Japanese dessert | Anmitsu with hojicha and kamairicha kanten

Rinse and soak kanten in water for at least 30 minutes. You can break it into pieces if it doesn’t fit.

Squeeze out soaking water and brew 2 1/2 cups of tea for each stick of kanten.

Using two separate saucepans, add 2 tablespoons of sugar and one stick of kanten to each pot. Add in hot tea and bring to a boil, cooking for 2 minutes.

Using two flat glass or plastic containers, pour the mixture and allow to cool and set for about 1 hour. Place in the refrigerator after they’ve come down to room temperature for about 2 hours.

Cut the set kanten into small cubes about 1/4-1/2 inch thick and serve in a small dessert bowl.

Top with anko, shiratama, and kuromitsu.

Dietary

Allergens