Firm, clear agar cubes, soft red bean paste and juicy fruit: anmitsu brings together different textures with a dark, caramel-like syrup made from black sugar. Serve the components chilled and pour the kuromitsu over just before eating.
Anmitsu is a Japanese dessert built around contrast: neutral agar jelly with sweet anko, juicy fruit and syrup with a deep caramel flavor. The components stay distinct in the bowl, so you can choose the proportions with every bite. This is a simple homemade version with strawberries, kiwi and orange; feel free to adjust the fruit depending on what’s ripe and tasty.
Agar, also called agar-agar, is made from seaweed and sets into a firmer, less wobbly jelly than gelatin. Agar needs to boil thoroughly to dissolve. So after bringing the mixture to a boil, let it simmer gently for a little longer, stirring along the bottom of the pan. The jelly starts to set as it cools, but chilling it in the refrigerator makes the cubes pleasantly cool. Cut them only once they have set completely.
The agar is lightly sweetened here, keeping it fresh alongside the anko and kuromitsu. Anko is sweet red bean paste; a smooth variety gives a soft, even bite, while chunky anko has more texture. Both work well. Ready-made anko is convenient, but keep in mind that it is already sweet: adding extra sugar to the jelly can quickly make the dessert too rich. A small amount of sugar in the agar rounds out the flavor without overpowering it with sweetness.
Kuromitsu means black sugar syrup. Japanese black cane sugar, often sold as kokutō, has a full, slightly smoky caramel flavor. If you can’t find it, dark muscovado sugar works as a substitute; the flavor is a little different, but still rich and syrupy. Let the syrup cool after dissolving the sugar: it will thicken further as it cools. If it’s too thick to serve, stir in a teaspoon of warm water.
Strawberries add a fresh note when they’re in season; kiwi and orange bring juiciness and acidity outside strawberry season, too. Feel free to replace them with other firm, ripe fruit, but avoid fruit that quickly turns mushy. Divide the agar, fruit and anko among four bowls and serve the kuromitsu on the side, so everyone can add as much as they like. Store leftovers covered in the refrigerator and preferably eat them within two days; keep the syrup separate until serving.
Put 500 ml water and the agar-agar powder in a saucepan. Whisk well and bring to a boil, stirring.
Add the granulated sugar. Simmer the mixture gently for 2 minutes, stirring regularly so the agar dissolves completely. Pour into a shallow dish and leave to cool until the jelly has set. Then refrigerate the dish for at least 1 hour.
To make the kuromitsu, put the black cane sugar and 75 ml water in a small pan. Heat over low heat and stir until the sugar has dissolved. Simmer gently for 2 to 3 minutes, until the syrup thickens slightly. Leave to cool.
Cut the agar jelly into cubes. Remove the tops from the strawberries and quarter them. Peel the kiwi and cut it into pieces. Peel the orange and separate it into segments.
Divide the agar cubes, fruit and anko among four bowls. Serve chilled with the kuromitsu on the side, so everyone can add syrup to taste.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.