of agar jelly but it is cut like a noodle. It is served with sliced dried laver, soy sauce and vinegar. Some people like to eat it with sugar syrup.
A lot of variations, such as matcha an-mitsu, coffee an-mitsu, mango mitsu-mame and so on, are possible.
Agar jelly of high quality has no flavour or taste. To make it plant agar should be carefully purified. That requires a lot of time and effort.
When I was a teenager, an-mitsu in a large-sized bowl appeared and I tried it.
However, it was mostly consisted of agar jelly and I got bored in the middle, as I remembered.
In this humid and sultry season, the desserts made with agar are ideal to make you cool, comfortable and healthy.
